Sharing Super Bowl Traditions: Meet Jaryn LaPlante, Sous Chef with FLIK at the Tennessee Titans

In advance of the Big Game this Sunday, we've asked a few of our team members in the FLIK Athletics Division to share their favorite Super Bowl Sunday recipes and traditions.

Jaryn LaPlante, Sous Chef at the Tennessee Titans, usually creates a "mashup" dish that represents both teams in the Super Bowl. This year, her dish is "Barbecue Wings."

Get it?

...a little Kansas City [Chiefs] Barbecue meets [Philadelphia Eagles] Wings.

We're digging this punny culinary creativity. She's hoping that next year, she'll be rooting for the Titans on Super Bowl Sunday (#TitanUp)!

FLIK Hospitality: Tell us a little about yourself.

Chef Jaryn: I was born and raised in Rhode Island and I've been working for FLIK for seven years, since graduating from Johnson & Wales.

FLIK: Did you always want to become a chef?

Jaryn: I learned to love cooking when I was young because my mom wasn't (and still isn't) very good at it.

FLIK: Did you ever imagine you'd be a chef for professional athletes?

Jaryn: No! Surprisingly, I wasn't interested in football until I started working at the Titans. I just finished my first season with the team.

FLIK: I have a feeling that it's usually the other way around! It sounds like the opportunity presented itself and you couldn't pass it up. It was brave of you to relocate after spending so much of your life in the Northeast!

Jaryn: Thank you. It has been an adventure.

FLIK: Tell us about Jaryn's outside of work.

Jaryn: I love to travel and try food from all over the world. And, outside of food, I love to read, hike, and go to the beach.

Chef Jaryn's Bacon Barbecue Wings and Fries

Both the wings and potatoes can be cooked in an air fryer or oven. They both take about 15-20 minutes at 375F. We recommend prepping both and cooking them together in batches that fit your air fryer or oven. One batch between each quarter of the Super Bowl will ensure fresh, hot finger foods to last the whole game!

Serves 4

Ingredients

3 russet potatoes

2 pounds chicken wings

1/4 cup oil, divided

salt and pepper, to taste

1 cup of your favorite barbecue sauce (Jaryn's is homemade!)

1/2 cup cooked, chopped bacon

Instructions

Preheat or oven to 375F. If you're using an air fryer, no need to preheat, but set it to 375F when you're ready to start cooking.

FOR THE POTATOES

Wash russet potatoes, pat dry, and--depending on size--cut lengthwise either in half or thirds. Lay the potato slices flat and cut lengthwise again 4 or 5 times to make fries. Soak in a bowl of cold water for 20-30 minutes.
In a large bowl, season chicken wings with 2 TBSP olive oil, salt, and pepper. Place wings in a single layer in an air fryer or preheated oven and cook until they reach an internal temperature of 165F and are nice and crispy, flipping halfway through. This should take around 15-20 minutes total.
While wings are cooking, remove fries from water and pat dry. Toss with remaining 2 TBSP oil, salt, pepper, and any other spices you would like.
Just like the wings, place them in a single layer in the air fryer or oven until they are soft in the center, but crispy on the outside, about 15 to 20 minutes.
To finish the wings, remove them from the oven and, using a clean large bowl, toss them with barbecue sauce and crumbled bacon just before serving.

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At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.

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