Hot & Spicy Chicken Wings0807

Big Game Snack Attack

This blog is dedicated to uncommon spins for the most common Super bowl food recipes and creative way to use the leftover munchies.

At the start of 2016, I had high hopes that I would to watch the Chiefs in the Big Game, while nervously nibbling on my favorite football foods. I can hope again in 2017, but for now, I am looking forward to mindfully munching on my most favorite tailgate foods.

Nothing says traditional at the Big Game time like the ever popular chicken wing.

Cosentino’s Market has ready-to-eat Kettle Fried Wings! Try a variation on the traditional flavors with dipping sauces such as pineapple jalapeno, ginger teriyaki, sriracha hummus, or guava chipotle sauce.

Pineapple Jalapeño Dipping Sauce


1/3 cup pineapple preserves
1 Tbsp. finely chopped pickled jalapeno peppers
1/2 tsp. Dijon mustard
1 clove garlic, chopped

Cheese & crackers is a standard appetizer but what about using them in a more creative way? Try a made to order grilled cheese station or shake up the average beef, turkey or pork slider by trying a variety of cheeses. Cosentino’s Market has convenient, already-made cheese platters so you can relax and enjoy the game. If there are any slices leftover, you have your ready-to-go cheese for that build your own lunchable.

A great way to balance off those spicy or sweet wings is the savory spinach artichoke dip. Be sure to grab plenty of Cosentino’s Market ready-to-eat spinach artichoke dip, along with Stacy Pita Chips- they are dense enough that they won’t break under pressure! Keep in mind that spinach artichoke dip can go far beyond just a chip & dip combo. Try using it for your next grilled cheese, toss it on top of a bed of fettucine, stuff it into chicken breast, or create an upscale pizza (see recipe below).

Sarah’s Chicken & Spinach Pizza


1 can Pillsbury Grands home-style biscuits (or crescents, or 1 refrigerated pizza dough crust would also work)
1 1/2 to 2 cups of spinach dip
1 cup of fully cooked chicken, cubed
6 to 10 oz of Mozzarella cheese, shredded
1/4 cup shredded Parmesan
1/4 cup shredded cheddar


1. On a non-stick baking sheet, put one biscuit in the center, then surround it with the other biscuits in a circle, with the sides slightly touching. Pinch the edges together and roll out with a rolling pin until it is pretty thin (about 14 inches in diameter for thinner crust, 12 inches for a thicker crust). If you make it too thick, the center will still be doughy even when the edges are brown.
2. Spread the spinach dip mixture in a thin layer over the dough, leaving a half inch of the crust exposed around the edges. Everybody likes a nice crispy crust.
3. If the chicken pieces are large, chop them a little smaller and then sprinkle the chicken on over the top of the spinach mixture. Note: If you put the chicken on top of the cheese instead, it tends to get all dried out.
4. Next, sprinkle the 3 cheeses over the top. I only used about 6 ounces of the mozzarella and I thought that was plenty, but some people like a lot of cheese. Add as much as you want.
5. Bake at 400 degrees for 17 to 19 minutes, or until the cheese and the crust are lightly browned. Serves 2 to 4 depending on appetites and how much they like spinach

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