On 8:00 AM by Nikki @ NikSnacks in asian, asparagus, chicken, comfort food, football, onions, spicy, sunday supper, tailgate 27 comments
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Are you ready for the big game? I know I am.
I come from a football-watching, smack-talking family. We love football. I mean, LOVE. We have draft parties in the Spring (which is usually around my birthday, double yay for me!) and buy the Sunday package from our satellite provider.
We cover our beds with football-themed blankets in the fall and weep every winter when football is over. Basically, we're depressed from February until August when pre-season football starts.
We're the first ones to plan our work and vacation schedules around our favorite team's schedule. We go to a few games a year (if we can) and we're the annoying people with flags on our car and window spray paint on our back windshield, talking junk to the other drivers as we drive by on game day.
I've got the day off from work on February 1, I've already retrieved my team's jersey from the dry cleaners, cued up the DVR (for those memorable play-back moments we just HAVE to see again) and dusted off the remote for some hot football-on-tv action.
My favorite teams won't be playing in the big game, so for me--it's all about the food and the commercials. Does anyone really watch the game for the gridiron action anymore? No matter because this week I've been selected alongside of members of the #SundaySupper crew to create some "Supper Bowl" appetizers featuring Gallo Family Vineyards wines. I'm making Spicy Sticky Chicken Wings and Onion Rings to pair with Gallo Family Vineyards White Zinfandel. I'm not sure why, but wings always taste better with football, friends and adult beverages.
My wings can be made in a slow cooker or the oven. They're baked in the oven and then simply tossed with a sweet yet spicy sauce and garnished with onion rings. But these aren't just any old onion rings. They're tobacco onion rings. They're called this because they're sliced thin, battered and flash-fried until they look like shredded tobacco when they're done. I'm from North Carolina where tobacco used to reign king and they are a treat when served on anything. Served alongside the meaty, juicy wings hot from the oven, the onion rings add another layer of spice, crunch and turn the wings appetizer into decadence that you normally wouldn't have for game day appetizers.
Now is the time to go over the top and pull out all of the stops. I'm my opinion, most wings are fried on game day because it's easier to dump batches in a hot vat of oil than to carefully lay them in a single layer, watching them and flip them over as they crisp up in the oven.
Also: I prefer the flat part of the wing (called flats) compared to the cutesy little drumettes. There's more meat in the meat-to-bone ratio and if you purchase them in bulk, they're less expensive. Little known fact: The flats are where it's at.
Whether you're hosting or traveling with your appetizers to a pot luck game day situation, Gallo Family Vineyards wines are the perfect foil to the perfect game day foods. The classic bright fruit flavors of White Zinfandel will help cool your mouth from the spicy zest of the wings and onion rings.
Do you need help planning? Click here to find football finger foods courtesy of Gallo Family Vineyards.
I know you're already following The Sunday Supper Movement, but let's take our relationship a few steps further and follow Gallo Family Vineyards on all of these social media channels so you don't miss a recipe, a photo, a tweet or an opportunity to watch and share your new favorite Gallo Family Vineyard moments:
Plan your game day menu by checking out the 20 recipes cultivated just for YOU by the Sunday Supper crew:
- Bacon and Cheese Pretzel Bites by The Girl In The Little Red Kitchen
- Bacon Wrapped Bison Burger Sliders by Nosh My Way
- Baked Southwestern Eggrolls by Flavor Mosaic
- Buffalo Chicken Loaded Baked Sweet Potato Fries by Cupcakes & Kale Chips
- Cheesy Baked Arancini by Take A Bite Out of Boca
- Chorizo Cheese Dip by Casa de Crews
- Cuban Sandwich Sliders by Recipe for Perfection
- Everything Bagel Breadsticks & Smoked Salmon Dip by Foxes Love Lemons
- Kicked Up Texas Caviar by Ruffles & Truffles
- Mini Mexican Tarts by That Skinny Chick Can Bake
- Mexican Chicken Meatballs with Queso by Curious Cuisiniere
- Philadelphia Cheesesteak Dip by Family Foodie
- Pizza Quinoa Bites by Alida's Kitchen
- Polenta Crostini with Mushroom Sauce by Brunch with Joy
- Rosemary White Bean Dip by Magnolia Days
- Salt and Pepper Chicken Wings by Bobbi's Kozy Kitchen
- Sausage & Caramelized Onion Pita Pizza by The Messy Baker
- Spicy Sticky Chicken Wings and Onion Rings by Nik Snacks
- Spicy Stuffed Mushrooms by Hezzi-D's Books and Cooks
- Sweet & Spicy Mango Meatballs by Peanut Butter and Peppers
Spicy Sticky Chicken Wings
3 pounds chicken wings, cut into 2 pieces with wing tips removed
2 tablespoons minced fresh ginger
4 small dried red chiles (chile de arbol or dried chipotles are great options)
1/3 cup soy sauce (I use tamari)
1/3 cup Gallo Family Vineyards White Zinfendel
3 tablespoons oyster sauce
3 tablespoons mirin
3 tablespoons sugar
Onion rings, recipe to follow
Preheat oven to 400F. Layer chicken in 2 baking pans covered with aluminum foil, in a single layer. Bake for 20 minutes, flipping halfway through.
Meanwhile, in a large skillet on the stovetop, add the ginger, chiles, soy sauce and cook over medium heat, stirring, until fragrant, about 1 minute.
Add the Gallo Family Vineyards White Zinfandel, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the sauce comes to a thick glaze, about 8 minutes. Discard the chiles, transfer the chicken wings to bowl and pour the sauce over them. Toss the wings in the sauce using tongs until the wings are completely covered. Scatter the onion rings on top and serve on a platter or other serving dish.
Tobacco Onion Rings
1 large white onion
2 cups buttermilk
2 cups flour
1 scant tablespoon salt
1/4 to 1/2 teaspoon hot sauce
Canola Oil, for frying
Slice onion very thin using a mandolin or a sharp Chef's knife. Place in a large bowl and cover with buttermilk and hot sauce for one hour.
Combine dry ingredients and set aside.
Heat oil in a Dutch oven or large stock pot to 375 degrees.
Dredge a handful of onions in the flour mixture, shake off excess flour and buttermilk, and lower the battered onions into the hot oil. Fry for 3-4 minutes and remove as soon as golden brown.
Repeat until onions are gone. Season with salt, serve immediately.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world.
Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.