Go ahead, wing it on Super Bowl Sunday
Are you ready for some ... chicken wings?!
Regional favorites the New England Patriots will take on the Philadelphia Eagles on Sunday for Super Bowl LII. The game begins at 6:30 p.m. at U.S. Bank Stadium in Minneapolis, Minn.
Super Bowl fans are expected to consume in excess of 1.3 billion wings on Sunday, according to NBC News. To put that staggering number into perspective: If laid end to end, the wings would circle the globe three times. And let's not forget the 11 million pounds of potato chips, 29 million pounds of tortilla chips (eaten with 100 million pounds of guacamole) — all washed down with 335 million gallons of beer. Burp ...
Berkshire Eagle staff members are sharing their favorite wing recipes — and for those who want the Buffalo chicken wing taste sans the wing, we offer Buffalo Chicken Dip.
Spicy Coconut Curry Wings
(Courtesy Robin Anish)
2 pounds chicken wings, tips removed, cut at joint
1 14-ounce can coconut milk
1/2 cup orange marmalade
1/3 cup red curry paste for hot wings
or yellow curry paste for milder wings
1/4 cup coconut flakes
1/3 cup salted peanuts, finely chopped
Pat wings dry. Place wings in a large resealable plastic bag. Combine coconut milk, marmalade and curry paste. Pour the marinade over the wings and refrigerate overnight.
Preheat oven to 450 degrees. Drain off excess marinade and arrange wings on a greased or parchment lined sheet pan. Bake until cooked through, well browned and crispy, flipping wings once or twice as they bake, about 45 minutes.
Mince the coconut flakes and stir together with the finely chopped peanuts. Toss with the hot wings.
Arrange wings on serving platter and garnish with lime wedges.
(Courtesy Kevin and Colin Moran)
12 chicken wings
10 ounces regular Coca-Cola
1 cup light brown sugar
2 tablespoons soy sauce
A few drips of Worcestershire sauce
Chili powder (to taste)
Preheat oven to 400 degrees F. Sprinkle onion and garlic salt on wings. Bake in foiled-lined pan for 15 to 20 minutes.
Meanwhile. combine Coca-Cola, brown sugar, soy sauce, Worcestershire sauce and chili powder.
Take out wings and pour mixture on top of them.
Reduce oven to 350 degrees F. Cook wings for 1 1/2 to 2 hours or until mixture has reduced or has bubbled over the top of the wings. Take out of oven and let cool in the pan for 10 minutes.
Notes: Recipe may be doubled. Be sure to line pan with foil or use a disposable pan for easy clean up.
Frank's RedHot Buffalo Chicken Dip
This robust creamy dip tastes like Buffalo chicken wings but without the mess!
Makes: 4 cups dip
Prep Time: 5 min
Cook Time: 20 min
2 cups shredded cooked chicken
1 (8 ounce package) cream cheese, softened
1/2 cup FRANK'S RedHot Original Cayenne Pepper Sauce or FRANK'S RedHot Buffalo Wings Sauce
1/2 cup Hidden Valley Original Ranch Dressing
1/2 cup blue cheese crumbles
Preheat oven to 350 F.
Combine all ingredients and spoon into shallow 1-quart baking dish.
Bake 20 minutes or until mixture is heated through; stir. Garnish with chopped green onions if desired and serve with crackers and/or vegetables.
Tips: To add some crunch, top with some French's Crispy Fried Onions or Crispy Jalapenos the last five minutes.
Reduced Calorie Recipe: Substitute Neufchatel cheese for the cream cheese, and low fat options for the salad dressing and blue cheese.
Microwave directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on high 5 minutes until hot, stirring halfway through cooking.
Slow cooker method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover and heat on high setting for 1 1/2 hours until hot and bubbly or on low setting for 2 1/2 to 3 hours. Stir.
Tailgating tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
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