Quick and Easy Recipes
These wing recipes are finger-licking tasty and will become your new snack favorites
DronG/Getty
Serving classic appetizers at your Super Bowl party is a safe bet. But if you want to impress your loved ones with a little something extra this year, mix up those prized snacks. Start with chicken wings—you can season and cook them in several ways. For example, rather than dousing the wings in Buffalo sauce, how about coating them in a sauce made with lemon-pepper seasoning or peanut butter? This small change can result in mouthwatering wings unlike any batch you’ve had before.
Below are three standout chicken wing recipes that are sure to wow your guests this Super Bowl Sunday. Plus, we’ve included a bonus recipe from celebrity chef and TV host Marcus Samuelsson as an additional chicken appetizer option!
Ingredients:
- 5 lbs. chicken wings
- ½ cup whole black peppercorns
- 1 cup (around 8 oz.) high-quality Pecorino Romano cheese
- ½ cup of unsalted butter, melted
- Canola oil
- Salt to taste
Directions:
- Prep: 32 mins
- Total time: 57 mins
- Yield: 10 servings
- Preheat oven to 400°F. While oven is preheating, add peppercorns to a sauté pan and toast over medium high heat until fragrant, about 5 minutes.
- Remove from pan and grind in a spice grinder until roughly smooth. Grate cheese with finest side of a box grater and set aside.
- Toss wings with canola oil and salt, and bake until fully cooked and crispy with internal temperature around 165°F. Once wings are cooked, remove from oven and let rest.
- Melt butter in sauté pan over medium heat, add ground peppercorns, and cook 2 to 3 minutes.
- Place chicken wings in bowl, add butter and pepper mixture and half of cheese, and toss. Serve on platter topped with remaining cheese and drippings from bowl poured over wings. Serve hot.
Ingredients:
- 12 chicken wings
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. lemon-pepper seasoning
- 2 cups oil, or as needed
Directions:
- Prep: 10 mins
- Total time: 20 mins
- Yield: 4 servings
- Heat oil in deep-fryer or large saucepan to 375°F.
- Stir olive oil and lemon-pepper seasoning together in bowl; set aside.
- Fry wings in hot oil until no longer pink at the bone and juices run clear, about 8 minutes. (An instant-read thermometer inserted near bone should read 165°F.)
- Toss cooked wings with lemon-pepper mixture to coat. Enjoy.
3. Peanut Chili Chicken Wings by Land O Lakes
Ingredients:
- 2 lbs. chicken wingettes and drumettes
- 2 Tbs. butter
- 1 tsp. fresh garlic, finely chopped
- 3 Tbs. creamy peanut butter
- 3 Tbs. soy sauce
- 3 Tbs. water
- 3 Tbs. hot chili sauce
- 1 Tbs. vinegar
- 2 tsp. honey
- Sesame seeds, for garnish (optional)
Directions:
- Prep: 10 mins
- Total time: 1 hr. 4 mins to 1 hr. 14 mins
- Yield: 20 servings
- Heat oven to 425°F. Line large baking pan with aluminum foil; spray with non-stick cooking spray.
- Place chicken wings into prepared pan. Bake 45 minutes. Drain fat.
- Melt butter over medium-low heat in saucepan. Add garlic; cook 2 to 3 minutes. Add all remaining ingredients except sesame seed; stir. Cook over medium heat, stirring occasionally, 4 to 6 minutes or until melted and smooth.
- Pour sauce over wings; toss to coat. Bake 5 to 10 minutes or until wings are crispy and no longer pink inside.
- Sprinkle sesame seeds over top of wings before serving, if desired.
Bonus: Marcus Samuelsson’s fried chicken recipe
Don’t get me wrong, the Super Bowl and wings go hand-in-hand. However, if you want a chicken appetizer that’s a little more unique, try this Miso Hot Chicken and Caviar recipe from chef Marcus. “When we do something like fried chicken with miso, I get the fermentation in there,” he says. “I have a little bit of sweet, I know it’s going to be crunchy. And then just adding in the caviar because it’s the Super Bowl, it’s fabulous, it’s fun.”
Miso Hot Chicken and Caviar
Ingredients:
Chicken Dredge:
- 1 cup all purpose flour
- 1 cup panko flakes
- 1 cup corn starch
- 1 tsp. granulated garlic
- 1 tsp. granulated onion
- 1 tsp. Old Bay seasoning
- 1 tsp. Herbes de Provence
- 1 tsp. black pepper
- 1 tsp. kosher salt
Chicken Marinade:
- 2 boneless skinless chicken thighs, cut into nuggets
- 2 cups buttermilk
- 1 tsp. Gochujang
- 1 Tbs. soy sauce
- 1 tsp. fish sauce
- 2 whole eggs
- Salt and pepper, to taste
Miso Hot Honey:
- 2 cups clover honey
- ⅓ cup miso paste
- 1 Tbs. soy sauce
- 3 roasted garlic cloves
- 1 tsp. berbere
- 1 tsp curry powder
- 1 tsp smoked paprika
- 4 sprigs of lemon thyme
Finishing Dish:
- Glazed & herbed fried chicken bites
- Coconut dip (ingredients listed below; use desired measurements)
- Pickled red onions
- Kaluga caviar
- Chopped herbs
Directions:
- Chicken Dredge: Combine all ingredients, mix evenly.
- Chicken Marinade: In a medium mixing bowl, place all ingredients. Fold mixture evenly. Place in the refrigerator overnight.
- Coconut Dip: Whisk mayonnaise, coconut milk, chives, parsley, dill, lemon zest, garlic purée, granulated onion, salt and pepper together in a large bowl until well-combined.
- Miso Hot Honey: In a medium sauce pot, place all ingredients in the pot. Bring to a boil, then place to the side.
- Frying Chicken: Place the breaded chicken into the 320°F oil. Fry for 5 to 7 pieces at a time. The chicken will drop to the temperature of the oil so keep it as close to 320°F as possible. Fry each piece for 8 to 10 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165°F.
- Remove from the oil and place on a wire resting rack. Let the fried chicken rest for at least 3 to 5 minutes. Glaze chicken with the miso hot honey and chopped herbs.
- Finishing Dish: With a serving plate, place a dollop of coconut dip in the center of the plate. Next, place the glazed and herb fried chicken on top. Next step, place an additional dollop of coconut dip on top of the fried chicken. Top the dressed chicken with the caviar. Place the pickled onions on the side of the plate. You can garnish with fresh chopped herbs.
Use left and right arrow keys to navigate between menu items.
Use escape to exit the menu.
