For your Super spread, why not just wing it?
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Asian-Style Chicken Wings. -
Spicy Seitan Buffalo Wings from "Spork Fed" by Heather Goldberg and Jenny Engel. -
Anchor Bar Buffalo Chicken Wings
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Super Bowl XVLI is but three days away, and even though the Steelers won't be playing, we know that most of you still will be watching -- and eating while you do so.
Seeing as this year's game is in Indianapolis, you might expect us to offer up a few regional Indiana recipes for your pre-game or halftime noshing. (Breaded pork tenderloin sandwiches are really big in the city, as is really hot shrimp cocktail sauce.)
Yet we're realists here in Pittsburgh.
We know most football fans are going to stuff their faces silly with the same favorite dishes they always enjoy on Super Bowl Sunday, the second-biggest eating day of the year after Thanksgiving. You don't have to be a foodie to rattle off the list:
Pizza, chili, nachos, dips and spreads, and salty snacks such as pretzels, chips, popcorn and peanuts.
Game-watching Americans are going to put away not just a boatload but an entire flotilla (or two) of chicken wings -- in all, some 100 million pounds of the saucy finger food over the course of the weekend, according to the National Chicken Council's 2012 Wing Report. That's 1.25 billion wing portions, or enough to circle the circumference of the Earth two times if laid end to end.
With that in mind, we're dishing up three lip-smacking versions of America's favorite chicken part, including a vegan "wing" made from seitan.
It's a bummer, having to watch the New York Giants battle the New England Patriots instead of the Pittsburgh Steelers. But these winning recipes should make up for some of the disappointment.
Anchor Bar Buffalo Chicken Wings
PG tested
My kids, and one daughter's boyfriend, declared these the best Buffalo hot wings they've ever tasted. I have to agree. The recipe is attributed to the Anchor Bar in Buffalo, N.Y., which was the first restaurant to serve Buffalo-style wings in 1964. These are baked, so if you prefer a crispier hot wing, deep-fry the wings for 10 to 12 minutes in 350-degree oil. I made them both ways and would be hard-pressed to tell you which was better.
First Published February 2, 2012 12:00 am
