super bowl wings
Here is a belated post for our Super Bowl Sunday dinner. Over the course of the game, we had wings, nachos, and ice cream sandwiches. It was very traditional.
For the wings, we experimented with a few different sauces. Our preparation method was as follows:
- 8 hours in advance, salt the wings and leave them on a wire-rimmed baking sheet in the fridge to dry out.
- Before baking, pat them dry with paper towels.
- Bake at 400 degrees for 50 minutes. Make the wings as spread out as possible, suspended on a wire rimmed baking sheet. That way they're exposed to plenty of hot air, which helps them get crispy.
- Immediately after they come out of the oven, combine them with a wing sauce of your choosing. Toss the wings and sauce together in a large metal bowl, until the wings are evenly coated.
We tried the following three wing sauces.
All three sauces came out well. If I had to pick a least favorite, I'd say it was the miso honey. It was a little sweet for my taste, and the other two had more zing. It's hard to pick a favorite between the other two, since I really liked them both. If I had to pick one, I think I'd go with the Carolina gold. It's a yellow-mustard based sauce, and reminded me a lot of the mustard bbq sauce that my dad serves at his restaurant, which I love. A yellow mustard based sauce is hard to come by, and I have some nostalgia for that general flavor.
There were a few adjustments I made from the sauce recipes as written. I omitted mayo from the Carolina gold sauce since we didn't have any at the time. I didn't miss it, and will continue omitting it if I make this sauce again. For all of them, you will likely end up with extra sauce, since you should use your judgement and only add enough sauce to give the wings a sufficient coating. The extra sauce keeps well in the fridge, and tastes great on a number of other things.