This year, we will be watching the game with our family and friends, cheering and enjoying awesome food. Pizza and wings are expected. We are not, however, talking about take-out wings or delivery pizza. Nope, these are to be homemade, from scratch. I used to make pizza as a way to kill time during the game. Now-a-days, though, I'm as much a fan as my husband and kids. I make my pizza before kick-off, put it in the oven just before halftime, and it's ready by the third quarter. The wings require a bit more attention, but I just set and carry a small kitchen timer in my pocket.
When I started making wings, I didn’t care at all about being authentic. I’ve never been to Buffalo, and I like my wings a bit less fiery, with no dip required. So, after many trials, this is what I came up with. We prefer our wings well done, so I slow roast them for about 2 hours. The chicken comes out falling-off-the-bones tender. I included brand names in my recipe, but I've had good results with McCormick's dry rub and Sweet Baby Ray's barbeque sauce. I think the key is to use both Hickory and Mesquite in some combination.
Sweet & Spicy Chicken Wings
Heat oven to 350°
2½ lb. bag Foster Farms Party Wings
2 tbsp. (or so) Lysander’s Hickory Dry Seasoning
1 cup Stubb’s Smokey Mesquite Barbeque Sauce
Combine 1 cup barbeque sauce with 1 tablespoon wing sauce. Stir well and set aside.
Make sure the wings are completely thawed. Place in a single layer, skin sides down, in a large baking dish. Sprinkle generously with Lysander’s, enough to make a visible layer. Bake for 30 minutes. Drain if necessary. (I use a turkey baster.)
Turn the wings over and season the skin side generously. Bake an additional 30 minutes. Turn the wings again. Brush well with the sauce. Bake another 20-30 minutes. Turn skin-side-up and sauce that side generously. Return to the oven for 15-20 minutes, until the glaze is set. Serve hot or cold.
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A good crust is the foundation of any pizza. There are plenty of good refrigerated pizza crusts, and even boxed mixes, that work very well. I even used biscuit mix once, when I was out of yeast. But a good, basic yeast dough is still the best way to go. If you have a bread machine with a pizza setting, use it. Just follow their directions.
Super Bowl Pizza
Makes one 14” medium crust pizza
1 packet active dry yeast, quick rising
1 cup warm water (105° to 115° F)
½ tsp. salt
2 tsp. olive oil
2½ to 3½ cups all purpose flour
OR
1 - 12” to 14” ready made pizza crust
In a large bowl, dissolve yeast in warm water. Add salt, olive oil and 2½ cups flour. Mix well. Turn onto floured board. Knead, adding remaining flour until dough feels elastic. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch down. Let rest about 10 minutes. Brush pizza pan with olive oil and sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold the toppings.
1 packet active dry yeast, quick rising
1 cup warm water (105° to 115° F)
½ tsp. salt
2 tsp. olive oil
2½ to 3½ cups all purpose flour
OR
1 - 12” to 14” ready made pizza crust
In a large bowl, dissolve yeast in warm water. Add salt, olive oil and 2½ cups flour. Mix well. Turn onto floured board. Knead, adding remaining flour until dough feels elastic. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch down. Let rest about 10 minutes. Brush pizza pan with olive oil and sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold the toppings.
Toppings:
1 - 14 oz. can pizza sauce
1½ cup shredded mozzarella
¼ lb. pepperoni
¼ lb. salami
¼ lb. Canadian bacon
½ lb. Italian sausage, hot or mild
¼ cup diced onion
¼ cup diced bell pepper
½ lb. sliced mushrooms
1 - 3oz. can sliced olives
Brown sausage and drain well. Sauté onion and pepper in a little olive oil until soft. Spread sauce across crust. Layer all topping ingredients, finishing with cheese on top. This can be done a couple of hours ahead. (Your crust may continue to rise if it’s made ahead and not refrigerated.)
Bake at 450° for 15 to 20 minutes. Let rest 5 minutes before slicing.
1½ cup shredded mozzarella
¼ lb. pepperoni
¼ lb. salami
¼ lb. Canadian bacon
½ lb. Italian sausage, hot or mild
¼ cup diced onion
¼ cup diced bell pepper
½ lb. sliced mushrooms
1 - 3oz. can sliced olives
Brown sausage and drain well. Sauté onion and pepper in a little olive oil until soft. Spread sauce across crust. Layer all topping ingredients, finishing with cheese on top. This can be done a couple of hours ahead. (Your crust may continue to rise if it’s made ahead and not refrigerated.)
Bake at 450° for 15 to 20 minutes. Let rest 5 minutes before slicing.