On Sunday, America's most important cultural event takes place: The Super Bowl!
While this holy day might not have anything to do with religion (although according to this, nearly 50% of all people believe in some sort of divine intervention in sports) it's still a day that, like all Jewish holidays, entails being surrounded by family and friends while eating and drinking until immobile.
In honor of this day, here are two kosher Buffalo sauce-infused recipes for you and your party guests, because while you might be able to argue the merits of The Puppy Bowl over the Super Bowl, one thing is not debatable: Super Bowl party food is delicious--especially when it's smothered in Buffalo sauce.
So sit back, have a cold beer, gather a pile of napkins and enjoy these tasty snacks!
Original Buffalo Chicken Wings
You will need (per 6 people):
2.5 lbs of chicken wing pieces (or other similarly sized chicken pieces)
3/4 cup Buffalo sauce
1. Preheat the oven to 500 degrees F
2. Bake the wings (or tenders, or whatever chicken product you decide to use) on a foil-lined pan on the lowest rack for approximately 20 minutes. Turn the chicken once halfway through. Cook until done and crispy.
3. Place cooked wings in a large bowl and toss with Buffalo sauce.
4. Serve with napkins. LOTS of napkins.
Buffalo and Blue Potato Skins
You will need (per 12 people--or 3 very hungry people):
6 medium baking potatoes
1/2 cup sour cream
3 tbsp Buffalo sauce
1/4 cup shredded cheddar cheese
1/4 cup crumbled blue cheese
chives or green onions, chopped for garnish
paprika for garnish
1. Preheat the oven to 350 degrees F
2. Pierce the taters with a fork and wrap each one in foil. Bake for an hour, or until fork tender, but not squishy. When done, remove from oven and let cool--only take off the foil when you don't risk giving yourself 3rd degree burns. You know the game hot potato? Well, hot potato. You've been warned.
3. Raise oven temperature to 450 degrees F
4. While the potatoes are cooling (or cooking--your prerogative) mix the sour cream and hot sauce. Refrigerate after combined.
5. Once the taters have cooled enough to be handled safely, cut in half lengthwise and scoop out the flesh, leaving about a 1/4 inch of potato attached to the skin. Once you've scooped each half, cut the half in half again. Each potato should yield four skins (insert inappropriate circumcision joke).
6. Place skins flesh-side down on a greased baking sheet and brush the outside lightly with olive oil--bake for 15 minutes or until crisp, but not burnt.
7. While the skins are getting crispy, mix the cheddar and blue cheese in a small bowl.
8. When the skins are done, flip them over, sprinkle the cheese mixture on each one, and then return to the oven for about 5 minutes--just enough time to melt the cheese.
9. Right before serving, put a dollop of Buffalo-sour cream on each one, add a dash of paprika, and sprinkle with chopped onions.
10. Serve. Eat. Smile. Cheer for <insert team name here>! Repeat.
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