To many Americans, football season means getting together with friends to watch the big game.  Aside from the thrilling action of the game, a big part of the fun and festivities is the food.  Football food has to be easy to handle as table space is limited around the couch or tailgate so finger foods are ideal.  Over the next couple of posts I will share with you a few recipes perfect for your next football gathering or tailgate party.  So, instead of ordering takeout for the next big game, I hope I inspire you to try one of these recipes.

To me, the ultimate football food is wings!  Whether it is the classic Buffalo-style hot wings, chicken drumettes in a tangy barbecue sauce, or this no-fuss, Asian-inspired recipe, wings are perfect for casual entertaining.  Marinated in lime, ginger and soy sauce, these wings have a wonderful citrus flavor with just a hint of spice from the chili oil.  The recipe is easy to double or triple and can be made ahead and heated up at game time or even at halftime.  These wings are a great football food, but I love to eat them for dinner too…with some steamed rice.

Asian Chicken Wings with Lime, Ginger, and Soy Sauce
Yields 2 servings

Ingredients:
12 chicken wings, trimmed of extra fat and skin
3 cloves garlic, minced
2-inch piece fresh ginger, minced
3 tablespoons dark soy sauce
3 tablespoons lime juice + zest of one lime
1 tablespoon honey
2 teaspoon chili sauce, or to taste  (I used Sriracha Hot Chili Sauce)
1 tablespoon sesame oil
lime wedges, for garnish

Method:
Wash chicken wings and pat dry.

Make the marinade by mixing the garlic, ginger, soy sauce, lime juice and zest, honey, chili sauce, and sesame oil in a large bowl and blend well.

Place the chicken wings in the bowl and coat the chicken wings with the marinade, turning over the pieces to coat evenly.  Cover and marinate the chicken wings for several hours or overnight.

Preheat the broiler.  Cook the chicken wings on a foil-lined broiler pan for 12-15 minutes, or until the juices have no trace of pink when pierced.

Serve hot with lime wedges.

Adapted from Frame by Frame: Asian

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