Hi everyone,

Well it looks like the Super Bowl is just around the corner and I'm sure a lot of you will be having some Super Bowl parties of your own.

How about some wings? I am going to post three of my Ultimate Wings recipes below.

Also, make sure to tune in on Friday, February 2nd. I will be doing some local television whipping up some Super Bowl snacks live from this years Super Bowl host city, Miami.

TV Schedule:

6:45am CBS, Miami, FL
7:15am FOX, Greensboro, NC
7:20am CBS, Tucson, AZ
7:25am CBS, Denver, CO
7:30am CBS, Flint, MI
7:35am FOX, Albany, NY
8:15am ABC, Milwaukee, WI
8:45am CBS, Raleigh, NC

I'll keep you posted with updates to that schedule.

A quick update: The Weekend TODAY Show has been postponed, and I will not be appearing on Feb 3, due to the show being preempted. I'll keep you posted on a new date and time!

I hope that all of you have a great Super Bowl.

Tyler


Here are a few of my favorite Chicken Wing recipes:


Crisp Chicken Wings with Chile-Lime Butter:
4 pounds chicken wings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, softened
1 big, fat rounded tablespoon Thai red curry paste
1/4 cup honey
1/4 cup soy sauce
1 lime, halved
Chopped cilantro leaves, for garnish

Preheat the oven to 425 degrees F.
Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.

While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.

Teriyaki Chicken Wings:

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Preheat the oven to 400 degrees F.
Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Sticky Honey-Soy Wings:

2 pounds chicken wings
1 cup low sodium soy sauce,
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh cilantro leaves
2 cloves garlic, minced
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 cup honey
Sesame seeds, for garnish

Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.