Superbowl Sunday is always highly anticipated in our house. My husband draws up the squares, chips and dips are set out and a big pot of one pot meal bubbles away on the stove. Family and friends gather around the TV and root on their favorite team or at least their scores on the squares.
We've hosted many Superbowl parties and as with fashion, food trends come and go, cocktail wieners anyone? Here's a recent food trend from Portland, Oregon to New York City, Andy Ricker's Pok Pok Chicken Wings. Just be warned, it's a process… you may miss the whole game - which in this case, you didn't miss much Denver Bronco action.
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Marinate organic chicken wings in garlic juice (soak minced garlic
in warm water, strain "juice" - reserve garlic), fish sauce, and sugar for 4-24 hours |
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| Drain wings - discard marinade and coat with rice and tempura flour, shake off excess coating |
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Heat oil to 325 deg (I used rice bran oil - any high heat tolerant, neutral oil)
5 min each side, until golden brown. Fry in batches |
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Heat wok on med-high, add remaining marinade until reduced, add roasted chili paste
add wings and fried garlic, toss to coat |
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Top with chopped green onions and serve hot with lots of wipes!
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