Confit chicken wings

A make-ahead game-day dish from <i>Top Chef</i> judge Richard Blais

It wouldn't be Super Bowl Sunday without a big party spread. "I love all game-day foods," says Top Chef judge and avid runner Richard Blais, "but my favorite snack is chicken wings." Here, the Taste of the NFL host shares his go-to recipe.

24 wings
Chinese Five Spice
Neutral-flavored oil or sesame oil
¼ cup honey
½ cup white vinegar
5 tablespoons low sodium soy sauce
1 teaspoon Sriracha
Handful of sliced scallions
1 tablespoon yellow mustard
¼ cup garlic and ginger minced, softly cooked

1. Liberally salt and season the wings with the Chinese Five Spice and marinate in the fridge for several hours.

2. Rinse the salt and spices away, and place the wings in a large pan. Pour in oil, just until the wings are barely covered. Cover with aluminum foil and bake at 275˚F for 2 1/2 hours. Remove from oven and chill in the refrigerator for 1-2 days.

3. Mix the remaining ingredients in a large bowl—this is your honey-vinegar sauce. Reserve in refrigerator for use.

4. On game day, remove from oil and place on a wired baking sheet. Roast at 500˚F for 20 minutes or until golden and crispy.

To serve: Drizzle honey-vinegar sauce over the wings and enjoy.