Nothing says Super Bowl finger food like spicy chicken wings. Impress your guests with these crispy, sweet chicken wings, adding cayenne pepper to make them extra spicy. Serve them along with our light and flavorful cheese twists to delight your guests. But be warned-you may want to make twice as many as you think you need!
Honey-Glazed Chicken Wings
12 whole chicken wings
1 cup honey
5 garlic cloves, minced
2 tsp. salt and 2 tsp. fresh ground pepper
1 tsp. Oriental Seasoning (or Chinese 5 spice powder)
1-2 tsp. cayenne pepper (optional)
Clean and rinse chicken wings under cold water, then drain and pat dry with paper towels. Slice into the meaty part of each wing several times with a knife. In a large bowl, sprinkle the wings with garlic, salt, pepper and seasonings. Turn wings over in seasonings and let marinade for 2-3 hours in the refrigerator. Heat the grill to medium high heat, and oil the grill. Warm the honey in a small saucepan on the grill’s side burner or in a microwave or stovetop. Grill chicken, turning with tongs until the wings are no longer pink close to the bone (about 15 minutes). During the last 5 minutes, brush several times with honey. Serve immediately with carrot and celery sticks, ranch or dip of choice. Serves 4-6.
Puff Pastry Cheese Twists
2 sheets of ready-made puff pastry
½ cup finely grated cheese
½ cup dry parmesan cheese
Brush egg onto one sheet of pastry and sprinkle with both cheese. Brush the second pastry sheet with egg and place on top of the cheese, pressing the pastry sheets together firmly. Cut pastry in half and cut each half into one inch wide strips. Twist each pastry and place on to a baking sheet and place in the oven. Bake at 250 degrees for about 10 minutes until golden brown. Garnish with chopped parsley or chives and extra parmesan. Makes about 20 twists.
By Emily Buller and Karen Grimes
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