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How to Make the Best Super Bowl XLVII Hot Wings Slideshow

How to Make the Best Super Bowl XLVII Hot Wings Slideshow

Bake or Fry?

While we're with the purists who say that no wing is a Buffalo wing unless it is deep-fried, we're also pragmatists who wish everyone's Super Bowl party to go off without a hitch.

Does anyone really want to stand in front of a deep-fryer or a frying pan full of oil every time a new batch of wings is needed in the middle of the game? Probably not. And while one could argue for frying them all up in advance, as with any fried food, Buffalo wings are best right out of the fryer, when hot and crispy. It takes about 10 to 15 minutes to fry up a batch of wings, whereas a batch of pre-baked wings needs only five minutes under a broiler to crisp up. That sounds like a winning game plan.

If You Want to Get Technical…

iStockphoto/ValaGrenier

A chicken wing has three parts. The wing tip is the part at the very end with very little meat; the drumette is the part resembling a miniature drumstick and is the meatiest section; and the wingette is the other part with two bones in it. Yes, that is a real term (but be careful Googling that at work, as photos of some Wing Bowl models will probably come up). Chicken wings are usually sold split, with the drumettes and wingettes separated.

How Many?

When asked how many wings are needed for a Super Bowl party, The Daily Meal's executive editor Arthur Bovino said, "Ideally, if we're going to have this discussion, I think we should have four of each [drumettes and wingettes] per person." Anne Dolce, Cook editor, however, demurred: "You're going to be serving other things! I say four [pieces total per person]."

As you can see, everyone has a different opinion on this. But, to be safe in this case, go with the greatest common denominator and figure on about eight pieces of chicken (drumettes or wingettes) per person.

Remove the Wing Tips Because They Will Burn

Hong Vo/Shutterstock

Remove the wing tips because they will burn.

Bake First, Broil Later

Bake the wings ahead of time and finish in the broiler as needed for easier entertaining, rather than trying to bake them while guests are already milling about the kitchen. Nothing kills a beer buzz faster than having food panic set in.

There Is No Substitute

Pick up some Frank's RedHot. For many people, that sauce is the gold standard for making wings hot. Don't get tempted to use anything else on game day; after all, you wouldn't use off-brand Worcestershire, Sriracha, or ketchup in burger patties, on a steaming bowl of pho, or on hot dogs (respectively), would you? Same goes for wings. And save the Tabasco for eggs.

The Recipe

Maryse Chevriere

Since the Super Bowl is taking place in New Orleans this year, we thought it only fitting that we draw upon some inspiration from the city's great food culture. These wings are hot and crispy, thanks to Frank's RedHot and a last-minute trip to the broiler, just the way wings should be, but to bring in some New Orleans flair they get tossed in some blackened New Orleans-style seasoning, too. Created with the help of a bunch of Tulane alums, this easy recipe, which has just four ingredients, is a surefire touchdown.

Click here to see the New Orleans-Style Blackened, Hot, and Crispy Wings Recipe.

Serve with homemade blue cheese dip, such as this Horseradish-Blue Cheese Sauce.

And if you're still not convinced, you can cop out and go with a traditional Buffalo Wings Recipe.

But Wait, Don't Forget the Beer!

Marcy Franklin, The Daily Meal's Drink editor, suggests pairing the New Orleans-style wings with a beer like the Dogfish Head 75 Minute IPA. While most people associate IPAs with pronounced hoppiness, she says that this IPA will pair particularly well with our recipe because "the sweetness of [this] IPA will balance out the spiciness." Sweetness? Yes, that's right. This IPA is made with maple syrup. And though the alcohol content is a bit too high, at 7.5 percent, to make it a "session beer," there is still enough of that characteristic hoppiness to make this one an excellent sipper.

Serving anything with cheese in it? Of course you are, it's the Super Bowl. You might also like this helpful guide on Craft Beer and Cheese Pairings.

