This year the Super Bowl is being held in Miami which is about 90 minutes south of where I now live in Palm Beach Gardens. South Florida will definitely be jumping as thousands are flocking to the area and events are taking place from Palm Beach County all the way down to Miami. As much as I wish was back in South Florida to take it all in ( 80 degree weather included) I can rest assured knowing that I will be eating and drinking well in good company with great friends and the man who has shown me how to have a party around food, Matt Ready.
Matt has been like a big brother, father figure and drinking buddy all wrapped in one and over the years I have witnessed a Luau (with a hog being cooked on a spit in the driveway), a Texas hoedown, a crawfish boil (with crawfish flown from New Orléans) a few wing competitions and tailgates that I am getting fat just thinking about. While we don’t plan to have a blowout this weekend, there will be a few people at the house and of course there will be cooking, eating and drinking. In addition to your standard spicy wings I plan on bringing one of my South Florida favorites to Connecticut. You may have heard me talk about my favorite place in Florida to get a pizza, Vic and Angelo’s. They also have one of my favorite wings. This recipe is my attempt to copy what they have done. I am giving it a shot this Super Bowl to give people an alternative to the spicy red guys. These are baked under a high heat to make them crispy and those wanting to stay away from fried foods will like them.
Click below for another great Super Sunday recipe:
(recipe makes 10 wings, double or triple the following for 20 or 30 wings)
1/2 cup parmesan cheese
1 clove of garlic (finely chopped)
1 1/2 tsp fresh rosemary (chopped)
1 1/2 tsp fresh oregano (chopped)
1/3 cup olive oil
1 tsp red pepper flakes
1 tsp garlic salt
Pre-heat oven to 400 degrees.
Rinse wings, pat dry, place in a large plastic zip-lock bag and set aside. In a separate bowl mix the remaining ingredients and stir until pasty. Add mixture to the bag of wings, shake and rub the bag until all the chicken is evenly coated. Let marinade for up to two hours or cook immediately.
Lightly oil tray with olive oil or cooking spray and add wings to tray. Place the tray of wings on the middle rack and cook for approx 20 minutes then flip the wings over and cook for another 10-15 minutes.
Remove from tray and place in a bowl or serving dish. While the wings are still hot squeeze some fresh lemon juice over the wings, liberaly sprinkle with more cheese and a pinch of salt to taste.
“I’ll be glad to leave here. I feel like eating palm trees. I don’t like this place. It’s for people with arthritis. They come here to play golf and to die.”—Ernie Holmes of the Pittsburgh Steelers on Super Bowl X