Super Bowl: It don't mean a thing if you ain't got some wings

I have a confession to make: I don’t like football. Yes, which means all of you people who’ve had me over for Super Bowl parties over the years – I’m sorry but I was really just there for the food. Shocking, I know, but I’m sure you had an inkling when I kept asking questions like, “Who’s playing?” and “Why are all those people chasing the guy with the oval ball?”

But let’s face it – the food really is one of the best things about a Super Bowl party, right? More specifically, the hot wings. You really can’t have a party on the big game day and not serve up a big platter of these mouth-watering, tongue-searing poultry gems. I’m not saying I won’t come to your party if you don’t have hot wings, but if you see me leave in the middle of the game because I “have to run an errand,” you’ll know where I went.

You might just find me over at the Hot Wings Café in Hollywood. This place has been here forever – their website says they’ve been open since 1986 – so you know their wings must be something special. I remember it being the pre-club grub of choice for my friends and I (nothing like a big plate of saucy chicken before you hit the dance floor) and they’re still good after all these years. I order my wings ‘Hot’ although they do have ‘Extra Hot’ on the menu as well for you truly masochistic types, and their Lemon Pepper wings are also surprisingly good. They also have quite an extensive menu of sandwiches and salads, but why you would go somewhere called the Hot Wings Cafe and order a French Dip is beyond me. (Extra bonus: They’ll be showing the big game this Sunday on one of their four flat-screen TVs.)

If you do find yourself wingless this Super Bowl Sunday you can always whip up a batch yourself using this recipe. I like this version (from the Food Network) because it only has a few ingredients, and here’s my secret: I substitute the hot sauce with Sriracha sauce mixed in with a pinch of coriander, cumin and cinnamon.

Ingredients
* 12 whole chicken wings
* 3 ounces unsalted butter
* 1 small clove garlic, minced
* 1/4 cup hot sauce (or 1/4 cup Sriracha sauce mixed in with a pinch of coriander, cumin and cinnamon)
* 1/2 teaspoon kosher salt

Directions

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Hot Wings Café
7011 Melrose Avenue
Los Angeles, CA 90038
(323) 930-1233

Also locations in Glendale and Pasadena. See website for details.

When she isn’t sitting in front of the TV with a big plate of hot wings (not) watching the game,  Marsha can be found at Sweatpantsmom.com

Photo: Flickr | MoneyBlogNewz