Tiffani Theissen’s Wings Will Fire Up Your Super Bowl Party

Actress and Cooking Channel star Tiffani Thiessen will not be hosting a Super Bowl party this year, but she will be throwing passes of her own. “We used to have Super Bowl parties, but I have a new baby and it’s about sleep right now,” says the mother of 7-month-old son Holt and 5-year-old daughter Harper. Instead, “I’ll give my husband [director/actor Brady Smith] a hall pass and he can go out and have a beer.”

But Thiessen will cook up homey, crowd-pleasing dishes such as her beer battered French fries, featured on the second season of her popular show, “Dinner at Tiffani’s,” which kicked off this week. This season, children of the 90s will be stoked to see former “Saved By The Bell” star will reunite with her on-screen teen love Mark-Paul Gosselaar for a double date dinner gathering (a Kelly Kapowski/Zack Morris reunion? Yes!). Friends including Tim Meadows, Matthew Lillard, Dave Foley and the HGTV “Property Brothers” Jonathan and Drew Scott will also pop by the host’s home.

One person who still hasn’t responded to an invitation for dinner at Tiffani’s? “Zoolander 2″ star Will Ferrell. “I continue to invite him, and he’s so sweet, but he keeps saying he’s busy,” she explains. “And I’d love to have Jimmy Fallon. I’d love to have them together.” (Fallon caught up with the entire “Saved the Bell Gang” last year on “The Tonight Show” in this hilarious video.)

Check out Thiessen’s recipe for her honey ginger chicken wings below, then whip up a bash for your own Super Bowl viewing party.

Tiffani Thiessen’s honey ginger chicken wings. Photo: Cooking Channel.

Yield: 4 to 6 servings

½ cup honey, preferably wildflower or mesquite
¼ cup lime juice plus 1 tablespoon grated lime zest, plus more zest, for garnish
¼ cup tamari or soy sauce
3 tablespoons sesame oil
2 tablespoons grated fresh ginger
3 cloves garlic, minced
2 scallions, thinly sliced (about 3 tablespoons)
Kosher salt and freshly ground black pepper
16 chicken wings (about 4 pounds), tips removed, drumettes and flats separated

In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, ¼ teaspoon salt and ¼ teaspoon pepper. Reserve ¾ cup of the marinade for later use. Pour the remaining marinade into a 2-gallon zip-top bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, and refrigerate for at least 6 hours, preferably overnight.

Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes.  Preheat the oven to 400°F. Line a baking sheet with parchment paper.  Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes.
Pour the reserved ¾ cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.

Active Time: 30 minutes

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