Cooking age.com - Serving chicken wings on Super Bowl Sunday is a natural, whether you cheer for the Pittsburgh Steelers or the Arizona Cardinals this weekend.
Nothing could be better than a menu of chicken wings, deviled eggs, tortilla chips with avocado dip, casseroles of macaroni and cheese, and baked beans. For dessert serve homemade brownies.
The tender meat and the crispy crust of a pan-fried or baked chicken wing is delicious anytime. Granted, this finger food can be messy, especially if you slather on a sauce or baste it with a glaze. But you can keep it simple and easy, and supply your guests with plenty of napkins.
On Super Bowl weekend more wings are sold than any other time of the year, says Debbie Moose, author of Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack (Wiley, $16.95).
The National Chicken Council projects that 1 billion wing portions will be consumed during Super Bowl weekend, which is more than 90 million pounds of wings. In 2008, about 12 billion chicken wings (2.55 billion pounds) were marketed as wings (as opposed to wings on whole chicken or breast quarters). Of these, 3.5 billion wings were sold through food-service channels. Another 3.5 billion wings were sold in retail grocery stores.