Game Day Appetizers Part 2

For the Lemon Pepper Wings

3 lb chicken wingettes

2 T salt-free lemon pepper seasoning

2 T AP flour

1 lemon

2 t baking powder

4 T unsalted butter

Salt and freshly cracked pepper

Chives for garnish

Add the wings to a large bowl and add in the lemon pepper seasoning, flour, baking powder and salt to taste. Toss to combine. Lay out on a wired baking tray and bake at 425 for 40 minutes flipping halfway through (times may vary if you have a convection oven or can air fry them).

To make the sauce, melt the butter and add in the zest of the lemon followed by lots of freshly cracked pepper.

Toss the cooked wings in the butter mixture and serve immediately garnished with fresh lemon wedges and chives.

For the Buffalo Chicken Dip

2 cups cooked shredded chicken

½ cup hot sauce of choice

1 8 oz package of cream cheese

½ cup shredded mozzarella cheese

½ cup shredded cheddar cheese

½ cup blue cheese or ranch dressing

¼ cup sour cream

2 scallions, finely diced

Celery, carrots and/or crackers for serving

Combine all ingredients other than than celery carrots and crackers in a bowl and mix to combine thoroughly. Move to an oven safe dish and bake at 375 for 35-40 minutes, stirring halfway through to ensure everything Is warmed through. Let rest for 15 minutes and serve with carrots, celery, crackers or any other desired dipping implements.

For the Italian Sausage Sliders

4 links of hot or mild Italian sausage

2 bell peppers, julienned

1 medium onion, sliced thinly

2 T olive oil

1 pack of Kings Hawaiian dinner rolls

¼ cup Dijon mustard

4-5 slices of swiss cheese

Salt and Pepper to taste

3 T unsalted butter

3 minced garlic cloves

1 T Italian seasoning

Melt the butter and add in the minced garlic and Italian seasoning.

Lay the onions and peppers on a sheet tray and drizzle with olive oil and season with salt and pepper. Place sausages over the top and bake at 375 F for 25-30 minutes or until sausages are cooked through and veggies are softened. Meanwhile slice the rolls in half leaving a top and bottom “bun”. Spread the mustard on the bottom of the rolls and lay down the cheese in a single layer.

When the sausages are cooked let them cool for a few minutes then slice them in half lengthwise so they have a flat side. Lay the peppers and onions in an even layer on the rolls and then top with the sausages. Lay on the top of the rolls. Brush with the melted butter mixture and bake at 375 for 10-15 minutes or until rolls are golden brown and cheese is melted.

Use a serrated knife to cut into portions and, optionally, use a toothpick in each roll to hold them together for serving.