Wings are an integral part of the football watching experience, and since there are two games this weekend, and two teams emerging victorious and heading to the big dance, it’s so obvious that you need two wing recipes for Conference Championship Sunday.

I’m hoping the Super Bowl means the 49ers and Ravens are throwing down, but that’s neither here nor there – ON TO THE WINGS!

These wings are special in that you don’t need a drop of ranch or blue cheese to enjoy them to the fullest.

I used slightly over two pounds for each recipe, a little over four total, but use what works for your crowd and adjust the marinade accordingly. For each batch I put the marinade in a plastic freezer bag, threw in the wings, and tossed like a mad woman. Each batch was placed on a wire wrack that had been sprayed with cooking spray, set on a baking sheet lined with foil. I basted the pb&j wings with leftover marinade, and then tossed them in the remaining sauce before serving. The parm mixture was put into the original parm wings bag and tossed before serving as well.* I put both batches in the oven together at 425 and let them bake for about an hour. Turn them halfway through, and before the final take out, checked the insides to make sure those little chickies are cooked through and through, no blood please.

*As one reader pointed out, using the same bag as the original might not be the best option, health wise. I was simply trying to cut down on extra waste and mess. I’ve amended each recipe to reflect this. You don’t have to use bags at all, just get a nice big bowl for tossing and use your hands or tongs. If you are not reusing the bag, reserve 1/2 cup of the peanut butter jelly marinade to toss the wings with, before serving.

Our first wing recipe is Baked Garlic Parmesan, a tasty treat adapt from Steamy Kitchen. Don’t let my addition of instant taters throw you, they create a nice coating that gets crispy and crunchy. A combination of rosemary, garlic, parm, and basil makes this a low-key, and seriously delicious option. Like I said, dipping sauces are completely optional, I didn’t think the flavors needed masking.

Wing recipe numero dos is in no way inferior, but getting your guest to try might require a little persuading. Peanut Butter and Jelly! Yep, your favorite sandwich gets slathered on a meaty little bone. Does it sound weird, absolutely. Is it insanely good, absolutely. This is adapted from Rachael Ray, she really has a pretty sweet thing going on here!

One last thing about the wings, I like flats and drums, but grocery stores are so fancy these days, you can pick only what you prefer! After bringing them home, rinse them and pat them dry, I mean bone dry, it’s key.

Related side note: I spent almost all my football Saturday’s when I lived in Miami at Bru’s Room, a fantastic sports bar that happens to also be a Buckeye Alumni Bar. They have the most divine blue cheese dipping sauce that if socially acceptable, I’d bathe in. I’ve never been able to track down the recipe so I’m putting my readers on the job… if you find it, I’ll be forever indebted.

Also, with two weeks left until Super Bowl Sunday, may I implore you to pick up the ultimate watching tool… The Go Plate. Bottles, cans or plastic cups slip through the middle, and ample plate room to load up on your football fare – genius!

Baked Parmesan Garlic Chicken Wings

Ingredients:

2-3 pounds chicken wing sections, rinsed and patted very dry

6 tablespoons vegetable oil, divided

1 teaspoon dried oregano

1 teaspoon fresh rosemary, finely chopped

1/2 teaspoon ground cumin

1 teaspoon kosher salt

1/4 cup instant mashed potato powder or flakes

2 tablespoons minced fresh basil

2 garlic cloves, finely minced

1/4 cup grated parmesan cheese

1/2 teaspoon Lawry’s seasoning salt

Optional: 1 cup blue cheese dressing

Directions:

Preheat oven to 425F.

In a plastic freezer bag, mix together 3 tablespoons vegetable oil, oregano, rosemary, cumin, salt and instant mashed potatoes. Add chicken to marinade and toss, completely coating.

Arrange the chicken on a greased rack set on a foil-lined baking sheet.

Bake the chicken wings for 45-60 minutes, turning halfway through.

While the chicken is baking, mix together the remaining oil, fresh basil, garlic, parmesan cheese and seasoning salt in a large bowl.

When chicken is done, remove from oven, allowing to rest, approximately five minutes. Toss wings in garlic parm sauce.

Serve with the blue cheese if desired.

Peanut Butter & Jelly Wings

Ingredients:

2-3 pounds chicken wing sections, rinsed and patted very dry

One 10-ounce jar grape jelly

1/2 cup smooth, natural peanut butter

1/4 cup red wine vinegar

1/2 teaspoon hot pepper sauce

1/2 teaspoon salt

Optional: Cilantro for garnish

Directions:

Preheat oven to 425F.

In a large bowl, whisk together grape jelly, peanut butter, red wine vinegar, hot pepper sauce and salt. Reserve 1/2 cup of marinade.

Add chicken to marinade and toss, completely coating.

Arrange the chicken on a greased rack set on a foil-lined baking sheet.

Bake the chicken wings for 45-60 minutes. Halfway through cooking time remove the wings, turn, and baste with sauce, not the additional 1/2 cup, any leftover from bowl. Continue baking until crispy and brown.

When chicken is done, remove from oven and allow to rest, approximately five minutes. Toss wings in remaining sauce.

Serve on a bed of cilantro.