Super Bowl: Fingerlicking American recipes to make for Sunday's big game

Buffalo chicken wings, mac and cheese, and peanut butter pecan pie are all on the menu

Colm O'Gorman's Buffalo Chicken Wings, Nadiya Hussain's Mac and Cheesy and Niki Webster's Peanut Butter Pecan Pie.

Corn Dogs

A fairground favourite in the States, the corn dog consists of a hot dog speared on a stick, dipped in a thick cornmeal batter and fried until golden with a signature fluffy interior beneath its crisp jacket.

Servings

6

Preparation Time

 50 mins

Cooking Time

 15 mins

Total Time

 1 hours 5 mins

Course

 Side

Cuisine

 American

Ingredients

• sunflower or vegetable oil, for deep-frying

• 120g (scant 4 1/2oz) fine cornmeal

• 80g (3 1/4oz) plain flour

• 1 large egg

• 175ml (6fl oz) buttermilk

• 1/2 tsp fine sea salt

• 1/2 tsp caster sugar

• 1/4 tsp paprika

• 1/4 tsp ground white pepper

• 1/4 tsp garlic powder (optional)

• 1/4 tsp baking soda

• 6-8 large skinny frankfurter-style sausages and 6-8 skewers

• a small dish of cornflour (cornstarch), to coat

• To serve:

• ketchup

• yellow mustard

Method

1. Heat the oil in your deep-fryer to 180˚C/350˚F.

2. Prepare your batter by adding the cornmeal, flour, egg, buttermilk, salt, sugar, paprika, white pepper, garlic powder (if using) and baking soda into a mixing bowl and whisking vigorously to combine, then transfer to a tall glass, measuring jug or NutriBullet beaker, any of which provide the height that enables enviably easy dippage to completely coat the dogs.

3. Pat the dogs dry on kitchen paper. If making small corn dogs, cut each one in half to make two, but if making large ones, just keep them whole. Skewer each one with a wooden or bamboo skewer three-quarters of the way up through the centre, taking care not to veer off and tear through the side.

4. Put the cornflour in a wide, shallow dish or tray, then dredge each of the sausages through it, coating completely and shaking off any excess - this helps the cornmeal batter to stick. Set aside on a plate, ready for dipping.

5. When ready to dip and coat, holding the wooden skewer, submerge each sausage head-first into the batter, twisting gently to coax the batter to stick, then gently and slowly twisting as you pull the skewer up and out of the glass or jug to reveal a completely coated corn dog.

6. Working quickly, gently lower the battered corn dog head first into the hot oil (rather than into the fryer basket, which should already be submerged), hovering the top in the oil for a little bit to get it accustomed and then lowering it in. At this point, give the submerged basket a rigorous shake to ensure the corn dog doesn't stick to the bottom.

7. Repeat this process as you fry in batches of two to four, depending on the size of your fryer, for 3-4 minutes in total. About two-thirds of the way through the cooking time, you may want to use tongs to turn the corn dogs gently to ensure they colour evenly.

8. When the corn dogs are an even golden colour, you'll know they're done, so lift them out one by one or together in the basket, drip-draining any excess oil. Allow to further drain and cool on a wire rack set over a baking tray lined with kitchen paper as you continue with the next ones.

9. Enjoy immediately with ketchup and yellow mustard, your choice of condiments or just as is.

Buffalo chicken wings

recipe by:Colm O'Gorman

These are best made in an air fryer — but they can also be made in an oven if you don't have one.

Servings

4

Preparation Time

 10 mins

Cooking Time

 35 mins

Total Time

 45 mins

Course

 Main

Ingredients

• 1kg chicken wings

• 2 tsp baking powder

• Salt and pepper

• 50g butter

• 2 tbsp runny honey

• 1 tbsp molasses

• 2 tbsp tomato ketchup

• 4 tbsp hot sauce of your choice (I use Franks, available in most supermarkets)

Method

1. Portion the wings, discarding the tips (you can ask your butcher to do this for you). Don’t skip this step, it is important. Toss them in the baking powder. The baking powder is critical here, it makes the skin really crispy.

2. If you are using an air-fryer and cooking the full kilo of wings, you will need to cook these in two batches. The air fryer method is best, but you can do them in the oven as well.

3. Place a layer of wings in the pan of your air-fryer. Don’t pile them over each other — leave a little space between each one. Cook at 180°C for 15 minutes, then turn them over and cook for another 10 minutes.

4. If roasting in the oven, use the same temperature & cooking times. You can cook them all in one go, just spread them out on a baking tray.

5. While wings are cooking, make your sauce. Melt the butter in a small pan, add the other ingredients and combine well. Taste and add more hot sauce to taste. I use Franks, but any decent hot sauce works well.

6. When your wings have had full 25 minutes, take them out and toss them in some salt and pepper. Put them back in the air-fryer or oven. They can all go in together this time rather than in batches. Cook at 200°C for 6 minutes until they are dark, golden and really crispy.

7. Toss the wings in your sauce. you could serve this with some whipped feta or a blue cheese sauce. Simply blitz a hunk of the cheese with lots of thick Greek yoghurt and serve on the side. These are divine. Enjoy.