Let's Make a Meal: Spicy chicken wings for the Super Bowl
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Posted 3:32 PM 1/30/2012 : Let's Make a Meal: Viewer makes her Super Healthy Super Bowl wings
TUCSON - Today on Let's Make a Meal, the Practical Chef, Craig Nassar, was joined by the winner of our Super Healthy Super Bowl Recipe contest, Sabrina Rigas.
Sabrina wowed Craig with her recipe for Spicy Baked Chicken Wings and her recipe for Hot Hot Tomato Salsa! Below are Sabrina's winning recipes, followed by the Shrimp Sliders recipe Craig mentioned on the show.
Spicy Baked Chicken Wings
5 servings
20 chicken wings (tips removed) or leave on.
4 tbs olive oil
4 garlic cloves, minced
1/2 cup cilantro, chopped
1/4 tsp cinnamon
1/4 tsp ground ginger
1 tsp paprika
1 tsp cayenne pepper
4 tbs honey
Juice of 1 lemon
3 tbs pomegranate molasses (can be found at Babylon Market or Caravan Middle Eastern grocery)
Or make your own pomegranate molasses, by taking 2 cups of freshly squeeze pomegranate juice, 1 cup orange juice ½ cup sugar, bring all 3 ingredients to a boil lower the heat, and simmer approximately 20 minutes till it reduces and thickens into a syrupy consistency.
Salt and pepper
Make a marinade with all of the ingredients in a large bowl and add the chicken wings. Leave aside to absorb the flavors for 1 hour in the refrigerator. Preheat the oven to 375. Place the wings on a cookie sheet spread apart. Bake until crisp and cooked on the inside for about 35 minutes. Serve with spicy tomato salsa, optional.
Hot Hot Tomato Salsa
4tbs olive oil
1 garlic clove minced
6 (8 if you like lots of heat) red hot fresh chili peppers, sliced with seeds
8 medium size (Wilcox tomatoes available at local farmers markets) coarsely chopped with seeds
½ tbs sugar
Sea salt and pepper to taste
To make the salsa, heat the oil in a large skillet and add garlic, chili peppers, browning them slightly. Add the chopped tomatoes. Season with salt and bring to boil. Lower the heat and cover for 15 minutes to release the juices and allow tomatoes to stew. Uncover add sugar and allow the liquid to reduce and thicken slightly. Remove and cool. Good as a dipping sauce or served with just warm French bread or pita bread. This sauce can be served as a condiment to rice.
Shrimp Sliders
2 Tbsp. Mayonnaise
2 Tbsp. Whole Grain Mustard
1 tsp. Worcestershire Sauce
1 tsp. Parsley - minced
Hot sauce to taste
Combine all of the above ingredients together and set aside.
1 pound Shrimp - peeled and deveined - butterflied
1 cup Buttermilk
1 cup Cornmeal
Salt and Cayenne to taste
Dip the shrimp in buttermilk and then coat with cornmeal. Place ¼ cup of canola oil in a pan on medium heat and cook the shrimp in the hot oil. About 3 to 4 minutes.
Serve on mini seeded buns with lettuce, pickles and the mustard sauce.
For more from Craig, visit his website at:
Or check out his Facebook page here:
https://www.facebook.com/#!/craignassar
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