Piquant

Winging it or what to eat for Super Bowl Sunday

www.the gothamist.com

Buffalo wings and other edibles are the real reason for Super Bowl parties.

Sure, there are a few diehard sports fans who are in it for the game, but the real action is not on the grid iron.  It's on the plate.

No, a bucket of party mix and a six-pack is not going to make the cut.

Ordinarily, a party of Super Bowl proportions requires a huge, cart stuffing shop, followed by hours of chopping, mincing, stirring, and what not.

By the time the party rolls around, the host or hosess is too tired to enjoy the event and just wants to crawl into the cave with a beer.

Cheerfully, I bring you the ultimate Super Bowl Party solution from Barrio and Playa. The Park Slope Nuevo Latin restaurants have created a menu (no minimum) where you pick the plates and they do the rest. 

Purchase $50 or more and they'll toss a coupon for a free cocktail into the bag to use later too.

For more info: Barrio 210 7th Avenue | Brooklyn | New York | 11215 | 718.965.4000 Playa 230 Fifth Avenue | Brooklyn | New York | 11215 | 718-399-2161

Team up Caribbean chicken wings and craft beer for Super Bowl Sunday

www.foodnetwork.com

Food fans and sports fans alike will cheer this combination -- craft beer and Caribbean Chicken Wings. 

Food Network's Sunny Anderson whips up some spicy wings that simply beg for a good beer. Try these with an IPA like Brooklyn Brewery's East India Pale Ale or Middle Ages ImPaled Ale.

CARIBBEAN CHICKEN WINGS

• 1 habanero, seeded and chopped
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoon sugar
• 2 teaspoons fennel seed
• 2 teaspoons cayenne pepper
• 2 teaspoons allspice
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 4 garlic cloves, chopped
• 4 green onions, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup lime juice
• 1/4 cup orange juice
• 7 pounds chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.