Super Bowl Recipes
Mario Batali’s Big Game Wings and Sweet & Spicy Steak Fajita Tacos are two must-have at your Super Bowl party. Find the recipes here! Courtesy

With the big game quickly approaching, Mario Batali, celebrity chef and author of Big American Cookbook, created two recipes to enjoy with friends and family while watching the Super Bowl on Sunday, February 4. Don't hesitate to complement the action on the field with a bold kick of flavor from his game-changing dishes.


Mario Batali’s Big Game Wings Courtesy


For the White Barbecue Dipping Sauce

1 cup Greek yogurt

¼ cup apple cider vinegar

Zest and juice of 1 lemon

1 tablespoon Tabasco Chipotle Sauce

2 tablespoons molasses

1 teaspoon salt

For the Wings

2 tablespoons ancho chili powder

2 tablespoons smoked paprika

1 teaspoon cayenne

1 tablespoon ground cumin

3 tablespoons Chinese 5 spice powder

1 teaspoon salt

1 jalapeño finely chopped, with seeds

¼ cup extra-virgin olive oil

¼ cup Tabasco Original Red Sauce plus ¼ cup

24 chicken wings: I like the drumette separated from the flat and the tip, which are left attached, for a total of 48 pieces

1 bunch scallions, thinly sliced


In a medium bowl, combine all the ingredients for the barbecue sauce. Cover until ready to use or keep cold in the refrigerator.

In a small bowl, combine the dry ingredients and the chopped jalapeño and set aside.

In a large bowl, combine the oil and ¼ cup of the Tabasco Sauce, then add in the wings and toss to coat evenly. Sprinkle liberally with the spice mixture and toss to distribute spices. Put the whole shebang in a plastic zipper bag, seal, and refrigerate for at least 4 hours, up to 24 hours.

Grill the wings over medium-high heat until the meat is no longer pink near the bone, about 18 minutes. Make sure to turn them every few minutes to get an even, dark char. Remove the cooked wings from the grill and toss them in a clean bowl with the remaining Tabasco Sauce and the scallions until evenly coated.

Serve the wings with the white barbecue dipping sauce.

Makes 6 to 8 servings.




For the Sweet & Spicy Marinade

3 tablespoons extra-virgin olive oil

2 medium yellow onions, thinly sliced

6 cloves garlic, roughly chopped

4 medium jalapeño peppers, sliced

1 tablespoon cumin

1 tablespoon smoked paprika

2 tablespoons honey

½ cup Tabasco Original Red Sauce, plus 1 tablespoon

1 cup tomato juice

For the Fajita Steak

2 pounds of skirt steak, cleaned and trimmed of fat, cut into 6-inch pieces

Salt and freshly ground pepper

1 medium red onion, sliced paper thin into half moons

1 bunch cilantro, chopped including stems to yield 1/4 cup

Zest and juice of 3 limes

12 soft corn tortillas

2 limes cut into wedges for serving


Start this recipe the day before, or even a couple of days before the Big Game.

Heat a 10-inch skillet over medium heat, add the oil and heat until oil is smoking. Add the onions, garlic, jalapeños, cumin and paprika and cook until softened, 3-4 minutes. Add the honey, Tabasco Sauce and tomato juice and bring to a boil, cooking for about 4 minutes before removing from heat.

Transfer the mixture to a blender and pulse until smooth. Allow the purée to cool to room temperature and then place mixture in refrigerator until chilled.

Place the skirt steaks into a sealable plastic zipper bag and add half of the purée, making sure to coat the steaks fully. Store chilled for at least 12 hours and up to 72 hours.

Place the remaining purée in a sealable bowl, season with a tablespoon of salt and refrigerate.

When you’re ready to grill the steaks, season them with salt and pepper and allow them to rest at room temperature for 20 minutes. Grill over extremely high heat, about 5-6 minutes, on the first side, then turn and cook 4-5 minutes on the second side, until they are nicely charred on both sides. (This step is important! To my taste, the char is the most important. It is better to have steaks charred than rare, a nice charred medium rare or medium is delish, and well done is very delicious too, go with your preference.)

Move steaks to a cutting board to rest at least 10 minutes.

Meanwhile, in a medium bowl mix together the chopped red onion, cilantro, scallions, lime juice, lime zest, and remaining 1 tablespoon Tabasco Sauce. Heat the tortillas on the grill and place in a folded towel to keep warm.

Cut the steaks across the grain (this is important!) into 1/2-inch slices. Place 2 or 3 slices of the steak in a warmed tortilla and add a heaping tablespoon of the red onion-scallion salsa. Finish with a teaspoon of the original purée, a squeeze of lime, and more Tabasco Sauce. For extra fun, present the tacos with your favorite toppings on the side, like shredded cheese, sliced jalapeños, cilantro, etc. Yumbang!!

Makes 4 servings.

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