And, if you're throwing together a Mexican-Themed Super Bowl Menu, you might be surprised to learn why carnitas pairs particularly well with an everyday beer.


According to the National Chicken Council 2016 Wing report, we’re predicted to eat approximately 1.3 billion wings during Super Bowl 50. So I thought I’d make sure you had a snack with some extra snap from my own recipe collection.

Try this well-spiced oven baked version to make a batch at home using cracker crumbs for crunch. This is one of the best Super Bowl Recipes you can try!

Oven-Fried Chicken Drummettes

1 package (about 1 1/4 to 1 1/2 pounds) chicken drummettes

1 tablespoon each: sweet paprika, garlic powder

1 teaspoon each: celery salt, onion powder, dried thyme, dried oregano, smoked paprika, ground black pepper

Red pepper flakes, to taste

1 teaspoon smoked paprika (optional)

Barbecue sauce, for dipping

Cover the drummettes, with buttermilk in a bowl or food storage bag refrigerate at least 2 hours or up to 8 hours.

When ready to cook, heat oven to 350 degrees. Combine the cracker meal, flour, sweet paprika, garlic powder, celery salt, onion powder, dried thyme, dried oregano, ground black pepper, red pepper flakes and smoked paprika, if using in a food storage bag. Drain the buttermilk from the chicken discard the milk. Add the chicken to the cracker meal mixture in the bag, shaking to evenly distribute. Transfer the cracker meal-and flour-dusted chicken to a foil-lined pan that has been brushed with olive oil.

Roast, turning drummers with tongs, every 10 to 15 minutes, until drummettes are cooked through, about 35 to 40 minutes. Remove from the oven set drummettes aside to lightly cool. Serve with barbecue sauce for dipping.

Donna Battle Pierce is a food editor and test kitchen director. Her most recent research included trips to explore public and private archives in South Carolina, South Dakota, Nebraska and Massachusetts for a book she’s writing about Black cooks, restaurants and recipes. She currently writes, teaches cooking classes and conducts seminars about saving family recipes. Follow her on Twitter @BlackAmerCooks.


According to the National Chicken Council 2016 Wing report, we’re predicted to eat approximately 1.3 billion wings during Super Bowl 50. So I thought I’d make sure you had a snack with some extra snap from my own recipe collection.

Try this well-spiced oven baked version to make a batch at home using cracker crumbs for crunch. This is one of the best Super Bowl Recipes you can try!

Oven-Fried Chicken Drummettes

1 package (about 1 1/4 to 1 1/2 pounds) chicken drummettes

1 tablespoon each: sweet paprika, garlic powder

1 teaspoon each: celery salt, onion powder, dried thyme, dried oregano, smoked paprika, ground black pepper

Red pepper flakes, to taste

1 teaspoon smoked paprika (optional)

Barbecue sauce, for dipping

Cover the drummettes, with buttermilk in a bowl or food storage bag refrigerate at least 2 hours or up to 8 hours.

When ready to cook, heat oven to 350 degrees. Combine the cracker meal, flour, sweet paprika, garlic powder, celery salt, onion powder, dried thyme, dried oregano, ground black pepper, red pepper flakes and smoked paprika, if using in a food storage bag. Drain the buttermilk from the chicken discard the milk. Add the chicken to the cracker meal mixture in the bag, shaking to evenly distribute. Transfer the cracker meal-and flour-dusted chicken to a foil-lined pan that has been brushed with olive oil.

Roast, turning drummers with tongs, every 10 to 15 minutes, until drummettes are cooked through, about 35 to 40 minutes. Remove from the oven set drummettes aside to lightly cool. Serve with barbecue sauce for dipping.

Donna Battle Pierce is a food editor and test kitchen director. Her most recent research included trips to explore public and private archives in South Carolina, South Dakota, Nebraska and Massachusetts for a book she’s writing about Black cooks, restaurants and recipes. She currently writes, teaches cooking classes and conducts seminars about saving family recipes. Follow her on Twitter @BlackAmerCooks.


