I’m not a sports fan so I never know the names of the famous players, when the big games are on tv or which teams belong to which cities (with the exception of Boston and New York teams because I lived in those places). I’m hopelessly and laughably ignorant of such things. Last year, I took a day trip to Philadelphia and spent the whole day in the city without knowing that it was hosting the final game of the World Series that night. So it’s not entirely surprising that I didn’t know about the Superbowl this weekend until I was informed by a friend. And then I forgot that someone told me about the game until my husband reminded me yesterday.
But let’s toss aside my lack of sports enthusiasm for a moment. Because do you know what I do get enthusiastic about? Wings. And fries. And then more wings. Yum. I know that sports fans also like wings and fries so maybe I can contribute to the collective American sports fervor by serving up huge platters of my family’s favorite wings and fries to my football-loving buddies. So next year I’m hosting a Superbowl party. And you’re invited. You can bring the beer.
The following recipe makes two kinds of wings- one for those with delicate palates and one for those who like it hot.
LEMON & ROSEMARY CHICKEN WINGS
Whisk together:
1/2 cup fresh lemon juice
1/4 cup olive oil
1/4 cup white wine
1/2 tablespoon freshly cracked black pepper
1 teaspoon kosher salt
1 tablespoon dried rosemary, crushed
1 teaspoon dijon mustard
4 garlic cloves, minced
Pour over 2 pounds chicken wing pieces. Marinate for at least 8 hours and up to 48 hours.
SPICY BLACK BEAN CHICKEN WINGS
Whisk together:
1/3 cup soy sauce
1/3 cup red wine
3 tablespoons Chinese black bean sauce
1 tablespoon sugar
1 tablespoon sesame oil
2 teaspoons ground ginger
1-2 tablespoons red pepper flakes
Pour over 2 pounds chicken wing pieces. Marinate for at least 8 hours and up to 48 hours.
TO COOK THE WINGS:
Preheat oven to 450 degrees.
Line two baking sheets with tin foil and place a wire baking rack on each. Spray rack with cooking spray or brush lightly with vegetable oil.
Using tongs, place the lemon and rosemary wings on one baking rack in a single layer. Make sure to shake off excess marinade before placing on the rack.
Using the same technique, place the black bean wings on the other rack.
Bake for 40 minutes, turning over once. Switch positions of baking sheets in the oven halfway through cooking time.
When cooked through and beautifully browned, remove wings to a large platter and cover tightly with foil while you prepare the sweet potato fries.
SWEET POTATO FRIES
4 large sweet potatoes
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon dried parsley
Peel sweet potatoes and slice into fries measuring 1/3″ by 3″ or 4″ long, depending on the length of the sweet potato.
Mix together the salt, garlic powder, white pepper and dried parsley.
Toss the sweet potatoes with the oil, until each piece glistens.
Remove and discard the dirty foil from the baking sheets used to cook the wings.
Spread half of the fries on one sheet and half on the other sheet.
Bake for 30 to 40 minutes, switching baking sheet positions in the oven halfway through cooking time. At the halfway mark, flip over the fries with a spatula to ensure even cooking and browning.
Before removing fries from baking sheets, sprinkle liberally with the spice mixture.
Serve immediately with the two kinds of wings.
Serves 4.
Revel & Feast 