Sunday, February 2, 2014

A Month-of-Appetizers: DH's Fave Super Bowl Wings

Okay. I'll admit it. I am not serving these tonight (had to do them earlier for this posting) but he would have had them if he could. These are sorta gloopy, even though yesterday I talked you out of gloopy for your pork ribs. But they’re worth it.

These are not the hot, hot wings that some people like. You can make those as well, of course, but some of your guests (like me) like to taste the meat and its subtle blend of seasonings rather than having to have a tongue transplant after eating the stuff some of you like.

DH’s Fave Super Bowl Wings (appetizer serves: who knows? Count the chicken pieces and divide by 4. If this is a dinner entrée instead of an appetizer, it serves about 6)

1½ c honey
zest of one orange
6 T soy sauce
3 cloves garlic, minced
¼ t dried red pepper flakes
Sprig of fresh rosemary
2# chicken wings, cut into drumettes and wing tips

In small pan, bring honey, zest, soy sauce, garlic, and red pepper flakes to a simmer. Add sprig of rosemary, stir around, and let cool.

Wash and dry chicken wings. Put wings into gallon zipper plastic bag and pour sauce over and mush together to distribute the sauce evenly.

Refrigerate at least one hour but no more than four.

Preheat oven to 375º. Pam a baking pan with low-rise sides (jellyroll pan).  Dump wings into the pan and make sure all wings have sauce on them. Fish rosemary out of the sauce and discard the sprig. Put wings in oven.

Turn wings after 30 minutes. Bake another 30 minutes and serve.

DH’s Rating: Five Tongues Up. He licked his chops and fingers with this one. He almost down-graded his Tongue Rating because it’s messy, but I told him to stick to the criteria. Honestly! When AREN’T wings messy???

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