Chicken wing recipes worthy of your remaining supply

A perfect bowl of saucy chicken wings is a must-have to munch during the Super Bowl.

A perfect bowl of saucy chicken wings is a must-have to munch during the Super Bowl.

QMI Agency

, Last Updated: 12:57 PM ET

To some, Super Bowl Sunday and chicken wings go together like apples and pie. But this year, fans of the tasty appetizer may have to reach for the veggies-and-dip instead.

That's because according to the National Chicken Council of America, there were fewer chickens in 2012 to meet the demands of consumers resulting in a slight chicken shortage.

Representatives say as corn and animal feed prices soared to record highs amid a severe summer drought and ethanol fuel production regulation, chicken production suffered. Super Bowl wing consumption is expected to be down about one percent or 12.3 million wings, compared to last year’s numbers.

The council says Americans eat 1.23 billion chicken wings during Super Bowl Weekend, the largest amount consumed all year, not counting the amount of wings Canadian football lovers snack on during the game.

“With the rising number of restaurants with menus dedicated to wings, the return of the NHL hockey season, the NCAA March Madness basketball tournament and then the start of grilling season, wing demand should remain hot,” said Bill Roenigk, chief economist and market analyst at the Washington, D.C.-based National Chicken Council.

However, not to fear. You will still be able to get your hands on some chicken wings in the near future.

Roenigk says that while restaurants will be prepared for the big day, grocery stores may not be so stocked. Shop in advance to ensure you get your hands on some tasty chicken wings.

According to a release from the NCC, the wholesale price of wings "will be the most expensive ever during Super Bowl XLVII" due to rising demand and the shrinking supply. They say wings are currently the highest priced part of the chicken.

With a few packs of chicken wings in hand, here’s some recipes you can use to impress your friends and taste buds on the big day:

ROBERT RAINFORD'S DARK ALE PINEAPPLE-GLAZED CHICKEN WINGS

Food Network star, cookbook author and a man who knows the secrets of a grill Robert Rainford offers these winning wings for Super Bowl Sunday

Marinade:

Ingredients:

  • Peel of 1/2 orange and lime, pith removed
  • 3 cloves garlic, chopped
  • 1/2 knob ginger, grated
  • 1/2 white onion, halved and sliced
  • 1/2 bottle (180ml) dark ale beer
  • 6 Tbsp. (90mL) olive oil
  • 1 Tbsp. (15ml) hot sauce
  • 2 lb. (907g) chicken wings
  • Dark Ale Pineapple Glaze:
  • 1/2 bottle (180ml) dark ale beer
  • 3/4 cups (175ml) orange juice
  • 2 cups (500ml) pineapple juice
  • 1/4 cup (50ml) maple syrup
  • 2 Ttbsp. (30ml) hot sauce
  • 1 Tbsp. (15ml) ginger, chopped
  • 2 Tbsp (30ml) lemon juice
  • Kosher salt, to taste
  • 2 Tbsp. (30ml) garlic puree

Marinade: Combine orange slices, lime slices, garlic, ginger, onion, cilantro, dark ale beer, vegetable oil and hot sauce in large bowl. Place chicken wings in a large sealable plastic bag, pour marinade over top and marinate in refrigerator for 6 hours, or up to 24 hours.

Brown Ale Maple Glaze: Preheat grill to 400F/200C. Combine in medium bowl combine ingredients for glaze. Remove chicken wings from bag; place chicken wings on grill and cook, turning, until done, about 5 minutes per side. Brush wings with pineapple glaze sauce and cook additional minute on each side.

Serves 4.

- Recipe by Rita DeMontis

MINNESOTA VIKINGS SWEET CHILI LIME WINGS

Adapted from Humber College's Matthew Sassano and Anisa Singh winning recipe.

Ingredients:

  • 2 lb. (980g) chicken wings
  • Juice from 3 limes
  • Juice from 3 lemons
  • 2 Tbsp. (30ml) fresh cilantro, finely chopped
  • 1 tsp. (5ml) chili flakes
  • 3 cloves fresh garlic, minced
  • 1/2 cup (125ml) white vinegar
  • Flour
  • 2 egg whites

Dry rub:

  • 1 Tbsp. (15ml) EACH onion powder, dried basil, garlic salt, chili powder, paprika, salt and pepper
  • 1 tsp. (5ml) cayenne pepper
  • 1 cup (250ml) sweet chili sauce

Directions:

Wash and dry chicken wings and set aside. In a large bowl, lemon and lime juice, cilantro, chili flakes, garlic, white vinegar. Marinade wings for 8 hours or overnight; strain and pat dry.

In a large bowl add enough flour to coat wings. In another bowl whip egg whites until creamy but not stiff. In third bowl Blend all ingredients for dry rub.

Toss wings in flour, followed by egg white followed by dry rub. Deep fry wings until golden brown brown; finish wings in a 400F (200C) oven until crispy. Toss in sweet chili sauce; garnish with lime and lemon slices.

Serve immediately.

- Recipe by Rita DeMontis

BUFFALO CHICKEN WINGS

Ingredients:

  • 2 1/2 lbs. chicken wings 1.25 kg
  • vegetable oil for deep-frying
  • 1/4 c. butter 50 ml
  • 1/4 c. red pepper sauce 50 ml (Durkee/Franks Red Hot Louisiana- style)
  • 1 tbsp. vinegar 15 ml

Directions:

Cut wings in half at joint, then cut off wing tip and reserve tips for soup stock. Cut off excess skin around the outer edge of the wing-like portion. Also, remove fatty skin from drumstick portion.

In a deep fryer or in a deep, heavy-bottomed pot, carefully heat the oil to 350 F (180 C). Fry in batches until crisp and golden (about eight minutes). Drain on paper towels.

In a saucepan, melt the butter. Stir in hot sauce and vinegar. Add wings and toss.

Place on a serving platter, along with the bowl of blue cheese dip and crisp celery sticks.

Serves four as an appetizer.

BLUE CHEESE DIP

  • 1/2 c. light sour cream 125 ml or yogurt
  • 1/2 c. light mayonnaise 125 ml
  • 1 green onion chopped 1
  • 1 clove garlic, minced 1
  • 1/4 c. crumbled blue cheese 50 ml
  • 1 tsp. lemon juice 5 ml
  • Pepper to taste

Directions:

Combine all ingredients in a bowl. Stir until well combined. Chill.

- Recipe by Jil Wilcox

 


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