Super Bowl Sunday – one of the three biggest snacking occasions in the United States – is just days away, so it’s time to talk strategy. Dips and chips are the first choice, but if your gang likes heartier fare, then serve a soup and sandwich meal.  If you have a den full of vegetarians, then whip up a meatless lasagna the night before.

Here are some recipes to put together before kickoff.

Super easy Super Bowl dip

1 envelope (0.75 ounces) garlic and herb salad dressing mix
1/2 cup skim milk
3/4 cup low-fat mayonnaise

Blend together all ingredients. Chill at least one hour before serving. Serve with plain potato chips.

Halftime bean dip

1 jar (6 to 8 ounces) fat-free bean dip
1 small can whole kernel corn, drained

Pour bean dip into a bowl and add corn. Mix gently and pour into a serving bowl. Serve with tortilla chips.

 Chicken chili

2 pounds boneless chicken breast
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves
2 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 cans (16 ounces each) Great Northern beans
4 cups chicken stock or broth
20 ounces Monterey jack cheese, grated
Sour cream
Jalapeno pepper, chopped

Put chicken in large saucepan. Add cold water. Bring to a simmer. Cook until tender. Remove chicken, discard water. In same pan heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chilies, cumin and cayenne pepper. Saute 2 to 3 minutes. Shred chicken by hand and combine with beans, stock and 12 ounces of cheese. Simmer 15 minutes. Ladle into large bowls. Top each with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeno peppers. Makes 8 to 10 servings. (From John Madden’s Ultimate Tailgating by John Madden.)

Italian sandwich

1 package pizza dough
Seasoning (salt, pepper, rosemary or oregano)
Pesto sauce
8 ounces sliced prosciutto
4 ounces mozzarella, grated
4 ounces Parmesan, grated

Make a loaf of bread from pizza dough . When the loaf is baked, cover it with seasoning. Cut the loaf in half lengthwise. Smear the opened halves with pesto sauce. Cover the bottom half of the loaf with slices of prosciutto. Brush pesto on the slices, dust with grated mozzarella and Parmesan. Replace top half. Cut slices 1-inch thick. Makes 6 to 8 servings. (From John Madden’s Ultimate Tailgating.)

Oysterchoke soup

1 stick unsalted butter
11/2 cups chopped green onions with tops
2 cloves garlic, crushed
3 tablespoons flour
3 (14-ounce) cans artichoke hearts, drained and chopped
6 cups chicken stock
1/2 teaspoon crushed red pepper
1 teaspoon salt
1 quart fresh oysters, chopped, with liquid reserved

Melt butter in heavy Dutch oven. Add onions and garlic and saute 4 minutes. Add flour and cook for 5 minutes, stirring constantly. Stir in artichokes, chicken stock, red pepper and salt and cook over low heat for 20 minutes. Add oysters and their liquid and simmer 10 more minutes. Do not overcook. Makes 10 servings. (From Kentucky’s Best.)

Overnight vegetarian lasagna

1 10-ounce box frozen chopped spinach, thawed and well drained
1 pound ricotta cheese
2 eggs
Dash grated nutmeg
Black pepper
Parsley
1 large jar spaghetti sauce (flavor of choice)
1/2 cup water
1 16-ounce box lasagna noodles
1 pound mozzarella cheese, grated
Parmesan cheese

Squeeze excess water from the spinach. In a bowl mix the spinach with the ricotta cheese, eggs, nutmeg, pepper and parsley. In a separate bowl, combine the spaghetti sauce with the water. Spoon a thin layer of sauce onto the bottom of a 9- by 13-inch pan. Place a layer of uncooked noodles on top of the sauce. Do not overlap edges of the noodles.

With a spatula spread half the ricotta mixture over the noodles, covering them completely. Add a layer of sauce, then half the mozzarella, top with a sprinkling of Parmesan. Repeat the layers of noodles, ricotta mixture, sauce, mozzarella, and Parmesan. Cover the pan with foil and refrigerate overnight.

Preheat the oven to 350 degrees. If possible, bring the lasagna to room temperature before baking. Bake, covered, for 30 minutes, then uncover and bake until golden and bubbly, 30 minutes longer. Makes 8 servings. (From The Table at Green Gables by Linda Brooks Jones.)

