NEW YORK (CBSNewYork) – We’re counting down to game day, with some snacks to make your Super Bowl Party shine. Chef and entertaining expert Vanessa Cantave stopped by the CBS2 studios to make Korean Spiced Wings, and nachos with homemade chips!
For more information about Cantave, click here.
Korean Spiced Chicken Wings
- 1/2 cup unseasoned rice vinegar
- 6 tablespoons brown sugar
- 1/3 cup Sriracha
- 1 teaspoon soy sauce
- 4 pounds chicken wings, about 26
- 1 cup rice flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- About 5 cups vegetable oil
Combine all glaze ingredients in a small heavy saucepan and bring to a boil, stirring until sugar is dissolved. Briskly simmer over medium heat, stirring occasionally, 5 minutes, or until thickened slightly.
Remove from heat and keep warm.
Put rice flour, salt, and pepper in a paper bag or large resealable plastic bag and shake to combine.
Working in 4 batches, shake chicken in rice mixture to coat completely. Transfer each batch, as coated, to a large sieve set over a bowl and shake wings several times (be gentle) to knock off excess flour. Arrange each batch, without layering, on plates. Clean and dry sieve.
Heat 1 1/2 inches of oil in a wide 4- to 5-quart pot over medium-high heat until it registers 350°F. Working in 4 batches, fry wings, stirring and turning occasionally, for 5 minutes (adjust burner to keep oil as close to 350°F as possible while frying, and return oil to 350°F before adding each new batch). With a slotted spoon, transfer each batch of fried wings to the cleaned sieve, set over a bowl. Let wings drain in sieve while the next batch fries, then transfer to a baking sheet lined with paper towels. When the last batch of wings is fried and transferred, clean and dry sieve.
Reheat oil to 375°F and beginning with first batch, fry wings again, stirring and turning occasionally, until cooked through and golden, about 5 minutes. Transfer fried wings to sieve set over a bowl and drain while next batch fries, then transfer to baking sheet lined with fresh paper towels.
Brush wings with glaze on both sides while hot, and transfer to a platter.
Game Day Nachos with Homemade Tortilla Chips
- vegetable oil for frying tortillas
- twelve 6-inch corn tortillas, each cut into 8 wedges
- Nonstick cooking spray
- 1 lb. ground beef or turkey
- 1 package of taco seasoning mix
- 2 15-ounce cans black beans, rinsed
- 1 medium sweet onion, finely diced
- 3 pounds shredded cheese (such as sharp cheddar and Monterey Jack)
- Pickled jalapeños
- Pico de gallo
- 2 cups sour cream, thinned with 1/3 cup water
- Hot pepper sauce
In a kettle heat 3/4-inch oil to 375°F on a deep-fat thermometer and fry tortilla wedges, a dozen at a time, until crisp and most of bubbling subsides, about 1 minute, transferring chips with a slotted spoon to paper towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be made 1 day ahead and kept in airtight containers.
Prepare the Beef:
Prepare beef according to directions of taco seasoning mix.
Assemble the Nachos:
Preheat oven to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Dividing evenly between baking sheets, layer chips, prepared ground beef, beans, onion, and shredded cheese, mounding in the center. Working with 1 sheet at a time, bake until cheese is melted, 20-25 minutes. Serve with desired toppings.