Divas Super Bowl

Written By Pam Brandon and Anne-Marie Denicole On February 1, 2012

OMGwingsDesperately seeking phenomenal munchies to wow your favorite football fans? Wing it without breaking the bank. Beyond Buffalo, we’re making over an old standby that will leave them gasping O-M-G. O-M-goodness, O-M-gooey orange maple and ginger wings, marinated overnight, then tossed on a smokin’ hot grill until perfectly crisp and caramelized.


If you can find, garnish these babies with adorable kumquats, thinly sliced, along with scallions and a flourish of toasted sesame seeds. At once Super Bowl spicy, sweet, salty and gloriously sticky, indulge in a blissful bite or two. And don’t forget to lick your fingers (napkins are so overrated).


Orange Maple Ginger Wings


Serves 8 as an appetizer


3 tablespoons ginger paste

3 cloves garlic, minced

1/2 cup freshly squeezed orange juice

1 teaspoon fresh orange zest

3 tablespoons sesame oil

1 cup maple syrup

1/2 cup hoisin sauce

1 teaspoon sriracha, or more to taste

4 pounds chicken wings (drumettes and flats, separated at the joint)

Scallions, toasted sesame seeds and kumquat slices, for garnish


Combine ginger, garlic, orange juice and zest, sesame oil, maple syrup, hoisin and sriracha, whisking until smooth. Reserving 1/2 cup marinade for basting, pour remaining marinade into a large ziptop bag. Add wings, tossing until evenly coated; refrigerate overnight.


Prepare the grill by oiling cooking grate; heat to medium-high.


Place wings directly on cooking grate in a single layer; discard marinade. Turn wings occasionally, basting with reserved marinade until skin is caramelized and nicely charred, 12 to 15 minutes. Wings are fully cooked when flesh separates easily from the bone and juices run clear.


Mound wings onto a serving platter, garnishing with scallions, toasted sesame seeds and sliced kumquats, if using; serve warm. If making ahead, cover with foil and keep warm in a low oven.



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