Here’s a confession: I’m a Denver Broncos fan. Perhaps it has something to do with saintly quarterback, Timmy Tebow, or backup QB, cover boy, Brady Quinn. Even though the Broncos didn’t make it to the big dance, I’m nonetheless very happy for our local team, the Giants.
This Super Bowl Sunday, like any food-loving American occasionally given to gluttony, I’m planning a menu of copious casual eats. While I am a big fan of savory spreads, molten, meaty chilis, and layered dips, the centerpiece of the Kettle spread will be the wings. And of course, they’ll be hot!
Here’s my recipe for wings—my husband says he prefers them to Hooters.
2 1/2 pounds chicken wings, split and tips discarded
1 tsp salt
1 Tbsp Goya Adobo
1 Tbsp garlic powder or granulated garlic
½ Tbsp smoked paprika*
½ Tbsp cayenne powder*
½ Tbsp black pepper
1/2 cup FRANK'S® REDHOT® Cayenne Pepper Sauce (or more to taste)
1/3 cup butter or margarine, melted
In a small bowl, mix together salt, adobo, garlic powder, smoked paprika, cayenne pepper, and black pepper. Place chicken wings in a large bowl and toss in spices until they are evenly coated. Cover and refrigerate for 1 1/2 - 2 hours.
Place wings on rack in foil-lined baking pan.
Bake 45 minutes at 425°F until fully cooked and very crispy, turning halfway.
Combine Frank's RedHot Sauce and butter in large bowl. Toss wings in sauce to coat.
Accompany with sliced celery ribs.
*If you don’t like your wings so hot do not add the cayenne powder. And if you don’t like your wings smoky, substitute regular paprika.