Giants, Patriots and Madonna?!? Yep football fans, it’s that time of year again when many of us will be glued the couch and tube this Sunday. Whether you’re for the blue, red, white & gray or the blue, red, white & silver, enjoy the day and the excuse to do very little and eat potato chips.
Here is a favorite chicken wing recipe:
Nina Simonds
A Spoonful of Ginger
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Chinese Marinade:
1 1/4 cups soy sauce 1 1/4 cups rice wine or sake 1 cup water 12 whole scallions, ends trimmed, smashed with the flat side of a knife 10 cloves garlic, smashed with the flat side of a knife 2 1/2-inch chunk fresh ginger, peeled, then cut into 10 slices about the size of a quarter, each smashed with the flat side of a knife3 1/2 to 4 pounds chicken wings (about 20), rinsed and drained
Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly. With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator. Preheat the oven to 500°F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheets. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot, at room temperature, or cold as an appetizer or an entr e with a vegetable and steamed rice.
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