Score Big at Your Next Tailgate!
Here in Mississippi, tailgating is not just a tent outside a stadium. It’s a way of life! You do NOT want to fumble when it comes to your football fare. Try these recipes that are easy to tackle at your next tailgate party!
Salt and Vinegar Chicken Wings
Salt and vinegar make great chips and even better wings. This unique flavor is great twist on typical wing flavors and they’re baked, not fried. Just be sure to make extra in case the game goes to overtime…or in case word gets out you’ve taken your tailgate to a new level.
12 Sanderson Farms® Family Pack Chicken Wings, cut into third at the joints, wing tips removed and saved for stock
1/3 cup malt vinegar
¼ cup extra virgin olive oil
1 teaspoon onion powder
1½ teaspoons salt
½ teaspoon black pepper
1 tablespoon powdered sugar
1 teaspoon dry parsley flakes
Preheat oven to 450°F. Place malt vinegar and olive oil in a large sealable plastic bag, add wings and toss to coat. Refrigerate for 1 hour, tossing wings occasionally. Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Coat rack with vegetable spray. Combine onion powder, salt, black pepper, powder sugar, and dry parsley flakes. Set aside. Place wings on rack and bake uncovered for 20 minutes. Turn chicken over and bake an additional 10 minutes. Chicken should reach an internal temperature of 190°F. Place chicken in bowl, add seasoning and toss to coat.
Yield: 6 servings
Recipe and photo provided by Sanderson Farms. Visit their website for more fantastic chicken recipes along with nutritional information.
Chicken Kabobs
Kabobs are perfect for game day whether you’re grilling in the stadium parking lot or the backyard. This recipe uses delicious chicken tenders, but you can easily swap for our boneless skinless breast meat if you’re cooking for a big crowd. You can prep these ahead of time and spend more time tailgating than cooking.
15 Sanderson Farms® Chicken Tenders, each cut into 3 chunks
16 fresh whole mushrooms
1 large red bell pepper, cut into pieces
2 small zucchini, cut into pieces
1/2 cup Honey Dijon salad dressing
1/4 salt
1/4 pepper
Combine chicken chunks, mushrooms, red bell pepper, zucchini, salad dressing, salt and black pepper in a sealable plastic bag. Seal bag and refrigerate at least 2 hours to marinate. Heat your grill. Thread chicken chunks, mushrooms, red bell pepper and zucchini pieces, alternately, on metal skewers, allowing ½” space between pieces for even cooking. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. This also can be cooked on the stovetop using a grill pan. Cook, turning occasionally, 10 to 15 minutes or until chicken reaches an internal temperature of 165°F and vegetables are crisp-tender.
Yield: 8 servings
Recipe and photo provided by Sanderson Farms. Visit their website for more fantastic chicken recipes along with nutritional information.
This dip recipe from Patty Roper can be made in advance and put in the cooler, making it perfect to bring to your next tailgate party!
Black-Eyed Pea Salad
2 (15.8-ounce) cans black-eyed peas, drained and rinsed with cold water
2 tomatoes, unpeeled, diced, and drained
½ cucumber, peeled and diced
½ cup finely chopped red onion
½ cup chopped fresh parsley
Dressing:
¼ cup red wine vinegar
1 teaspoon dried oregano
Salt and black pepper to taste
½ teaspoon olive oil
In a bowl, combine peas, tomatoes, cucumbers, onions, and parsley. For dressing, in a jar, add vinegar, oregano, salt, pepper, and olive oil. Add top and shake until combined. Pour over salad and toss. Refrigerate until serving.
Yield: 8-10 servings
For more Patty Roper recipes or to order one of her books jam-packed with great photos and recipes, visit her page at mississippimagazine.com.
This article is sponsored by Sanderson Farms.
Click here to view their 70-year story and its strong ties to the Magnolia State.
