The Super Bowl is a nationwide event - leading to gatherings of family, friends and neighbors.
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The essential ingredient in a successful Super Bowl party is the food, and I picked up a recipe this past summer while visiting Hawaii that is sure to please your football fans this Sunday.
Last July we spent a fantastic week on the island of Oahu, where we stayed on Waikiki Beach in Honolulu. Everything about the week was picture perfect, and the islands were just as beautiful as the photographs we had seen.
My husband, Bond, has a cousin, Tom Hexamer, who lives on the island with his wife and four children. While in Hawaii, we enjoyed sharing sunny days on the beaches and relaxed, Hawaiian-style dinners at Tom's beach-front home. Tom's wife, Kim, prepared an island favorite that the whole family loved - Shoyu chicken.
Shoyu is simply soy sauce in "island speak," and Kim cooked up tender skinless chicken thighs in a combination of soy sauce, sugar, water and fresh ginger. My children loved the dish so much that we made it the first night we returned from our trip.
This week's recipe takes Kim's original sauce mixture, and changes the chicken used from thighs to wings.
Kim prepared her shoyu chicken in an electric skillet, simmering the thighs for about an hour. This is simple enough, but it does require that you stay near the kitchen. To make these wings an even easier Super Bowl treat, I bake them in the oven unattended for two hours. You'll need to turn the wings every 30 minutes.
The recipe calls for chopped fresh ginger, and ginger root can be found in most supermarket produce sections. Use a vegetable peeler to remove the outer skin, and then slice the ginger root into thin disks. Stack the disks, then slice into thin strips (julienne), then cut across the strips for small uniform pieces.
When purchasing the chicken wings for the recipe, I prefer fresh to frozen. The frozen wings available in plastic bags in the freezer bin are frozen with a water solution that will dilute the sauce. Most supermarkets sell chicken drumettes for a price that's close to whole chicken wings. The drumettes save you the time of disjointing the wings.
Serve the wings hot out of the oven with a sprinkling of chopped green onion and plenty of napkins for messy fingers.
KIM'S SHOYU WINGS
1 cup soy sauce
1 cup sugar
1 cup water
2 to 3 tablespoons finely minced fresh ginger
2 dozen chicken drumettes or 12 chicken wings, disjointed, tips removed and discarded (about 3 1/2 pounds)
Heat oven to 350 degrees. Combine soy sauce, sugar, water and ginger in a small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer until the sugar is dissolved. Place the chicken wings in a large glass baking dish. Pour the sauce over the top and bake for 2 hours, turning every 30 minutes.
Makes 24 chicken drumettes.
Nutrition information per chicken wing with the skin on: 93 calories, 4 grams fat, 1 gram saturated fat, 16 milligrams cholesterol, 6 grams protein, 9 grams carbohydrates, 0 grams fiber, 623 milligrams sodium
Nutrition analysis provided by Michelle Baglio, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to augustadietitian@yahoo.com.
COMING Feb. 4: Panned chicken
See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).
Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.calloway@comcast.net. You can find previous Quick Cooking recipes through the online archive at augustachronicle.com/karin.
