Don’t Just “Wing It!” Defeat Food Poisoning at Your Super Bowl Party with Food Safety Tips and a Bonus Recipe
Have plans for the big game? We all know this day is more than just football. It’s also the second largest day for food consumption in the U.S., next to Thanksgiving Day. Chips, wings, guacamole, chili—sounds like a good time right? It should be!
Don’t let this snack-filled day end in food poisoning. Food poisoning has lots of causes, including leaving food out too long. Here are some tips to ensure everyone enjoys the big game between the Giants and Patriots, and all the good food that comes with it!
- Clean: Clean kitchen surfaces, utensils, and hands often with soap and water while preparing party food.
- Separate: Separate raw meats from other foods by using different cutting boards.
- Cook: Cook foods to the right temperature by using a food thermometer.
- Chill: Chill raw and prepared foods promptly—don’t leave food at room temperature for longer than two hours.
More than 1.25 billion wings—that’s over 100 million pounds—will be eaten during the 2012 Super Bowl weekend, according to the National Chicken Council’s 2012 Wing Report. Here’s a wing recipe for you to try, courtesy of Ingrid Hoffman, which incorporates key food safety steps.
Chicken Wings with Mango-Tamarind Sauce
Recipe Courtesy of Ingrid Hoffmann
Serves 4 to 8
2 large mangoes, peeled, fruit cut off of the seed and roughly chopped
1/3 cup dark brown sugar
2 teaspoons Worcestershire sauce
4 teaspoons tamarind paste
1 teaspoon vegetable oil
1/2 teaspoon red pepper flakes
2 garlic cloves, coarsely chopped
2 pounds chicken wings, wing tips removed, or drumettes, rinsed and patted dry
Salt and freshly ground pepper
1 tablespoon canola or vegetable oil, for greasing baking sheet
- Clean work area. Wash hands and surfaces often. Use two separate cutting boards during preparation, one for raw meats and the other for fruit, vegetables and condiments.
- Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper, and garlic in your blender and purée until smooth.
- Place the chicken wings in a large bowl and season with salt and pepper. Add just enough sauce to coat the wings (about 1/2 cup, reserve the rest) and toss to coat. Cover the chicken with plastic wrap and refrigerate for at least 30 minutes or up to an hour.
- Preheat your oven to 400 °F. Line a rimmed baking sheet with aluminum foil and grease the foil with the oil. Lift the chicken out of the sauce letting the excess marinade drip back into the bowl. Place the wings on the prepared baking sheet and bake for 30 minutes, and then adjust a rack so it’s 6 inches from the heating element. Heat your broiler to high, and broil the wings for another 3 to 5 minutes, or until the sauce is sizzling and the internal temperature of the chicken comes to 165 °F as measured with a food thermometer. Hold food hot after cooking (at 140 ˚F or above) by using a heat source such as an oven, chafing dish, or warming tray.
- While the wings bake, place the remaining (reserved ½ cup) sauce in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes. Serve the chicken wings hot with the mango-tamarind sauce on the side for dipping.
- Divide leftovers into smaller portions and refrigerate promptly within 2 hours. Use refrigerated leftovers within 3-4 days.