According to the National Chicken Council 2016 Wing report, we’re predicted to eat approximately 1.3 billion wings during Super Bowl 50. So I thought I’d make sure you had a snack with some extra snap from my own recipe collection.

Try this well-spiced oven baked version to make a batch at home using cracker crumbs for crunch. This is one of the best Super Bowl Recipes you can try!

Oven-Fried Chicken Drummettes

1 package (about 1 1/4 to 1 1/2 pounds) chicken drummettes

1 tablespoon each: sweet paprika, garlic powder

1 teaspoon each: celery salt, onion powder, dried thyme, dried oregano, smoked paprika, ground black pepper

Red pepper flakes, to taste

1 teaspoon smoked paprika (optional)

Barbecue sauce, for dipping

Cover the drummettes, with buttermilk in a bowl or food storage bag refrigerate at least 2 hours or up to 8 hours.

When ready to cook, heat oven to 350 degrees. Combine the cracker meal, flour, sweet paprika, garlic powder, celery salt, onion powder, dried thyme, dried oregano, ground black pepper, red pepper flakes and smoked paprika, if using in a food storage bag. Drain the buttermilk from the chicken discard the milk. Add the chicken to the cracker meal mixture in the bag, shaking to evenly distribute. Transfer the cracker meal-and flour-dusted chicken to a foil-lined pan that has been brushed with olive oil.

Roast, turning drummers with tongs, every 10 to 15 minutes, until drummettes are cooked through, about 35 to 40 minutes. Remove from the oven set drummettes aside to lightly cool. Serve with barbecue sauce for dipping.

Donna Battle Pierce is a food editor and test kitchen director. Her most recent research included trips to explore public and private archives in South Carolina, South Dakota, Nebraska and Massachusetts for a book she’s writing about Black cooks, restaurants and recipes. She currently writes, teaches cooking classes and conducts seminars about saving family recipes. Follow her on Twitter @BlackAmerCooks.


According to the National Chicken Council 2016 Wing report, we’re predicted to eat approximately 1.3 billion wings during Super Bowl 50. So I thought I’d make sure you had a snack with some extra snap from my own recipe collection.

Try this well-spiced oven baked version to make a batch at home using cracker crumbs for crunch. This is one of the best Super Bowl Recipes you can try!

Oven-Fried Chicken Drummettes

1 package (about 1 1/4 to 1 1/2 pounds) chicken drummettes

1 tablespoon each: sweet paprika, garlic powder

1 teaspoon each: celery salt, onion powder, dried thyme, dried oregano, smoked paprika, ground black pepper

Red pepper flakes, to taste

1 teaspoon smoked paprika (optional)

Barbecue sauce, for dipping

Cover the drummettes, with buttermilk in a bowl or food storage bag refrigerate at least 2 hours or up to 8 hours.

When ready to cook, heat oven to 350 degrees. Combine the cracker meal, flour, sweet paprika, garlic powder, celery salt, onion powder, dried thyme, dried oregano, ground black pepper, red pepper flakes and smoked paprika, if using in a food storage bag. Drain the buttermilk from the chicken discard the milk. Add the chicken to the cracker meal mixture in the bag, shaking to evenly distribute. Transfer the cracker meal-and flour-dusted chicken to a foil-lined pan that has been brushed with olive oil.

Roast, turning drummers with tongs, every 10 to 15 minutes, until drummettes are cooked through, about 35 to 40 minutes. Remove from the oven set drummettes aside to lightly cool. Serve with barbecue sauce for dipping.

Donna Battle Pierce is a food editor and test kitchen director. Her most recent research included trips to explore public and private archives in South Carolina, South Dakota, Nebraska and Massachusetts for a book she’s writing about Black cooks, restaurants and recipes. She currently writes, teaches cooking classes and conducts seminars about saving family recipes. Follow her on Twitter @BlackAmerCooks.


