Buffalo wings are not as difficult to make as you might imagine. Traditionally a favorite food of tailgaters, wings are fried in a deep fryer or deep skillet and then tossed in wing sauce. But to cut down a little on the fat content, the wings can be baked. Bake the wings in a preheated 425-degree oven for 20-25 minutes, turning once during the process. The wings are then tossed in sauce, just like their fried brethren. Contributed Photo by Autumn S. Woods

No Super Bowl party should be without these favorites.

Buffalo Wings

Wings have been made a lot easier with dozens of companies coming out with their own wing sauce. Anchor Bar, the originator of Buffalo wings, makes their own sauce as do Frank’s and Jim Beam as well as a multitude of others. Find one that meets your “heat” and spice qualifications.

This basic recipe is made easier with the use of a good pair of poultry sheers to “clip” the wings.

24 chicken wings

1/2 cup butter

1 cup wing sauce

vegetable oil for frying*

* Instead of frying in oil, the wings can also be baked at 425 degrees for 20-25 minutes, turning once during baking.

Cut tips off wings and discard. Cut remaining chicken wings in half at the joint. Deep fry them in about 2 inches of oil in skillet until done (usually 8 to 10 minutes). Drain.

Melt butter and hot sauce together. Dip wings into the sauce.

Serve with a blue cheese dip or ranch dressing.

Lobster roll

4 hot dog buns or kaiser rolls, split

4 lettuce leaves

11/2 pounds cooked lobster meat in pieces

2 tablespoons mayonnaise

1 dash hot pepper sauce or Tabasco

2 green onions, chopped

1 stalk celery, finely chopped

1 teaspoon fresh lime juice salt and pepper to taste

Line rolls with lettuce leaves. Set aside.

In a medium bowl, stir together the mayonnasie, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster, so it just gets coated without falling apart.

Stuff the lobster filling into the buns.

Baked Finnan Haddie         

1/4 cup butter

1/2 cup bread crumbs  

2 tablespoons flour  

3 tablespoons butter; melted  

2 cups milk   

2 pounds Finnan haddie*  or smoked cod   

Lemon slices

*Finnan Haddie is smoked haddock.  OCCI Executive Director Shawn Hanlin said that a cold-smoked ling cod or black cod would be a good local substitute.

Make a thin white sauce by combining the butter, flour, milk and salt and pepper in the top of a double boiler. (combine the butter and flour into a paste, cook slightly before adding milk). Place the fish in a greased pan and pour the white sauce over it. Cover and simmer very gently for half an hour, basting as necessary. Sprinkle with bread crumbs mixed with the melted butter. Bake in a 350-degree oven for 15 minutes. Remove it to a hot platter and garnish with lemon and parsley.

Serves 6.