We're betting these wings will fly in Tampa Bay taste test
-
Chef Anthony Zallo of Bigelow Grille, who will take a chicken wings recipe to the pre-game Super Bowl fundraiser, "Taste of the NFL" in Tampa, Fla. -
Share with others:
This is the recipe that Bigelow Grille's Chef Anthony Zallo will be making on Jan. 31 at the Taste of the NFL, the big pre-Super Bowl fundraiser held at Tropicana Field in St. Petersburg.
As we noted in a story in September, Chef Zallo and his recipe are included in "The Sunday Night Football Cookbook: 150 Great Family Recipes from America's Pro Chefs and NFL Players" (NBC Sports and Time, $27.95). (Alas, his name was misspelled "Zello" in the book and then our story, now corrected at post-gazette.com/food.)
The book is full of recipes from chefs in all 32 NFL cities, and they all get to be part of the night-before-the-big-game party. Started by Wayne Kostroski in 1992 in Minneapolis, Taste of the NFL has raised more than $8 million for food banks in NFL cities around the country that share in the proceeds via the group Feeding America.
Benefitting here will be the Greater Pittsburgh Community Food Bank, where officials are delighted to be part of it.
Fans pay (this year $500, or $600 for VIP and $6,000 per corporate table of 10) to attend the tasting party, where they can hobnob with players, both active and retired. Joining Chef Zallo will be Taste veteran and former Steelers linebacker Andy Russell.
"It's such an awesome event," says Chef Zallo, who will prepare 3,000 of the wings for it. A ticket to the big game isn't included, but he hopes that he'll somehow be able to score one. (He and his wife went to a party in Detroit the last time the Steelers were in the Super Bowl, and they did win one ticket -- that his wife used. As fans go, "She's more hardcore," he explains.)
As noted on the Taste Web site, Chef Zallo is a Pittsburgh native who grew up in Bethel Park. He worked for a time as executive sous chef at Bacco in New Orleans before returning to Pittsburgh, where he was a partner and executive chef at Lucca, opened Abrio in Peters, then replaced Kevin Sousa (who attended the previous two Taste gatherings) this May at Bigelow Grille at Downtown's Doubletree Hotel.
For more, visit tasteofthenfl.com, where you can get a copy of "The Sunday Night Football Cookbook" on sale for $16.95 plus shipping (about $5 to Pittsburgh). A portion of proceeds also benefits Feeding America.
If you're hungry, the Peppery Glazed Chicken Wings are featured on the Bigelow Grille's lunch menu through February, and are available daily at the bar. They'll also be served at the restaurant's Super Bowl party ($20 plus drinks; bigelowgrille.com or 412-281-5013).
PG tested
- For the garlic chips
- 1/2 cup grapeseed oil
- 5 garlic cloves, very thinly sliced
- Salt
- For the chicken wings
- 1/2 cup sesame oil
- 2 tablespoons minced garlic
- 4 pounds chicken wings
- Salt and freshly ground
- black pepper
- For the glaze
- 2 cups cider vinegar
- 1 1.2 cups sugar
- 1 cup water
- 3 tablespoons cracked black pepper
- 5 garlic cloves, crushed
1 tablespoon red pepper flakes
Make the garlic chips
Heat the oil in a medium skillet over medium-low heat. Add the garlic and fry until lightly browned, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain and sprinkle with salt. Set aside.
Make the chicken wings
Preheat the oven to 425 degrees. Line a large baking sheet with aluminum foil. In a large bowl, combine the oil and minced garlic. add the chicken wings and Turn to coat. Season with salt and pepper to taste. Place the chicken wings on the baking sheet in one layer and bake, turning once, until cooked through and lightly browned, about 30 minutes. Meanwhile, in a medium saucepan, combine the vinegar, sugar, water, the cracked pepper, crushed garlic, and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the mixture becomes syrupy, about 30 minutes. Transfer the cooked chicken wings to a large bowl and toss with the glaze. Divide the wings among 4 serving plates. Garnish with the garlic chips and serve immediately.
Serves 4.
-- Anthony Zallo, Bigelow Grille
First Published January 22, 2009 12:00 am
