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Broncos vs. Seahawks: Play-by-play grub

Sticky, honey-mustard coated wings on the grill
Sticky, honey-mustard coated wings on the grill
Missy A Kitchell

Here’s the buzz, a huge event happening in East Rutherford, New Jersey this weekend; decked out in spirited pride to host the 2014 clash between two powerhouse teams, the Denver Broncos and the Seattle Seahawks. Whichever side of the field your allegiance falls, everyone is eager for two things at a Super Bowl party: the sweet advertisements that vendors pay beaucoup bucks to air and the rich, fat-laden, oh-we-belong-in-a-man-cave food.

Not wanting to sway your attention with game day predictions or which ad is the best ever, we’ll focus on what will be stuffed into our mouths.

Every decent Super Bowl party covers the essentials: snackie finger foods, drinks and something more substantial, like chili dogs, Buffalo wings picked up from the deli or take-out pizza, making the delivery boy miss the high and lowlights of the game.

Not being one to leave well enough alone, the edible necessities get tweaked. Here’s a rundown of two option-plays:

Roasted Onion-Garlic Dip with Cracked Black Pepper

3 cups thinly sliced sweet onions, such as Walla Walla, Vidalia or Maui Sweet
1 fist-sized head of garlic
3 tablespoons olive oil
1 teaspoon sea salt
2 cups sour cream
1 tablespoon fresh, coarsely cracked black pepper
½ cup chopped parsley

  • Preheat oven to 425 degrees. Place onions on a rimmed baking sheet in a single layer. Drizzle with 2 tablespoons olive oil and sprinkle with sea salt.
  • Cut ½ inch off top of the head of garlic, exposing the cloves. Place on a piece of tin foil and pour remaining olive oil on top. Seal foil.
  • Place both the onions and garlic in the hot oven. Roast the onions, stirring occasionally, until they are soft and caramelized, approximately 20 to 30 minutes. Garlic should be soft in about the same amount of time. Remove both from the oven and cool to room temp.
  • Transfer onions to a medium bowl, squeeze garlic cloves from the head, mix together with the sour cream, cracked pepper and parsley. Adjust salt to taste. Refrigerate until ready to use, allowing flavors to meld together. Serve with crispy chips, raw veggies or toasted pita bread.

Curried Honey-Mustard Chicken Wings

½ cup honey
½ cup Dijon mustard
3 to 5 teaspoons curry powder (your choice of hot, mild or sweet)
2 lbs chicken wings

In a small sauce pan stir together honey, mustard and curry powder. Heat over medium-low heat, whisk. Preheat oven to 350 degrees. Place wings into a lightly oiled 9x13 baking dish. Coat chicken with the honey-mustard mixture, cover and bake for 30 minutes. Remove covering and continue to bake for an additional half hour, until sticky crust forms and chicken is done. Serve with Tzatziki, celery sticks, cucumber spears and baby carrots.

Note: these wings are fabulous on the grill. Just take it slow, watching for flare-ups.

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