Total time: 3 hours, plus overnight marinating time
Servings: 12 to 24
Note: This allows two wing pieces per person. If your Super Bowl table includes lots of chili, cheese and additional snacks, figure on one piece per person. Turkey wings are generally available at Latin markets and Jon's supermarkets. Check with your local market's meat department or order from your local butcher.
12 whole turkey wings
1. Cut each wing into thirds using a cleaver or heavy chef's knife. This is most easily done by bending each joint and cutting through the cartilage (this way you don't have to chop through the bone). Alternatively, have the wings divided by your butcher. Discard the wing tips or save them for another use. Refrigerate the wings while you make the marinades below.
1 1/2 cups hot sauce
1 cup (2 sticks) butter
2 tablespoons minced garlic
1. In a medium sauce pan over low heat, combine hot sauce, butter and garlic and cook, stirring occasionally, until the butter is melted and the mixture is well blended. Remove from heat, divide the sauce evenly into 2 containers and set aside till butter is melted and mixture is well blended.
1 cup packed dark brown sugar
2 cups low-sodium soy sauce
2 tablespoons minced garlic
2 teaspoons grated ginger
1/4 cup bourbon
1. In a medium saucepan over low heat, combine all ingredients and cook, stirring occasionally, until the sugar is dissolved. Remove from heat, divide the marinade evenly into 2 containers and set aside.
3 cups honey
1/2 cup fresh chopped cilantro
1 tablespoon cumin
2 teaspoon salt
2 teaspoon grated lemon zest
1. In a medium bowl, combine the honey, cilantro, cumin, salt and lemon zest. Divide the sauce evenly into 2 containers and set aside.
24 wing pieces
Spicy marinade, divided
Teriyaki marinade, divided
Honey-glazed marinade, divided
1/4 cup grated Parmesan cheese (optional topping for the spicy wings)
1 cup ranch dressing, to be used as a dipping sauce for the spicy wings
1. Place 8 wing pieces into each of 3 sealable plastic bags. Pour half of each marinade into each bag. Cover and refrigerate the remaining marinade. Seal the bags completely, then shake the bags to distribute the marinades evenly among the wings. Refrigerate the bags and allow the meat to marinate overnight.
2. On game day, heat the oven to 350 degrees. Coat three lipped baking sheets with non-stick spray. Line each pan with foil, then spray the foil (this makes cleanup much easier).
3. Remove the wing pieces from the bags and place on roasting pans, making sure to use one pan per marinade. Discard the remaining marinade from the bags.
4. Place the wings in the oven, making sure the trays are evenly spaced. Roast the wings, basting each tray with its reserved marinade every 15 to 20 minutes, and rotating the trays every half hour for even cooking. The wings will be done when the meat is firm, pulls slightly from the bone and a thermometer inserted reads 160 degrees. Remove from heat and set aside to cool slightly. If adding the optional Parmesan cheese, sprinkle the cheese over the hot wings 20 minutes before they are done to give the cheese time to melt with the marinade.
5. Pile the wings on a large platter and serve immediately. Serve the spicy wings with the ranch dressing as a dipping sauce.
Each of 24 servings: 436 calories; 27 grams protein; 33 grams carbohydrates; 0 fiber; 22 grams fat; 8 grams saturated fat; 94 mg. cholesterol; 1042 mg. sodium.Copyright © 2014, Los Angeles Times