How to Make the Best Super Bowl XLVII Hot Wings

Think wings are hard? Think again, because we take the Big Easy way out

How to Make Hot Wings

Keywords: wingsfootballdemo

Everyone wants their Super Bowl party to go perfectly, much like their New Year's Eve bash, Fourth of July barbecue, or Labor Day cookout. And even though there are many things to think about, including what to serve, where to feast, and when to feast, no matter what, the perfect strategy always revolves around having a great batch of wings — and never running out, of course.

Click here to see How to Make the Best Super Bowl XLVII Buffalo Wings Slideshow

But the hot wing as we know it today is a different animal from its original formulation at the Anchor Bar in upstate New York. There, Teressa Bellissimo, co-owner, created the first Buffalo wing in 1964. While there are quite a few variations claiming to be the "original recipe" (try Googling "original Buffalo wing recipe"), with someone from Buffalo, where the wings originated, claiming that "this is the way that Buffalo wings should be prepared; I should know, I'm from Buffalo," all of them seem to agree on a few basics. One, the wings are deep-fried, not baked. Two, they get tossed in a mixture of melted butter and Frank's RedHot (some versions say margarine was the original formulation). And most importantly, they are served with blue cheese dressing.

These days, though, the term "Buffalo wing" is often used interchangeably with the term "hot wing." There are now so many variations that it's mind-boggling. Name it and it's been done — the Honey-Sriracha Glazed Buffalo Wing (case in point), the Garlic-Miso Chicken Wing, even the Cranberry Sweet Chile Wing with Creamy Feta Sauce, just to name a few examples.

Click here to see 15 Great Game Day Wing Recipes

So how can one decide? Well, that's why we've decided for you. This year's best Super Bowl wing recipe is one of our simplest and most delicious wing recipes, and it's absolutely perfect in light of this year's setting. Hint: N'awlins.

Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.

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I never buy chicken wings anymore. In grad school they were considered only fit for soup and almost given away. Now, because every back alley bar serves them, their market prices have become insane. What's the next fad - backs, necks, beaks and feets?

scottdavene's picture

Great video! That is basically the way I make them too. I have noticed however, that in order to get the best flavor you have gotta use real Hatch chili from New Mexico. I order it online from these guys:

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