It’s all about the food, of course

Some teams from somewhere are playing football someplace this Sunday. It doesn’t matter who or where – or how inflated their balls are – because Sunday actually is the Super Bowl of food.

A rainbow of chips and dips festoons supermarket aisles in a glowing display unseen since Christmas. The price of wings usually spikes like gas on Memorial Day weekend, and for the same reason: supply and demand.

If you do care about the game, you are aware that the quality of the food affects the outcome, right? In the course of writing my cookbook “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home” (Harvard Common Press), I developed a couple of approaches to planning for the Super Bowl feed.

First of all, prepare for a marathon, not a sprint. Fans will be there for many hours (I think the pregame hoopla started this morning).

One approach is what I call Continuous Grazing. Think of your guests as ravenous animals prowling the African savannah. For this, put out a variety of finger foods and snacks. Chips and dips are OK, but you also need more hearty offerings. During the lengthy halftime, bring out some wings, baby quiches or roast beef sliders.

Another way to organize the food is Big Bowls. Chili is always a hit, especially since it’s usually cold in early February and spicy chili offers that obligatory macho component to the day. Set up a slow-cooker or two with chili or soup, and let fans help themselves. Provide crackers or cornbread on the side; a salad if you feel vegetables are really necessary.

Yes, you could resort to the prepared food cases at your megamart. But would your team take the easy way out? Do you want to take the risk that your inadequate party spread could doom your squad? Just asking….

This recipe from “Fan Fare” makes wings with lots of flavor but no fiery heat. I picked the name because I also serve them during basketball season.

Teriyaki Tip-Off Wings

8 whole chicken wings, split at joints and wing tips discarded

3/4 cup unsweetened pomegranate juice

1/4 cup orange juice

1/2 cup reduced sodium soy sauce

1 teaspoon grated fresh ginger

2 cloves garlic, crushed

1/4 cup plus 2 tablespoons sugar

2 tablespoons vegetable oil

Place the wings in a large zipper-top plastic bag. In a medium-size bowl, combine the pomegranate juice, orange juice, soy sauce, ginger, garlic, sugar and vegetable oil. Stir well to dissolve the sugar. Pour the marinade into the bag. Seal and shake gently to coat. Refrigerate for at least 8 hours or overnight.

Preheat the oven to 350 degrees.

Line a rimmed baking sheet with aluminum foil or spray it with nonstick cooking spray. Drain the wings well (discard the marinade) and place them on the baking sheet. Bake for 30 to 40 minutes or until done. Serve warm.

Makes 16 pieces

Note: These wings could also be grilled, but watch them carefully to avoid burning.

From “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home” by Debbie Moose, published by Harvard Common Press.