Super Bowl snacking

Super Bowl spreads have your dips and cheese balls, but I know what you really want: Wings. According teriyaki tip-off wings from 'fan fare'to the National Chicken Council, the weekend of the big game is the biggest time of the year for wings – it says 1.25 billion “wing portions” will be eaten.

The chicken wing consists of the flat,  the flat part with two small bones; and the drummette, the mini-leg part. The third part, the pointy wing end called the flapper, is typically removed – but if you’re cutting up your own wings, don’t throw that part away. Save them in the freezer to make chicken broth.

I love a good hot wing, but I am aware that some do not share my love of flame. This recipe offers plenty of flavor without heat (although you could throw in a little Sriracha). It comes from my book “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home” (Harvard Common Press, 2007). As you can tell from the title, they’re great for basketball games, too.

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, put through a garlic press or 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 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.

Note: The wings could also be cooked on a grill. Drain them very well first.

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