We did not have Super Bowl in Serbia and the phenomenon of preparing special foods for that day was a novel one. But eager to socialize with people who loved to cook and eat, I frequently joined my friends with excitement, even though I still did not understand the rules of American football and have not watched one single game in its entirety.
The major games in soccer, the ones that decide the winner of the national league or the world champion are watched sitting on the edge of the couch, falling down on your knees, jumping, pulling your hair, stomping your feet, howling, screaming, and eating your nails, oblivious to any victuals surrounding you. I delighted in preparing a menu for a day of sports, comforted in the thought that there will be others like me, there for friends, fun, and nibbles, rather than to feverishly follow the mystical dance by men in helmets.
No one counted calories at Super Bowl parties and the tables were piled high with cheesy dips, spreads, and dressings, potato skins and stuffed jalapeños, chips and crackers, fried mozzarella sticks, crispy Nachos and tight spring rolls. And at every party the piece-de-resistance was a platter of gloriously glistening chicken wings, an homage to the meat gods in the shape of finger food.
I have not eaten my share of chicken wings when I was a child, as my preferred piece was white meat. No one else staked a claim on chicken breast and it made me infinitely happy not to have to share with my siblings. Only in my adult years did I understand that everyone else in the family enjoyed much more flavorful morsels all those years, while I gloated over a big chunk of bland and dry food.
My parents fought over the chicken wings and I never understood the attraction. But when I arrived to the U.S. and tried Buffalo wings for the first time, I had to reconsider. I am not a gnawer and prefer a cut I could get to using utensils, but I discovered how good it feels to sink my teeth between the bones and suck the tiny fibers of muscle covered with spicy Red Hot Sauce and butter. Almost overnight I became a convert, not only in my love of chicken wings, but blue cheese as well.
Over the years I tried many incarnations of the ubiquitous bar food and I love them all. I have even introduced my Serbian relatives and friends to them and watched in glee as they savored the piquant Buffalo or smoky and sweet BBQ wings, their fingers sticky, their cheeks speckled with sauce.
But this year I am going back to my Serbian roots with my mother’s recipe which delighted my children and was a favorite when I was growing up. It is simple, prepared with only a few ingredients, and it can take me home faster than a Concorde. I cannot promise that we will even turn the TV on when the big game starts on Super Bowl Sunday, but you can bet there will be a few indulgent dips scattered around the living room, and a platter of sticky and crunchy Serbian chicken wings. Let the games begin!
BACON-FLAVORED CHICKEN WINGS
- Chicken wings (my last package contained 8 whole wings, which makes sixteen servings)
- 2 TBSP bacon fat or home-rendered lard
- 1 tsp coarse salt
- ½ tsp freshly ground pepper
- 1 cup water
Cut the little protruding piece from each wing and then cut through the joint to half them. Lay them out on the cutting board skin side up, and sprinkle salt and pepper on top.
Meanwhile, heat a heavy skillet on medium-high temperature. Add bacon fat or lard and heat until it sizzles. Place the chicken wings seasoned side down and sprinkle the other side with salt and pepper.
Brown the chicken wings for 4-5 minutes, turn and brown the other side, for another 2-3 minutes. When the delicious brown pieces appear at the bottom of the skillet, turn the heat down to low, pour the water in (carefully, as the steam will rise up) and cover with a tightly fitting lid.
Cook for 15-20 minutes, until done. Take the lid off, turn the heat back to medium-high and simmer until the liquid evaporates and the wings become sticky. Scrape them off into a bowl and serve immediately.
(The remnants in the skillet are precious and Mother would soak them up for us with a few slices of crusty bread. But they would be perfect the next morning, turned into chicken gravy to serve with biscuits.)