Restaurateur Jerry Morse and sons Jevan, Jerry A. and Jerad have been in the food industry for years, and now they’re all together at J. Morse on Vine Bistro.
They’ve taken over the spot at 102 West Vine Street, the former Tonio’s Mexican Restaurant. They say the lunch menu is designed for the downtown worker who needs to be in and out in a hurry. Lunch is $6.95 and features fried chicken, Salisbury steak, pork chops, catfish and hot browns.
Everything changes at dinner. “It’s my version of fine dining — relaxed, casual, friendly, unpretentious, gracious and approachable,” Jerry Morse said.
Bistro plates for sharing include ­roasted tenderloin medallions, mini ­bison burgers, and grilled flat bread pizza. ­Entrees include bourbon-glazed pork chop, duck breast and seared mahi mahi.
Lunch hours are 11 a.m. to 2 p.m. Monday through Friday; dinner service is 5:30 p.m. Tuesday through Saturday. Call (859) 368-9888.

Tasting menu paired with single-malt scotches

Jonathan at Gratz Park is hosting a tasting menu paired with single-malt scotches on Tuesday. Simon Brooking, master ambassador for Laphroaig Single Malt Scotch whiskeys, will be the guest speaker.
Chef/owner Jonathan Lundy said he met Brooking at the Distillery Live event filmed at Maker’s Mark distillery in September. “Our menu is based on the pairings I made during the Distillery Live event,” Lundy said. The event can be viewed at www.distillerylive.us.com.
Jonathan’s will be open on Super Bowl Sunday for the first time. “Those interested in the game can watch in the bar, or they can enjoy a quiet table in the main dining room,” Lundy said.
Jonathan’s is at 120 West Second Street. Call (859) 252-4949 or go to www.jagp.info.

Super Bowl menu at Winchell’s

Winchell’s, 348 Southland Drive, will offer team-oriented specials for Super Bowl Sunday. The menu includes crawfish etouffee, chicken and sausage gumbo, red beans and rice, and fried oysters. Peyton Manwhich (BBQ beef brisket) and St. Elmo’s shrimp cocktail. Call (859) 278-9424.

Annual bean soup dinner is Feb. 12

Akielo Temple No. 128, Daughters of the Nile will have its annual bean soup dinner from 11 a.m. to 7:30 p.m. Feb. 12 at Oleika Shrine Temple, 326 Southland Drive. The cost is $5 for adults, $2.50 for children younger than 12. Call (859) 987-2246. For carry-out orders, call (859) 277-6869.

Make reservations now for Valentine’s Day

It’s almost Valentine’s Day, and time to make dinner reservations. Here are places with special events or menus.

• Brown’s Bakery, 1397 West Main Street, (859) 225-8400, www.brownbakery.com. Order chocolate-covered strawberries for Valentine’s Day or a king cake for Fat Tuesday, Feb. 16. The bakery will be open Feb. 14.
• Campbell’s in Paris, 519 Main Street, (859) 987-5164. Five-course menu features choice of garlic and rosemary shrimp over pasta, pork filet with dark cherry sauce, cold-water lobster tail, and prime rib. The cost is $29.95 to $39.95.
• The Dish, 438 South Ashland Avenue, (859) 317-8438, www.thedishlexington.com. Chef Jeremiah Bowman will prepare a la carte and a prix fixe menus Feb. 13, and a prix fixe menu Feb. 14. Owner Trish Tungate is asking guests to “dish out some love for Haiti.” For each $20 donation, guests will be entered to win a $100 gift certificate. Donations will be accepted through Feb. 14.
• Gennaro Galtieri Catering, (859) 276-0001 or (859) 539-5134,or e-mail Galtieri at ggg441@insightbb.com. Galtieri is bringing back the New York-style cheesecake that was popular on the Valentine’s menu at the former Lexitalia restaurant. It is $35. Call 24 hours prior to pickup.
• Marikka’s Bier Stube and Restaurant, Southland Drive, (859) 275-1925. Marikka’s will open at 3 p.m. Feb. 14. Guests will receive free Black Forest cake or German chocolate cake with the purchase of any entrée Feb. 12 to 14.
• Mulligan’s, 1804 Alexandria Drive, (859) 277-0071. The Valentine’s special, 5 to 10 p.m. Feb. 13, is an 8-ounce flat iron steak with 10-ounce lobster tail. $30 a person, plus $10 for champagne.
• Max & Erma’s, 1848 Alysheba Way in Hamburg, (859) 543-8111. The weekend special Feb. 12 to 14 includes two Laredo steaks with two sides and an order of cookies for $31.99.
• P.F. Chang’s China Bistro, 3405 Nicholasville Road, (859) 271-1165, www.pfchangs.com. A prix-fixe lunch or dinner for two is $39.95 and offers a choice of two entrees.
• Stella’s Kentucky Deli, 143 Jefferson Street, (859) 255-3354, www.stellaskentuckydeli.com. The deli will have dinner seatings at 6:30 and 8:30 p.m. Feb. 12 and 13. The five-course meal, $35, includes filet mignon, rosemary rabbit risotto or blackened paddlefish.
• Thai Orchid Café, 1030 South ­Broadway, (859) 288-2170, www.thaiorchidcafe.net. The “sweetheart special,” 5:30 to 10 p.m. Feb. 14, will feature a four-course dinner for two for $39.99.
• Three Suns Bistro has opened a second location, at Lone Oak Country Club in Nicholasville. The restaurant is open to the public, and banquet space is available for as many as 150 people. Call (859) 881-1600. The country club spot, as well as the Brannon Crossing location, will serve a Valentine’s menu Feb. 11- 14. A Cajun menu will be served on Fat Tuesday, Feb. 16. Call (859) 245-0048.
• Wines on Vine, 400 Old Vine Street, (859) 243-0017. A three-course Valentine’s special will be served 5 to 10 p.m. Feb. 13. Included are steamed Mediterranean mussels, grilled filet Oscar, grilled swordfish; the cost is $60 a couple. On Tuesday, Wines on Vine will have “Martini and Manicure Night” featuring a fashion show by Helen’s Boutique.
• Woodford in the Kitchen for Couples, Woodford Reserve, 7855 McCracken Pike, Versailles, (859) 879-1934 or e-mail kandi_sackett@b-f.com. Chef Ouita Michel will demonstrate nibbles including warm Capriole goat cheese rolled in crushed pine nuts; stuffed grape leaves; crepes and hazelnut meringues. Hours are 10 a.m. to 1 p.m. Feb. 13. The cost is $30.

