SUPER BOWL IS BETTER AT MAC

Come for the Football, and Stay for Wings, Trivia, and Tailgate Games

By Jake Ten Pas

Still exhausted from the holidays and ready to sit back and let MAC tackle the Super Bowl festivities? Feeling re-energized and drawing up a diagram of a homemade snack assortment? Either way, member coverage is the club’s winning recipe. Those who come to the club on Super Bowl Sunday can expect a tailgate experience second to none, from games taken straight out of a stadium parking lot to food and drink specials and a wings competition set to ring bells. In and outside of the Sports Pub, the big game unfolds across big screens, and football trivia gives members their own chance to go for the glory and win prizes in the process. The party is hosted by the 20s/30s and Social Activities Committees and is first come, first served. But those who decide to stay home needn’t suffer from fear of missing out. Some of the MAC chefs taking part in the wings competition have generously listed their recipes below. Make them at home to impress even the most discerning of gridiron guests. Lastly, for any members who’d rather view their displays of athleticism in person, get here early — the action starts at 8 a.m. — for MAC Handball’s 31st annual Super Bowl Shootout. Eight teams of calloused competitors vie for prizes before enjoying beer and lunch. Whatever way you play it, this Super Bowl Sunday is going to be one for your own personal record books. Here are the recipes to kick off member anticipation:

Chef Damian LaBeaux's Smoked Brown Sugar & Hawaiian Chili Pepper Wings

“Always full of flavor, but never fried.”

Makes: Enough for 4 (if you are lucky)

Ingredients

4 pounds chicken wings

2 tablespoons blended sesame oil/ canola

½ teaspoon ground cumin

1 teaspoon kosher salt

¼ teaspoon ground white pepper

1 teaspoon white sesame seeds (not toasted)

1 teaspoon ground fennel seed

1 tablespoon honey

3 tablespoons dark brown sugar

2 teaspoons granulated onions

2 teaspoons granulated garlic

1-8 fresh Hawaiian or Thai chilis,* chopped

¼ cup chopped fresh cilantro Sansyo Japanese Pepper

Instructions

1. Pat wings dry with a towel and place them in gallon zip-lock bag.

2. In a separate bowl, combine all ingredients except wings, oil, chilis, and cilantro. Use a whisk to combine.

3. Pour rub into zip-lock bag and add all the oil. Shake and rub all the wings until they are coated with the dry rub. Set aside in the refrigerator for at least an hour.

4. After the hour has passed and you are ready to start smoking (more importantly, your smoker is ready), add in the chopped cilantro and do the shake and rub again. Have your smoker ready to go at about 230 degrees. Wings take about 2 or more hours to smoke. Once you feel there is enough smoke on your wings, move them to direct heat (over the coals or over to your barbecue) to help finish cooking (to 165 degrees).

5. To crisp up that skin, keep turning the wings over the heat. Remove from direct heat and let rest for a few minutes on your smoker or barbecue while you go get another beer (if you want). Enjoy your wings right off the smoker/barbecue!

6. For added fun, sprinkle a very small amount of Sansyo just prior to enjoying your wing. Sansyo is ground leaf of the prickly ash tree that grows Szechuan pepper. Enjoy with all your favorite wings sauces for dipping!

* You may substitute chopped chilis with cayenne pepper, start with 1/8 tsp., combine dry brine mix, taste for heat, and add more if desired.

Chef Colton Flinn’s Hot & Sticky Wing Sauce

Makes: 36 wings

Ingredients

36 chicken wings

1 cup butter

½ cup brown sugar

2 cups Frank’s Red Hot

2 tablespoons apple cider vinegar

½ cup Sriracha

3 tablespoons chili flake

1 teaspoon salt

½ cup fried sliced garlic

Instructions

1. In a sauce pot, melt butter on low heat. When butter is just melted, stir in brown sugar and simmer for 3-5 minutes. When sugar and butter come together, it’ll start to thicken, then add honey and stir. Add all other ingredients except fried garlic and simmer for at least 7 minutes or until desired thickness. Pull off heat and add fried sliced garlic.

2. Thinly slice garlic cloves. Fry in vegetable oil until golden brown. Strain out and place on dry paper towel.

3. Season wings with salt, pepper, and paprika, and bake at 400 degrees until internal temperature reaches 160 degrees. Once cooked, toss heavily in hot and sticky sauce.

Chef Matt Wells’ Habanero-Pineapple Wings

Makes: Enough for 10-12 people

Ingredients

10 pounds chicken wings

1¼ cups olive oil

5 tablespoons paprika

5 tablespoons onion powder

2½ tablespoons salt

5 teaspoons black pepper

6¼ cups diced pineapple

1 yellow bell pepper

5 habanero peppers

10 garlic cloves

2½ cups brown sugar

1¾ cups white vinegar

2½ teaspoons salt

10 tablespoons butter

Instructions

1. Preheat the oven 350 degrees. In a large bowl, coat the chicken wings with olive oil. Then, add the paprika, onion powder, salt, and pepper. Mix until wings are evenly coated with seasonings.

2. Cook the wings in the oven for 25 to 30 minutes at 350 degrees.

3. Add all the pineapple and habanero sauce ingredients except the butter into a blender. Blend until reaching a nice, smooth consistency. Add to a saucepan over medium heat with two tablespoons of butter. Simmer for 10 minutes. When the wings are fully cooked to 165 degrees, toss them in the sauce. Make sure that they are generously coated. Enjoy!