February 07, 2011 12:00 PM

JAY-Z’S SUPER WINGS

The rapper is a big fan of the signature dish at his cousin Jamar White’s new restaurant in Brooklyn

BUFFALO BOSS CHICKEN WINGS

Serves 4 (4 to 6 wings per person)

3½ lbs. chicken wingettes

FOR MARINADE:

8 cups water

1½ tbsp. salt

1½ tbsp. ground black pepper

2 tbsp. lemon juice

FOR FIRE IN THE HOLE SAUCE:

1½ oz. Habanero peppers

1½ oz. Serrano peppers

2 tbsp. butter, melted

1½ tbsp. vinegar

1½ tsp. paprika

1½ tsp. chili powder

1 tbsp. cayenne pepper

½ cup Frank’s RedHot Sauce Vegetable oil for frying

1. Rinse wingettes in cool water. In a bowl, combine marinade ingredients. Add wingettes and marinate for 30 minutes in the refrigerator. Drain and dry wingettes thoroughly.

2. Meanwhile, core and seed peppers. (Be careful not to touch your eyes as pepper juices can burn.) Place peppers in food processor and chop fine. In a large plastic container with lid, mix together peppers, butter, vinegar, paprika, cayenne, chili powder and hot sauce. Set aside.

3. Deep fry wingettes in vegetable oil at 350 for 10 minutes. Drain on paper towels. Add wings to sauce. Cover container and shake to thoroughly coat wings.

Jessica Simpson‘s

GAME DAY DIP

The star’s fave football-watching fare? Queso dip! She’s a fan of this recipe from N.Y.C.’s Dos Caminos

QUESO FUNDIDO

Serves: 4

1 (12-oz.) jar roasted red peppers

½ cup heavy cream

2 cups (8-oz.) shredded Monterey Jack cheese

3 tbsp. thinly sliced sun-dried tomatoes

1 pickled jalapeno pepper, thinly sliced Corn tortilla chips Grilled chorizo sausage, sliced (optional) Grilled fingerling potatoes (optional)

1. Thinly slice 2/3 cup roasted red peppers. (Reserve remaining peppers for other uses.)

2. Pour cream in an 8-in. cast-iron skillet. Add peppers and shredded cheese to skillet.

3. Broil 6 in. from heat 8 to 10 minutes or until cheese melts and is golden brown. Sprinkle with sun-dried tomatoes and jalapeno peppers.

4. Serve immediately with corn tortilla chips, as well as grilled chorizo sausage and fingerling potatoes, if desired.

BEER COCKTAILS

Three Food Network chefs share innovative ways to serve up suds on Super Bowl Sunday

1. MICHAEL SYMON’S

BEER MOJITO

Makes 4 drinks

1. In a tall glass, muddle together 5 mint leaves, juice of ¼ lime and 1 tsp. sugar.

2. Pour in 3 oz. white rum and 1 (12-oz.) bottle of your favorite India Pale Ale beer and stir. Add ice.

2. SUNNY ANDERSON’S

BEER PUNCH

Makes 4 drinks

1. Combine 4 chopped strawberries, ¼ cup blueberries, ¼ cup sugar, 2 tbsp. grenadine and 2 tbsp. fresh lime juice in a bowl. Stir to dissolve sugar. Cover and refrigerate at least one hour, stirring occasionally.

2. When ready to serve, divide the fruit mixture among 4 lowball or rocks glasses. Pour half of a (12-oz.) bottle of beer into each glass and stir.

3. GUY FIERI’S

SHOOT THE ROOT

Makes 1 drink

Pour 1 (12-oz.) bottle of cold beer into a pint glass. Drop 1 shot glass of root beer into beer!

For more recipes, visit foodnetwork.com/gameday

Adapted from a recipe by Dos Caminos corporate chef Ivy Stark

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