For so many Americans, football season means getting together with friends to watch the big game. Aside from the thrilling action of the game, a big part of the fun and festivities is the food.
And this weekend is when there are the most games.
Football food has to be easy to handle as table space is limited around the couch or tailgate. This makes finger food the perfect cuisine for such an occasion.
To Jim Bailey of Bangor, Maine, or as he prefers to be called, the Yankee Chef, the ultimate football food is wings. Whether it is the classic Buffalo-style hot wings, chicken drumettes in a tangy barbecue sauce, or this no-fuss, Asian-inspired recipe, wings are perfect for casual entertaining.
Marinated in lime, ginger, soy sauce and a bit of New England in the way of maple syrup, these wings have a wonderful citrus flavor with just a hint of spice from chili sauce.
The recipe is easy to double or triple and can be made ahead and heated up at game time or even at halftime.
Asian-Style Glazed Chicken Wings
12 chicken wings
3 teaspoons minced garlic in oil
1 teaspoon dried ginger
1/4 cup soy sauce
3 tablespoons lime juice
1/2 teaspoon of grated lime zest
1 tablespoon maple syrup
1 tablespoon chili sauce
1 tablespoon sesame oil
Lime wedges, for garnish
1 teaspoon cornstarch, optional
Rinse and pat dry all wings. In a bowl, combine remainder of ingredients, except lime wedges and cornstarch, and whisk well.
Place all wings into the bowl, coat evenly and let marinate at least one hour, or preferably overnight.
When ready to cook, preheat oven to 400 degrees F.
Remove wings from marinade and place on a baking sheet that has been lined with parchment paper or tin foil.
Bake 20 minutes and then turn wings over to cook for another 20 minutes, or until done.
Serve hot with lime wedges or serve with a side of the marinade glaze* on the side.
Add 2 teaspoons of marinade to teaspoon cornstarch, mix well.
Add remainder of marinade to saucepan with the cornstarch slurry.
Bring to a boil over medium-high heat, whisking almost constantly when starting to get hot.
After it reaches boiling and has thickened, remove from heat and serve on the side in a bowl for dipping.
Recipe courtesy of Jim Bailey, the Yankee Chef, 2013.