I don’t watch the Super Bowl. I still can’t see American Football as anything other than rugby with padding, and a lot more stoppage time then any athlete has the right to expect, but what I have enjoyed about the Super Bowl build up this year, is the number of recipes it inspires. It seems that the Super Bowl is mainly about eating- the other favourite American past time. Which is perhaps why the game stops so often- the supporters have time to pop back into the kitchen to stock up on the next round of snacks. Interestingly, as the size of the spectators has increased so has the size of the players, from an average 220lbs in the 70’s to over 300lbs today. They have also gotten taller- the players, not Americans in general. However, despite my lack of interest in the Super Bowl it is increasingly popular in the UK- American teams are coming over and playing matches at Wembley, and people are staying up ton watch the Super Bowl. I assume this is due to interest in the actual game, and not in the hope of another half-time wardrobe malfunction. Anyway, English people need snacks too, so searching the internet I found several recipes, and with my new love of all things covered in sriracha, I was sold on the recipe I found on paleo leap’s website. However, that recipe asked me to broil things. I didn’t know what broiling was, but apparently in just means sticking things under the grill. My grill tends to set the smoke alarm off unless you watch it like a very hungry hawk with similar reactions times, and that’s just hassle nobody needs when their attention should be engaged by the game, or in my case whether or not Poirot would finish the case with his usual denoument. So, I decided that baking was the way forward
And it was. Spicy, succulent, sticky. You will need all the kitchen roll for these, but they feel incredibly indulgent and comforting and warming and infinitely sharable.
Chicken wings (enough for you and everybody else)
Coconut oil spray (or similar)
100ml sriracha (more if you have an asbestos mouth, less if you are a more sensitive flower)
Juice of 1 lime (I would also include the peel if you like extra limeiness)
2 tbsp. olive oil
2 tbsp. coconut aminos (keeping it paleo/gluten free) or soy sauce if not
Pre-heat the oven to 200 degrees (Celsius). Spray your chicken wings with coconut oil or similar, spread out on a baking tray lined with tinfoil and sprinkle over the salt and pepper. Put into the oven and bake for 25 minutes. Meanwhile put all the ingredients for the marinade in a bowl and stir. Sit back and chill until the 25 minutes are up.
Take your wings out of the oven. Use tongs or a fork to lift the wings off the tray and cover in the marinade, and return to the tray. Then put the wings back in the oven for about 30 minutes. Double baking means you can do two layers of flavour- salt and pepper, and then spicy sriracha, which makes them super delicious.
If you are not a paleo fanatic (and I am not) then these are great served with a cooling yogurt and mint dip. Simply tear up fresh mint leaves and stir through Greek yogurt. My favourite is fage (fa-ye if you need to say it) because it is super high protein and super low in calories. Top the dip with pomegranate seeds for a cheeky sweet treat.