The Best Spicy Potluck Dishes for Gameday

Who doesn't love a great potluck on gameday?!? Whether you're a fan of football, basketball, baseball, or extreme Barbie Jeep racing (Yes it's a thing). You need to show up with the very best recipe to impress and fill up hungry stomachs. We've put together our list of the best spicy potluck dishes for gameday. Hope you're ready for your mouth to salivate and your stomach to grumble. 

1. Spicy Deviled Eggs with Buffalo Sauce
Black Magic Deviled Eggs
-This recipe is simple and can incorporate your favorite buffalo/hot sauce to kick it up a level to match your favorite flavors. We recommend our Black Magic Deviled Eggs recipe. It's a unique take on a classic recipe. Don't forget to make extras, as you can't have just one... or five.
INGREDIENTS
  • 6 hard boiled eggs, peeled and sliced in half
  • 5 Tbsp Blonde Beard's Black Magic
  • 1 Tsp mayo
  • 1 Tsp dill relish (you can also chop dill pickles)
  • Cracked black pepper
  • Blue Cheese, crumbled (optional)
  • Cilantro, chopped (optional)
COOKING INSTRUCTIONS
  1. Carefully scoop out the egg yolks from each egg and add to a mixing bowl.
  2. Add Blonde Beard's Black Magic, mayo and relish. Mix well until creamy and lump free. 
  3. Fill each hole of the eggs with the yolk mixture, creating a "mound". You can also use an icing bag/tip to create a precise fill. 
  4. Top with fresh cracked pepper, blue cheese, cilantro and a drizzle of Black Magic.

2. Spicy & Hearty Chili
Green Basil Topped Dish in Brown Bowl

-Chili is the perfect dish to fill up everyone's belly while cooking on a budget. With the average cost per serving under 50¢ and the time to prep at a minimal 10-20 minutes, we think it's the perfect no-frills all flavor meal for gathering (in small groups) and enjoying a rival team getting crushed. Heat levels can be adjusted during cooking with jalapeno and habanero chili being the most common examples. If you want to take the heat to the next level, sprinkle on some fresh cut serrano pepper slices before digging in.
Our favorite spicy chili recipe comes from Cabot Cheese. Don't forget to pick up a block of their DELICIOUS cheddar to sprinkle on top. 

3. Spicy Dry Rub Wings
Blonde Beard's Dry Rub Wings
-Dry rub wings will always have a special place in our heart. They're a unique version of a traditional classic without any of the mess (mostly). Bits of garlic, cayenne, and white pepper notes really make this recipe a winner. Check out our Rooster Dry Rub or blend the spices on your own. Be sure to have lots of wings available, as these are a true crowd pleaser.

Recipe:
INGREDIENTS
PREP
  1. Pat wings dry with a paper towel.
  2. Coat with a generous layer of Blonde Beard's The Rooster Dry Rub until almost no skin is showing. You want a thick layer. 
COOK
Grill
  1. Preheat grill to medium high heat, 350°- 400°.
  2. Grill in single layer over direct heat.
  3. After a few minutes, flip and if desired, add more rub.
  4. Grill for a few more minutes and flip again. If desired, add more rub.
  5. Repeat grilling and flipping until wings are cooked through and skin is crispy and bite through.
Oven
  1. Preheat oven to 425°.
  2. Place wings on a drying rack on top of a baking sheet. This keeps wings out of their juices to ensure crispiness. 
  3. Bake 45 - 60 minutes, flipping after 25 minutes. Wings are finished when they are cooked through, golden brown and look slightly overcooked.
Air Frier
  1. Place in air fryer basket cook at 400 degrees for 15 minutes. Do not overcrowd.
  2. Check and flip.
  3. Cook another 15 minutes on other side.
  4. Check and continue to cook until desired crispiness. After 30 minutes, check every 5 minutes. Remember crispy is better.
Oil Frier
  1. Preheat oil to 375° - 400°.
  2. Slowly and carefully, place thawed and coated wings in oil.
  3. The cold wings should drop the temperature of the oil to approximately 350°. Cook at 350° for 12 - 15 minutes, until crispy.
  4. Remove from oil, allow to drain on a paper towel lined plate.
Smoker
  1. Preheat smoker to 225° - 250°.
  2. Smoke wings on indirect heat for 1.5 - 2 hours, turning halfway through. 
  3. Remove wings from smoker and set aside. Increase the temp of the smoker to 375° - 400°.
  4. Once the smoker is hot, put wings back on for a few minutes per side. This crisps the wings and ensures the skin is bite through. 
Did we miss one of your favorite spicy gameday recipes? Let us know in the comments below!
(As always, we remind you to practice safe social distancing practices. If you can't get together with friends, you can always share your tastiest recipes with them!)

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