If you’re planning to catch the commercials during the Super Bowl this Sunday — or maybe even some or all of the game — the big question is always food. Specifically, what, when and how much.
If the what and how much are still the big stumbling blocks, then Buffalo-style wings should score well, especially if you line up just the right recipe.
Happily, we have one that should work so well it might have been designed for the specific purpose of letting us whittle down game-day kitchen time with do-ahead prep steps.
A day or two in advance, we can batch up the dressing so it’s fully flavored and dunk-ready when needed. The day before, it’s on to lopping up the chicken wings Buffalo-fashion, and then making the marinade.
Oh, and did I mention that this snazzed-up, jazzed-up take on wings, developed by Terry Traub, author of “Food to Some, Poison to Others,” also happens to be listed as both gluten-free and dairy-free?
It can easily be doubled if 20 wings aren’t enough to do the job and feed the mob.
JALAPENO GARLICKY CHICKEN WINGS WITH ROQUEFORT DRESSING
Roquefort dressing (recipe follows)
Marinade
2 tablespoons milk-free, corn-free margarine or olive oil
1/2 cup finely chopped onion
5 cloves garlic, minced
2teaspoons diced canned jalapenos
1/2 teaspoon chili powder
2/3 cup water
1 tablespoon tomato paste
1 teaspoon lemon juice
1/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
20prepared chicken wings
Prepare the dressing one or two days ahead of time to allow the flavors to develop.
For the marinade, a day before needed, put the margarine or olive oil into a skillet and heat. Add onion and cook 2 minutes or until transparent. Add garlic and cook 30 more seconds. Add the jalapenos, chili powder, water, tomato paste, lemon juice, oregano, and salt and pepper and cook for 3 minutes. Remove from heat and cool.
Put mixture into a food processor or blender container and pulse until smooth. Transfer to a jar with a tight-fitting lid and refrigerate until needed. Makes 2/3 cup, or enough marinade for 20 wings. If you are making more than 20 wings, double the recipe.
To cook the wings, preheat the oven to 400 degrees. Line a 9-by-13-inch baking pan and an 8-inch-square baking pan with aluminum foil; lightly grease the foil. (If you are doubling the recipe, use two 9-by-13-inch baking pans.) Place chicken wings in prepared pans and brush with half of the marinade.
Slide pans into oven and bake for 25 minutes. Remove baking pans, turn chicken wings over and brush on the remaining marinade. Return to the oven and bake another 20 minutes or until done.
Remove from oven, transfer wings to a warm platter and serve with the Roquefort dressing.
ROQUEFORT DRESSING
2 tablespoons Roquefort cheese, crumbled (sheep cheese)
1/2 cup mayonnaise (contains eggs)
1/2 cup sour cream substitute (contains soy)
1/4 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon white wine vinegar
Salt and pepper to taste
In a suitable bowl, combine the crumbled cheese, mayonnaise, sour cream substitute, garlic powder, sugar, wine vinegar, and salt and pepper; mix well.
Using the back of a spoon, smash the cheese against the side of the bowl to remove clumps. Mix well, cover and refrigerate.
Make one to two days before needed.
Makes 1 1/2 cups.
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