According to the National Chicken Council 2016 Wing report, we’re predicted to eat approximately 1.3 billion wings during Super Bowl 50. So I thought I’d make sure you had a snack with some extra snap from my own recipe collection.

Try this well-spiced oven baked version to make a batch at home using cracker crumbs for crunch. This is one of the best Super Bowl Recipes you can try!

Oven-Fried Chicken Drummettes

1 package (about 1 1/4 to 1 1/2 pounds) chicken drummettes

1 tablespoon each: sweet paprika, garlic powder

1 teaspoon each: celery salt, onion powder, dried thyme, dried oregano, smoked paprika, ground black pepper

Red pepper flakes, to taste

1 teaspoon smoked paprika (optional)

Barbecue sauce, for dipping

Cover the drummettes, with buttermilk in a bowl or food storage bag refrigerate at least 2 hours or up to 8 hours.

When ready to cook, heat oven to 350 degrees. Combine the cracker meal, flour, sweet paprika, garlic powder, celery salt, onion powder, dried thyme, dried oregano, ground black pepper, red pepper flakes and smoked paprika, if using in a food storage bag. Drain the buttermilk from the chicken discard the milk. Add the chicken to the cracker meal mixture in the bag, shaking to evenly distribute. Transfer the cracker meal-and flour-dusted chicken to a foil-lined pan that has been brushed with olive oil.

Roast, turning drummers with tongs, every 10 to 15 minutes, until drummettes are cooked through, about 35 to 40 minutes. Remove from the oven set drummettes aside to lightly cool. Serve with barbecue sauce for dipping.

Donna Battle Pierce is a food editor and test kitchen director. Her most recent research included trips to explore public and private archives in South Carolina, South Dakota, Nebraska and Massachusetts for a book she’s writing about Black cooks, restaurants and recipes. She currently writes, teaches cooking classes and conducts seminars about saving family recipes. Follow her on Twitter @BlackAmerCooks.


According to the National Chicken Council 2016 Wing report, we’re predicted to eat approximately 1.3 billion wings during Super Bowl 50. So I thought I’d make sure you had a snack with some extra snap from my own recipe collection.

Try this well-spiced oven baked version to make a batch at home using cracker crumbs for crunch. This is one of the best Super Bowl Recipes you can try!

Oven-Fried Chicken Drummettes

1 package (about 1 1/4 to 1 1/2 pounds) chicken drummettes

1 tablespoon each: sweet paprika, garlic powder

1 teaspoon each: celery salt, onion powder, dried thyme, dried oregano, smoked paprika, ground black pepper

Red pepper flakes, to taste

1 teaspoon smoked paprika (optional)

Barbecue sauce, for dipping

Cover the drummettes, with buttermilk in a bowl or food storage bag refrigerate at least 2 hours or up to 8 hours.

When ready to cook, heat oven to 350 degrees. Combine the cracker meal, flour, sweet paprika, garlic powder, celery salt, onion powder, dried thyme, dried oregano, ground black pepper, red pepper flakes and smoked paprika, if using in a food storage bag. Drain the buttermilk from the chicken discard the milk. Add the chicken to the cracker meal mixture in the bag, shaking to evenly distribute. Transfer the cracker meal-and flour-dusted chicken to a foil-lined pan that has been brushed with olive oil.

Roast, turning drummers with tongs, every 10 to 15 minutes, until drummettes are cooked through, about 35 to 40 minutes. Remove from the oven set drummettes aside to lightly cool. Serve with barbecue sauce for dipping.

Donna Battle Pierce is a food editor and test kitchen director. Her most recent research included trips to explore public and private archives in South Carolina, South Dakota, Nebraska and Massachusetts for a book she’s writing about Black cooks, restaurants and recipes. She currently writes, teaches cooking classes and conducts seminars about saving family recipes. Follow her on Twitter @BlackAmerCooks.


