The afterglow (and aftermath) of the holidays has faded, but now it’s time for that other high-holy day — Super Bowl Sunday. When friends and fans gather around the flat screen to cheer the titans of the gridiron, score your own touchdown with these unexpectedly updated classics.
Part sports bar, part rock ’n’ roll museum (and unlikely youth hostel), Lucky D’s chef, Jeremiah J. Cook, knows how to keep a hungry football fan coming back for more. For this perennial party pleaser, “the secret’s in the sauce — and using the plumpest, freshest chicken wings you can find,” says Cook. “You don’t want this spicy snack to end after just one bite.”
Serves 6
5 pounds large chicken wings (first and second portion)
1⁄4 pound butter (do not substitute margarine)
1 tablespoon freshly chopped garlic
1⁄4 cup chili flakes
1 cup honey
5 cups Frank’s Red Hot Buffalo Sauce
1⁄8 cup grated Parmesan cheese
Preheat oven to 350 degrees
Spread wings in one layer on a cookie sheet, bake in an oven for 20 to 30 minutes until skin browns and begins to crisp.
While wings are baking, place butter in a saucepan over medium heat. Once butter begins to melt, add garlic, chili flakes and honey, stirring until combined, then add Frank’s Red Hot Buffalo Sauce to butter mixture and blend well.
Remove crispy wings from oven and place in a large mixing bowl. Add sauce and toss wings until coated well. Place on a platter and sprinkle with Parmesan cheese.
