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It’s Playoff Time!

This post also appears on The Spirit World.
We’re ramping up to Superbowl weekend and it’s time to be thinking about football party food! Now this is not necessarily tailgating food but it could work for that, too. I’m actually in a class Sunday while my Hawks are playing but if I were at home this is what I’d be having!
When watching football I really need to just have a nice tall, cool one instead of a cocktail. So pick your favorite beer – check out the Brewsday columns for some recommendations – and then focus on your snack. These wings are not Buffalo Wings but the beauty of them is that there is no deep-frying involved; they are very low effort to pull together but they are salty and savory enough to pair with that beer you choose. And this recipe is super easy to double or triple for larger groups.
You can either buy fresh chicken wings and cut them yourself (don’t use that last little tip piece – just the drumette and the center portion) or every supermarket carries 5 or 10 pound bags of frozen wings that are already cut. If you use those frozen wings make sure you defrost the amount you need in the refrigerator prior to adding them to the marinade.

Teriyaki Chicken Wings

  • About 2 pounds or 24 chicken wing pieces
  • ¾ cup soy sauce
  • 1/3 cup sugar
  • 2 tsp. garlic powder

For the marinade mix the soy, sugar and garlic until sugar is dissolved. (Get it as close as possible – it may not totally dissolve.) Put the chicken into a one-gallon zip lock bag. Pour the marinade over the wings. Seal the bag, removing as much air as possible. Let the chicken marinate for 2 hours or overnight. Move the bag around now and then to make sure all pieces are in the marinade at some point. Preheat the oven to 375°F. Place the chicken pieces in a single layer in a 9”x13” pan. Pour the marinade over the top. Bake the chicken for 45 minutes, turning once half way through the cooking time.


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