Super Bowl Must Have: Mahogany Chicken Wings

Move over, buffalo sauce. There's a new way to dress wings this Super Bowl Sunday

Super Bowl Must Have: Mahogany Chicken Wings
Genevieve Garruppo/Lonny

The odds of eating chicken wings at a Super Bowl party are about as great as the chances of seeing those Budweiser Clydesdales clip clop across your screen. But predictable as that culinary scenario may be, there’s no reason why you can’t serve up a new interpretation on the classic buffalo version at this year’s shindig. These sweet yet tangy, Asian-inspired mahogany chicken wings by Nourish Kitchen + Table—which popped up in our guilt-free Super Bowl party story last week—are just the ticket. Thanks to hoisin sauce, tamari, and garlic, they're a baked, not fried, twist on an old favorite. Whether you’re watching at a friend’s house or in the comfort of your own home, we know what’ll be on your plate as the Seahawks and Patriots take the field this year. 

Mahogany Chicken Wings
Makes about 48 wings

-- 5 pounds small free-range, organic chicken wings
-- 1½ cups low-sodium tamari sauce
-- 1 cup hoisin sauce
-- ¼ cup plum sauce
-- ¼ cup date molasses
-- 4–5 scallions, minced
-- 6 large garlic cloves, minced
-- ¼ cup cider vinegar
-- ½ cup honey

Rinse wings and pat dry. Combine all remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and cool completely.

Marinate wings for at least 4 to 6 hours, or overnight. Preheat the oven to 375 degrees. Cover 2 baking sheets with aluminum foil and roast wings for 1-1½ hours, basting with extra marinade every 20 minutes. Turn pans halfway so wings brown evenly. Transfer to a plate, garnish with scallions, and enjoy!

I'm the former Deputy Editor at Lonny.
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