By Judyrae Kruse Herald columnist
If you feel the same way as my husband and I do about eating any kind/type of “hot” wings — as often as you can get them and as many as you can possibly wrap your mouth around — you might do as we do sometimes. Which, simply, is have them for dinner, along with the sort of salad that makes a good wing match, and rolls.
On the other hand, they might be just the ticket for serving this Super Bowl Sunday. Not a dedicated game-watching person? Well, then, you could whup them together at the right time, leaving yourself a chance to get a look at the sometimes great or not-so advertising.
In case either of these possibilities appeals to you, however you need to work the timing, we have two new wing possibilities to consider today.
One’s a zippity-do-dah blackend-style option to serve with blue cheese or ranch dressing dipper sauces, or an equally appealing honey-teriyaki treatment that comes with a choice of dosing the wings with the dandy flavoring glaze or offering it as a sauce to dunk them in.
Both recipes are taken from www.thedailymeal.com. and they go together like this:
Blackened, hot and crispy wings
3pounds chicken wings, split
Blackened New Orleans-style seasoning blend, homemade or bottled
Hot sauce of your choice, preferably Frank’s RedHot
Blue cheese or ranch dressing
Preheat oven to 400 degrees. Wash and pat dry the wings. On a foil-lined baking sheet or pan, toss the wings with the olive oil and generously season with the seasoning blend. Bake for about 40 minutes, turning over once halfway through through baking and re-seasoning. Then, turn broiler on high and toss the wings in a generous amount of hot sauce. Broil for another 5 minutes, watching carefully to prevent scorching or burning, until the wings are blackened, hot and crispy. Serve with blue cheese or ranch dressing.
Makes 3 pounds chicken wings.
Chicken wings with honey-teriyaki glaze
3pounds chicken wings, split
1cup teriyaki sauce
1tablespoon honey, plus more if needed
Pinch red chile flakes (optional)
1green onion, finely chopped, green and light green parts only
Freshly ground black pepper
Sesame seed for garnish (optional)
Wash and pat dry the wings. In a large bowl, combine the teriyaki sauce and honey and whisk together. Add the chile flakes, green onion and pepper. Mix well and taste; adjust seasoning to reach your desired taste. Add the chicken wings and coat with the marinade, then cover the bowl and refrigerate for 2 hours or up to 1 day.
When time to cook, remove from the refrigerator and preheat the oven to 400 degrees. Spread the wings out on a foil-lined baking sheet or pan, reserving the leftover marinade. Bake for 40 to 45 minutes or until crispy and the juices run clear when pierced with a fork, turning over once halfway through the baking period.
Five to 10 minutes before the wings are done, turn the remaining marinade into a saucepan and bring to a boil; turn the heat to low and cook until warmed through and the wings are ready.
Place the wings in a serving bowl, drizzle with the glaze and garnish with the sesame seed, if you like. Or, pour all of the glaze into the serving bowl, or serve some on the side as a dipping sauce. Makes 3 to 4 servings.