Denver fan? Rooting for Seattle? Just in it for the commercials? No matter the reason, here are some super wing recipes you can dive into on Super Bowl Sunday, including a gluten-free option.
Baked Wings with Sour Cream Dipping Sauce
Submitted by Christine Van Arsdalen, Somerset County
1 package frozen chicken wings (plain)
1 1/4 cup Frank’s RedHot Sauce
1/4 cup olive oil or smoked olive oil
4 tablespoon margarine or butter, melted
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon smoked chili powder
Dijon mustard, to taste
salt and pepper, to taste
McCormick Montreal Chicken Seasoning, to taste
1. Lightly coat wings with mustard and season with salt, pepper, garlic powder, chili, paprika and chicken seasoning.
2. Combine hot sauce, olive oil, butter and season with salt, pepper, chili and paprika.
3. Bake, then toss wings in sauce. Serve hot.
Sour Cream Dipping Sauce
1 cup fat-free sour cream or Greek yogurt
1 package ranch dip mix A handful of chives
3 heads of garlic, roasted
1. In a bowl, combine sour cream (or Greek yogurt), ranch dip mix and chives.
2. Puree garlic and add to mixture. Mix well.
3. Serve cold.
3/4 cup finely crushed cracker crumbs (Ritz works well)
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon fresh, coarse ground black pepper
2 lbs chicken wings, split and tips removed
1/3 cup Dijon mustard
Preheat oven to 350°F.
1. Combine the cracker crumbs, cheese, oregano, garlic powder, paprika, and black pepper in a bowl.
2. Using a pastry brush, spread a coat of mustard of the chicken pieces and then roll in the crumb mixture until fully coated.
3. Lay chicken pieces on a greased baking sheet and bake for 35 to 40 minutes.
Drunken Chicken Wings
Submitted by Jim Flynn of BestWeekends.com
Jim is a local Jersey boy and avid traveler. He got this recipe from Lola 41 in Nantucket, and he guarantees it will become one of your favorites.
3 lbs chicken wings
1 cup vodka
1 cup white wine
3/4 cup soy sauce
2 cloves garlic, minced
Salt and pepper, to taste
1. Mix all of the above and marinate the wings for 24 hours.
2. Put in a roasting pan with the liquid and cook at 400°F for 1 1/2 hours.
3. Drain the liquid and cook another hour. Mmmm.
Submitted by Beth Christian, Burlington County
Grease a large baking sheet with 2 tablespoons of vegetable oil.
Set out 1 ½ pounds of chicken wings.
½ cup honey
3 tablespoons whole grain mustard
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
2/3 cup dry plain bread crumbs
1 teaspoon dried thyme
½ teaspoon red pepper
Roll one at a time in the bread crumb mixture, shaking off any excess.
Place wings on the prepared baking sheet.
Bake 20 to 30 minutes.
Make sure that you turn the wings over with tongs about halfway through the cooking process.
Serve hot or at room temperature. Easy peasy!
Submitted by Karen Jaffe, Gluten-Free Recipe Contributor
This is a fast and easy crock pot recipe, adapted for gluten-free cooks from a recipe by Linda Larsen, About.com’s Guide to Busy Cooks.
Total time: 5 hours, 20 minutes
1 1/4 cup gluten-free barbecue sauce (recipe below)
2 tablespoons gluten-free chili sauce
1/4 cup honey 3 cloves garlic, minced
Fresh ground pepper, to taste
2. Grill or broil for 12 to 15 minutes, turning the wings several times for even browning. Watch carefully to prevent burning.
4. Place wings in a large crock pot and cover with BBQ sauce mixture.
1/4 cup apple cider vinegar
1/2 cup pineapple juice
1/2 cup brown sugar
1/4 cup gluten-free Worcestershire sauce (Lea and Perrins made in U.S. is gluten free)
1/4 cup water
1 medium onion, chopped
1/4 teaspoon celery powder (not salt)
1/2 teaspoon paprika
Makes 1 1/2 pints of sauce.
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