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February 2, 2008
The family wants to be traditional. The requests were wings and super nachos.
So I'm buying wings and drummettes today to marinate overnight two ways. The first is essentially a homemade barbecue sauce, the second is Teriyaki-style. (Most of us don't like hot wings, and I find Buffalo bitter.) Both recipes come from readers at RecipeZaar's Super Bowl Chicken Wings category:
Wing Dings
1/2 cup maple syrup
1/2 cup catsup
1/4 cup soy sauce
2 teaspoons dry mustard
1 teaspoon ginger
1/4 teaspoon garlic powder
2 1/2 lbs chicken drummettes
Combine all ingredients except chicken in saucepan. Bring to boil, and simmer 5 minute Cool.
Place drummettes in bowl, or zippered plastic bag. Add cooled Sauce. Coat chicken evenly and refrigerate several hours or overnight.
Place drummettes, skin side up, on FOIL-LINED rimmed baking sheet. Spoon leftover Sauce over them.
Bake 45-50 minutes at 400ยบ, until done, basting with sauce occasionally.
Serves 4-6
Baked Teriyaki Style Chicken Wings
25-30 chicken wings
1 cup soy sauce
1/4 cup water
3 tablespoons sugar
3 garlic cloves, minced
1/4 cup vegetable oil
1 teaspoon ground ginger
3/4 cup sherry wine
Combine all ingredients except the wings in a large pitcher. Mix well.
Place chicken wings in single layer in a 9" x 13" pan.
Pour the liquid mixture over the wings.
Marinate at least 2 hours, flipping wings once. Keep wings refrigerated while marinating.
Bake at 350 degrees for 1 1/2 hours. Flip once during baking.
Note: I won't have space in my fridge tomorrow for a flat pan of wings -- these will go in a plastic bag with their marinade, like the first recipe.
One recipe calls for a 400 degree oven, the other is at 350. I may split the difference and bake them on different racks at 375 degrees. Since I don't know how the double quantity will affect cooking time, I'll start checking them after an hour and every 10 minutes after that, if more time is needed.
I'll let you know Monday how it went.
Posted by Sheila Lennon 
at 12:50 PM to Chicken wings
, Poultry
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