Wing it with a Winning Super Bowl at Home or at the Basin


Here are three classic wings recipes, generously offered by The Kitchen at Rocky’s Brooklyn Basin for a memorable Super Bowl Sunday at home on Sunday, February 7.

If game day won’t be the same without a big screen and a chance to watch other people having fun, you could try stopping by the expansive heated and covered patio at Rocky’s Market Brooklyn Basin, where the game will be projected on a giant outdoor wall.

If you want to let The Kitchen do the cooking, you can order the wings, house-smoked ribs, hot dips, local craft beers on tap, and more from the Super Bowl menu, (available for takeaway or delivery). Call or text your order: 510.496.1191.

Super Bowl @ The Kitchen
Sunday February 7, 11am–4pm
Rocky’s Market Brooklyn Basin
288 9th Ave, Oakland


Wings Three Ways
From the Kitchen at Rocky’s Market Brooklyn Basin

I love to have a variety of flavors to pick from when I’m snacking. Here are three completely different yet complementary flavor profiles. —Chef Corinne

Each recipe will make appetizer portions for approximately 6 people.



  • 4 pounds chicken wings

For the marinade

  • ¼ cup sweet chili sauce (Mae Ploy recommended)
  • 3 tablespoons tamari
  • 1 tablespoon sriracha
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons sesame oil
  • 1 tablespoon lime juice
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 1 tablespoon garlic powder

Combine marinade ingredients in a large bowl. Add wings and let marinate for 2–6 hours. Preheat oven to 350°. Spread wings out on a baking sheet. Roast in oven for 50–60 minutes. Serve with chopped cilantro.



  • 4 pounds chicken wings

For coating

  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon harissa
  • ¼ cup olive oil

For buffalo sauce

  • ¼ cup unsalted butter, melted
  • ½ cup Frank’s Original RedHot Sauce
  • 2 tablespoons honey

For homemade ranch dressing 

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 tablespoon granulated garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh cracked pepper
  • 3 tablespoons dried minced onion
  • 3 tablespoons dried minced shallots
  • 2 tablespoons minced fresh dill
  • 1 tablespoon fresh thyme leaves 1 tablespoon fresh minced chives

For the wings: Preheat oven to 350°. Mix coating ingredients. Add wings and stir to coat. Spread wings out on a baking sheet. Roast for 50–60 minutes. Meanwhile, let’s make the buffalo sauce and homemade ranch!

For the buffalo sauce: In a pot, melt the butter and honey. Add the Frank’s RedHot Sauce and stir to combine thoroughly.

For your homemade ranch dressing: Combine all ingredients and refrigerate for ½ hour.

To serve: When wings are done roasting, toss them in the buffalo sauce and serve with the ranch dressing and celery sticks.



  • 4 pounds chicken wings

For the rub 

  • 3 tablespoons harissa
  • 1 tablespoon garlic powder
  • 2 teaspoons dried thyme
  • 3 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons cumin
  • 1 cup olive oil

For serving

  • 1 cup local honey

Mix all the dry rub ingredients and then add in the oil and mix to combine. Add in wings and massage them with the rub. Let sit in fridge for a hour or so. Light your smoker with hickory wood chips and smoke wings for 1½ hours. If you don’t have a smoker, you can barbecue the wings in your backyard. Serve with local honey.