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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Super Bowl Snacks That Won’t Go Straight to Your End Zone: Crispy Walnut and Rosemary “Fried” Chicken Wings

February 1st, 2015 · No Comments · City Cooking, Cocktail, Dietary Restrictions, Dinner, Entertaining, Events, Greenport, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Queens, Snack, Wine, Winter Recipes

The Super Bowl is the great American unifier. Whether you are a football fan or not, or regardless of the team playing, you will most likely attend a gathering in the name of football to celebrate with great friends and indulge in a myriad of savory snacks and cold beverages.

Because it is easy to overindulge too much of a good thing between the bar and the carb-laden dishes during such celebrations, we have lightened up a few traditional Super Bowl snacks so that you can “have your wings and eat them too” with these crispy baked Walnut and Rosemary Fried Chicken wings.  Take a look at our lightened up Super Bowl menu and get cookin’!

Deflate Gate Super Bowl Menu:
Crispy Walnut-Rosemary “fried” chicken wings
Garden Turkey Meatballs in Marinara
Baked Beet chips with Greek yogurt dip
Red Pepper Hummus with crostini, cured olives and crudités.
Spanish Stuffed mushrooms with Melted Manchego cheese

Follow the links to any of these items and create your own Super Bowl menu.

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Walnut and Rosemary “Fried” Chicken Wings

Ingredients
2 tablespoons of apple cider vinegar
2 tablespoons of EVOO
1/4 cup plain Greek yogurt
2 tablespoons Dijon mustard
15-20 chicken wings
1/2 cup coarse cornmeal
1/2 cup finely chopped walnuts
4 tablespoons grated fresh Parmigiano-Reggiano cheese
1 1/2 teaspoon minced fresh rosemary
1  teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Olive oil spray
Additional Rosemary leaves for garnish

Begin by marinating defrosted chicken wings for at least 2 hours with:
1 teaspoon of kosher salt
2 tablespoons of apple cider vinegar
2 tablespoons of EVOO
Follow by removing the chicken wings from the liquid, shaking of excess and place on cookie sheet to dry.
Arrange a second cookie sheet with a wire rack and set aside — this is where you will bake your “fried chicken”
Preheat oven to 425°.

Make your dredge — wet and dry.

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The wet
Combine yogurt and mustard in a shallow dish, stirring with a whisk. Add chicken wings to the mixture, turning to coat.

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The Dry
Heat a small skillet over medium-high heat and add the cornmeal to cook 3 minutes or until golden, stirring frequently. In a shallow bowl, combine the dry ingredients: toasted cornmeal, ground nuts, grated Parmigiano-Reggiano, 0ne teaspoon of salt and one teaspoon of pepper. Remove chicken wings from the yogurt mixture and dredge them in dry mixture.

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Coat the wire rack with olive oil spray. Arrange chicken wings on rack and coat them with more olive oil spray before placing in the oven. Bake at 425° for 1 hour and 15  minutes or until the skin of the wings is crispy all the way through. Allow to cool for 15 minutes on wire rack.  If you remove them from the wire rack and pile them up on a plate without allowing to cool, the coating of this “fried chicken” will become humid and no longer be crispy as is the case with any fried or crispy skin item — should never be piled up.

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