According to the National Chicken Council 2016 Wing report, we’re predicted to eat approximately 1.3 billion wings during Super Bowl 50. So I thought I’d make sure you had a snack with some extra snap from my own recipe collection.

Try this well-spiced oven baked version to make a batch at home using cracker crumbs for crunch. This is one of the best Super Bowl Recipes you can try!

Oven-Fried Chicken Drummettes

1 package (about 1 1/4 to 1 1/2 pounds) chicken drummettes

1 tablespoon each: sweet paprika, garlic powder

1 teaspoon each: celery salt, onion powder, dried thyme, dried oregano, smoked paprika, ground black pepper

Red pepper flakes, to taste

1 teaspoon smoked paprika (optional)

Barbecue sauce, for dipping

Cover the drummettes, with buttermilk in a bowl or food storage bag refrigerate at least 2 hours or up to 8 hours.

When ready to cook, heat oven to 350 degrees. Combine the cracker meal, flour, sweet paprika, garlic powder, celery salt, onion powder, dried thyme, dried oregano, ground black pepper, red pepper flakes and smoked paprika, if using in a food storage bag. Drain the buttermilk from the chicken discard the milk. Add the chicken to the cracker meal mixture in the bag, shaking to evenly distribute. Transfer the cracker meal-and flour-dusted chicken to a foil-lined pan that has been brushed with olive oil.

Roast, turning drummers with tongs, every 10 to 15 minutes, until drummettes are cooked through, about 35 to 40 minutes. Remove from the oven set drummettes aside to lightly cool. Serve with barbecue sauce for dipping.

Donna Battle Pierce is a food editor and test kitchen director. Her most recent research included trips to explore public and private archives in South Carolina, South Dakota, Nebraska and Massachusetts for a book she’s writing about Black cooks, restaurants and recipes. She currently writes, teaches cooking classes and conducts seminars about saving family recipes. Follow her on Twitter @BlackAmerCooks.


According to the National Chicken Council 2016 Wing report, we’re predicted to eat approximately 1.3 billion wings during Super Bowl 50. So I thought I’d make sure you had a snack with some extra snap from my own recipe collection.

Try this well-spiced oven baked version to make a batch at home using cracker crumbs for crunch. This is one of the best Super Bowl Recipes you can try!

Oven-Fried Chicken Drummettes

1 package (about 1 1/4 to 1 1/2 pounds) chicken drummettes

1 tablespoon each: sweet paprika, garlic powder

1 teaspoon each: celery salt, onion powder, dried thyme, dried oregano, smoked paprika, ground black pepper

Red pepper flakes, to taste

1 teaspoon smoked paprika (optional)

Barbecue sauce, for dipping

Cover the drummettes, with buttermilk in a bowl or food storage bag refrigerate at least 2 hours or up to 8 hours.

When ready to cook, heat oven to 350 degrees. Combine the cracker meal, flour, sweet paprika, garlic powder, celery salt, onion powder, dried thyme, dried oregano, ground black pepper, red pepper flakes and smoked paprika, if using in a food storage bag. Drain the buttermilk from the chicken discard the milk. Add the chicken to the cracker meal mixture in the bag, shaking to evenly distribute. Transfer the cracker meal-and flour-dusted chicken to a foil-lined pan that has been brushed with olive oil.

Roast, turning drummers with tongs, every 10 to 15 minutes, until drummettes are cooked through, about 35 to 40 minutes. Remove from the oven set drummettes aside to lightly cool. Serve with barbecue sauce for dipping.

Donna Battle Pierce is a food editor and test kitchen director. Her most recent research included trips to explore public and private archives in South Carolina, South Dakota, Nebraska and Massachusetts for a book she’s writing about Black cooks, restaurants and recipes. She currently writes, teaches cooking classes and conducts seminars about saving family recipes. Follow her on Twitter @BlackAmerCooks.


