Super Bowl Wings

Joannie McBride
Super Bowl Wings

It's no secret that at our house we're all about the food! Very little compares to the joy of being in the kitchen with my husband and kids creating another tantalizing recipe we've found on The Food Network. And what better time to try out some of these new recipes than on Super Bowl Sunday! Topping the list of our favorites--and one that's sure to be a family hit year after year--is Chicken Wings with Salsa Verde by Guy Fieri.

 

Chicken Wings with Salsa Verde

Recipe courtesy Guy Fieri for Food Network Magazine

Prep Time: 45 min

Inactive Prep Time: 4 hr 0 min

Cook Time: 28 min

Serves: 6 to 8 servings

 

Ingredients

For the chicken and brine:
3/4 cup kosher salt
1 1/2 teaspoons black peppercorns
4 cloves garlic, smashed
5 pounds chicken wings, cut in half at the joint

For the rub:
2 teaspoons dried rosemary
2 teaspoons ground white pepper
2 teaspoons paprika
2 teaspoons kosher salt
2 teaspoons granulated garlic
1 teaspoon dried oregano

2 teaspoons dried basil

For the salsa:
1/2 cup fresh basil
1/2 cup fresh parsley
1/2 teaspoon red pepper flakes
1 tablespoon chopped garlic
1/2 teaspoon capers
1 teaspoon anchovy paste
2 tablespoons chopped roasted red peppers
1 tablespoon chopped onion
2 tablespoons fresh lemon juice
Kosher salt
1/3 cup extra-virgin olive oil

 

Directions

Prepare the brine: In a large soup pot, bring 8 cups water to a boil. Add the kosher salt, peppercorns, and garlic; remove from heat. Let cool 30 minutes, and then transfer to a large pot or ice chest lined with a large garbage bag. Add another 8 cups water, and then add the wings and twist the bag closed. Refrigerate for 4 hours. Mix all the rub ingredients in a large resealable plastic bag. Drain the wings. Rinse under cool water, pat very dry, and put in the bag with the rub. Mix to coat evenly. Seal the bag, and refrigerate until ready to cook. (You can do this a day ahead.)


Preheat the broiler. Remove the wings from the bag and place in a single layer on a lightly oiled foil-lined pan. Broil for 8 minutes, and then turn and cook for an additional 5 to 8 minutes, or until crisp and golden. Meanwhile, combine all the ingredients for the salsa, except the olive oil, in a food processor, using salt to taste. Slowly add the oil and puree until smooth. Serve the wings with the salsa.

 

Appeared in:

CK Scrapper Bowl

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