Whether you’re watching for the game, the halftime show, or just want to stare at some buns in tight spandex for four hours, the Super Bowl is one of the biggest chow down sporting events of the year. To help you nosh at the festivities, we snagged some low-cal, football friendly food for you to make this year from cookbook author Dana Jacobi. Eat up!
Teriyaki Chicken Wings with Hot Mango Dipping Sauce
16 chicken wings, about 3 1/4 pounds
- 1/2 cup reduced sodium soy sauce
- 1/2 cup reduced sodium chicken broth
- 1/4 cup mirin
- 1/3 cup Stevia In The Raw Baker’s Bag
- 2 tablespoons defrosted orange juice concentrate
- 2 garlic cloves, sliced lengthwise
- 3/4-inch fresh ginger, in 3 slices
1. In small saucepan, combine all sauce ingredients. Boil sauce over medium-high heat for 10 minutes. Cool sauce to room temperature. If desired, remove garlic and ginger, transfer to tightly covered container and refrigerate for up to 24 hours.
2. Preheat oven to 425° F. Line a 15 x 11-inch or larger baking pan with foil. Coat two 10 x 10-inch wire racks with cooking spray and set in the pan, overlapping them.
3. Cut off first joint of chicken wings and discard. Arrange wings in prepared baking pan in one layer, smooth side up. Bake for 10 minutes.
4. Brush wings on both sides with sauce and bake smooth side up for 5 minutes. Brush with sauce again and bake with underside up for 5 minutes. Brush wings a third time and bake smooth side up for 5 minutes. Brush wings again and bake underside up for 10 minutes. Reduce oven to 400° F. Brush tops of wings with sauce and bake, topside up, for 10 minutes.
5. Arrange wings on serving plate and discard any remaining sauce. Serve with Hot Mango Dipping Sauce (recipe on next page).
Read on to get the recipe for the dipping sauce and a healthy Super Bowl dessert recipe!