Everyone knows snacks are the best part of the Super Bowl. If you’re hosting, the pressure is on to deliver the sweet and salty treats your guests came for. You’ve got to build a roster of dishes that highlight your best moves both on and off the stove.
Put these recipes from top New York City chefs into play this Sunday and you’re sure to hear cheers from the crowd on your couch.
Maple Chipotle Wings
Recipe by Dan Jackson, Director of Culinary at NYC’s Fields Good Chicken.
Makes 48 chicken wings
1 cup kosher salt
½ cup sugar
4 cups water (hot)
7 cups ice
Combine kosher salt and sugar. Pour hot water over the dry ingredients and mix with a whisk until dissolved (water will be clear when dry ingredients are fully dissolved). Add ice and stir until ice melts. Pour wet brine over wings and refrigerate for two hours. Drain brine from wings and let dry in the refrigerator overnight (uncovered).
¼ cup neutral oil (like canola)
¼ cup brown sugar
¼ cup paprika
2 tbsp chili powder
1 tbsp garlic powder
1 tbsp ginger powder
1 tbsp onion powder
Make the dry rub by combining all of the ingredients in a bowl. Once the wings have dried overnight in the refrigerator, toss them in the dry rub spice blend until coated. Preheat oven to 400F and roast the coated wings on a rack-lined sheet tray, flipping halfway through the cooking process, about 30-35 minutes (internal temperature of 165 degrees F). Cook for an additional 10 minutes if you want fall-off-the-bone-tender meat.
Maple Chipotle Sauce:
1 can (7 oz) chipotle in adobo
1 ⅓ cup maple syrup
1 cup cider vinegar
½ cup tamari
½ tsp salt
While wings are in the oven, prepare the maple chipotle sauce by blending all ingredients until smooth. Once wings are finished, toss them in the maple chipotle sauce and serve with ranch or Green Goddess dressing and crudite.
Pro tip from Dan Jackson: “The wings are baked, not fried, so they’re a much healthier alternative to traditional wings, offering a great balance of sweet and savory flavors. They’re a major Fields Good Chicken fan-favorite.”
Pimientos de Padrón
From Marc Vidal, Executive Chef of NYC’s Boqueria.
Extra-virgin olive oil
30 Padrón or Shishito peppers (7 ounces)
Fine sea salt
Maldon sea salt flakes
Line a large plate or wire rack with paper towels. Fill a large skillet with oil to a depth of 1⁄4 inch. Heat over high heat until smoking. If you touch a pepper to the oil it should sizzle immediately; if it doesn’t, let the oil heat more. Add all of the peppers in a single layer. Cook, continuously turning with tongs, until the skin blisters, becoming a paler green with dark charred spots (2–5 minutes). Smaller peppers will be ready first, so remove them as they’re done. Transfer to paper towels to drain. Gently shake the peppers in the towels to remove excess oil. Transfer to a serving plate and sprinkle with fine and flake salts.
Pro tip from Chef Vidal: “Be careful. About one in seven is really spicy. The little game of Spanish roulette is fun, and the combination of peppers, salt and oil is effortlessly delicious. The Spanish peppers from the Galician village of Padrón tend to be mild and almost fruity with fiery exceptions. If you can’t find Padrones, Japanese Shishito peppers taste very similar and are usually more readily available.”
Cacio e Pepe Lollipops
Recipe by Emanuele Baldassini, Chef of New York City’s Antica Pesa.
2 pinches of ground black pepper
½ cup ground Pecorino Romano cheese
Popsicle or lollipop sticks
Place the Pecorino and the black pepper on top of parchment paper, making small circles. Place a stick in the middle of the circle. Cook in the microwave for 1 minute and 40 seconds and serve immediately.
Grandma’s Braised Pork
From New York City’s sushi sensation, ROLLN.
4 lbs of pork belly or butt, cut into 1 inch cubes
1 cup soy sauce
3 cups water
1 teaspoon five-spice powder
½ teaspoon sesame oil
¼ teaspoon pepper
1 stick of palm sugar
Light sprinkle of chili flakes
Bring all ingredients except pork to boil, then add the pork and cook on a low pressure setting for ~1.5 hours or until the meat is meltingly tender. Serve on rice, topped with cut scallions.
From Greg Rales, Owner, Founder and Chef of Red Gate Bakery in NYC.
Makes approximately 40 sandwich cookies.
1 cup (200g) granulated sugar
10 tablespoons (140g) unsalted butter
1 (50g) egg
1 ¼ cups (160g) all purpose flour
¼ cup (25g) dutch process cocoa
¼ cup (25g) black cocoa
1 tsp (6g) baking soda
¼ tsp (1g) baking powder
Preheat oven to 350F. Combine all dry ingredients (flour, cocoa, soda, powder, salt) in a small bowl. In a large bowl, cream together butter and sugar until light and fluffy (~3 minutes). Then, scrape down sides and add egg. Add dry ingredients, mixing only to combine. Scoop into rounded teaspoons one inch apart on a baking sheet. Bake for 10 minutes, rotating pan front to back midway through. Allow to cool completely
½ cup (1 stick, 115g) unsalted butter
2 cups (240g) confectioner’s sugar
2 tsp (10g) vanilla extract
Mix together all filling ingredients until light and fluffy.
Match individual cookies and place ~¼ tsp of filling on one half, sandwiching the other to form each cookie.
Pro tip from Chef Rales: It’s imperative to use true black cocoa in these cookies to give them that unique flavor and color.”