Credit: John Michael Leach

Pilgrim Wings

What is Super Bowl Sunday without wings? Chef Tiffani Faison of Boston’s Sweet Cheeks Q, Tiger Mama and Fool's Errand puts a New England spin on her version of the classic bar food with the addition of a tasty maple rosemary glaze.

Makes 20 wings

INGREDIENTS:

For the chicken:
• Vegetable oil (enough to fill a fryer)
• 20 all-natural jumbo whole chicken wings
• Brine (recipe below)
• Maple-rosemary glaze (recipe below) 
• Fresh ground black pepper
• 1 tbsp rosemary, chopped
• Sea salt, to taste

For the wing brine:
• 5 quarts water
• 1 tsp mustard seed
• 1 tsp fennel seed
• 1 tsp coriander seed
• 1 star anise
• 1 tbsp black peppercorns
• 1 cup sugar
• 1 cup salt
• 1 large white onion, roughly chopped
• 4 celery stalks, cut into 1-inch pieces
• 5 garlic cloves, smashed

For the maple rosemary glaze:
• 1/4 cup butter
• 6 garlic gloves, sliced
• 4 shallots, sliced
• 2 cups maple syrup, grade A
• 1 cup chicken stock
• 1 cup apple cider vinegar
• 1 tbsp cracked black pepper
• 2 sprigs rosemary, picked off the stem divided in half (finely chop one half)
• 1 sprig thyme, picked off the stem

INSTRUCTIONS:

1. To make the wing brine, mix all ingredients in a pot, and bring to a boil. Turn off the heat and let the mixture come to room temperature.

2. When at room temperature, add the raw wings and place in the refrigerator for at least 6-12 hours, but not longer than 24.

3. Remove the wings from the brine and pat dry with a paper towel. Let dry for at least an hour in the refrigerator before frying.

4. To cook the wings, heat a fryer or pot filled with vegetable oil to 325 degrees.

5. Fry wings for 12 minutes or until the internal temperature is 160 degrees.

6. To make the maple rosemary glaze, melt butter in a stainless pan. 

7. Add the garlic and shallots and cook three to four minutes, until soft. 

8. Add the maple syrup, chicken stock, vinegar and black pepper and turn the heat to high. 

9. Let the mixture boil for about five minutes and add the herbs. Continue cooking until thick and syrupy.

10. Turn the heat off and let cool slightly.

11. Transfer to a blender and puree.

12. Toss the wings in a bowl with the warm glaze, the chopped rosemary, as much black pepper as you like and sea salt to taste.

13. Place on a platter, garnish with the whole rosemary leaves and enjoy.

Super Bowl LIII airs on CBS Sunday, February 3, at 6:30 p.m. ET.

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