Planning on doing some cooking for the Super Bowl? A playbook for the perfect chicken wings could make your food a hit during the big game.
FOX News Radio’s Lilian Woo reports in “FOX & Food”:
There are several different game plans for tackling Super Bowl favorite the chicken wing.
Some believe they should be baked, others fried, still others swear by steaming then frying or baking. The ideal method according to James Briscione of “Just Married and Cooking”…
(Briscione) “Brine the wings overnight — sugar, salt, water, Tabasco and then you boil them in the brine so they’re fully cooked. So the next day all you do is roll them in flour and then just cook them in the oil until they’re brown. You don’t make a big mess.”
For Susanna Hoffman anthropologist and co-author of “Bold A Cookbook of Big Flavors” choosing to go with an Asian twist: wings crusted with crushed peanuts.
(Hoffman) “Pat them dry and mix them with a little flour and then roll them in some egg and crushed peanuts. Put them on a cookie sheet and put them in the oven at 375 for just about ten minutes.”
Serve with a Southeast Asian dipping sauce.
Buffalo wing lovers who want a meat-free option will love this recipe from Thistle Hill Tavern in Park Slope, featured in author Sarah Zorn’s book “Brooklyn Chef’s Table.”
(Zorn) “Roast a whole head of cauliflower in the oven. Just brush it all over with a little bit of vegetable oil and roast it at 375 degrees for about a half hour until it’s tender and a little brown. Cut it up into big fat florets. And then you make pretty much a basic buffalo sauce with Sriracha, which is very, very big in the food world right now but also very easy to find, and some hot sauce, some butter and you cook that all together and you pour it over the cauliflower just like you would a chicken wing. And then you just pave the whole thing with blue cheese.”
Zorn swears it tastes just like a buffalo wing… but it’s made with cauliflower.
Lilian Woo, FOX News Radio.
Follow Lilian on Twitter: @LILIANNY