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Wine, Chicken Wings, and Sriracha score a Superbowl Touchdown

superbowl snacks made with Sriracha Chili Sauce

Sriracha Chili Sauce

Sriracha is the hottest thing on the internet now. No, really, it’s hotter than Matt Cutt’s rant on Guest Blogging Is Dead. And, with the Superbowl coming up, every food blogger is talking about their Sriracha Appetizers for the big game. My favorite Superbowl finger food is chicken wings! So, I found three chicken wing recipes perfect for the Superbowl, two of which are made with Sriracha. I then, of course, paired wine with them, because that’s what I do. Touchdown, Sriracha!

I went with three red wines for the Superbowl appetizers this year. I’ve previously written about Wine and Wings, and stand by my pairing of Riesling with hot wings. Riesling is the perfect white wine to pair with spicy foods, as the fruit flavors and residual sugar balances the heat perfectly. However, some people don’t want balance, they want heat. And lots of it. So, I picked red wines that keep the heat hot. We’ll look at those wines after the wings.

Sriracha Oven Fried Chicken Wings from Honestly Yum Blog

Sriracha Oven Fried Chicken Wings

The first Superbowl appetizer hails from Honestly Yum’s Sriracha Oven Friend Chicken Wings recipe. Her complete hot wing recipe calls for Sriracha, butter, jalepenos and cilantro for the sauce, and cooking the wings on wire racks in the oven. She has this nifty method for making the skin crisp while baking, and it would have been cool if I was patient enough to try it!

Unfortunately, I was cooking three different types of wings at once, and had no patience for wire racks. I threw all of my wings on a cookie sheet, cooked them for 20 minutes, drained the fat, flipped the wings, and cooked for 15 more minutes, all on 475 degrees. They may not have been as FABU as Honesty Yum’s wings, but they were darned tasty. My son absolutely loved these wings, as did I. We didn’t garnish with jalepeno or cilantro, and they still rocked. These wings are not for the faint of tongue however, because they’re seriously hot!

harry and david blood orange marmalade and sriracha hot sauce chicken wings

Strange Bedfellows – Sriracha and Blood Orange Marmalade

The second Sriracha Chicken Wing recipe comes from The Little Kitchen. She puts together a sweet and spicy sauce for her oven baked wings that I liked. While I enjoyed it, I felt it was a tad light on the heat. Had I had time, I would have messed with the ratios a little, upping the Sriracha a touch, and reducing the Harry & David Blood Orange Marmalade a touch.

Sriracha Spicy and Sweet Chicken Wings

Sriracha Spicy and Sweet Chicken Wings

You definitely want to check out her blog, because she prepares the wings by boiling them first, then oven baking them. She claims it makes an awesome, crispy skin, and I am sure it does! Again, I didn’t do that, since I was pressed for time.

Though any old orange marmalade will do, I was very glad that I had a jar of the marmalade left over from my 2012 visit to Harry & David in Oregon. The quality ingredients made these Sriracha Spicy and Sweet chicken wings rock.

Garlic and Olive Oil base for Parmesan and Garlic Chicken Wings

Garlic and Olive Oil base for Parmesan and Garlic Chicken Wings

The last recipe that I made tonight was From Gate to Plate’s Parmesan and Garlic Boneless Chicken Wings. Oh. My. GAWD! Hands down, these were everyone’s favorite wings tonight. It wasn’t just the fact that they were boneless wings, because I used the same chicken in all three sauces. The sauce just rocked, and everyone agreed.

Roasting Garlic in Olive Oil for Chicken Wing Sauce

Roasting Garlic in Olive Oil for Chicken Wing Sauce

The Parmesan Garlic sauce required you to bake 8 cloves of garlic for 20 minutes, then mix together a number of ingredients with that garlic, like mayo, corn syrup, apple cider vinegar and more. I short circuited the process by using a small disposable aluminum baking pan, instead of a big cookie sheet for roasting the garlic. Worked perfectly. The house smelled AMAZING, like my Italian grandmother was cooking for the family. If I was Italian, that is.

Frying Chicken Breast Chunks for Boneless Chicken Wings

Frying Chicken Breast Chunks for Boneless Chicken Wings

This recipe has you frying boneless chicken breasts that you coat in flour, rather than actual chicken wings. I was a bit skeptical at first, because I don’t fry things. Ever. Not even eggs. Sunny side up, sure, but not fried. I digress!  I don’t have a deep fryer like she recommends, so I filled a cast iron skillet about 2/3 of the way with vegetable oil, put the burner on medium high, let it warm for 8 minutes, then began frying my chunks of chicken. I turned them once or twice, and cut into one after about 8 or so minutes frying. PERFECT! I call it beginners luck. So, after you fry up the boneless chicken breasts, toss them in the sauce, and mangiare. That’s Italian for EAT!

