What I am about to say may acknowledge me as a dinosaur but here it is: I remember the time before there was a Superbowl.
I remember the first Superbowl. 1967.
I didn't watch. It was sort of a big deal, but not nearly the kind of nationwide (worldwide?) event it is today.
I can't recall what people served at Superbowl get-togethers. Or even if there were Superbowl get-togethers.
But I do remember that over the course of time, people everywhere used the occasion not only to watch football or bet, or both, but as time for a relaxed day with good friends and casual food. Like chicken wings.
I can remember before Buffalo Wings became a thing. And that after they did, wings of all sorts became one of the popular Superbowl foods.
For me -- wings were always a thing. The best part of the chicken. My mother told me they were the best part mostly because of the soft soft meat between the two narrow bones in the middle part of the wing.
She made chicken wings for us often.
I have made chicken wings often too. My mother was right. They are the best part of the chicken! Whether or not you serve them for Superbowl.
But if you do, how about these?
PuPu Platter Chicken Wings
- 15 chicken wings
- 1/2 cup red wine
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoons crushed crystallized ginger
- 1 teaspoon lemon juice
- 1 large clove garlic, finely chopped
Cut the chicken wings at the joints, wash and dry the pieces and set them aside. Combine the red wine, soy sauce, brown sugar, crystallized ginger, lemon juice and garlic in a large container. Add the wing pieces and let marinate for at least 2 hours. Preheat the oven to 400 degrees. Place the wings in a single layer on a baking sheet. Bake for 15-18 minutes. Turn the wings and bake for another 15-18 minutes or until crispy.
Makes 30 pieces