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    Home » Appetizers

    Game Day Appetizer Board

    Published: Nov 21, 2018 · Modified: Mar 22, 2023 by Zimmy · This post may contain Amazon and other affiliate links · Leave a Comment

    Game Day Appetizer Board
    Game Day Appetizer Board

    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

    Ingredients
    • 4 pounds chicken wings, drums and flats separated
    • Salt and Pepper
    • *Piri-Piri Sauce, recipe below
    • Oil or Cooking Oil Spray, as needed
    Preparation
    • 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.

    *PIRI-PIRI SAUCE

    Ingredients
    • 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 *
    Preparation

    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

    Ingredients
    • 3 tablespoons butter
    • ½ cup reserved marinade
    • 2 tablespoons honey
    Preparation

    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

    SPICY HUMMUS

    Ingredients
    • 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
    Preparation

    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. 

    More Appetizers

    • An oval platter of Carne Asada Nachos with Elote Salsa & Oaxaca Fondue served with extra steak.
      Carne Asada Nachos with Elote Salsa & Oaxaca Fondue
    • A copper pot and two bowls of Guinness Mac and Cheese with Irish Whiskey Onions. Served with chips and Guinness.
      Guinness Mac and Cheese – With Irish Whiskey Onions
    • A board with Crispy Smashed Potato Tacos (or Tostadas) Topped with spiced rotisserie chicken, cheese, and fresh toppings like guacamole and Pico de Gallo,
      Crispy Smashed Potato Tacos / Tostadas
    • A baked jalapeno popper dip in a small oval au gratin.
      Baked Jalapeno Popper Dip (Easy Game Day Dip)

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