Some people love the Superbowl for the love of the game. Others for the commercials and halftime show. Me? It’s for the food! During the Superbowl 11 years ago, I was texting Jimmy throughout the game and giving him ample opportunities to ask me out for what would be our first Valentine’s Day together. So for some, maybe the Superbowl is for flirting too.
This recipe for salt and pepper wings is a big hit with crowds large and small. They’re savory (umami), simple and easy to make. There’s also nothing to solidify a relationship more than eating garlicky finger foods together!
Bonus for when you’re feeding a large crowd: this recipe is gluten free, nut free, dairy free. It’s nice to be able to provide dishes to share with a group and honor those with certain food allergies.
Jenny
| Prep Time | 35 mins |
| Cook Time | 35 mins |
| Passive Time | 30 mins |
| Servings |
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- 2 pounds chicken wings
- 1/4 cup green onion, finely diced I used 3 1/2 stems
- 2 tablespoons garlic, minced
- 1 teaspoon jalapeño, minced
- 2 tablespoons sesame oil
- 1 tablespoon extra virgin olive oil plus more for spreading on cooking sheet
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon Gochugaru (optional garnish)
Ingredients
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- Preheat oven to 400 degrees F.
- In a large bowl, evenly coat chicken wings with extra virgin olive oil, salt and pepper.
- Lightly grease baking sheet with olive oil and evenly lay out chicken wings in a single layer.
- Bake for 16 minutes, flip and bake for another 16-18 minutes (I tend to go closer to 18 mins to get them more crispy).
- A few minutes before they’re done, heat sesame oil, onions, garlic and minced jalapeño (if using) in a small skillet over medium-low heat.
- Once the garlic is browning and fragrant, remove from heat.
- Take wings out of the oven, add to a large bowl and pour mixture over and stir to evenly coat.
- Add optional garnish of gochugaru, if using, and enjoy!
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