Chefs Matthew Sassano and Anisa Singh with winning Viking chicken wing entry. (MICHAEL PEAKE/QMI Agency)

Columnists / Rita Demontis

It's wings across North America this coming Sunday Feb. 7 when the New Orleans Saints take on the Indianapolis Colts in Super Bowl XLIV in Miami Beach, Florida.

And yes, we'll be pulling out all the traditional foods, and probably lying to everyone about how we've cut the fat and calories from our favourite Super Bowl snacks. (Football -- the Olympics of couch potatoes!)

But -- it's the chicken wing that defines the game, and act as the great equalizer among the fans.

Chicken wings -- deep fried, baked, dipped, devoured -- stand as the one food that is synonymous with the game. Historically, Super Bowl weekend accounts for about 5% of all wing consumption during the whole year, with well over one billion wings noshed across North America.

In fact, so popular are chicken wings for football events that last year's Super Bowl faced one of it's biggest challenges: a wing shortage.

Oh the humanity! CBC News had reported that Western New York -- home to the original "Buffalo wing" -- faced the shortage due to issues with the main chicken wing supplier. The panic spread and there was hoarding.

Thank heavens it was all for naught, the unthinkable didn't occur and the wings came home to roost, so to speak. Oh, and the game was good, too.

This year, restaurants have been ordering chicken wings weeks in advance, and butcher shops and supermarkets are all at the ready for the big game.

Football without wings? Don't even joke about it!

CHICKEN CHECK-LIST

There are as many recipes as there are, well -- wings! But a few key steps will ensure the perfect chicken wing:

- 1lb. (500g) per guest should be sufficient

- Wash and dry your wings thoroughly

- Roll in flour that has been spiked with a pinch of salt and pepper

- Place in a plastic bag and refrigerate before using

- Remove from fridge at least 20 minutes before frying

-Use a deep fryer and ensure oil temperature is 350F (180C). Do not crowd wings

-Prepare your sauce while your wingers are frying (for a fast sauce, use 3/4 cup (175ml) Frank's RedHot Buffalo Wings Sauce, a fan favourite)

-Remove wings to a paper-towel lined plate. Immediately toss in sauce and serve hot.

RECIPES:

Famed Canadian chefs and cookbook authors Robert Rainford (of FoodNetwork ) and Ted Reader recently judged -- along with a group of Toronto Argonaut football players -- a chicken wing competition at Humber College's culinary institute in Toronto. Teams of students competed against each other with wing recipes reflective of the four last cities vying for Super Bowl supremacy: New Orleans, Indianapolis, Minnesota and New York. Ingredients ranged from creole-themed for New Orleans to Colt 45 beer for Indianapolis. The results were delicious and the winning wing was the Minnesota Viking. Although the team didn't make the cut their wing did!

MINNESOTA VIKINGS SWEET CHILI LIME WINGS

Adapted from Humber College's Matthew Sassano and Anisa Singh winning recipe

2 lb. (980g) chicken wings
Juice from 3 limes
Juice from 3 lemons
2 Tbsp. (30ml) fresh cilantro, finely chopped
1 tsp. (5ml) chili flakes
3 cloves fresh garlic, minced
1/2 cup (125ml) white vinegar
Flour
2 egg whites
Dry rub
1 Tbsp. (15ml) EACH onion powder, dried basil, garlic salt, chili powder, paprika, salt and pepper
1 tsp. (5ml) cayenne pepper
1 cup (250ml) sweet chili sauce

Wash and dry chicken wings and set aside. In a large bowl, lemon and lime juice, cilantro, chili flakes, garlic, white vinegar. Marinade wings for 8 hours or overnight; strain and pat dry.

In a large bowl add enough flour to coat wings. In another bowl whip egg whites until creamy but not stiff. In third bowl Blend all ingredients for dry rub.

Toss wings in flour, followed by egg white followed by dry rub. Deep fry wings until golden brown brown; finish wings in a 400F (200C) oven until crispy. Toss in sweet chili sauce; garnish with lime and lemon slices.

Serve immediately.