Score points with these snacks


Thogru, Wikimedia Commons

Watch the grilled chicken legs disappear as hungry fans eat while cheering for their favorite team.

 

People are looking forward to watching this year’s Super Bowl game, scheduled for Sunday, February 13. It will be a good time for football fans to enjoy some time together and take a much-needed break from the constant barrage of Covid and politics.


No matter which team you cheer for during the game, everyone is on Team Food.


Here are some recipes to consider when you are planning your game feast. Stay safe, stay warm.


Grilled chicken legs


Adjust recipe according to how many guests you will be expecting.


4 chicken legs (drumsticks with thighs attached)


1 teaspoon kosher salt, plus more to taste


1 tablespoon dark soy sauce


1 tablespoon olive oil


1/2 teaspoon black pepper


1/2 teaspoon granulated garlic


1 teaspoon granulated onion


1/2 teaspoon cayenne pepper


1. Preheat a grill to medium-high, about 300 to 350 degrees at the grate level.


2. Meanwhile, prepare the rub: combine all the ingredients except chicken in a medium bowl and mix well.


3. Pat the chicken legs dry with a paper towel. Apply the rub evenly all over the chicken. If the rub doesn’t stick, apply a bit of oil to the meat then follow with the rub mixture. Set aside and let sit at room temperature until the grill is ready.


4. Brush the grill with some oil to prevent the chicken legs from sticking. Place seasoned legs on the grill, skin side down, and close the lid.


5. Grill, covered, for about 30 minutes, turning about every 8 to 10 minutes. The legs are ready when they are nicely browned and the internal temperature is reading about 180 to 190 degrees.


Mini peppers with cream cheese filling


12 to 16 colorful mini sweet peppers, halved lengthwise, seeds and ribs removed


1 package (8-oz.) cream cheese, softened


1/2 cup freshly grated medium or sharp Cheddar cheese


2 green onions (just the light and dark green sections), thinly sliced


1 1/2 to 2 teaspoons cream-style horseradish


1/4 teaspoon garlic powder


Coarse kosher salt and freshly ground black pepper


1. Preheat oven to 350. Arrange pepper halves in a single layer, cut side up, on a baking sheet. Bake 8 minutes. When you remove the peppers, increase the oven temperature to 400.


2. While the peppers are cooking, combine cream cheese, Cheddar cheese, green onions, horseradish, garlic powder, salt and pepper to taste in a small bowl.


3. Fill the peppers, being careful not to put too much filling into them or they will make a mess as the filling melts.


4. Bake the stuffed peppers another 8 minutes, then turn on the broiler to get the tops a little crispy. Serve hot or at room temperature. Makes about 6 servings.


Bread sticks


1 tube of refrigerated crescent sheets


1/2 cup melted butter


For Parmesan garlic flavor:


2 cloves garlic, minced


1 tablespoon freshly chopped parsley


2 tablespoons freshly grated Parmesan cheese


For Cheddar chive flavor:


1/2 cup shredded Cheddar cheese


2 tablespoons freshly chopped chives


For everything flavor:


1 tablespoon minced garlic


1 tablespoon minced onion


1 tablespoon sesame seeds


1 tablespoon poppy seeds


1 teaspoon kosher salt


1. Preheat oven to 375. On a floured work surface, roll out crescent sheet. Brush with melted butter.


2. Using a pizza cutter or knife, make 6 to 8 slices. Top bread sticks with desired toppings. (For Parmesan garlic, sprinkle with garlic, parsley and Parmesan. For Cheddar chive, sprinkle with Cheddar and chives. For everything, sprinkle with minced garlic and onions, sesame seeds, poppy seeds and salt.)


3. Halve the dough. Twist each bread stick and transfer to a parchment-lined baking sheet. Sprinkle with more toppings, if desired.


4. Bake in preheated oven until puffy and golden, about 12 minutes. Makes 12 to 16 bread sticks.


Honey sriracha wings


Baking powder in the spice rub? It creates a crispy effect.


2 tablespoons baking powder


1 tablespoon kosher salt


1 teaspoon freshly ground black pepper


1 teaspoon smoked paprika


2 1/2 pounds chicken wing sections


Honey sriracha glaze:


1/3 cup honey


1/3 cup sriracha sauce


1 tablespoon seasoned rice vinegar


1/4 teaspoon sesame oil


1 pinch sesame seeds, or as desired


1. Preheat oven to 425. Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.


2. In a small bowl, whisk baking powder, salt, black pepper and paprika until blended. Place the chicken wings in a large bowl. Sprinkle half of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.


3. Bake in preheated oven for 20 minutes. Turn wings and continue baking for another 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.


4. Whisk honey, sriracha sauce, rice vinegar and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top. Makes 4 servings.