5 Must-Try Super Bowl Wing and Chicken Finger Recipes

Instead of ordering takeout before the game, prepare one of our finger-licking recipes.

All-American Buffalo Chicken Tenders
All-American Buffalo Chicken Tenders

We replaced wings with skinless tenders so our buffalo chicken is easier to eat -- and lower in calories. You could also cut boneless breasts into strips, and save money.

1 cup crumbled blue cheese (about 4 ounces)
1 cup low-fat buttermilk
Coarse salt and ground pepper
1 cup all-purpose flour
1 1/2 pounds chicken tenders
1/2 cup vegetable oil, such as safflower
1/3 cup hot sauce
2 tablespoons melted butter

1. Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
2. Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
3. In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
4. In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.

Related: 38 Delicious Slow Cooker Recipes to Try

Baked Chicken Fingers

Baked Chicken Fingers


1/2 cup wheat germ
1/2 cup unprocessed bran
1/4 cup plain dried breadcrumbs
2 tablespoons ground flax seed
2 tablespoons grated Parmesan
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Coarse salt and ground pepper
1 tablespoon olive oil
2 large eggs
1 1/2 pounds chicken tenders (about 16)
Barbecue sauce, for serving (optional)

1. Preheat oven to 450 degrees. In a food processor, combine wheat germ, bran, breadcrumbs, flax seed, Parmesan, onion and garlic powders, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; pulse to combine. Add oil; pulse to combine. Transfer crumb mixture to a large bowl.
2. Set a wire rack on a rimmed baking sheet. In a shallow bowl, lightly beat eggs. Dip chicken in eggs (allowing excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack, and transfer to oven.
3. Bake until chicken is opaque throughout, 12 to 14 minutes. Serve with barbecue sauce, if desired.

Related: Martha Stewart's Best Comfort Food Recipes

Jerk Chicken Wings
Jerk Chicken Wings
Jerk is a Jamaican spice paste that usually includes scallions, habanero chile (also called Scotch bonnet), and allspice. Adjust the amount of chile to suit your taste.

12 scallions, tops and bottoms trimmed, chopped
8 garlic cloves
4 dried bay leaves
1 habanero or 2 jalapeno chiles, chopped
1/4 cup red-wine vinegar
2 tablespoons fresh thyme, leaves
4 teaspoons ground allspice
Coarse salt and ground pepper
6 pounds chicken wings, cut in half at joint
Lime wedges, for serving

1. In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).
2. Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.

Cook's Note: To grill the wings, cook over medium, covered, until cooked through, 15 to 20 minutes, turning occasionally (lower heat if wings are getting too charred). Brown-Sugar Barbecued Chicken Drumettes
Brown-Sugar Barbecued Chicken
Make a big batch of this scrumptious stir-together barbecue sauce, it keeps refrigerated up to two weeks.

2 cups ketchup
1 cup packed light-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
Coarse salt and ground pepper
6 pounds chicken drumettes, patted dry

1. In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
2. Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
3. Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
4. Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

Cook's Note: Chicken drumettes are actually part of the chicken wing -- just the right size for kids to nibble on. To store, refrigerate, up to 2 weeks.
Corn-Tortilla-Crusted Chicken Tenders
Corn-Tortilla-Crusted Chicken Tenders
We love honey mustard with these kid-friendly chicken tenders, but ketchup or salsa is delicious, too.

10 corn tortillas, roughly torn
Coarse salt and ground pepper
1/4 cup all-purpose flour1 cup buttermilk
12 chicken tenders (about 1 1/2 pounds total)
2 cups vegetable oil
3 tablespoons grainy mustard
3 tablespoons honey
Salt and pepper to taste

1. In a food processor, pulse tortillas until mixture resembles coarse meal. Season with salt and pepper and transfer to a medium bowl. Put flour on a plate and pour buttermilk into a shallow dish. Dredge chicken in flour, shaking off excess. Coat in buttermilk, letting excess drip off, then dredge in tortilla crumbs, pressing gently to adhere. Transfer to large platter or baking sheet. Season chicken with salt and pepper.
2. In a large nonstick skillet, heat oil over medium. In two batches, cook chicken until cooked through and crust is golden, about 12 minutes, flipping once. Transfer to paper towels or a wire rack set over a rimmed baking sheet to drain. In a small bowl, stir together mustard and honey until well combined. Serve chicken tenders with dip.


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