| Written By Recipe Coordinator |
The Super Bowl is upon us! To date, 3,421,667 have attended Super Bowl games. The largest crowd was 103,985 at the 14th Super Bowl at the Rose Bowl in Pasadena, California. I am sure one of those people had at one time or another some classic chicken wings. I believe chicken wings have become the unofficial food for any football game party or gathering.
Wings is what the people want and this chicken wing recipe is what you can serve your friends and family during the big game. The dressing is super tangy and ultra tasty. The wings are golden brown due to the apricot preserves and the layer of honey. Think about how wonderful these wings must taste after a bath of apricots and honey. I guarantee this chicken wing recipe will be the hit of your super bowl event. Enjoy the game, root for your team and see who can eat the most wings in the shortest amount of time. Good luck!
Dressing
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
1 teaspoon lemon juice
1 small clove garlic, chopped
Salt and pepper, to taste
1. In a bowl, combine the sour cream, cilantro, lemon juice, garlic, salt, and pepper.
2. Stir well, taste for seasoning. Add more salt and pepper, if you like. Cover and refrigerate.
Wings
3/4 cup apricot preserves
1/4 cup Sriracha or other hot chili sauce
1/4 cup honey
3 cloves garlic, finely chopped
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
5 pounds chicken wing parts (about 50 pieces)
1. In a small bowl, whisk the apricot preserves, Sriracha sauce, honey, garlic, sesame oil, and salt. Reserve 1/2 cup of the sauce to glaze the wings during cooking; pour the remainder into a large bowl. Add the wings to the bowl and toss to coat. Cover and refrigerate for at least 2 hours.
2. Set the oven at 400 degrees. Place the oven racks in the lower and upper thirds of the oven. Line the bottoms of 2 broiler pans with foil; oil the racks (the perforated sheets that fit on top of the pans). Arrange the wings, skin side down, on the pans. Cook for 20 minutes, rotating the pans halfway through.
3. Increase the oven temperature to 425*F. Brush the wings with half the reserved sauce. Cook for 6 minutes. Turn the wings so they are skin side up. Brush with the remaining sauce. Cook for 6 to 10 minutes or until deeply browned and blackened in spots. (Total cooking time is 32 to 36 minutes.) Reserve 20 wing pieces for the chili. Serve with ranch dressing.
Recipe courtesy of Lisa Zwirn and the Boston Globe Newspaper. Recipe published 2/2/11. Photo courtesy of Karoline Boehm Goodnick for The Boston Globe.
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