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21 tasty and easy Super Bowl appetizer recipes
There's only one thing that can rival the importance of TV screen size at a Super Bowl party, and that's the food!
Keep it simple this year with these easy recipe ideas. Avoid the wing shortage and trouble of ordering ahead, and make your own! Skip the salsa in a jar, and do a little chopping. Root on your team with a homemade batch of black gold cookies or peanut butter fudge bars.
Stir It Up! has everything from sliders, to dips, to creative pizza toppings. With these recipes, no matter what the score, your party will be a winner!
Korean fried chicken wings coated with super-fine Wondra flour and deep fried twice to make a crispy skin. A ginger goy glaze and toasted sesame seeds complete the delicious flavor of these wings. (The Ravenous Couple)
Korean fried chicken wings with ginger soy glaze
By Hong Pham and Kim Dao, The Ravenous Couple
Adapted from Cooking Korean Food with Maangchi
2-3 lbs. chicken wings (tips discarded, and wings cut at the joints-washed and pat dry)
1 cup of Wondra flour
1 teaspoon salt
1 teaspoon pepper
Soy Ginger Glaze:
1 cup water
1 cup thinly sliced ginger
3 tablespoons soy sauce
1/2 cup brown sugar
1/4 cup vinegar
2 tablespoon honey or corn syrup
1-2 tablespoons Korean fermented chile or rooster brand garlic chile or red pepper flakes (adjust according to your tastes)
1/4 cup toasted sesame seeds (optional)
First prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine about 1 cup of Wondra flour, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat.
Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees F. Fry chicken wings, in batches if necessary, about 5 minutes. Remove, and shake any excess flour/grit off and allow to cool.
Now in a small saucepan, add the water, ginger, soy sauce, vinegar, chile, sugar and bring to boil. Then add the honey/corn syrup and reduce by half and it will be a thick maple syrup like consistency and set aside.
Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the soy ginger glaze. We also like to finish with some toasted sesame on top.
