Gourmet/Romulo YanesPEACH-LACQUERED CHICKEN WINGS
Caution: May require finger licking. Gooey chicken wings are sure to please a crowd, not to mention your wallet. The sweet and spicy glaze requires only five ingredients, including peach preserves (though apricot preserves work well, too).
recipe by Melissa Roberts
SERVES 4 TO 6
ACTIVE TIME: 15 MIN
START TO FINISH: 35 MIN
3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
4 lb chicken wings, tips removed if desired
See more: The Tastiest Super Bowl Menu
* Preheat broiler.
* With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
* Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
* Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
* Pat wings dry and put in sheet pan. Season with 3/4 tsp salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
* Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.
SALT AND VINEGAR POTATO SALAD
If your pulse quickens at the suggestion of salt and vinegar potato chips, you'll be hooked on this warm potato salad after one bite. A little Old Bay seasoning gives it a modest kick.
recipe by Maggie Ruggiero
ACTIVE TIME: 20 MIN
START TO FINISH: 45 MIN
See more: Queso Fundido: The Only Dip Recipe You Need to Know
1 large red onion, cut lengthwise into 1/3-inch-wide wedges and layers separated
1/2 cup plus 2 tablespoons cider vinegar
2 teaspoons salt
1/2 teaspoon salt
5 lb medium yellow-fleshed potatoes such as Yukon Gold
2 to 2 1/2 teaspoons Old Bay seasoning
1 1/4 teaspoons sugar
3/4 cup extra-virgin olive oil
* Toss together onion, 2 tablespoons vinegar, and 1/2 teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minutes.
* Cover potatoes with salted cold water in a 5- to 6-quart pot, then simmer, uncovered, until just tender, 15 to 20 minutes. While potatoes cook, whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and remaining 1/2 cup vinegar in a small bowl.
* Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch-wide wedges. Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine. Add more Old Bay seasoning (to taste) if desired. Serve warm or at room temperature.
* Onion can be marinated, covered and chilled, up to 1 day.
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SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an