Recipe: crispy apple wings with fresh horseradish and curly parsley.(Anne Cusack / Los Angeles Times)
Sweet with just a hint of spice, you can make these treats ahead of time. Recipe: Champagne nuts(Bret Hartman / For The Times)
Wrap these shrimp in lean turkey bacon for a guilt-free snack sure to please every guest.(Ricardo DeAratanha / Los Angeles Times)
Recipe: Coconut chicken skewers
(Los Angeles Times)
An authentic beach chili from Shutters.(Glenn Koenig / Los Angeles Times)
Isn’t it always time for deviled eggs? Recipe: Sun-dried-tomato-stuffed eggs(Los Angeles Times)
Bump up your corn bread with a little spice. Recipe: Brothers’ jalapeno corn bread(Lawrence K. Ho / Los Angeles Times)
A North African-inspired chili for an All-American day.(Ricardo DeAratanha / Los Angeles Times)
Even better than a potato chip, and so easy to make.(Robert Gauthier / Los Angeles Times)
Beer-battered shrimp, linebacker ribs, macho nachos, chili recipes galore ... and more. Score big with your guests on game day with these recipe favorites.
We’ve compiled 61 winning recipes for your Super Bowl-viewing pleasure, including simple snacks, hearty mains, sides and more. Keep the fans sated with rich crab cakes, dig into creamy black bean hummus, and everyone wins when you’re serving smashed fries with creamy ranch dip. These are just a few of the many ideas we have for you.
If you can’t decide where to begin, start with “super wings.” These monster-sized beauties substitute turkey wings for the standard chicken wings, and come complete with three marinades -- spicy, teriyaki and a sweet honey-glaze. They’re sure to become fan favorites at all your sports gatherings. You can find the recipe below.
Total time: 3 hours, plus overnight marinating time | Serves 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 select markets. Check with your local market’s meat department or order from your local butcher.
12 whole turkey wings
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
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 until 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
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
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.
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