Just like a winning team, a well-rounded Super Bowl party needs more than the basics to succeed. It’s those little extras that kick it up a notch into memorable, even extraordinary status.
Some party staples are necessities: Chips, dips, pizza and beer. How close is the correlation between beer and pizza? According to a survey conducted by the makers of My Fitness Pal fitness app, about 85 percent of folks who eat pizza pair it with beer —and more pizza will be consumed on Super Bowl Sunday than any other day of the year. (No. 2 is Halloween.)
According to the survey, men tend to drink almost 2.5 times as much beer as women (keep that in mind when stocking up for Sunday’s festivities), but women tend to drink 25 percent more wine than men.
Beer also goes well with spicy food, popular party fare for either sex. “Top Chef” judge Gail Simmons, special projects director at Food & Wine magazine, came up with this trendy twist on deviled eggs: Spicy Sriracha Deviled Eggs.
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Sriracha also adds heat to an old Super Bowl standard in the slimmed-down Baked Sriracha Hot Wings, recommended by My Fitness Pal and featured on The Endless Meal blog. (For more slimmed-sown part recipes, click on MyFitnessPal.com.)
No matter what’s on your Super Sunday menu, we want to see your Big Game food!
Snap a photo of your game day spread and/or its preparation. Or feature your favorite football food — we want to see, too! Share your photos with us via Twitter, Instagram or Facebook; please include the hashtag “#SacFeast” so we can find them.
Then on Sunday, we’ll select some photos to share online at www.sacbee.com.
Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.
Baked sriracha hot wings
2 pounds chicken wings
1 teaspoon oil
½ teaspoon sea salt
½ teaspoon fresh cracked pepper
¼ cup butter
¼ cup sriracha
Cilantro or parsley, for garnish
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Place the chicken wings in a large bowl and toss with the oil, sea salt and fresh cracked pepper. Place the chicken wings on the prepared baking sheet in a single layer. Bake in the oven for 35-40 minutes, or until the wings are quite crispy.
While the wings are baking prepare the sauce. Melt the butter in a small frying pan overmedium high heat. Add the sriracha and whisk to combine.
When the chicken has finished cooking, remove it from the oven and place it is a large clean bowl. Pour over the sauce and toss to coat everything well. Serve immediately sprinkled with a little cilantro or parsley.
Adapted from The Endless Meal
Spicy sriracha deviled eggs
Food & Wine’s Gail Simmons developed this trendy twist on a party staple.
Makes 16 halves
8 large eggs
1/3 cup mayonnaise
2 teaspoons toasted sesame oil
1 tablespoon Sriracha hot sauce
1 teaspoon rice wine vinegar
1/8 teaspoon salt
1 scallion, finely sliced
1 tablespoon toasted sesame seeds
Add eggs to a medium saucepan and cover with cold water. Place over high heat and bring to a boil. Once boiling, shut off heat and leave eggs to sit in the hot water for 12 minutes. Remove eggs from pan and gently place in an ice water bath until fully cooled. Peel and discard shells. Carefully cut eggs in half lengthwise and scoop yolks into a mixing bowl. Reserve white halves on a serving platter.
Add mayonnaise, sesame oil, hot sauce, vinegar and salt to the yolks and mash them together with a fork. When everything is well-combined, use a whisk to smooth and whip the mixture. Place in a piping bag or sealable quart bag, cutting off one of the bottom corners, and pipe mixture into the bowl of each egg white. Garnish each with a few sliced scallions and a pinch of toasted sesame seeds. Serve immediately.