Does your game day appetizer board cater more to those watching the game (wings?, beer?, pretzels?) or to those watching the half-time show (wine?, cheese?, chocolate?)?
We try to have something for everyone…
- Piri-Piri Chicken Wings with a dipping sauce
- Spicy Hummus and Veggies – we use used carrots, radishes and snap peas, but any veggies work.
- A Selection of Salty Items – we used pretzels and various nuts on this board, but chips and popcorn are also fun!
- Cheese and Crackers – try to choose a variety including a hard and soft choices.
- Fresh Fruit – not only is it refreshing, it adds a nice pop of colour to your board. (An all beige & brown board isn’t very attractive!)
PIRI-PIRI CHICKEN WINGS
- 4 pounds chicken wings, drums and flats separated
- Salt and Pepper
- *Piri-Piri Sauce, recipe below
- Oil or Cooking Oil Spray, as needed
- Season the wings with salt and pepper and let sit for 20 minutes.
- Preheat oven/grill to 400°F (380°F convection). Set a wire rack inside each of 2 large rimmed baking sheets, and oil racks.
- Divide wings between prepared racks and spread out in a single layer. Do not crowd wings.
- Bake wings for 25-30 minutes (flipping at 10 & 20 mins).
- If using grill, place wings on hot grill for 4 minutes per side. (if not using grill, leave in oven for additional 10 minutes). Remove wings, toss well with *Piri-Piri sauce and return to medium hot grill or oven for 5 minutes until sauce is set (flip once on grill).
- Serve with additional **Piri-Piri sauce for dipping.
- ¼ cup chopped fresh cilantro
- 1 2-inch piece fresh ginger, peeled, thinly sliced
- 1 large shallot, peeled, quartered
- 3 garlic cloves, peeled
- ½ cup piri-piri sauce
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- Reserve ½ cup of marinade for serving sauce *
Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, ¼ cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
Place chicken (pieces/halves/ spatchcock) in a resealable bag and pour marinade over. Seal bag and chill at least 4 hours or overnight, turning bag chicken occasionally.
When ready to grill, pour excess marinade in a small sauce pan and bring marinade to a boil. Use to baste chicken halfway through cooking.
Cook chicken over indirect heat with the grill lid closed for 20 minutes. Flip the chicken (skin side down) over direct heat for 3-4 minutes (moving if large flames occur). Return chicken to indirect heat (skin side up) and brush with boiled marinade. Close lid and cook until chicken is done (165°F internal temperature), about 20 minutes.
Serve with warmed sauce for serving.
**PIRI-PIRI DIPPING SAUCE
- 3 tablespoons butter
- ½ cup reserved marinade
- 2 tablespoons honey
Melt butter in small saucepan over medium-high heat. Add reserved marinade & honey and simmer for 10 minutes.
DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using
- 1 jalapeño (roasted, grilled or charred – skin removed, seeds optional)
- 2 cups canned chickpeas, liquid reserved
- ½ cup tahini
- ¼ cup extra-virgin olive oil, plus extra for drizzling (optional)
- 3 cloves roasted garlic
- Salt and freshly ground black pepper to taste
- ½ tbsp paprika, plus a sprinkling for garnish
- Juice of 1 lemon, plus more as needed
Put everything in a food processor (I use a Vitamix) and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.
Taste and adjust the seasoning (add more lemon juice if desired)
Serve, drizzled with the olive oil and sprinkled with a bit of paprika
In addition to this Game Day Appetizer Board recipe, you can find more of my favourite appetizer recipes here.