Superbowl Sunday is made for two things: football and food. Personally, I prefer the latter option, but no matter what kind of fan you are, you want some delicious food to eat while you watch the game. This is a food event so big, it deserved not one, but two posts full of recipe inspiration. This time around, it’s all about the spice! Try one of these hot and spicy dishes for a truly flavorful game day experience.
Crispy Buffalo Potatoes
3 baking potatoes, scrubbed and cut into 1/2-inch wedges
2 tablespoons extra-virgin olive oil
Kosher salt Pepper
3 tablespoons unsalted butter, melted
2 tablespoons hot sauce
Blue cheese dressing, for serving
Preheat the oven to 450°. On a baking sheet, toss the potatoes with the olive oil and season with salt and pepper. Roast for 20 minutes. Flip the potatoes and roast for 15 to 20 minutes longer, until golden and crisp.
Meanwhile, in a large bowl, combine the butter and hot sauce and season with salt and pepper. Add the potatoes and toss to coat. Serve with blue cheese dressing.
Spicy Chicken Chili
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 pound skinless chicken thighs (about 4), cut into thin strips
4 teaspoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
2 jalapeño peppers, seeds and ribs removed, chopped
1 1/2 cups canned crushed tomatoes with their juice
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can)
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
1/2 teaspoon fresh-ground black pepper
1/3 cup chopped cilantro (optional)
In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.
Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.
Siracha Chicken Wings
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1/2 cup Sriracha, or more to taste
1 cup tomato sauce
1 tablespoon soy sauce
2 tablespoons brown sugar
2 pounds chicken wings, split
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
1 cup all-purpose flour, for dredging
Vegetable oil (or other high flashpoint oil), for frying
Chopped cilantro, for garnish
Lime wedges, for garnish
Heat a saucepan over medium heat. Add the olive oil, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
Stir in the Sriracha, tomato sauce, soy sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
Toss the wings in the Sriracha sauce and garnish with cilantro and lime wedges. Serve warm.