The husband is a wing FANATIC! So of course what is he preferred Super Bowl meal? And how do you normally get wings? UGH. I’m SO tired of battling him on the EATING OUT thing! Instead, I convinced him to let me cook this year’s Super Bowl food. My approach was a flavorful wings that wasn’t necessarily hot. I was going for a moist version of a dry rub. I totally succeeded! I made both traditional wings and a boneless variety by using skinless tenders. Both were awesome but the boneless had much more heat as the marinade was able to soak directly into the meat. The husband really liked them! He said the rub was good and he liked the spices. From my perspective, he devoured them just like take-out so it’s a total win in my book! Plus it’s cheaper and at least I know they aren’t deep fried and drenched in butter. Not that I think my wings are “healthy” or anything. I just truly believe in Michael Pollan’s rule…
“Eat all the junk food you want as long as you cook it yourself.”
I ate one wing and then stuck with the boneless plus a few slices of my homemade pizza. Another traditional “junk food” I’d prefer to make myself. ;) Here’s what I did…
- 2-4 pounds of wings and/or boneless tenders
- 1/4 cup tabasco
- 1/4 cup white vinegar
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried cumin
- 1 tbsp chili powder
- 1/2 tbsp dried thyme
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
Put the wings/tenders in a ziplock back and pour in the hot sauce and vinegar. Seal and shake to mix well.
In a small bowl mix the onion powder, garlic powder, dried cumin, chili powder, dried thyme, dried oregano, salt and fresh ground pepper.
Add half the dry spice mixture to the bag with the chicken and work it around to coat as much as possible…
Let the chicken marinade at room temperature for about an hour. This will let the flavors soak in while taking the chill off the meat. They will roast better at room temp. Pre-heat the oven to 450 degrees. Lay the chicken on an aluminum foil lined cookie sheet with a rack placed on top. This will allow the fat and juices to drip away from the meat. I use a older cookie drying rack that fits my cookie sheet. Sprinkle the tops with the remaining dry rub mixture.
Bake for 15 minutes. Flip and bake for an additional 15 minutes. Turn the broiler on high. Broil for 10 minutes then flip and broil for an additional 10 minutes. Remove from oven and let cool before handing them off for a taste test…
No nutritional information for this one. All the spices are “free” just calculate points/cals/whatever for the chicken if you are counting. OK, I’ve got to get back to the super bowl ;)