It’s Super Bowl week and this chef is thinking chicken wings.
Everyone loves the original Buffalo Wings drenched in hot sauce and served with celery sticks and blue cheese dressing. Teressa Bellissimo at Anchor Bar in Buffalo, N.Y., invented the Buffalo Wings in 1964.
The National Chicken Council’s Wing Report said 1.3 billion wings will be consumed on Super Bowl Sunday. That is 162 million pounds. If the figure is true, then every man, woman, child, and baby in America will have four wings on Sunday.
Growing up in an Italian home, I don’t think my family ever ate Buffalo Chicken Wings, but my mother did prepare chicken wings with her Italian touch. These wings were so delicious and are easy to prepare.
The recipe is prepared with simple ingredients and has more of a Sicilian influence. Make sure you use a very good extra-virgin olive oil — it makes all the difference in the world. Finish the dish with a drizzle of lemon for an excellent dish.
Believe me, there may be more interest in this dish than the Super Bowl commercials. As for serving celery and blue cheese dressing on the side, this chef has no comment. Mangia bene!!!
Jasper Mirabile’s Italian Chicken Wings
2 cups plain breadcrumbs
1 cup Romano cheese, grated
6 garlic cloves, minced
1/2 cup parsley, chopped fine
1 teaspoon oregano
Salt to taste
2 pounds chicken wings
1 cup extra-virgin olive oil
In a large mixing bowl, add breadcrumbs, cheese, garlic, parsley and oregano. Mix thoroughly.
Heat oven to 375 degrees. Wash chicken wings and separate drummettes from wing mid-section with tip. Pat dry. Add olive oil to another mixing bowl. Dip wings in oil and then in breadcrumbs. Place on a nonstick pan. Drizzle with extra virgin olive oil and juice of 1 lemon.
Bake in oven until chicken is thoroughly cooked, no pink running juice and chicken is golden in color. Drizzle with lemon juice and serve.
Chef Jasper J. Mirabile Jr. of Jasper’s runs his family’s 59-year-old restaurant with his brother. Mirabile is a culinary instructor, founding member of Slow Food Kansas City and a national board member of the American Institute of Wine and Food. He is host to many famous chefs on his weekly radio show “Live! From Jasper’s Kitchen” on KCMO 710 AM and 103.7 FM. He also sells dressings and sauces.