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Throw the ultimate tailgate, food lineup is key


Published: Wed, September 20, 2017 @ 12:00 a.m.

Family Features

Football season is back, and that means it’s time to stock up on all the tailgating essentials. Nailing the food lineup is key because few things can ruin a good game like getting “hangry” before kickoff. This year, kick your game up a notch with simple tailgating recipes that bring the perfect blend of flavor and heat. These easy recipes will get you enjoying the festivities in no time, whether you’re tailgating at the stadium or homegating on your couch.

No matter which team you and your friends are rooting for, there’s one thing that all football fans can agree on: wings are the MVPs of game day. Wings have been holding the line ever since 1964, when Frank’s RedHot was the key ingredient in the first-ever Buffalo wings.

After all these years, there’s a reason wings keep their defending champ status: they’re easy to make and a surefire way to deliver that classic Buffalo flavor. Just bake the wings for half an hour to get that crispy coating, toss with your two-ingredient buffalo sauce and you’re all set. In order to make sure you’ve got the win locked in, have more than one play in your back pocket. Turn to another tried-and-true, one-pot classic: chili.

Buffalo Chicken Wings

21/2pounds chicken wing pieces

1/2cup Frank’s RedHot Original Cayenne Pepper Sauce

1/3cup butter, melted

blue cheese dressing

celery sticks

Heat oven to 450 F.

In foil-lined pan, bake wings 30 minutes until crispy, turning once.

In bowl, combine sauce and butter.

Toss wings in sauce to coat completely.

Serve with blue cheese dressing and celery sticks.

Chili

2pounds ground beef

1large onion, chopped

1can (28 ounces) crushed

tomatoes in puree

1can (15-19 ounces) kidney beans, undrained

1/4cup Frank’s RedHot Original Cayenne Pepper Sauce

2packages (11/4 ounces) chili

seasoning mix

shredded cheddar cheese

scallions (optional)

sour cream (optional)

In large, nonstick pot, cook beef until browned.

Add onion; cook 3 minutes. Drain.

Stir in tomatoes, beans, sauce and seasoning mix. Heat to boiling. Stir often.

Simmer, partially covered, 15 minutes, or until flavors are blended. Stir often.

Garnish, as desired, with shredded cheddar cheese, scallions and sour cream.


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