In this post-gluten, kale-worshipping era, game day eating is due for a revamp. Taste is about more than bathing potatoes in oil, and salt is a seasoning best used sparingly.
When it comes to chicken wings, the sin is two-fold: the breading and frying of the wings, then dipping them in blue cheese dressing. Don’t even pretend the celery and carrot sticks make up for it.
Chef Brian Tsao of Mira Sushi & Izakayahas another idea about how to get that satisfying tang between bites of chips (you bought fresh salsa instead of cheese sauce, right?) Tsao is known for his creative riffs on Asian street food, and for Super Bowl Sunday he’s shared his recipe for revamped buffalo wings that get their tang from yuzu, a Japanese citrus fruit.
3-4 lbs. small chicken wings
2 tbsp . salt
3 tbsp . extra virgin olive oil
Yuzu honey sauce:
1 cup yuzu juice
½ cup honey
½ bunch scallions, minced
1 tbsp . sesame seeds, toasted
Preheat oven to 400 degrees Fahrenheit.
Place wings into a large bowl, then drizzle evenly with olive oil and salt. Set wire racks onto two baking sheets and spread out a single layer of wings per baking sheet. Parbake wings for 25 minutes.
While baking, make sauce by combining ingredients in a bowl and whisking until they’re incorporated. Take wings out of the oven and place them into a bowl with the sauce, tossing to coat them.
Return the wings to the oven and bake until cooked through and skin is crispy, about 20 -25 minutes.
Place wings into a clean bowl. Toss them with the scallions and toasted sesame seeds.