Menu madness

Be prepared with the right kind of fuel for the long month of madness that is March. It’s been a long season, basketball fans – longer for some than for others, if you get my meaning; and, yes, I’m feeling…blue… But my secondary favorite from my hometown of Winston-Salem, N.C. Wake Forest University, is still alive. All of us must maintain our strength.

The traditional food that stokes basketball fans is wings. Usually, hot wings, obtained greasily from some dubious take-out emporium. People, you can do so much better. And your favorite team deserves better. It is so easy (and less expensive) to prepare your own wings. Whether fried, roasted or grilled, there’s a world of flavor in this little package. Save even more by purchasing whole wings and cutting them into parts yourself. It’s easy: Cut at each of the three joints with a sharp knife. Discard the pointy flapper.

Here’s one of my favorite easy recipes for mild-but-flavorful wings that will please the crowd around the TV. Just don’t let them throw the bones at the set to protest bad calls. The recipe is from my cookbook “Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack” (John Wiley & Sons, 2009). Add more cayenne if you like heat or remove it if you don’t, although this recipe is not hot.

Hoisin Honeys

1/3 cup hoisin sauce

2 tablespoons orange juice

1/2 teaspoon chopped fresh ginger

1/2 teaspoon chopped garlic

1/2 teaspoon honey

1/4 teaspoon cayenne pepper

12 wings, cut in half at joints, wing tips removed and discarded

In a small bowl, stir together the hoisin sauce, orange juice, ginger, garlic, honey and cayenne. Set aside 3 tablespoons of the sauce.

Place the wings in a large reclosable plastic zipper bag. Pour the remaining sauce in over wings and coat them well. Refrigerate the wings in the marinade for 2 to 3 hours.

Preheat the oven to 350 degrees. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.

Remove the wings from the marinade and discard the marinade. Place the wings on the baking sheet.

Roast the wings for 25 minutes. Brush the wings with the reserved sauce and bake another 5 minutes or until the wings are done.

Makes 24 pieces.

From “Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack” by Debbie Moose (John Wiley & Sons, 2009)

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