No Super Bowl party is ever complete without the MVP of the menu, chicken wings. Yes, those crispy, oven-fried, sticky wings are essential for the big game day. We’ve teamed up with Memphis bred and Los Angeles based wing expert and foodie influencer, Melissa Cottingham for the party-perfect pairing. Melissa’s been cooking since the tender age of twelve and started her catering business, Melnificent Wingz in 2017. She has graced the palates of Tracee Ellis Ross, Serena Williams, Anthony Anderson, Shaunie O’Neal, James Wright Chanel, Adam Mendezvo and many more. So the trick to pairing wings with your favorite wines is simple, balance is key. White wines that are sweet-ish and high in acidity are great to mask the spice of your wings. Some of my favorite whites to pair with mild to spicy wings are Riesling and Sauvignon Blanc. Light-bodied reds with tannins like Rose’, Zinfadel and Pinot Noir are the perfect companion for spicy and sweet flavored wings. Check out Mel’s wing recipes and our wine pairings below for a guaranteed win this Super Bowl Sunday.

”Honey Lemon Pepper Wings”

Wine Pairing: Sauvignon Blanc (Tip: Pick up a Bordeaux or New Zealand produced wine like Whitehaven.)

-The grassy, sharp & crisp acidity flavors in this wine compliment the
lemon seasoned wings. The fresh citric fruit flavors will burst in your mouth after your first bite. Whether dry or sweet this wine is a great option for the function.

INGREDIENTS

6-8 whole chicken wings

Canola oil for frying

DREDGE

2 C all purpose flour

1 C cornstarch

CHICKEN SEASONING

2 t paprika

2 t onion powder

2 t garlic powder

1 T black pepper

SAUCE

2 T lemon pepper seasoning

1/4 cup of lemon juice

1/2 cup of honey

INSTRUCTIONS:Pour frying oil into a Dutch oven or cast iron skillet and heat to 350 degrees. While the oil is heating, begin seasoning the chicken wings. In a separate bowl mix the corn starch and all purpose flour and whisk until blended. Toss wings in the flour mixture and beginning to drop them in the oil one by one. While the wings are frying, take a small sauce pan and combine all the sauce ingredients, lemon pepper seasoning, honey and lemon juice. Stirring occasionally, bring sauce to a boil and then remove from heat once boiling. After wings are done, remove from oil giving a slight squeeze with your tongs to remove excess oil. Place wings in a mixing bowl and pour sauce on top, giving them a toss to fully cost each wing. Plate and EAT UP!

”Fiery Harissa Hot Wings”

Wine Pairing: Zinfadel (Woodbridge by Robert Mondavi is a great bargain bottle for just $7)
-Harissa is a North African garlic chile paste that adds depth to ordinary meats and veggies. Zinfadel, is a light bodied red that’s high in alcohol content and perfect for spicier wing flavors. This fruit-forward wine bears notes of black pepper, cherry and plum.

INGREDIENTS:

5-7 whole chicken wings

Canola oil for frying

2 T canola oil for sauce

1 t minced ginger

1 T water

1 T honey

1 tsp minced garlic

2 T sugar

1 T sesame seeds (for garnish)

1 T sesame oil

2 T chili powder

1 t soy sauce

1 t rice wine vinegar

3 T Harissa paste

Salt and pepper to taste

INSTRUCTIONS: Pour enough oil to cover wings into a dutch oven or cast iron skillet. Heat oil to 350 degrees. Once oil has reached temperature, drop wings into oil one and a time. Fry wings for 15 minutes, moving wings around occasionally. While the chicken is frying prepare your sauce. Mix all remaining ingredients into a mixing bowl and whisk until blended. Once wings are done, remove and place in mixing bowl. Pour sauce into the bowl with the wings and toss. Plate and EAT UP!