Tag Archives: football food


Lick Your Chops Tailgate Wings

1 Tbsp. baking powder

1 tsp. paprika

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. dried thyme

¼ tsp. dried oregano

½ tsp. cumin

½ tsp. kosher salt

½ tsp. black pepper, freshly ground

1/8 tsp. cayenne pepper

3 lb chicken wings, cut into drumettes and flats



¼ c. butter

¼ c. hot sauce, Louisiana Style

1 Tbsp. Worcestershire sauce



Rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne.

Rinse chicken wings and pat dry with paper towels. Place wings in a large bowl and sprinkle on rub, tossing to coat evenly. Set a wire rack inside an aluminum foil lined baking sheet. Arrange wings in a single layer leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.

When ready to cook, start smoker or charcoal grill with lid open until fire is established (4-5 minutes). Preheat with lid closed, 10 to 15 minutes. Smoke wings for 30 minutes or grill directly on grilling surface. After 30 minutes, increase temperature to 350 degrees F and roast for 45 to 50 minutes. If grilling, remove from grill once cooked through. Transfer wings to a large bowl. Add sauce and toss to coat wings thoroughly. Transfer to a platter and serve immediately with carrot sticks, celery sticks, blue cheese, ranch, or  other desired dipping sauces. Enjoy!



Top Dog

Inspired by Blog Honestlyyum

What could be better than fall and hot dogs? We’ve managed to find a way to blend the two and make the best tailgate hot dog recipes you can find. With these top dogs you’ll have the most popular charcoal grill in town. Make sure you have extra for the parking lot wanderers who will sniff their way to you!


4 bratwursts (chicken apple brats are great with this recipe)

3/4 c. of beer

1 onion, thinly sliced

1 head of cabbage, shredded

2 green apples, cut into matchsticks

8 green onions, thinly sliced

1 c. flat leaf parsley, roughly chopped

1/4 c. of apple cider vinegar

Juice of 1/2 lemon

1/4 c. extra virgin olive oil

2 Tbsp. whole grain mustard

Sea or Kosher salt and freshly ground black pepper



Slaw: Use your hand and sprinkle some salt over the head of cabbage and gently massage. This will loosen up the leaves so they are not so firm. To make the vinaigrette, whisk apple cider vinegar and lemon juice and slowly pour in the extra-virgin olive oil until it blends together to a light yellow. Whisk in mustard and salt and pepper to taste. Mix parsley, apples and green onions and thinly sliced cabbage. Pour the vinaigrette over the slaw and set aside.


Brats: Heat a cast iron skillet over an open flame. A charcoal grill will work just fine or you can make these inside over the stove. Heat bratwurst in the pan with a little bit of oil over a medium high heat until brown. Once brown, remove from heat and seat aside. Add onions to pan and caramelize until soft and golden brown. Add the beer to the pan to pull off the little yummy remnants of the onion and deglaze. Add the brats back to the pan and cover for 5-7 minutes.


Put onion and brat on a pretzel bun, top with slaw and feast away!


Inspired by blog HonestlyYum