The family wants to be traditional. The requests were wings and super nachos.
So I'm buying wings and drummettes today to marinate overnight two ways. The first is essentially a homemade barbecue sauce, the second is Teriyaki-style. (Most of us don't like hot wings, and I find Buffalo bitter.) Both recipes come from readers at RecipeZaar's Super Bowl Chicken Wings category:
Combine all ingredients except chicken in saucepan. Bring to boil, and simmer 5 minute Cool.
Place drummettes in bowl, or zippered plastic bag. Add cooled Sauce. Coat chicken evenly and refrigerate several hours or overnight.
Place drummettes, skin side up, on FOIL-LINED rimmed baking sheet. Spoon leftover Sauce over them.
Bake 45-50 minutes at 400º, until done, basting with sauce occasionally.
Combine all ingredients except the wings in a large pitcher. Mix well.
Place chicken wings in single layer in a 9" x 13" pan.
Pour the liquid mixture over the wings.
Marinate at least 2 hours, flipping wings once. Keep wings refrigerated while marinating.
Bake at 350 degrees for 1 1/2 hours. Flip once during baking.
Note: I won't have space in my fridge tomorrow for a flat pan of wings -- these will go in a plastic bag with their marinade, like the first recipe.
One recipe calls for a 400 degree oven, the other is at 350. I may split the difference and bake them on different racks at 375 degrees. Since I don't know how the double quantity will affect cooking time, I'll start checking them after an hour and every 10 minutes after that, if more time is needed.