February 2, 2010
Don't wing it on Sunday: More tips, recipes for Super Bowl food

Super Bowl is nearly here and for many fans, that means readying the food game plan.

Last week, the Bee's Chris Macias and I provided Food & Wine section readers with a cheat sheet of party food picks, including which restaurants had the best wings and dip recipes.

But what if you want to make the wings and buy the dip?

Here's help.

We discovered some truly delicious store-bought dip while on our quest to test dip delivery systems.

Here are the ones folks couldn't stop talking about (and eating):

Stonemill Kitchens Three Cheese Peperoncini Dip (Raley's and Safeway) - This creamy mix of cheese and sour cream, which has a great kick of heat thanks to the peperoncinis, can be served hot or cold. Scoop it into a serving dish and no one will know it's not homemade. We won't tell.

EdamameHummus2.jpgTrader Joe's Edamame Hummus (Trader Joe's) - Even non-hummus fans loved this one. The edamame lends a smooth texture and a bright flavor to the chickpea spread.

Mrs. A's Famous Salsa Buena in Hot (Taylor's Market, Whole Foods Sacramento & Roseville) - We were tempted to double dip into this flavorful salsa, which is made with organic tomatoes, cilantro and no raw onions. An ice-cold beer garnished with lime would make for a perfect pairing.

And what would a Super Bowl party be without wings? Sure you could order out, but if you're looking to score a touchdown with party pals, this recipe for Asian spiced chicken wings made using a slow cooker might just do the trick.

Follow the link below to get the recipe.

Asian Spiced Chicken Wings

Prep time: 25 minutes
Cook time: 5 to 6 hours (inactive)
Serves: 6
This recipe is courtesy of Crock-Pot.

3 pounds chicken wings
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup ketchup
1 tablespoon dry sherry
2 teaspoon fresh ginger, minced
2 cloves garlic, minced
1/4 cup hoisin sauce
1 tablespoon fresh lime juice

Pat the chicken wings with paper towels until dry. Broil the chicken wings for 10 minutes on each side, or until browned.

Transfer the chicken to a Crock-Pot or slow cooker. In a small bowl, combine the soy sauce, brown sugar, ketchup, sherry, ginger and garlic. Drizzle over the chicken wings and toss to coat. Cover and cook on low 5 to 6 hours (or on high for 2 to 3 hours).

Remove the wings from the slow cooker and place on a serving platter. Reserve 1/4 cup of the juices in the slow cooker. Discard the remaining liquid.

Combine the reserved juice with the hoisin sauce and lime juice. Stir to blend and drizzle the sauce over the chicken wings.

Want more wing recipes?
Check out Alton Brown's recipe for buffalo wings or Jean-Georges Vongerichten's recipe for chicken wings with ginger and caramel sauce.

What are your party food plans? Do you order out or spend hours in the kitchen? Post your comments and links to favorite recipes here.

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