Buffalo wings with crispy skin and juicy meat? Epic 5 -zone nachos? Yes please! Fox News's Lilian Huang Woo gets ideas for a hit Super Bowl part from Rhoda Boone of Epicurious.com, experts at Southern Living, and author Mary Giuliani.
Take a listen:
- For blue-cheese dressing
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 ounces crumbled blue cheese (about 1/2 cup)
- 4 celery ribs
- 3 pounds chicken wings (12 to 14)
- 2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
- 1/4 cup unsalted butter
- 3 to 4 tablespoons hot sauce such as Frank's or Goya
- 1 1/2 tablespoons cider vinegar
- Make dressing:
- In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour.
- Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.
- To grill wings:
- Preheat grill.
- Pat wings dry. In a bowl rub 2 tablespoons oil onto wings and season with salt. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
- To deep-fry wings:
- In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380° F. Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.
- In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste. Add grilled or fried wings and toss to coat.
- Serve chicken wings warm or at room temperature with dressing and celery sticks.
- Make dressing:
Epi's 50-Ingredient Super Bowl Nachos
- 6 (9-ounce) bags restaurant-style tortilla chips
- For the Spinach-Artichoke Dip Nachos:
- 2 cups store-bought or homemade spinach dip, warmed
- 1 large yellow onion, thinly sliced, caramelized
- 12 ounces marinated artichoke hearts, drained, coarsely chopped (about 2 cups)
- 10 ounces grated Fontina cheese (about 4 cups)
- 1 1/2 ounces finely grated Parmesan (about 1/2 cup)
- 3/4 cup cherry tomatoes, quartered
- For the Loaded Potato Skin Nachos:
- 1 pound sliced bacon
- 2 large russet potatoes (about 1 1/2 pounds)
- Kosher salt
- Freshly ground black pepper
- 3 cups ridged potato chips (about 3 ounces)
- 8 ounces grated cheddar (about 2 1/2 cups)
- 8 ounces grated Monterey Jack (about 2 1/2 cups)
- 3/4 cup sour cream, plus more for serving
- 2 scallions, thinly sliced
- 1/2 teaspoon paprika
- 2 tablespoons sliced chives
- 1/2 avocado, diced
- For the Baby Back Rib Nachos
- 4 cups shredded pork baby back rib meat (from about 1 pound ribs), or pulled pork, warmed
- 1/2 cup barbecue sauce, plus more for serving
- 1 pound shredded smoked mozzarella (about 4 cups)
- 1/2 cup coarsely chopped pickled jalapeños
- 1 cup store-bought or homemade vinegary slaw
- 1/4 cup finely chopped white onion
- 2 tablespoons cilantro leaves with tender stems
- For the Meat Lover's Pizza Nachos:
- 4 cups marinara sauce, drained in a paper towel-lined colander
- 6 ounces sliced pepperoni
- 6 ounces Canadian bacon, cubed
- 10 ounces fresh Italian sausage (about 3 links), casing removed, crumbled, cooked
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped orange bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 pound grated mozzarella, (about 4 cups)
- 1 1/2 ounces finely grated Pecorino Romano (about 1/2 cup)
- 1/4 cup black olives, pitted, coarsely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 2 tablespoons basil leaves, torn
- For the Buffalo Chicken Nachos:
- 4 cups shredded rotisserie chicken (from about a 3-pound rotisserie chicken)
- 1/2 cup buffalo wing sauce (such as Frank's), plus more for serving
- 13 ounces shredded Colby or Colby-Jack cheese (about 4 cups)
- 4 ounces crumbled blue cheese (about 2/3 cup)
- 1 small red onion, thinly sliced
- 1 stalk celery with leaves, thinly sliced
- 2 pickled pepperoncini peppers, seeded, sliced
- For serving:
- 2 cups store-bought or homemade queso dip
- 1 crispy tostada bowl or taco salad shell
- Special Equipment:
- 1 (18x26") or 2 (13x18") baking sheets
Whiskey Whoopie Pies
Freeze the assembled whoopie pies in zip-top plastic bags up to 3 weeks before your tailgate. Defrost in the fridge overnight.
1. Prepare Cookies: Preheat oven to 350°. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add egg and egg yolk; beat just until blended.
2. Sift together flour and next 2 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drop batter by level spoonfuls onto parchment paper-lined baking sheets, using a medium-size cookie scoop (about 1 1/2 inches).
3. Bake at 350° for 10 minutes. Cool on baking sheets 5 minutes; cool on wire racks completely.
4. Prepare Filling: Beat cream cheese and next 2 ingredients at medium speed until smooth. Add powdered sugar, 1/2 cup at a time, beating at low speed just until blended after each addition.
5. Assemble: Turn half of cooled cookies over, flat sides up. Dollop each with about 2 Tbsp. filling, and sprinkle with pecans. Top with remaining cookies; press gently to spread filling to edges. Serve immediately. Or place pies on a parchment paper-lined baking sheet, cover with plastic wrap, and freeze 8 to 24 hours or until firm. Store in freezer up to 3 weeks. Let stand 1 hour before serving.
Follow Lilian Woo on Twitter: @LilianNY