Tailgating can be fun at home, too! Check out these delicious recipes from Rania Harris if you plan on just staying home this Sunday and watching the game on TV!

Hot Wings


  • 3 pounds chicken drummies
  • ½ cup Frank’s Red Hot Sauce
  • ½ cup unsalted butter
  • ¼ cup barbecue sauce (or more to taste)
  • Vegetable oil for deep frying the wings

Blue Cheese Dip (see recipe)


  1. Wash the wings and pat dry with paper towels.
  2. Pre-heat cooking oil to 350 degrees.
  3. Slowly add one half of the wings to hot oil; fry until golden brown and cooked through and drain on paper towels
  4. While the wings are frying melt the butter in a large pan on a low heat.
  5. Add the hot sauce and BBQ sauce.
  6. Add the hot wings to the sauce. Stir to coat.
  7. Serve with blue cheese dip and celery sticks along with extra Frank’s Hot Sauce

Blue Cheese Dip

  • 1 cup crumbled blue cheese (4 ounces)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoons finely chopped chives
  • Freshly ground black pepper


In a medium bowl, thoroughly mix together the blue cheese, mayonnaise and sour cream. Stir in the chives and season with freshly ground black pepper to taste. Transfer to a serving bowl and serve with crudités.

Yield: 1 ½ cups

Black Bean Nacho Dip


  • 1 onion – chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 2 – 15 ounce cans black beans
  • Salt and cayenne pepper to taste
  • 10 ounces shredded Monterey Pepper Jack cheese
  • 1 teaspoon cumin seeds
  • 3 tablespoons chopped fresh cilantro
  • 2 chopped ripe tomatoes
  • 2 jalapenos – sliced
  • Sour Cream
  • Corn tortilla chips


  1. Sauté onion and garlic in olive oil until softened. Sprinkle with chili powder. Cook a minute longer.
  2. Drain liquid from 1 can of black beans, add beans to pan. Add second can undrained. Cook down to a thickened mixture, mashing beans slightly as they cook so mixture is partly smooth, partly chunky. Season to taste with salt and cayenne.
  3. Spoon bean mixture into a decorative pie dish. Top with Monterey Pepper Jack cheese, sprinkle with cumin seeds. Bake at 450 degrees for 10 minutes or until cheese melts and lightly browns.
  4. Serve immediately garnished with cilantro, tomatoes, jalapeno slices, sour cream and tortilla chips.


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