Spread your wings: Viewers compete in Super Bowl cook-off

We brought in viewers from across the country to show us their stuff when it comes to cooking chicken wings for the big game. The result was a wide variety of flavors for you to snack on during kick-off.

Asian Scorpion Pepper Wings
Servings:

Makes about 4 servings

Ingredients

  • For the wings

    • 3 lb chicken wings, cut up on pieces
    • 1 tsp star anise,powder
    • 1 tsp ginger powder
    • 1 tsp onion powder
    • 1 tsp sea salt
    • 1 tsp white pepper, powder
    • 1 bunch cilantro, chopped & divided
  • For the scorpion pepper sauce

    • 1 cup water, cold
    • 3 Tbsp uncle gary
    • 2 Tbsp fish sauce, light
    • 2 Tbsp soy sauce, light
    • 2 Tbsp peanut oil
    • 3 clove garlic, grated
    • zest & juice of 1 lime

Preparation

Baking Directions:

Mix star anise, ginger, onion powder, salt, pepper & half of cilantro together in a mixing bowl. Rub all wing pieces and marinate for at least 4 hours, best overnight. Deep fry wings at 350 degrees in batches for 8-10 minutes until golden brown and juices run clear. Remove from fryer and drain on paper towels. Meanwhile, add all sauce ingredients to a medium-high heat sauce pan and whisk. Bring to a boil and reduce heat to a simmer. Allow sauce to reduce to a 1/3. This may take 12-15 minutes. Add sauce and wings in a large mixing bowl. Toss wings until well coated. Transfer wings to a serving platter pour sauce over wings and garnish with remaining cilantro.

Apricot-Shellacked Ghost Chile Chicken Wings
Servings:

Makes 4-6 servings

Ingredients

    • 3 tablespoons dark brown sugar
    • 1 teaspoon honey
    • 2 cloves garlic, minced
    • 1 stick salted butter
    • 1/2 cup ketchup
    • 1/2 teaspoon ground Bhut Jolokia (or "Ghost") chile
    • 1 cup apricot preserves
    • Pinch of salt
    • 1/4 cup bourbon
    • 5 pounds chicken wing sections, room temperature and patted dry
    • Peanut oil, for frying chicken

Preparation

Baking Directions:

In a small saucepan over medium heat, combine brown sugar, honey, garlic, butter, ketchup, ground Ghost chile, apricot preserves, and salt. Bring to a boil, stirring almost constantly. Reduce heat to a simmer, add bourbon, and stir. Simmer until sauce reaches desired consistency, up to one hour.In a large saucepan over medium heat, bring peanut oil to 350 degrees. Working in batches, pat chicken wing sections until they are very dry, and add to hot oil. Fry wings, turning occasionally, until golden brown, about ten minutes per batch. Transfer to paper towels to drain.When all wings are cooked, toss a few at a time in a bowl of the apricot Ghost chile sauce to coat evenly. Serve (with a glass of milk, just in case)

Wicked Wasabi Wings
Servings:

Makes 4 servings

Ingredients

    • 3 pounds chicken wings, cut in half at joint and wing tips removed
    • 1/2 cup light brown sugar
    • 1/4 cup orange juice
    • 1/4 cup apple cider vinegar
    • 1/3 cup soy sauce (low-sodium if desired)
    • 4 tablespoons orange marmalade
    • 2 teaspoons hot wasabi paste
    • 4-inch fresh whole jalapeno pepper (remove stem only), finely diced (include seeds and membrane)
    • 1 tablespoon minced garlic
    • 1-iinch fresh ginger, peeled and finely minced
    • 4 tablespoons crushed HOT wasabi peas

Preparation

Baking Directions:

Baking Directions:Preheat oven to 425 degrees. Cover a large rimmed baking sheet with foil and spray with nonstick spray. Put chicken wing pieces on the pan and bake for 40 minutes then turn each wing over and continue another 10 minutes or more until wing pieces are golden brown and looks crispy. Remove pan from oven and let cool. In a blender put the brown sugar, orange juice, vinegar, soy sauce, marmalade, minced garlic and minced ginger. Blend on high speed for about 15-20 seconds. Pour mixture into a medium size heavy sauce pan scraping all sauce out of blender with a spatula into the saucepan.  Put sauce pan on stove and bring to a rolling boil and boil hard (stirring occasionally) for about 9 -12 minutes until like a very thick syrup. (The mixture should be dark and thick like molasses.)  Remove from heat and add wasabi paste and diced jalapeno and blend well.Put one third of the baked wings into the sauce and cover completely with sauce. Remove wings and put back on pan. Continue with remaining pieces. Make sure all wing pieces are completely covered with sauce. Drizzle remaining sauce (if any) over top of pieces again. Arrange chicken wings on a platter and sprinkle each piece generously with the crushed wasabi peas. Garnish platter with additional whole wasabi peas if desired.  Makes about 18 wing pieces and serves about 4. Expect rave reviews, finger licking and everyone clamoring for more!NOTE: If desire even more heat add more wasabi paste and substitute a habanero pepper for the jalepeno pepper. For extreme heat add more wasabi paste and substitute small Thai chilies for the jalapeno pepper.

TOP