| It's hard to recall at this point, but if memory serves me, a 2020 Super Bowl party was the last big pre-pandemic gathering with friends I attended. Even if my interest in the competing teams was fairly tepid, I always enjoyed the annual opportunity of seeing people — and tasting all the food they brought. Many of us are probably still a bit wary of huge indoor celebrations at this point. But that doesn't mean we have to give up on our game-day eats, which are enticing enough to be worth making for even a small crowd. If your idea of that kind of fare is wings, Aaron Hutcherson has you covered. This week, he walked us through the process of three different methods for cooking this popular, crispy snack — baked, deep-fried and air-fried — and provided three sauces — lemon pepper, Buffalo and gochujang-honey — so you can mix and match depending on your tastes. That's not all for fans of Buffalo sauce (me!). A big tray of nachos is another go-to dish for the big game, and Joe Yonan's Buffalo Chickpea Nachos are spicy, crispy, gooey and, yes, vegan. For those not inclined to wings, Ellie Krieger's Buffalo Fish Bites are another way to enjoy the spirit of a familiar recipe in a more healthful package. What do you want to serve for your Super Bowl feast? That's what we want to hear about in our weekly live Q&A on Wednesday, Feb. 9, at noon Eastern. Go ahead and submit a comment now while you're thinking of it, but come back to follow along with the transcript in real time. Have another cooking conundrum? We're happy to help with that, too. No matter what you're making, we want to make sure it's a touchdown.  (Scott Suchman for The Washington Post; food styling by Marie Ostrosky for The Washington Post) Whether you prefer your wings baked, deep-fried or air-fried, and with the sauce of your choosing, here's how to cook them. By Aaron Hutcherson ● Read more » | | | These lemon-pepper chicken wings are baked until crisp, then tossed with a buttery, tart and peppery sauce. By Aaron Hutcherson ● Read more » | | | With tart, slightly spicy chickpeas and crisp bell peppers and scallions, these vegan nachos can enliven game night or any night. By Joe Yonan ● Read more » | | | Buffalo sauce isn't just for wings, and these fish bites prove it. By Ellie Krieger ● Read more » | | | This Cantonese chicken soup recipe adapts the velveting technique to turn finely minced chicken into tender bites dispersed throughout. By Ann Maloney ● Read more » | | | For those in cooler climes, warming sorrel with butter makes it perfect for winter. By M. Carrie Allan ● Read more » | | | Warming spices and lots of lemon juice perk up a hearty tomato and lentil soup that's great with herbs, pita and feta on the side. By G. Daniela Galarza ● Read more » | | | With fresh and canned clams, and a crunchy bright topping of lemony bread crumbs, this pasta dish is sure to win anyone over. By Hannah Selinger ● Read more » | | | |
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