Almost every Super Bowl party has guacamole on the menu and with avocados on sale for $1 each, it’s a perfect time to serve this great appetizer.

After a few days of being cooped up in the house because of the snow and ice, you might want to slip on out to the grocery store today. It usually takes some planning because avocados are almost never ready to eat when you buy them.
Here are some tips from the California Avocado Commission on choosing the best avocados.

• Ripe avocados should be soft, not squishy and you should be able to easily remove the little stem. Fully ripe avocados can be refrigerated for 2 to 3 days.
• Avocados that haven’t fully ripened will lack great flavor.  So if you’ve got to make guacamoles in a hurry, keep avocados in a paper bag at room temperature in a dark place. And if you’ve only got a couple days, add an apple to the bag to speed up the ripening.

Here’s how to cut up an avocado
Cut vertically around the entire avocado, then twist the two halves apart. Whack the pit (but watch the fingers) with a heavy chef’s knife, then twist the pit out and discard. Use a butter knife to dice the avocado halves still in the peel, then scoop out the cubes.
What’s the best way to mash avocados?
Mash up avocados with a fork for chunky guacamole, or squash with a potato masher for a smoother dip.
What is in classic guacamole?
Classic guacamole is just avocados, lime juice, and salt. But you can add a lot of different things to jazz it up. Add garlic, chiles, seeded tomatoes, onions, cumin, and cilantro.

• Roll your limes on the counter to get the most juice out. If you’re stuck with dry limes, try microwaving for about 10-15 seconds.
• To minimize your chile heat, discard the seeds and ribs before dicing and adding; for extra heat, leave them in.
• Soak chopped red onions in cold water for 10 minutes to beef up the crispness and lessen the bite.
• Toast cumin in a skillet over medium-high heat till fragrant to boost its flavor.
• Keep cilantro stems-down in a glass of water in the fridge; it’ll keep for about a week that way.

How to prevent browning
Nothing, not even an avocado pit, keeps guacamole green for too long once it’s made, so make your guacamole right before serving.  The acid in lemon and lime juice helps it stay green, as does a layer of plastic wrap placed directly on the surface.

