A New Twist on Wings for Your Super Bowl Party

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Sat, Jan 31 - 5:32 pm EST | 4 years ago by
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Everybody loves wings, am I right? And they are one of the traditional foods for a Super Bowl bash. But you don’t have to stick to traditional hot wings — instead try this Asian fusion wing recipe for a new twist on an old favorite.

Chef Shehu

This recipe comes from Chef Shehu Fitzgerald. You probably recognize him from winning the national competition on Chopped or maybe you have seen him on The Taste.

Fitzgerald is a nationally renowned chef who is known for creating enticing variations of classic American, Asian, Latin, French, Italian and Caribbean cuisine. As a result of his extensive intercontinental culinary training and work experience at acclaimed resorts, Chef Shehu has been able to take some of the world’s favorite recipes and infuse them with exciting new flavors. And now he’s taking on Super Bowl food.

Asian Fusion Chicken Wings

Asian Fusion Chicken Wings

Serves 4-6


  • 1 Quart, Apple Cider Vinegar
  • 2 Quarts of Water
  • ½ Cup Salt
  • ½ Cup Sugar
  • 3 Garlic Cloves
  • 1, 2 Inch Fresh Ginger (Roughly Chopped)
  • 2 Shallots (Roughly Chopped)
  • ½ Bunch of Thyme
  • 2 Tbs Crushed Red Pepper
  • 2 Tbs Coriander Seeds
  • 1 Tbs Mustard Seed
  • 3 Bay Leaves
  • 2 Tbs Pickling Spice


Combine all ingredients together in a stock pot and bring to a boil. Remove from heat source and let cool. Strain brine into airtight container. Refrigerate until ready to use (up to two days).

Chicken Wings:


Preheat oven to 300 degrees F. Place wings in large mixing bowl and pour brine to completely cover. Place in refrigerator for 12 – 24 hours. Drain the brine and pat wings dry. Season the wings with Chef Shehu’s Spice #7. Place wings on sheet in a single layer and bake for 15 minutes or until internal temp is 165 degrees F.

Asian Sauce:

  • ¼ Cup Sweet Thai chili
  • 2 Fresh Limes, Juiced
  • 2 Tbs Cilantro


Combine all ingredients into a mixing bowl. Place cooked chicken wings in bowl and gently toss. Repeat until all wings are coated evenly. Serve immediately.

Super Bowl Cooking Tips

Chef Shehu Fitzgerald also offers these tips for your Super Bowl bash.

Remember that Appetizers are Key – Most football fans are looking for staples they would find at any stadium or sports bar – such as nuts, chips and hot dogs. In fact, some guests might only munch on snacks throughout the game, so it is essential to have a variety of tempting selections.

Provide a Unique Spin on Favorite Fare – Unexpected ingredients can produce delicious dishes that will bring adventure to the Super Bowl party experience. Some creative variations on football favorites include Sweet and Spicy Nuts, Lemon and Cilantro Popcorn, Asian Chicken Wings and Pigs in a Spicy Blanket.

Keep Entrées Simple – Save oven and sink space with one-pot creations, such as cooking chili in one big pot on the stove while preparing pulled pork in a slow cooker.

Rely on a “Super Hero” – The 6-foot-sub is considered a “most valuable player” for most Super Bowl gatherings. You can save some of your budget by building it yourself. Purchase fresh baguettes or Italian bread at your local bakery and trim the ends to line up the bread to create the illusion of one big loaf. Fill it with your favorite deli meats and cheeses, and then slice it into hand size pieces. Offer different dressings to allow your guests to customize their slices.

Save Sweets for the Final Quarter – During that guaranteed tension-filled fourth quarter, many people are rubbing their bellies with their heads propped inches away from big screen TVs, tablets or their smartphones. Try to keep desserts simple and accessible where your guests can just reach for them without much effort – such as cookies, brownies and football themed cupcakes.

Keep Clean-Up Easy – During this sporting event, forgo the fine china and keep dishwashing at a minimum. Visit your local retailer and stock up on festive coasters, paper plates, napkins, plastic cups, disposable utensils, paper towels (for spills as they happen), sternos, and aluminum pans to display your appetizers and entrees. It is also important to have plastic food containers handy so your guests can take home some of their favorite dishes at the end of the night.

Recipe, images and tips courtesy of Chef Shehu Fitzgerald.

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