The Eskimo’s may not be in the Grey Cup this year, but the grand tradition of gameday continues! Brad reminisces about his own Grey Cup experiences growing up and shares a wing recipe he likes to make for his family on game day.
“As a kid growing up I remember the rather large and elaborate Grey Cup parties we went to with my folks. Most of the time there were 30+ people at a party. Personally, I don’t remember any of the games or the “football activities”, but I do remember the food. It was always a great spread. A wide array of potato chips and dip’s, smoked oysters, pizza bins, shrimp, lasagne, and chili.
In the early 80’s it seemed like it all changed with the “discovery” of chicken wings. The first time I had chicken wings as an appetizer was at Earls on Calgary Trail/ Back then they tasted hotter than they are now, maybe my taste buds have gotten used to it. Since then we have seen the growth of this chicken cut. Wings have become a quintessential part of football, whether ordered through takeout, frozen, or bought from a butcher. Here is one of my favorite recipes to make baked wings at home. I usually make the marinade the night before and let the wings marinate for at least 12 hours.”
Vietnamese Chicken Wings
3 lbs chicken wings
1/2 cup fish sauce
1/2 cup brown sugar
2 tablespoons chopped lemongrass
1 tablespoons chopped/grated ginger
1 tablespoons chopped garlic
1 tablespoons sambal olek
2 teaspoons soya sauce
3 cups cold water
Mix together all ingredients from the marinade, reserve 1/3 cup aside in the refrigerator, and toss the remaining marinade with the chicken wings. Let them sit in the marinade for at least 12 hours.
Preheat the oven to 400 degrees. Drain chicken wings, discard marinade and spot dry. Toss with a little canola oil, and place on foil-lined baking sheet, bake for 15-17 minutes then toss with reserved marinade and bake in the oven for 5 minutes till crisp and sticky.