Spice up your Super Bowl repertoire without letting the belt out a notch. These make ahead, grab and go treats mean no slaving in the kitchen or missing out on the game and your guests. No utensils needed – just your God given tools, so clean up is easy! Ingredients are in bold to make shopping simple.
WINGS TWO WAYS – Wings don’t need to be breaded and fried to be fabulous. You can cut the fat and calories by baking them. Double or triple the recipe. These are winners!
Buffalo Style
In a medium bowl, marinate 12 whole chicken wings, or 20 party wings in 1 cup of your favorite hot sauce (I use Frank’s Red Hot Original), with the zest of one lemon for at least 4 hours in the frig, stirring occasionally. I like to marinate uncovered to help dry the wings out so to help the skin crisp up. Preheat oven to 325 degrees convection roast. Line a large baking pan with parchment paper, and insert a cookie rack, then arrange your wings skin side up on the rack, leaving plenty of space between the wings, and not overcrowding the pan Bake on the center rack for about 45 minutes, until the skin is crispy. You can also broil for an additional few minutes on the center rack for the skin to crisp up more, if desired. Serve with celery sticks and light blue cheese dressing, or any dipping sauce of choice.
Garlic Parmesan and Parsley
Preheat oven to 425 degrees. Salt and pepper 12 whole chicken wings and arrange in a baking pan with cut side of drumstick up. Don’t overcrowd them. Snip tips or tuck them behind drum portion. Bake on the center rack for 30 minutes. Meanwhile, in bowl, mix 10 cloves chopped garlic with 1 cup chopped parsley, 1/2 cup grated parmesan cheese, and 1 tbsp olive oil. Turn wings over, and spread with garlic parmesan mixture. Bake 20 minutes more. Sprinkle wings with 1/3 cup white vinegar, and broil from center rack until vinegar has mostly evaporated, and wings are crispy, about 10 minutes. Be careful not to let the garlic burn.
Polenta Squares with Mushroom Sundried Tomato Caviar
This can be made a day ahead
In a saucepan over medium heat, slowly whisk 2 3/4 cups of water into 1 cup of cornmeal. Add a pinch of salt, and continue to whisk until very thick, about 7 minutes. Remove from heat and whisk in 1/2 cup grated parmesan cheese. Turn into a 9×12 pan and let cool. Refrigerate uncovered to let set up.
Meanwhile, in a food processor or mini chopper, pulse 2 shallots, and sauté in 2 tablespoon olive oil. Pulse finely 8oz of your favorite mushrooms (Imix cremini, oyster, and shitake), add to shallots with salt and pepper. Cook over low heat covered, stirring frequently, until soft and the mixture forms a paste, about 10 minutes. Remove cover to allow any excess liquid to evaporate. Add 1/2 cup finely chopped sundried tomatoes in oil. Stir to combine.
Run a butter knife down the polenta in rows, then across the other direction to make 1 inch squares. Carefully remove from pan with a cake spatula and place on a platter. Top each with a small amount of mushroom mixture and heat gently in the microwave to warm the polenta.
This recipe can be halved, and stores well for leftovers.
Round these dishes out with your favorite hummus served with sugar snap pea, baby carrots, and grape tomatoes, or some whole grain chips with guacamole and salsa, and it’s game on!
