By Nicole Bayne
Chicken wings and salty-sweet-savory bar snacks are football game staples. Here’s how to bring them home for your Super Bowl party.
Creme Fraiche Wings from Maple Ave Restaurant
Chef Tim Ma’s famous recipe combines creme fraiche, oyster sauce, fish sauce and gojuchang for creamy wings with subtle heat. The wings are “super savory and satisfying, not spicy—the definition of umami,” says Ma. When choosing a beer to go with these wings, Ma suggests staying away from hops and recommends Belgian-style blonde ales like Wild Wolf Brewing Company’s Blonde Hunny Ale, which is slightly sweet with spiced-citrus notes.
Prices: 24 wings for $24.99, 36 wings for $35.99, 48 wings for $46.99
Takeout: All orders must be placed by Jan. 29 and will be available for pickup on Sunday from 2-6 p.m. Call 703-319-2177 to order and prepay. / 147 Maple Ave. W., Vienna
Super Bowl Wing Platter from Rhodeside Grill
Pick any wing flavor: Diablo (Rhodeside’s house buffalo sauce), honey pepper, barbecue, honey Sriracha or crab seasoning. Bar manager Paul Taylor recommends a wheat beer or saison with its best-seller, honey Sriracha. “I personally would suggest Allagash White. The lemon and coriander [in the beer] bring out the garlic and red pepper sweetness in the wings while the wheat calms down their spicy heat.”
Prices: 20 wings for $25, 30 wings for $37, 40 wings for $50, 50 wings for $63
Takeout: Rhodeside is taking wing reservations; those ordering will be given specific times for pickup on Sunday. Call 703-243-0145 to place your order. / 1836 Wilson Blvd., Arlington
“Pick Six” Super Bowl XLIX Party Platter from William Jefferey’s Tavern
Choose six out of nine total options from William Jeffrey’s: grilled or fried chicken wings (buffalo, Sriracha honey, barbecue, honey pepper) with housemade blue cheese dip; beef and chicken satay with peanut sauce; hummus and pita with veggies; jalapeno poppers with housemade pimento cheese dip; St. Louis-style barbecue ribs; skillet-fried chicken with potato salad; housemade corn dogs with red-pepper ketchup; an eight-layer dip; or peel-and-eat spiced shrimp.
General manager Logan Skidmore recommends pairing the sweet, spicy, garlic-y Sriracha honey wings with Racer 5 by Bear Republic or The Great Return by Hardywood. “Both are awesome West Coast-style IPAs with bright citrus and and lots of pine,” he says.
Prices: $75 for six people, $95 for eight people. For larger groups, call 703-746-6334.
Takeout: Pre-order slots will fill up quickly, and when they do, William Jeffery’s Tavern will designate pickup times. Call 703-746-6334 to order. / 2301 Columbia Pike, Suite 101, Arlington
3 Specialty Dips from Red Apron Butchery
The Butchery’s specials for Super Bowl include a spicy pimento dip of smoked mayonnaise, cheddar, piquillo peppers and pimenton. Neighborhood Restaurant Group’s beer director Greg Engert says this goes well Devil’s Backbone Vienna Lager. “The toasted malt character up front matches nicely with the sweetness of the peppers and pimenton, while the crisp and refreshing brightness of the lager digs into the richness of the dip and quells the spice,” he says.
Red Apron’s caramelized onion dip, says Engert, would pair with a saison like Brooklyn Sorachi Ace. A queso dip with cheese, chorizo, peppers, cumin and coriander is recommended with Ayinger Celebrator. It’s “a bold, complexly malted lager to stand up to the spice and creamy richness of the queso dip,” says Engert. Also available for takeout will be a 30-inch-long Italian sandwich meant to be shared among six to eight people and bar treats like ground beef chili or bacon-wrapped jalapenos.
Prices: Spicy pimento for $7, caramelized onion for $7, queso for $9
Takeout: Must pre-order by Saturday at noon for Sunday pickup. / 8298 Glass Alley, Fairfax