You’ve seen the memes – it feels like 2021 is just 2020 with a trenchcoat.
But BABE Wines is here with a little palette cleanser. BABE and your favorite Thai mom and cookbook author, Pepper Teigen have come together to prove that the cute wine in a can goes with just about anything as you put together your Super Bowl menus (and yes, BABE is the official wine sponsor of the NFL).
This year, ahead of the Super Bowl, Mama Teigen shared with us her Crispy Chicken Wing recipe exclusively from her upcoming book, The Pepper Thai Cookbook: Family Recipes from Everyone’s Favorite Thai Mom where she says her wings are the king of party snacks in their house. Miles and Luna ask for seconds, John craves them when he’s watching football, and Chrissy burns her fingers because she can’t wait long enough for them to cool.
Babes, food bon vivants and Pepper fans can preorder the cookbook, which includes the Crispy Chicken Wings recipe along with even more dishes to pair with your favorite BABE can.
As the Official Wine Sponsor of the NFL, BABE challenges you to show what foods you like to pair with your favorite BABE can(s) Rosé, Grigio, or Red – for a chance to be one of ten lucky winners of an ultimate Big Game feast, a full supply of BABE and bragging rights (you go Glenn Coco!). From now until January 31st, anyone (21+ obviously!) can enter the sweepstakes by sharing a photo of their favorite BABE food pairings, tagging @drinkbabe, and using #BabeWinePairings & #sweepstakes.
BABE Wine, available in Rosé, Pinot Grigio, and Red is available on drinkbabe.net or can be purchased in-stores nationwide. Check out our wine locator to find a store near you.
Crispy Chicken Wings – Serves 4 to 6:
- 3 pounds chicken wings, patted dry
- Vegetable oil, for deep-fry
- ¼ cup plus 3 tablespoons fish sauce
- ¾ cup all-purpose flour
- ½ tablespoon garlic powder
- 2 tablespoons cornstarch or tapioca flour
- ½ tablespoon ground white pepper
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- Thai sweet chili sauce or Spicy Garlic-Lime Fish
● Put the chicken wings in a large bowl. Add the fish sauce, garlic powder, white pepper, and salt and toss to coat. Set aside for 15 minutes (or refrigerate for 30 minutes).
● Meanwhile, fill a wok, large heavy pot, or deep skillet with at least 2 inches of oil, making sure to leave a few inches of clearance from the rim. Heat the oil over medium heat to 370 F (use a deep-fry thermometer or test the oil by throwing in a little piece of bread or a grain of rice; if it sizzles immediately but doesn’t burn, you’re ready). Set a wire rack in a sheet pan or line a plate with paper towels and have it nearby.
● While the oil is heating, in a small bowl, whisk together the flour, cornstarch and baking powder. Sprinkle the mixture over the wings and toss until a paste forms, making sure all the wings are evenly coated.
● When the oil is hot, add 4 or 5 wings to the pan and fry until they’re a deep golden brown, 3 to 4 minutes. The color of the crust will tell you when they’re cooked, so keep an eye on the wings and adjust the heat as needed as you’re frying.
● Drain the wings on the wire rack or paper towels and fry the next batch. Serve warm with sweet chili sauce or, if you like it hot, try the spicy fish sauce.
Reprinted from The Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.