Game Day Appetizers

Honey Sriracha Chicken Wings

3 lbs. chicken wing sections

3 T honey

3 T sriracha

1 T rice wine vinegar

1 t smoked paprika

1 T baking powder

Salt and pepper to taste

1 t sesame seeds (optional)

1 green onion, thinly sliced (optional)

Add the chicken wings to a bowl and add the smoked paprika, baking powder and salt and pepper to taste. Toss thoroughly to coat evenly. Lay wings in a single layer on a wire rack on a rimmed baking sheet and bake at 425 F for 1 hour, flipping halfway through. Use multiple sheet trays if needed.

While the wings bake, combine the sriracha, honey and vinegar in a big mixing bowl. When the wings are cooked, toss them in the sriracha sauce and serve immediately. Optionally you may garnish with sesame seeds and green onions.

For the Gyro Sliders

1 lb ground lamb

1 t Italian seasoning

½ t onion powder

½ t garlic powder

½ t smoked paprika

½ t ground coriander

1 T olive oil

Salt and pepper to taste

12 oz Greek yogurt

2 garlic cloves, grated or crushed

½ lemon zested and juiced

1 T freshly minced dill

½ English cucumber, shredded on a box grater

4 pitas

2 roma tomatoes, sliced thinly

Add the lamb, Italian seasoning, onion powder, garlic powder, paprika, coriander, salt and pepper to taste and olive oil to a bowl and mix thoroughly to evenly distribute the spices through the meat. Form into 16 one oz balls and flatten into thin patties. Place on a baking sheet and bake at 400 for 15-20 minutes or until cooked through.

In the meantime, make tzatziki by adding the Greek yogurt to a bowl followed by the grated garlic, lemon zest, juice, and dill. Squeeze all the water out of the grated cucumber using paper towels or a clean kitchen towel. Add the drained cucumber to the yogurt mixture and thoroughly combine. Taste and season as desired with salt and pepper.

Cut the pitas into 4ths and open the pockets up. Place a dollop of tzatziki in each pocket followed by a tomato slice and a gyro patty. Use a toothpick if desired to hold everything together as you go. Optionally you may add red onion or lettuce to the gyro bite as well.

For the Spicy Crab Dip

8oz cream cheese (at room temperature ideally)

¼ cup sour cream

¼ cup mayonnaise

2 green onions, diced

1 serrano, finely diced (optional)

1 T Worcestershire sauce

1 t Dijon mustard

1 t garlic powder

½ t smoked paprika

½ lemon, juiced

1 t old bay seasoning

8 oz crab meat (use lump or a mix of lump and claw)

1 round or square artisan bread boule

Sliced carrots and celery or crackers for serving

Chives for garnish (optional)

Mix all ingredients from the cream cheese to the old bay in a bowl. Once homogenous, add in the crab and delicately fold the crab into the cheese mixture. Cut the top/center out of your boule and use you fingers to hollow the bread out entirely. Save these scraps for dipping later. Once your boule is mostly hollow, add in the crab dip and bake at 350 F for 30-40 minutes or until dip is totally warmed through.

For the last 10 minutes add any bread scraps or leftovers from removing the center of the bread bowl to the pan and use them as toast points to scoop up the dip!

Garnish with chives and a dash more old bay if desired.