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Super Bowl Pick ? Tuscan Wings

This years the Super Bowl is being held in Miami which is about 90 minutes north of where I now live in Palm Beach Gardens. South Florida will definitely be jumping as thousands are flocking to the area and events are taking place from Palm Beach County all the way down to Miami. As much as I wish was back in South Florida to take it all in ( 80 degree weather included) I can rest assured knowing that I will be eating and drinking well in good company with great friends and the man who has shown me how to have a*party*around food, Matt Ready.

The Parm mixture just before adding the olive oil

Matt has been*like a big brother, father figure and drinking buddy all wrapped*in one and*over the years I have witnessed a*Luau*(with a hog being cooked on a spit in the driveway), a texas hoedown, a crawfish boil (with crawfish flown from New Orléans) a few wing competitions*and tailgates*that I am getting fat just thinking about. While we don’t plan to have a blowout*this weekend, there will be a few people at the house*and course there will be cooking, eating and drinking. In addition to your standard spicy wing I plan bring one of my South Florida favorites to Connecticut. You may have heard me talk about my favorite place *in Florida to get a pizza, Vic and Angelo’s. They also have one of my favorite wings. This recipe is my attempt to copy what they have done. Give it a shot this Super Bowl to give people an alternative to the spicy red guys. These are baked under a high heat to make them crispy and those wanting to stay away from fried foods will like them.

Click below for another great Super Sunday recipe:

Zucchini Fries

I played with squeezing a lemon over the wings at the end and didn't like it. So ignore the lemon!!!

INGREDIENTS:

(recipe makes 10 wings, double or triple the following for 20 or 30 wings)

10 wings

1/2 cup parmesan cheese

1*clove of garlic (finely chopped)

1 1/2*tsp fresh rosemary (chopped)

1 1/2 tsp*fresh oregano (chopped)

1/3 cup*olive oil

1*tsp*red pepper flakes

1*tsp garlic*salt

Pre-heat oven to 400 degrees.

Rinse wings, pat dry, place in a large plastic zip-lock bag and set aside. In a separate bowl mix the remaining ingredients and stir until pasty. *Add mixture to the bag of wings, shake and rub the bag until all the chicken is evenly coated. Let marinade for up to two hours or cook immediately.

Lightly oil tray with olive oil or cooking spray and add wings to tray. Place the tray of wings on the middle rack and cook for approx*20*minutes*then flip the wings over and cook for another 10-15 minutes.

Remove from tray and place in a bowl or serving dish. While the wings are still hot, liberaly sprinkle with more cheese, a pinch of salt to taste.

“I’ll be glad to leave here. I feel like eating palm trees. I don’t like this place. It’s for people with arthritis. They come here to play golf and to die.”—Ernie Holmes of the Pittsburgh Steelers on Super Bowl X

... CLICK HERE FOR MORE

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The Dish
A Culinary Blog by Toriano Fredericks

The bottom line is I love to eat. From that has a grown a love to cook and go out to eat. To me cooking is a creative process that allows the blending of endless ingredients and ideas. Yes there are a million way to skin a cat and 2 million ways to cook a chicken or render a slab of beef. Going out to eat allows you to take in someones idea on a dish you may have eaten 100 times in your life but the chef may have opened you eyes on a new way of doing it.

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