How to keep a leftover half of an avocado fresh

Rub the cut edge of the unused half with lemon juice and keep the pit in. Then wrap it tightly and put it in the refrigerator. It should keep for 2 to 3 days.
Can I freeze avocados?
While freezing can affect the texture of the avocado, the California Avocado Board says you can store pureed avocado in the freezer for four to five months. Peel, seed and puree the avocado, adding a tablespoon of lemon juice for every two avocados.
How to select fresh avocados
The best way to tell if a California avocado is ready for immediate use is to gently squeeze the fruit in the palm of your hand. Ripe, ready-to-eat fruit will be firm yet will yield to gentle pressure.
Color alone may not tell the whole story. The Hass avocado will turn dark green or black as it ripens, but other varieties retain their light-green skin even when ripe.
If you plan to serve the fruit in a few days, stock up on hard, unripened fruit.
Avoid fruit with dark blemishes on the skin or over soft fruit.
Ripening an avocado
To ripen an  avocado, place the fruit in a plain brown paper bag and store at room temperature 65-75 degrees until ready to eat (usually two to five days).
Including an apple or banana in the bag accelerates the process because these fruits give off ethylene gas, a ripening agent.
Soft ripe fruit can be refrigerated until it is eaten, but not for more than two or three days.
The California Avocado Commission does not recommend using a microwave to accelerate the ripening process.

Here’s a great excuse to eat dessert this weekend.
Eight Lexington restaurants are participating in Dine United Week by committing to make a donation to United Way of the Bluegrass for every dessert they sell through Sunday.
The restaurants are Azur, 3070 ­Lakecrest Circle, Suite 550; Dudley’s, 380 South Mill Street; Giuseppe’s, 4456 Nicholasville Road; Jonathan at Gratz Park, 120 West Second Street; Malone’s, 3347 Tates Creek Road, 3735 Palomar Centre Drive and 1920 ­Pleasant Ridge Road; Rossi’s, 1060 Chinoe Road, No. 104; Saul Good, 3801 Mall Road; and The Summit, 1097 Duval Street.
To learn more about Dine United or the United Way, visit www.uwbg.org.

Make some super Super Bowl plans
■ Jonathan at Gratz Park, which normally is closed on Super Bowl Sunday, for a private event, will be open for dinner from 5:30 to 10 p.m. Chef/owner Jonathan Lundy will offer a few specials along with the regular menu. The restaurant is at 120 West Second Street. Call (859) 252-4949 or go to www.jagp.info.
■ A popular Pittsburgh sandwich will be on the menu at Winchell’s Restaurant on Super Bowl Sunday. The chefs are ­serving their version of the famous ­Primanti ­Brothers sandwich, which, according to www.primantibrothers.com, is made with grilled Italian bread, ham, provolone cheese, coleslaw, tomato, a handful of warm French fries, and mayonnaise. Other menu items include the Roethlis-burger, served with Heinz sauce and named for Pittsburgh ­Steelers ­quarterback; and Anquan Boldin spicy Cardinal wings, named for the Arizona Cardinals receiver; carne asada tacos; and chili con queso.
Winchell’s is at 348 Southland Drive. Call (859) 278-9424 or go to www.winchellsrestaurant.com.
■ T.G.I. Friday’s restaurants have ­created two specialty drinks in honor of the ­Pittsburgh Steelers and Arizona Cardinals, the teams playing in Sunday’s Super Bowl. Arizona lemonade and Pittsburgh Punch will be served at the restaurants on Saturday, the night before the big game.
In Lexington, Friday’s can be found at 144 Rojay Drive and 1916 Pavilion Way. For more locations, visit www.tgifridays.com.
■ If you’d like a party tray to serve at your Super Bowl gathering, pick one up at J.D. Legends, 315 North Second Street, Nicholasville. The restaurant is offering fried green tomatoes, wings, potato skins, mozzarella sticks, and chicken tenders. ­Legends will be open until 7 p.m. Sunday. Call (859) 881-5665.

H’Artful of Fun picks its winners
The Living Arts and Science Center gives awards to restaurants and caterers who make outstanding desserts for its ­annual H’Artful of Fun fund-raiser. Here are the winners of this year’s event on Jan. 24.
Most artful table presentation: Seasons ­Catering’s yellow submarine and double decker bus ice sculpture.
Most artful palate: Valentine’s ice cream.
Most artful dessert: Banana cake Foster from Catering by Donna Potter.
Most artful cake: Tinker’s Cake Shop’s Beatles-themed dark chocolate champagne cake.
People’s Choice awards: Lundy’s ­strawberry shortcake, best non-chocolate dessert; Sugar Forest, best chocolate ­dessert; and a la lucie’s graham cracker, honey and chocolate dessert, best reason to skip dinner.

