By Elijah Madayag

With the Super Bowl marking the end of football season, this timeframe also coincides with the beginning of our prime watercress growing season!

The fresh, spicy, bitter flavors of watercress make a great addition to a Super Bowl favorite, the classic chicken wing.  Grilling chicken instead of deep frying not only saves the hassle of cleaning up oil, but provides a healthier alternative, all while giving the chicken a deep smokey flavor to compliment our Sumida Farm watercress chimichurri sauce.  Chimichurri, originating in Argentina, is a common sauce found throughout most of South America and features fresh herbs, garlic, olive oil, and vinegar as the primary ingredients.

By brining your chicken, you are ensuring juicy, fully seasoned wings every time.  While it's optional, the process is simple and can be prepared in advance giving you time to prepare for your Super Bowl festivities.

Throw these wings onto the grill alongside your steaks, burgers, or hot dogs during your Super Bowl feast and wow your friends and family with this easy and delicious recipe!

INGREDIENTS

• 1 bunch Sumida Farm watercress tops (approximately 1C chopped)
• 1 bunch parsley (1/2C chopped)
• 3 cloves garlic
• 1 fresh red chili
• 1/2C olive oil
• 1/3C white balsamic vinegar (can substitute with red wine vinegar, champagne vinegar, or white vinegar if needed)
• 1t oregano
• juice of two limes
• Salt and black pepper to taste
• (optional) sugar to taste
• 4 lbs chicken wings (whole or in segments)
• 1T garlic powder
• 1t paprika
• (optional) chicken brine - 1 gallon water, 1/4C kosher salt, 1/4C granulated sugar, 1T whole black peppercorns 

METHOD

• If brining the chicken, prepare the brine by mixing the sugar and salt until dissolved and add in whole black peppercorns.  If not brining the chicken season the wings with salt and pepper and the garlic powder and paprika before grilling.
• Place the chicken wings in the brine and let sit for at least one hour or overnight in the refridgerator before grilling.  During this time you can light your coals and prepare your grill.
• Prepare the chimichurri by first finely chopping the parsley, Sumida Farm watercress, garlic, and red chili pepper, and adding everything to a mixing bowl. 
• Optional - instead of chopping, place all the ingredients (except the oil) into a blender or food processor.  Process the ingredients while slowly pouring in the olive oil to emulsify the mixture until your sauce reaches a smooth consistency.
• Add the olive oil, white balsamic vinegar, oregano, and lime juice to the bowl and mix thoroughly. 
• Season to taste with salt, black pepper, and sugar.
• Let the mixture rest for an hour before use.
• Once the chicken is brined, drain the chicken from the brine, and pat dry with a clean paper towel.  Season with garlic powder, paprika, and some black pepper.
• On the prepared grill, grill the chicken wings and cook to an internal temperature of 165 degrees.  Let rest for 5 minutes.
• Toss the chicken in the sauce and fully coat.
• Serve with extra sauce on the side