Confession: American football is not my favorite sport although I do love football (as in soccer). Both kinds of football dominate our house. And no fall weekend is devoid of either. Usually, I take the time to see a movie, shop, chill with a friend or just do about any other activity other than football. And I don’t love the idea of cooking to feed the guys yelling at the guys on television. However I do get in the spirit some years and agree to the cooking like I have this year. Something about the New Orleans angle inspired me to agree to being the superbowl cook so here are my thoughts. First of all, I was happy to see one of my favorite food blogs Serious Eats highlight MH in Cook The Book and, duh–never thought of the Red Beans and Rice as SB fare and it’s a dam good idea–cheap, tasty, make-ahead–all the hallmarks of good sports food. http://www.seriouseats.com/recipes/2010/02/new-orleans-style-red-beans-recipe.html. I am making MH chili on Thursday (meaning the flavor will be mad deep by Sunday) and heaps of these chicken wings here which was a request. One last thing I’m considering is the Seven Layer Bean Dip first published in the Easy Entertaining column in Martha Stewart last year (along with another yum wing recipe) http://www.marthastewart.com/recipe/seven-layer-bean-dip. Cold beer and root beer will be in full supply.
Recipe: Crunchy Sesame Chicken Wings from “Mad Hungry”
|Courtesy of Mad Hungry|
When we asked Lucinda Scala Quinn what recipes she absolutely loves in her book, Mad Hungry, the crunchy sesame chicken wings were at the top of the list. She described the recipe as “super simple” and the results “dynamite.”
According to Scala Quinn, the wing recipe came from the constant dinner table battle for the wings off the chicken. So forget the rest of the bird, and grab a big pile of spicy wings. That way everyone’s happy.
The Bird: 20 chicken wings
Crack 3 eggs in a bowl and beat. Toss and coat each wing in the eggs.
The Sesame Coating:
½ cup of sesame seeds
½ cup of flour
2 teaspoons of coarse salt
¼ teaspoon of cayenne pepper
½ cup of fresh bread crumbs
2 to 3 garlic cloves, minced
Combine all ingredients together in a small bowl. Dip each egg-covered wing in the mixture until fully coated. Place wings on a baking sheet, either coated with oil or parchment paper, and bake for 30 minutes in the oven at 375 degrees. Raise the temperature to 400 degrees and cook until the wings are golden brown and sizzling, about 20 to 30 minutes. Immediately remove from baking sheet once the wings have finished cooking.
Pile the hot and spicy wings on a serving plate. Make sure there’s plenty of hot sauce to go around on the table.