Sunday is a milestone in American sport the fiftieth Super Bowl. Now I am no expert on the game but I know that the Super Bowl is always celebrated in some style. I imagine that for the fiftieth the celebrations will be spectacular and as millions gather in bars or at home to watch, food plays a massive role. So what are the top snacks piled on the table tops across the USA? Heaps of Nachos with spicy dips, bacon stuffed crispy potato skins, beer broiled Hot dogs smothered in onions, cheese, mustard and ketchup, buttered corn-on-the-cob and sticky BBQ ribs all washed down with ice-cold beer will all be popular but THE Super Bowl snack is the Buffalo Wing.
As a professional chef a long time ago potato skins were what your potato came in and they were as likely as not peeled off. The only time you saw a chicken wing in a hotel or restaurant kitchen was in a stock pot. At home the chicken carcass, neck and wings made a base for hearty soups, and nothing was wasted. With the advent of commercialization of poultry farming and of mass refrigeration throughout the food supply chain from a producer, supplier, distributor and in the home, customers became ever more able to pick and choose their favourite part of the bird. People wanted the thigh, breast and leg consequently butcher’s almost paid the chef to take away the wings which no one wanted.
On October 30, 1964, in Buffalo, New York, at the now legendary Anchor Bar*, the owner Teressa Bellissimo created a late-night snack for her son and his friends. At hand, a surfeit of chicken wings, which she deep fried, dressed in a sticky, sweet chilli flavoured butter sauce and served them with celery sticks and a creamy, blue cheese dip. The buffalo wings, they are from Buffalo, I knew you were going to ask me about that, became popular and for a while they were free on the bar for regulars. Is it me but do all fridges seem to have celery and blue cheese lurking within ready for late night culinary inspiration, and anchovies and olives and Parmesan, actually that is more like a small deli and perhaps for another article.
Since that day chicken or ‘ Buffalo ’ wings have become a little more popular and on Sunday night, it is estimated a mammoth 1.25 billion wings will be eaten during the 50th Super bowl. Chicken wings are now universally popular and come in numerous sauce varieties from sweet, oriental to smoked or hickory style.
* The city of Buffalo has designated July 29 as “Chicken Wing Day,” and today, the Anchor Bar serves up more than 70 thousand pounds of chicken per month. The Anchor Bar original recipe for hot sauce is now sold commercially.
Oven baked Buffalo Wings makes approx. 24 pieces
Buffalo Wings are a personal favourite I love the mix of spicy chicken, cool full of flavour blue cheese dip and crisp celery. This easy convenient recipe bakes the wings instead of frying. It is a little more healthy – just and so much easier.
For the Wings
1 kg Chicken Wings (about 12 wings)
3 tablespoons Butter
4 Cloves of Garlic, peeled and very finely crushed
6 tablespoons good Tomato Ketchup
1 tablespoon bottled Hot Pepper Sauce
1 tablespoon Honey
2 tablespoon Dry Sherry
1 tablespoon Smoked Paprika
½ teaspoon Cayenne Pepper
Sea Salt and freshly ground Black Pepper
For the Blue Cheese Dip
125 ml Sour Cream
125 ml Mayonnaise
100 gr crumbled, mild Blue Cheese ( I use Danish Blue )
1 tablespoon quality Cider Vinegar
1 Clove Garlic, peeled and very finely crushed
A generous pinch or two of Celery Salt
Freshly ground Black Pepper
The parts of the wing used will also vary from person to person and restaurant to restaurant. Some will cut off the wing tip and separate the remaining wing pieces. Some cook all three parts together. I know some people who will eat the wing tip bone and all if it is fried up nice and crunchy. A good butcher will prepare the wings as you like.
For consistent, even cooking in the oven I cut up the wings by first removing the wing tips, they can go into the freezer ready for the stock pot. Then cut wings into two pieces, at the joint. Put chicken wing pieces in a large glass bowl, season generously, cover with cling film and set to one side. ( Make sure you thoroughly wash the board you cut the raw chicken on ).
In a medium heavy-bottomed sauce pan melt the butter and sauté the garlic over a low heat, without burning for two minutes. Add the ketchup, hot pepper sauce, dry sherry, smoked paprika and cayenne pepper and cook for five more minutes stirring constantly. Remove from the heat and allow to thoroughly cool down. When cold pour all but a couple of tablespoons of the marinade over the chicken pieces in the bowl. Cover with fresh cling film and place in the refrigerator and marinate for at least two hours.
Preheat your oven to 375F / 190C / Gas mark 5. Drain the chicken pieces and place on a wire rack over a metal roasting pan. Bake for thirty to thirty-five minutes, until the chicken is tender and no longer pink. The sticky marinade may char, don’t worry this all adds to the flavour. Remove from oven and baste with reserved marinade.
Serve with celery sticks and blue cheese dip
For the Blue cheese dip, combine dip ingredients – sour cream, mayonnaise, blue cheese, vinegar, and garlic – in a blender or food processor. Blend or pulse until smooth. Cover and chill. The dip can be made ahead and will keep for a couple of days in the refrigerator.