The Panthers in the Super Bowl has meant a noticeable increase in interest in the game in these parts. But even without that happening, we all know that most people are only at Super Bowl parties for the food. A recent poll in Bon Appetit even confirms it – only 30 percent of the respondents say they would actually be paying attention to the action on the field, not the state of the salsa-and-chip bowl.
Because sports are all about statistics, here’s another: Super Bowl Sunday is the single biggest time for sales of wings. Supply and demand says that prices go up, too. But it’s easy to spend a little time and save a little money by cutting them up yourself. Don’t buy the precut pieces, which can cost as much as $1 a pound more than whole wings. It’s easy. Here’s what you do:
A wing has three joints. With a sharp knife or a good pair of kitchen shears, slice through each joint. Bending the joints and loosening them will help. You’ll end up with three pieces: the drumette, which looks like a miniature chicken leg; the flat, which has two small bones; and the flapper, the small pointy end. Collect the flappers in a reclosable plastic bag and freeze them to make chicken stock with later on. The remaining two pieces you may now prepare at will for eating.
I like my wings fiery, but I accept that others are more tender of tongue. This recipe from my cookbook “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home” has plenty of flavor even without the heat. You can easily double it to feed a larger crowd.
Teriyaki Tip-Off Wings
8 whole chicken wings, split at joints and wing tips discarded or saved for later use (16 pieces)
3/4 cup unsweetened pomegranate juice
1/4 cup orange juice
1/2 cup soy sauce, preferably reduced sodium
1 teaspoon grated fresh ginger
2 cloves garlic, crushed or grated
1/4 cup sugar
2 tablespoons vegetable oil
Place the wings in a recloseable plastic bag. In a medium-sized bowl, combine the juices, soy sauce, ginger, garlic, sugar and oil. Stir well to dissolve the sugar. Pour the mixture over the wings in the bag. Seal and refrigerate for 8 hours.
Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil for easier cleanup and spray it with cooking spray. Remove the wings from the marinade and place on the sheet. Discard the marinade. Bake for 30 to 40 minutes or until they test done.