I admit it. I’m not a football fan. But I am an eater, and so that makes Super Bowl Sunday one of the best days of the year. Did you know that today is the number one avocado consumption day of the year? Instead of guacamole, or last year’s avocado chevre dip (which I still make regularly), this year I am frying avocado and zucchini in a seltzer batter and serving it with tarragon-laden green goddess dressing. And to go with my garden of fries, traditional old chicken wings–except they’ve gone French. I fry chicken drummettes (you could bake as well) and toss them with a sticky glaze of honey and Dijon and old-fashioned grain mustards. They are sweet and spicy and sticky but a bit more soigne than regular buffalo wings. And I hope your team wins. Because, as usual, I’m bringing the food. But I don’t know who’s playing!
- 1 1/3 pounds chicken drummettes (about 10)
- 2 tablespoons butter
- 1/3 cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- Vegetable oil
- Heat a cast iron pot half full with vegetable oil to 325°F and preheat the oven to 450°F.
- Pat the chicken dry with paper towels, and fry it in the hot oil for about 7 minutes, turning the drummettes over once. Remove to a paper towel to drain, and season with sea salt.
- While the chicken is frying, making the sauce by melting the butter in a small sauce pan over medium low heat. Then add the honey and two mustards, and heat through, so the honey is thoroughly runny and melted.
- Place the sauce in a large bowl, and add the drummettes. Toss to thoroughly coat.
- Arrange the chicken on a Silpat- or parchment-lined baking sheet. Spoon any extra sauce over the top, and bake for 10 minutes. You can easily double or triple this recipe to feed a crowd.