You might dispute whether the Superbowl is actually a holiday, but it indisputably unites people of all backgrounds on a winter Sunday to spend time together, watch football, and eat. In fact, other than Christmas and Thanksgiving, it might be the single most widely celebrated day nationwide–and its ecumenical flavor has a distinctly American appeal. So we thought we’d be remiss to let it pass without giving you our very best options for noshing.

Growing up in the weird bubble of Manhattan, Zanthe hadn’t even heard of chicken wings until college. Despite an unpromising start (let’s call it overindulgence), she’s recently been converted back by the deep-fried, salt-and-pepper wings at her excellent local ramen spot, Chuko http://chukobk.com/. Jeannine’s feelings are more universally positive, although neither of us has ever made them at home before. Inspired by another one of our local ramen joints, Ganso http://gansonyc.com/, we came up with this version that’s broiled instead of deep fried and doused with a sweet and spicy mirin sauce.

Sweet & Spicy Chicken Wings

Adapted from The New York Times

Ingredients

3 lbs of chicken wings

For the marinade:

1 large clove of garlic, grated

1 tbsp grated fresh ginger

2 tbsp soy sauce

1 tbsp olive oil

1 tbsp asian fish sauce

1 tsp mirin

½ tsp salt

½ tsp pepper

For the glaze:

1 cup mirin

2 tbsp soy sauce

1 tbsp asian fish sauce

2 tsp Sriracha hot sauce (or your favorite one)

1 tsp lemon zest

1 tsp lime zest

1 tsp grated garlic

To serve:

1 tsp sesame seeds

Chopped scallions

Remove chicken wing tips (reserve them for stock) and halve the wings at the joint.

In a large bowl mix together the marinade ingredients and add the wings. Cover and let chicken marinate for several hours or overnight, ideally.

Make glaze:

Combine all glaze ingredients to a small saucepan and simmer over low heat for about 10 minutes.

Heat broiler to high and broil chicken wings on a baking sheet for about 15 minutes or until the skin is crispy and brown. Flip wings halfway through.

Transfer the wings to a bowl and toss with glaze. Transfer to a serving platter and sprinkle with sesame seeds and chopped scallions. Serve hot.