Plan Your Super Bowl Chicken Wings Now
You don’t have to watch football to enjoy the abundance of chicken wings, but I can’t watch sports without them. Whether they’re grilled, oven-roasted, fried, or cooked with a fancy kitchen appliance, good wings are almost never a last-minute affair. This is why you should plan your attack right now so you don’t end up wingless in the Super Bowl on Sunday.
Wings require a fair amount of work, and you have time to figure out exactly what kind of work you want to do. Want to buy whole wings and smash them yourself? Would you like a pickle or pickle? Do they need to be left in the refrigerator overnight to dry out and make the skin crisp? (Yes, almost always.) You have many options and (for now) enough time to choose the option that suits you.
Su-view of the wings
These sous vide wings are slowly cooked in duck fat for four hours, refrigerated overnight, and then sautéed in hot oil. As you can see in the photo above, the skin is crispy and the meat is moist. I won’t say they are “perfect” because I don’t believe in the absolute, but they are very, very good.
Steamed and fried wings
These babies are steamed in an Instant Pot, refrigerated overnight, then gravy served, fried and seasoned again for tender, crispy wings that won’t leave you or your kitchen covered in oily residue. If you don’t have an Instant Pot, don’t panic – you can cook them on the stove , let them rest, and then do the sauce-fried sauce maneuver for the same results.
Grilled salty wings
If you live in an area where grilling is not exactly pathetic, you can do a lot worse than those salty and fried wings covered in Caesar sauce. (They’re also the quickest option.) The wings are soaked in pickle brine for half an hour, then topped with a cornstarch and pepper mixture to create a crisp crust that won’t stick to the grill grates. You can add them to any sauce you like, but I highly recommend you try this quirky Caesar cheese sauce.