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Super wings

Time 3 hours
Yields Serves 12 to 24
Super wings
(Ricardo DeAratanha / Los Angeles Times)

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.

Spicy marinade

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.

Teriyaki marinade

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.

Honey-glazed marinade

1

In a medium bowl, combine the honey, cilantro, cumin, salt and lemon zest. Divide the sauce evenly into 2 containers and set aside.

Assembly

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.

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.

Chris Erskine is a nationally known humor columnist and editor for the Los Angeles Times. He writes for the Sports, Travel and Saturday sections and edits on the paper’s Features staff. As an editor, he has been a part of two Pulitzer Prize-winning teams at The Times (for his graphics work on the Northridge quake and the North Hollywood bank robbery). He is best known to readers for his weekly humor pieces on life in suburban Los Angeles. His latest book, “Daditude,” released in 2018, is a collection of his favorite Times columns on fatherhood. He has written two other books, “Man of the House” and “Surviving Suburbia,” which reached the Los Angeles Times bestseller list. The Chicago native has also worked for papers in New Orleans and Miami.
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