I have put the training in, and I am ready to suit up for Super Bowl LII! OK, so I am talking about food and not athletics, but do not get it twisted. Cooking is a sport—blocking and dodging at the supermarket, carrying, squatting and lifting. I am rarely done without some sweat on my brow and back.

Specifically, for a spell, I was making these client favorite baked wings every week. I could make them blindfolded with one hand tied behind my back by now. If there were a trophy, it would be on my mantle.

Following is a recipe from Epicurious.com, with a couple of SCHOP! tweaks. The best part of this recipe is you can do the first bake days earlier and do the second bake on game day. Also, you can coat them with the sauces indicated below or your favorite bottled sauce, glaze or seasoning.

Buffalo sauce

1 Tablespoon unsalted butter, melted

1/4 Teaspoon cayenne pepper

1/4 Teaspoon freshly ground black pepper

1/4 Teaspoon kosher salt

1/4 Cup hot pepper sauce (such as Frank’s)

Ginger-soy glaze

1/4 Cup honey

2 Tablespoons soy sauce

3 Large garlic cloves, crushed

1 2-inch by 1-inch piece of ginger, peeled and sliced


5 Pounds chicken wings, tips removed, drumettes and flats separated

2 Tablespoons vegetable oil

1 Tablespoon kosher salt (NOTE: Omit, if you opt to use a salt-based seasoning mix)

1/2 Teaspoon freshly ground black pepper

1 Tablespoon granulated garlic

For Buffalo sauce

Mix first four ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.

For ginger-soy glaze

Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7 to 8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.

For wings

Preheat oven to 400° F. Set a wire rack inside each of two large-rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer, skin side up.

Bake wings until cooked through and skin is crispy, 30 to 45 minutes.

Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze (or barbecue sauce or any sugar-

based sauce) and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 10-15 minutes.

Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

Go Eagles—or Patriots!

Happy eating and thanks for reading!

Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for more than 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, www.talkingSCHOP.wordpress.com. Questions? Comments? Requests? Feedback?  Invitations!  Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!