Essential recipes for Super Bowl XLIX – The Boston Globe

Recipe for chicken drumettes with ginger and soy sauce

Watertown, MA 112710 Oriental sesame chicken tenders from East Side Wings in Watertown, Saturday, November 27 2010. (Wendy Maeda/Staff) section: Food slug: 01cheap reporter: Louise Kennedy Library Tag 12012010

Wendy Maeda/Staff

Serves 6

Drumettes are the fleshy part of the chicken wing, more expensive but more meat on the bones.

24 chicken drumettes
1 tablespoon peanut oil
1 tablespoon honey
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 piece (2 inches) fresh ginger, chopped
1 clove garlic, chopped
2 teaspoons crushed red pepper, or to taste
Salt, to taste
1 teaspoon sesame seeds

1. Set the oven at 400 degrees. Line a rimmed baking sheet with parchment paper.

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2. Dry the wings thoroughly with paper towels. In a bowl large enough to hold all the wings, stir together the oil, honey, brown sugar, soy sauce, ginger, garlic, red pepper, and salt. Add the drumettes and toss well. Arrange them on the parchment paper in one layer.

3. Roast the wings, turning them several times, for 40 minutes or until they are cooked through. If the wings are not brown enough, slide them under the broiler for 2 minutes, watching them carefully. Arrange on a platter and sprinkle with sesame seeds. Serve with ranch dressing.

Sheryl Julian

Recipe for turkey chili

Turkey-bean chili with smoked paprika credit: Sheryl Julian

Sheryl Julian/Globe Staff

Serves 8

The seasonings vary, as do the beans and sausage, but the meat in my favorite chili is always ground dark-meat turkey (white meat dries out in the pot). This version has red and green bell peppers, along with a mild chile pepper, chile powder, cumin, oregano, turkey kielbasa or another turkey sausage, red and white beans. It should sit for a day for the flavors to mellow.

2 tablespoons vegetable oil
1 Spanish onion, finely chopped
1 each green and red bell pepper, cored,
seeded, and coarsely chopped
1 poblano or other mild chile pepper, cored, seeded, and chopped
Salt and black pepper, to taste
2 cloves garlic, finely chopped
2 teaspoons chile powder
1 tablespoon ground cumin
2 pounds ground dark-meat turkey
1 pound turkey kielbasa (or another turkey sausage), cut into ½-inch pieces
1 can (15 ounces) kidney beans, drained
1 can (15 ounces) cannellini or navy beans, drained
2 teaspoons dried oregano
1 can (15 ounces) whole peeled tomatoes, with their juices, crushed in a bowl
2 cups chicken stock
2 cups water
2 tablespoons chopped fresh parsley

1. In a large, heavy-based casserole over medium heat, heat the oil. Add the onion, green and red bell peppers, poblano or chile pepper, and salt. Cook, stirring often, for 8 minutes or until the vegetables soften. Add the garlic, chile powder, and cumin. Cook, stirring, for 1 minute more.

2. Add the ground turkey and cook, breaking it up with a metal spoon, for 5 minutes, or until the meat no longer looks raw.

3. Stir in the kielbasa or sausage, kidney and white beans, oregano, tomatoes, stock, and water. Bring to a boil and lower the heat. Set on the cover askew and simmer for 30 minutes. Taste for seasoning, and add black pepper if you like. Sprinkle with parsley. Sheryl Julian