Everyday food and wine
Three Suns Bistro, 298 East Brannon Road in Brannon Crossing, is having a wine pairing dinner at 6:30 p.m. Thursday. The theme is weekday dinner, everyday wines with everyday foods. The menu includes broccoli and Cheddar soup with ­Coppola chardonnay, beef brisket with Dynamite ­cabernet sauvignon, and triple chocolate cake. The cost is $25. Call (859) 245-0048.

More places to do brunch
■ Cleveland’s at the Woodford Inn in Versailles now is open for Sunday brunch. Hours are 11 a.m. to 2 p.m. Chefs Ouita Michel and Jared Richardson will prepare the menu that includes Stone Cross Farm ham steak, biscuits and sausage gravy, pork chops, quiches of the day, and a big-plate breakfast. Cleveland’s is at 140 Park Street. Call (859) 879-6062. The restaurant is open daily serving lunch from 11 a.m. to 2 p.m. and dinner from 5 to 9 p.m.
■ Summit Restaurant, 1097 Duval Street, now is open for Sunday brunch from 11 a.m. to 3 p.m. Menu items include eggs ­Benedict, omelets, roast chicken, grilled salmon, burgers, bacon and eggs. The ­dinner menu is available after 3 p.m.
Chris Nelson, owner of Chrisman Mill Winery, will host a Kentucky Proud wine dinner at Summit on Feb. 7. Five wines will be paired with five courses, along with a blackberry wine served with dessert. The cost is $59. Call (859) 271-1400.

Rolling out Barrel House’s vodka
Barrel House Distilling Co. of ­Lexington and The Thoroughbred Shop are ­introducing Pure Blue vodka from 4 to 7 p.m. Friday. You can meet the ­owners of Barrel House and get your bottles signed. The Thoroughbred Shop is at 2005 ­Versailles Road. Call (859) 254-0358.

P.F. Chang’s celebrates a new year
P.F. Chang’s China Bistro at Fayette Mall is debuting new dishes for Chinese New Year. The newest additions are traditional egg rolls, mahi-mahi, sesame chicken and Cantonese style duck. Call (859) 271-1165 or go to www.pfchangs.com.

Peppery glazed chicken wings from Anthony Zello, chef at The Bigelow Grille in Pittsburgh.

If you’re planning a Super Bowl party on Sunday, serve these recipes from the players themselves.
Here are recipes from Pittsburgh Steelers receiver Hines Ward  and Arizona Cardinals’ receiver Larry Fitzgerald.

The recipes appear in  The Sunday Night Football Cookbook. Proceeds from the cookbook benefit Taste of the NFL, a nonprofit benefiting hunger-relief organizations and local food banks.

Larry Fitzgerald’s Yankee pot roast

4 to 6 small carrots, peeled
4 to 6 very small new Yukon gold or red potatoes
1 onion, cut into large chunks
1 garlic clove, crushed
One 2-to 3-pound beef chuck roast, trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon olive oil
½ cup red wine
1 cup low-sodium beef broth
1 bay leaf
1 tablespoon tomato paste
Coarse sea salt and cracked black pepper
Put the carrots, potatoes, onion, and garlic in a 4-to 6-quart slow cooker.
Season the beef generously with salt and pepper. Heat the oil in a heavy sauté pan over medium-high heat and add the beef. Cook until browned on all sides, 8 to 10 minutes. Transfer to the slow cooker on top of the vegetables.
Return the pan to medium-high heat and add the wine, stirring to scrape up any browned bits from the bottom of the pan. Boil for 1 minute, then pour the wine over the beef in the slow cooker and add the broth. Tuck the bay leaf onto the liquid, and dot the liquid around the beef with the tomato paste. Cook on the low setting for 6 to 8 hours, or on high for about 3 hours, until the vegetables and meat are tender.
Remove the meat to a carving board and cut or pull it into large chunks. Arrange on a platter with the vegetables. Season the cooking liquid with salt and pepper and spoon some of it over the meat and vegetables. Serve immediately, with small bowls of coarse salt and black pepper. Makes 4 servings.

