Chef Marc Forgione demo

Chef Marc Forgione demonstrates some of his game day recipes at Macy’s Union Square.

It’s game day, finally. This year the Super Bowl buildup was especially frenzied because San Francisco is the host city, so there was no escaping all the festivities (and the crowds) around the city.

Yesterday, though, I dropped in on a fun event at Macy’s Cellar in Union Square. New York Chef Marc Forgione shared some of his game day recipes in a cooking demo. Forgione, who owns several popular restaurants in New York including Restaurant Marc Forgione, American Cut and the new Lobster Press, is also known as an Iron Chef of “Next Iron Chef” and “Iron Chef America” fame on the Food Network.

I had the opportunity to sit down with the chef before his demo started to do a quick interview. Check out the later part for some fun questions I threw in.

During his Macy’s demo, Chef Forgione demonstrated a variety of recipes perfect for a Super Bowl game party. Since chicken wings are a popular game day bite, I’m sharing his recipe for Chili Lobster Wings (named that way because he uses a sauce for his chili lobster served at his restaurant).

chili lobster wings

Chili Lobster Wings (named so for the lobster-based sauce)

Chili Lobster Wings

Ingredients for the brine:
2 cups water
1/4 cup soy sauce
1 t salt
1 2-inch piece ginger peeled and slice 1/8 inch
1/2 Vidalia onion peeled and sliced
1 tobasco chilies or thai bird chilies sliced
12 wings, frenched
1 cup rice flour


  1. Bring water, soy sauce, salt, ginger, onion, and chilies to boil in a stainless steel pot.
  2. Cool and reserve in a plastic container for later use.
  3. Brine frenched wings for 24 hours.
  4. Store brined wings in perforated hotel pan or colander set over small bowl to allow drainage.
  5. Coat wings in rice flour just before frying.
  6. In 350 degree oil, fry wings for 5 minutes.
  7. Place on parchment paper lined sheet trays and allow to cool to under 40 degrees.

Ingredients for Chili Lobster Wing Sauce:
2 cups lobster stock
1/4 bottle Siracha
1/2 cup soy sauce
1/4 lime juice
4 T Franks RedHot
2 sticks butter
rice flour as needed


  1. Add lobster stock, Sriracha, soy, lime juice and red hot to a stainless steel pot.
  2. Bring to a boil.
  3. Emulsify butter into the sauce with an immersion blender.
  4. Thicken with rice flour.
  5. Transfer to a metal bowl set over a large metal bowl filled with ice and whisk until the mixture has cooled down.
  6. Store for up to 4 days in the refrigerator.

Ingredients for Chili Lime Salt:
1 # kosher salt
4 each limes zest
2 T Amber


  1. Combine all ingredients in a blender or food processor.
  2. Spin for two minutes to ensure good infusion of flavors.
  3. Spread on a parchment lined sheet tray.
  4. Dry for three hours at room temperature.
  5. Store in an airtight container for up to 3 weeks.

To finish the dish, fry the wings until they float. Toss in a bowl with 1 oz. of chili lobster wing sauce. Season with chili lime salt, and garnish with sliced scallions.

2 Responses to Chef Chat with Marc Forgione + Chili Lobster Wings Recipe

  1. Carolyn Jung says:

    Fun interview! And those wings look totally addicting.