West Bank Wings

There’s not much doubt that chicken wings are a Super Bowl party favorite. In fact, more than 1.23 billion wings will be eaten before, during and after the big game between the San Francisco 49ers and the Baltimore Ravens on Feb. 3 in New Orleans.

But that’s 12.3 million less than last year, according to the National Chicken Council. The reason is because high feed prices have left the United States with a smaller chicken crop and, therefore, fewer chicken wings available.

For those of you who already have purchased wings, here’s a recipe from Zatarain’s, the brand that’s been serving up New Orleans-style foods for more than 120 years, and the first lady of football, Olivia Manning, wife of Archie and mother of Peyton and Eli.

Olivia’s take on the classic dish, which is her husband’s favorite, uses Creole Mustard, chili sauce and pineapple juice for a sweet and spicy combo sure to fire folks up during halftime.

West Bank Wings
3 pounds chicken wing pieces
2 teaspoons Creole Seasoning
1 tablespoon vegetable oil
½ cup pineapple juice
¼ cup Creole Mustard
¼ cup cane syrup or molasses
¼ cup sweet chili sauce (like Thai Kitchen)
½ teaspoon ground ginger
1 tablespoon minced fresh garlic
¾ teaspoon crushed red pepper
Chopped fresh cilantro
Sesame seeds
Preheat oven to 450 degrees. Toss chicken wings with oil and Creole Seasoning in large bowl.
Arrange wings in single layer on foil-lined large shallow baking pan.
Bake 35 minutes or until wings are cooked through and skin is crisp.
Mix remaining ingredients, except cilantro and sesame seeds, in large skillet. Bring to
boil on high heat. Reduce heat to low; simmer about 15 minutes or until sauce is reduced
Add wings; toss to coat with sauce. Transfer
wings to serving platter. Garnish with cilantro and sesame seeds. Serve immediately.
Yield: Serves 8 to 10 as appetizer.

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