Hines Ward’s Korean-style braised short ribs
1 tablespoon vegetable oil
Four 3-to 4-inch beef short rib pieces with bones (about 3 pounds)
Salt and freshly ground black pepper
1 white onion, chopped
4 garlic cloves, chopped
One 2-inch piece ginger, chopped
¼ cup rice wine (mirin)
½ cup soy sauce
3 tablespoons rice vinegar
¼ cup light brown sugar
1 small apple, peeled and chopped
3 tablespoons toasted sesame oil
3 cups hot cooked white rice
Chopped scallions
Sesame seeds

In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Season the short ribs with salt and pepper. Working in batches, sear the ribs, turning, 10 to 12 minutes. Transfer the ribs to a large plate.
Add the onion, garlic, and ginger to the fat in the pan, reduce the heat, and sauté about 5 minutes. Add the rice wine and cook until almost evaporated, stirring. Add the soy sauce, vinegar, brown sugar, and apple and stir to dissolve the sugar. Return the ribs to the pan and add water to cover. Raise the heat, bring to a boil, then reduce the heat to low, cover, and simmer for 1 ½ to 2 hours, turning occasionally to keep the meat fully covered, until the meat is very tender and falling off the bone.
Remove the ribs from the braising liquid, pat try with paper towels, and place on a wire rack above a roasting pan covered with aluminum foil. Preheat the oven to 450 degrees. Strain the braising liquid and return half of the liquid to the pan. Cook over medium-high heat until reduced by about half and slightly thickened, 15 to 20 minutes.
Meanwhile, brush the short ribs with the sesame oil. Roast until browned and crisp, 10 to 12 minutes. Let rest for a couple of minutes. Spoon the rice into shallow serving bowls, place the ribs on top, and drizzle with a small amount of the sauce. Garnish with scallions and sesame seeds and serve immediately. Makes 4 servings.

A Super Bowl party is not complete without chicken wings. This recipe is from Anthony Zello, who is chef at The Bigelow Grille in Pittsburgh.

Anthony Zello’s peppery glazed chicken wings with garlic chips

Garlic chips:

½ cup grapeseed oil

15 garlic cloves, very thinly sliced

Salt

Chicken wings:

4 pounds chicken wings

½ cup sesame oil

2 tablespoons minced garlic

Salt and freshly ground black pepper

2 cups cider vinegar

1½ cups sugar

3 tablespoons cracked black pepper

5 garlic cloves, crushed

1 tablespoon red pepper flakes

Make the Garlic Chips: Heat the oil in a medium skillet over medium-low heat. Add the garlic and fry until lightly browned, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain and sprinkle with salt. Set aside.

Make the Chicken Wings: Preheat the oven to 425°F. Line a large baking sheet with aluminum foil.

In a large bowl, combine the oil and minced garlic. Add the chicken wings and turn to coat. Season with salt and pepper to taste. Place the chicken wings on the baking sheet in one layer and bake, turning once, until cooked through and lightly browned, about 30 minutes.

Meanwhile, in a medium saucepan, combine the vinegar, sugar, 1 cup water, the cracked pepper, crushed garlic, and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the mixture becomes syrupy, about 30 minutes. Transfer the cooked chicken wings to a large bowl and toss with the glaze.

Divide the wings among 4 serving plates. Garnish with the garlic chips and serve immediately. Makes 4 servings.

Here’s another recipe for chicken wings. This recipe is from Eatchicken.com.

Orange hoisin spiced chicken wings
3 pounds chicken wings (about 12 – 14), room temperature
Spice mix:
2 tablespoons five spice powder
½ teaspoon ground ginger
2 teaspoons chili powder
2 teaspoons kosher salt
½ teaspoon cayenne pepper
Orange hoisin sauce:
1 bottle (8 ounces) hoisin sauce
½ cup orange juice concentrate, thawed
1 teaspoon sesame seed oil
2 tablespoons rice vinegar
¼ teaspoon chili powder
2 teaspoons  orange zest
3 tablespoons chopped cilantro
3 cups canola oil, for frying

In a gallon-size plastic bag with zip top closure, combine all ingredients for spice mix. Seal and shake well to blend.
Make Orange Hoisin Sauce by combining in small saucepan over medium-high heat hoisin sauce, orange juice concentrate, sesame seed oil, rice vinegar and chili powder. Bring to a boil, reduce heat to low, and simmer for five minute. Remove from heat; stir in zest and cilantro. Cover and set aside.
In a deep saucepan or stockpot, add oil and heat to 350 F. While oil is heating, add chicken wings to plastic bag with spice mixture. Shake until all wings are coated. Remove wings from bag, place in pot and fry, in batches, for 6 – 8 minutes, or until skin is crispy.
Remove wings from oil and place on paper towels to drain. After final batch of wings is cooked, place wings in large mixing bowl. Pour Orange Hoisin Sauce over wings; toss well to coat.
Makes 4 servings.