In sports, players all have their positions. It’s the same in life. We all have roles to play. Some we learn and some we just fall into based on our natural talents.
Super Bowl Sunday at our house is no exception, it’s a team effort. The boys all get on the couch, Liam and Dylan on one cushion and Matthew, as the more experienced player, commands his own cushion or the big brown chair. I am official chef and coordinator of meal time. Brian is the coach and keeper of the remote. As game time approaches, all players enthusiastically get in their respective positions. When it comes time to eat, the boys perform as well as any professional athlete. And the older they get the more seasoned they become, which translates to huge grocery bills!
It’s tradition to serve chicken wings on Super Bowl Sunday, and this is not the day to make a new play, so I stick to the game book. This year I’m trying an Asian twist. Let’s see what my team thinks…
Miso Glazed Chicken Wings
3 Tbsp yellow miso
2 cloves garlic, minced
1 Tbsp fresh ginger, about 1” grated
2 Tbsp sugar
¼ cup vegetable oil
2 Tbsp sesame oil
¼ cup rice wine vinegar
2 Tbsp soy sauce
3-4 lbs chicken wings, split at joints, tips removed
In a large mixing bowl whisk together the first eight ingredients.
Toss chicken wings into miso marinade and toss well to coat. Refrigerate overnight or for up to two hours.
Preheat oven to 400 degrees. Line a baking sheet with foil and place a baking rack on top.
Place the wings on the baking rack. Roast in oven until caramelized and chicken is cooked through, about 45 minutes depending on the size of the chicken wings.
Serve immediately or during halftime show.
And the VERDICT is:
Matthew (age 7): “Awesome – did you soak these in something?”
Liam (age 5): “Love these chickens”
Dylan (age 5): “These rock!”