Pairing Wine with Parmesan Garlic chicken wings

Pairing Wine with Parmesan Garlic chicken wings

Now, what about the wine? I went with three very different red wines. One was a Garnacha from Spain, another was a Petite Sirah from California, and the third was a Grenache, Syrah and Mourvedre blend from the Southern Rhone in France.

Spellbound 2012 Petite Sirah paired with spicy hot chicken wings

Spellbound 2012 Petite Sirah paired with spicy hot chicken wings

Though perhaps not the best example of Petite Sirah in the world, the Spellbound 2010 Petite Sirah from California was the best wine to pair with the hot wings. The fresh California fruit really balanced the heat from the Sriracha hot wings perfectly. The Spellbound Petite Sirah was a “Grocery Store Wine” that cost around $15. The aroma is ripe red raspberry, with hints of chocolate, and is very inviting. The palate is soft silky red fruit, not super complex or super structured. It’s definitely a California porch sipper, but I think it’s a nice wine and the hot wings are perfect with it – all fruit balances all heat!

Domaine de la Maurelle 2010 Gigondas red wine

Domaine de la Maurelle 2010 Gigondas red wine

The Domaine de la Maurelle Gigondas 2010 was a very nice, but very different wine to pair with the chicken wings. This blend of Grenache, Syrah and Mourvedre has a spiced black and blueberry aroma. The palate is medium mouth feel, dominated by earthy leather on the palate with dried red and black fruit, with firm tannin, as well as some menthol rounding it out. Old world wine all the way, yet nice with the wings. This Southern Rhone red wine cost $25.

Las Rocas 2009 Garnacha red wine from Spain

Las Rocas 2009 Garnacha red wine from Spain

Finally, we had Las Rocas 2009 Garnacha. Disappointed. This was a wine that in 2008 I was singing praises of. Now, I’m just going to say, skip it. The aroma is subdued red raspberry with hints of a leather bound book. The palate is fresh and ripe fruit, with some earthiness. However, there’s a green celery component that really is NOT pleasant. The $15 wine was too simple and yet too awkward to really get behind. However, I believe a nice Spanish Garnacha (Grenache) would be perfect with the Sriracha chicken wings, or the parmesan and garlic wings.

So, there you have it, three, well two wines that pair perfectly with chicken wings for the Superbowl. Whether you go for Parmesan Garlic or Sriracha hot wings, you’re sure to score with the three recipes I linked above. So, tell me, what’s your favorite wine for the Superbowl? And what are you pairing it with? Let me know below, just leave a comment! 

 

Seven Wines To Sip While Gnawing On Jerky

What Wine Pairs With Venison Jerky?

What Wine Pairs With Venison Jerky?

I love pairing wine with food.  When Janie from House of Jerky asked if I would like to sample their jerky products to pair with wine, I jumped at the chance. Thirteen different types of jerky arrived! A variety of meats- boar, buffalo, venison, turkey, beef, as well as seasonings from black pepper to sweet & spicy to HOT. There is so much to cover, I’ll talk about the specific jerky and wine pairings in a separate post. Here, we will take a look at the seven wines I selected to sip while enjoying  jerky.

WHAT RED WINE DID WE PAIR WITH THE JERKY?

Four Red Wines To Pair With Beef Jerky

Four Red Wines To Pair With Beef Jerky

Jip Jip Rocks Shiraz 2011:

I was drinking the heck out of the 2005 vintage of this wine back in 2008. Dark garnet in the glass, the bouquet of the Jip Jip Rocks Shiraz 2011 is mixed black and red berries, with some spice scents. A jammy palate up front, with bold fruit flavors of blackberry and raspberry. The mid-palate turns to cooking spice and pepper, but they disappear on the finish rather quickly. Jip Jip Rocks Shiraz 2011 is big jammy fruit, though there is good spice to balance, followed by a little menthol on the finish. For $16.99, it was a decent wine.
review Jip Jip Rocks Shiraz 2011

Jip Jip Rocks Shiraz 2011

Seghesio Sonoma Zinfandel 2011:

Zinfandel works nicely with smoked meats and Bar-b-Que. The Seghesio Sonoma Zinfandel 2011 has a dark garnet to purple color, and a bouquet of  blackberry and licorice with subdued vanilla, raspberry, and strawberry scents. The palate is full, with the spices and red fruit come on fairly powerfully at the approach. There is a great spice and pepper on the mid palate to the finish, with a very long lasting christmas spice/baking spice component. There are great notes of vanilla from the oak aging, as well as cola flavors throughout the palate. For $20, a very nice wine.
review Seghesio Zinfandel Sonoma 2011

