Super Bowl Snacks - By Mike O'Neil

SUPER BOWL TIPSY WINGS DE BOREEGARD

Okay. Super Bowl Sunday without hot wings? A travesty. I was ready to follow David Shearer’s recipe, until SWMBO (She Who Must Be Obeyed) chimed in with the advice that she could not abide soy sauce. OYSOY! David’'s recipe for five pounds of wings requires at least ten ounces of soy sauce.
On the eve of Super Bowl Sunday, what is one to do? I’ll tell you. As a crafty, shifty quarterback, one should come up with this kind of game winning solution. Here is the recipe.

Bo-- aka Mike O'Neil

HOT WINGS DU BOREEGARD
(A recipe of marinade and cooking that does not require soy sauce—because Jeanne Charlotte’s refined palate don’t like it)
Ingredients and what to do -

Le Marinade -
Minced garlic
Lemon juice and the scrapings from the skin
Minced garlic
Louisiana Hot Sauce
The cheapest sherry you can find
Brown sugar
Ground ginger
Kosher salt
Olive oil
Cold coffee
A dollop of tequila
A dollop of dark rum

Mix them all together.

Prep -
Cut the wings at the joints to make 3 pieces. Discard tips or save for stock Marinate and refrigerate over night. Turn occasionally. You can marinate for several days, if you like, which will intensify the flavors.

COOKING -
Arrange wings, single layer, on a large cookie sheet or similar pan (something shallow but with some sides on it.)
Cook in a 325 degree oven for 45 minutes or until done.
Turn and baste every ten minutes.
Toward the end of the cooking time, the brown sugar in the marinade will have carmelized and glazed the blessed wings.

PS - this is a wild exaggeration of David Weston Shearer’s one and only true wing recipe, but what’s a fellow to do?