According to the National Chicken Council 2016 Wing report, we’re predicted to eat approximately 1.3 billion wings during Super Bowl 50. So I thought I’d make sure you had a snack with some extra snap from my own recipe collection.

Try this well-spiced oven baked version to make a batch at home using cracker crumbs for crunch. This is one of the best Super Bowl Recipes you can try!

Oven-Fried Chicken Drummettes

1 package (about 1 1/4 to 1 1/2 pounds) chicken drummettes

1 tablespoon each: sweet paprika, garlic powder

1 teaspoon each: celery salt, onion powder, dried thyme, dried oregano, smoked paprika, ground black pepper

Red pepper flakes, to taste

1 teaspoon smoked paprika (optional)

Barbecue sauce, for dipping

Cover the drummettes, with buttermilk in a bowl or food storage bag refrigerate at least 2 hours or up to 8 hours.

When ready to cook, heat oven to 350 degrees. Combine the cracker meal, flour, sweet paprika, garlic powder, celery salt, onion powder, dried thyme, dried oregano, ground black pepper, red pepper flakes and smoked paprika, if using in a food storage bag. Drain the buttermilk from the chicken discard the milk. Add the chicken to the cracker meal mixture in the bag, shaking to evenly distribute. Transfer the cracker meal-and flour-dusted chicken to a foil-lined pan that has been brushed with olive oil.

Roast, turning drummers with tongs, every 10 to 15 minutes, until drummettes are cooked through, about 35 to 40 minutes. Remove from the oven set drummettes aside to lightly cool. Serve with barbecue sauce for dipping.

Donna Battle Pierce is a food editor and test kitchen director. Her most recent research included trips to explore public and private archives in South Carolina, South Dakota, Nebraska and Massachusetts for a book she’s writing about Black cooks, restaurants and recipes. She currently writes, teaches cooking classes and conducts seminars about saving family recipes. Follow her on Twitter @BlackAmerCooks.


According to the National Chicken Council 2016 Wing report, we’re predicted to eat approximately 1.3 billion wings during Super Bowl 50. So I thought I’d make sure you had a snack with some extra snap from my own recipe collection.

Try this well-spiced oven baked version to make a batch at home using cracker crumbs for crunch. This is one of the best Super Bowl Recipes you can try!

Oven-Fried Chicken Drummettes

1 package (about 1 1/4 to 1 1/2 pounds) chicken drummettes

1 tablespoon each: sweet paprika, garlic powder

1 teaspoon each: celery salt, onion powder, dried thyme, dried oregano, smoked paprika, ground black pepper

Red pepper flakes, to taste

1 teaspoon smoked paprika (optional)

Barbecue sauce, for dipping

Cover the drummettes, with buttermilk in a bowl or food storage bag refrigerate at least 2 hours or up to 8 hours.

When ready to cook, heat oven to 350 degrees. Combine the cracker meal, flour, sweet paprika, garlic powder, celery salt, onion powder, dried thyme, dried oregano, ground black pepper, red pepper flakes and smoked paprika, if using in a food storage bag. Drain the buttermilk from the chicken discard the milk. Add the chicken to the cracker meal mixture in the bag, shaking to evenly distribute. Transfer the cracker meal-and flour-dusted chicken to a foil-lined pan that has been brushed with olive oil.

Roast, turning drummers with tongs, every 10 to 15 minutes, until drummettes are cooked through, about 35 to 40 minutes. Remove from the oven set drummettes aside to lightly cool. Serve with barbecue sauce for dipping.

Donna Battle Pierce is a food editor and test kitchen director. Her most recent research included trips to explore public and private archives in South Carolina, South Dakota, Nebraska and Massachusetts for a book she’s writing about Black cooks, restaurants and recipes. She currently writes, teaches cooking classes and conducts seminars about saving family recipes. Follow her on Twitter @BlackAmerCooks.


Watch the video: Best Super Bowl recipes (December 2021).