Seghesio Zinfandel Sonoma 2011

Eberle Syrah 2011:

Hailing from Paso Robles, California, but very French in style, the Eberle Syrah 2011 has a dark garnet color, with a very subdued nose; spice and tobacco along with raspberry blueberry on the bouquet. The palate has great depth, earthy tobacco and leather wrapped around dried spiced berries. There is a beautiful warming spice on the palate that offers a very lengthy finish. Another very nice wine at $20.

review Eberle Syrah 2011 Steinbeck Vineyard

Eberle Syrah 2011 Steinbeck Vineyard

I was fortunate to meet Gary Eberle when I visited Paso Robles in 2011. He is a bear of a man, in size and in presence. His stories captivated the group, from bringing French vines to California in the 1970s to flying his own plane. It was an honor to meet him, as well as Steve Lohr of J Lohr, Ken Volk of Kenneth Volk Vineyards, and Stephan Asseo of L’Aventure.

Chatting with Gary Eberle About Wine

Chatting with Gary Eberle About Wine

Domaine Mas Du Bouquet Vacqueyras 2010:

The fourth red is from Vacqueyras, an appellation in the southern Rhone Valley of France. Domaine Mas du Bouquet 2010 Vacqueyras is a blend of Grenache, Syrah and Mouvedre, or GSM.  A soft bouquet of dried red and black berries, the palate is very soft, dried blueberries, and violets. This $19 wine was given a  90 point rating by Wine Spectator, though I don’t find it as intense and racy as their notes suggest. I find it a bit more floral and feminine, and perhaps there is a bit of bottle variation to consider.

review Domaine Mas du Bouquet 2010 Vacqueyras

Domaine Mas du Bouquet 2010 Vacqueyras

 

After trying some of the spicier jerky from House of Jerky with the red wines, I decided we needed a bit of white wine in the mix. The red wines would often keep the heat going, which is great if you LIKE heat. I, however, like to balance the heat with the fresh fruit and florals of the white wines I selected. The white wines in this article were provided as samples. As always, my reviews of wines are not influenced by the fact they were provided to me.

WHAT WHITE WINE DID WE PAIR WITH THE JERKY?

 

White Wine To Pair With Beef Jerky

White Wine To Pair With Beef Jerky

Biltmore Riesling (NV) American

The Biltmore Riesling

The Biltmore Riesling

I’ve paired Riesling with spicy foods in the past, it works nicely. There is a host of delicious riesling available, from all over the world. For the HOT and Sweet & Spicy Jerky pairings I went with The Biltmore Riesling. This wine had a nose of peaches, with slight citrus aromas. The palate was thick, honeyed with gentle peach and nectarine flavors. There was a little acidity on the finish, but not sharp by any means. For $10 at Total wine, it was a pleasant wine. The semi-sweet palate would appeal to those who are not fans of dry white wines. While there was no vintage on this wine, it was harvest in 2010. Wines labels with an American appellation are not permitted by law to carry a vintage date on the label.

review Tenimenti Ca'Bianca Moscato D'Asti 2010

Tenimenti Ca’Bianca Moscato D’Asti 2010

Tenimenti Ca’Bianca 2010 Moscato

I was absolutely enthralled by this $16 bottle of Ca’Bianca 2010 Moscato. I was at first dismayed that the nose was rather non-expressive. However, this slightly frizzante wine has a crushing palate! Cascading flavors of white peach, white flowers, and sweet honey dance all over the tongue. There’s no noticeable acidity, and the frizz is fun. This light and crisp wine is perfect for those who like fresh fruit, or prefer sweet wines. The Ca’Bianca 2010 Moscato was perfect with the spicier jerkys.

Leitz 2009 Rudesheimer Berg Rottland Spatlese Riesling

review Leitz 2009 Rudesheimer Berg Rottland Riesling Spatlese

Leitz 2009 Rudesheimer Berg Rottland Riesling Spatlese

The last wine of the wine and jerky pairing is another Riesling, this one from Germany. The Leitz Weingut 2009 Rüdesheimer Berg Rottland Spätlese is a brilliant hay yellow in the glass. A zippy nose of petrol and peach/stone fruit. The palate is medium bodied, with ripe peach and apricot, and a hint of acid that’s playing hide and seek with the super fresh fruits in the glass. The Leitz 2009 Riesling is heavier than the other whites, though less sweet, even though it’s a late harvest wine. This $33 wine was cellared for two years, and that likely toned down some of the acidity and freshness.

These wines all work well with a variety of foods, or on their own. Coming up, you’ll see which of the House of Jerky products the wines compliment best.