By Karen Bloom
It’s the biggest sports day of the year — and a perfect excuse to throw a bash that’s almost as exciting as the game itself. The Super Bowl on Sunday isn’t just about touchdowns, commercials and the halftime show: it’s about friends, fun and food that’s worth a victory dance.
Sure, the game on the big screen is the main event, but let’s be honest — some of the best plays happen around the snack table. Wings, dips, even desserts are all part of the strategy to keep your fans happy (and maybe even sneak a second helping before halftime). When it comes to dessert, fuss-free is the way to go. An array of cookies, brownies and dessert bars will satisfy the sweet tooth. You can take your dessert table to the next level by icing your treats in team colors.
Here’s your playbook for scoring big with game-day treats that’ll make your party a championship-worthy hit.
West Bank Wings
No football party is complete without a generous serving of wings. Try these Asian-inspired chicken wings, with a spicy Creole twist.
• 3 pounds chicken wing pieces
• 1 tablespoon oil
• 2 teaspoons Creole Seasoning
• 1/2 cup pineapple juice
• 1/4 cup cane syrup or molasses
• 1/4 cup ZATARAIN’S® Creole Mustard
• 1/4 cup sweet chili sauce
• 1 tablespoon minced fresh garlic
• 3/4 teaspoon crushed red pepper
• 1/2 teaspoon ground ginger
• Chopped fresh cilantro
• Sesame seeds
Preheat oven to 450°F. Toss chicken wings with oil and Creole Seasoning in large bowl. Arrange wings in single layer on foil-lined large shallow baking pan.
Bake 35 minutes or until wings are cooked through and skin is crisp.
Mix remaining ingredients, except cilantro and sesame seeds, in large skillet. Bring to boil on high heat. Reduce heat to low; simmer about 15 minutes or until sauce is reduced by a third and is a “syrup” consistency. Add wings; toss to coat with sauce. Transfer wings to serving platter. Garnish with cilantro and sesame seeds. Serve immediately.
Cajun Buffalo Wings
Here’s another zesty take on the football-watching favorite.
• 2 1/2 pounds chicken wing pieces
• 1/2 cup any flavor Frank’s Red Hot Buffalo Wing Sauce
• 1/3 cup ketchup
• 2 tsp. Cajun seasoned spice blend
Bake wings in foil-lined pan at 500 °F on lowest oven rack for 20 to 25 minutes until crispy, turning once.
Mix Buffalo Wings Sauce, ketchup and spice blend.
Toss wings in sauce to coat.
Tip: You may substitute 1/2 cup Red Hot Sauce mixed with 1/3 cup melted butter for the Wings Sauce.
Alternate cooking directions: Deep-fry at 375°F for 10 minutes or broil 6-inches from heat 15 to 20 minutes turning once.
Blazin’ Buffalo Potato Skins
This the ideal game day snack! Seriously, it’s a crowd pleaser.
• 3 pounds small russet potatoes
• Olive oil cooking spray
• 1 cup shredded reduced-fat or regular Monterey Jack cheese
• 1 cup shredded rotisserie chicken
• 1/4 cup buffalo wing sauce
• 1/2 cup chopped Blue Diamond Smokehouse
• Almonds
• 1/2 cup light sour cream
• 1/4 cup sliced green onion tops
Preheat oven to 450 F and line baking sheet with foil.
Rinse potatoes and pat dry; pierce with fork or sharp knife. Place in large microwave-safe bowl; cover and microwave high for 15 minutes or until potatoes are soft when gently squeezed. Remove and let cool slightly.
Cut in half and scoop out potato leaving 1/4-inch rim of potato inside skin. Place on prepared baking sheet and spray both sides of potato skins liberally with cooking spray; bake for 15 minutes to crisp.
Sprinkle equal amounts of cheese into each skin. Stir together chicken and wing sauce and spoon over cheese.
Top with almonds and bake for 5 minutes more. Add dollop of sour cream to each and sprinkle with green onions. Serve with and additional wing sauce, if desired. Makes 6-8 servings.
Sweet Chili Meatballs
Round out your lineup with this tasty addition to your game day spread.
• 1 pound lean ground turkey or ground beef
• 1/3 cup Japanese panko crumbs or bread crumbs
• ¼ cup cilantro, finely chopped
• 3 green onions, chopped
• 1 tablespoon fresh ginger, finely minced
• 1 large egg, beaten
• 1/2 teaspoon salt
• 12 ounces Frank’s RedHot Sweet Chili Sauce, divided
Preheat oven to 350° F.
Mix ground meat, panko crumbs, cilantro, green onion, ginger, egg, salt and 1/4 cup sweet chili sauce. Form into one-inch meatballs.
Place meatballs on lightly greased baking sheets.
Bake 20 minutes, turning once halfway through. Put meatballs in slow cooker or Dutch oven to keep warm, pour remaining sweet chili sauce over meatballs. Gently stir to coat meatballs and serve.
Bacon Avocado Dip
Game day requires guacamole. Try a new twist on the must-have dip.
• 1 large avocado, peeled and mashed
• 1/2 tomato, seeded and chopped
• 1/3 cup Blue Diamond Jalapeno Smokehouse • Almonds, chopped
• 1/4 cup diced red onion
• 3 strips cooked bacon, roughly chopped
• 2 tablespoons sour cream
• 1 teaspoon minced garlic
• Juice of 1/2 lime
• Salt and pepper, to taste
In small bowl, mix all ingredients. Serve with tortilla chips or other favorite dippers, such as carrots, bell peppers and broccoli.
