FAN FARE

Once the kids are back in school, it's time to celebrate what really gets us excited in September: the return of NFL football. Yet it's not just the game that gets us fired up and ready to roll on Sunday afternoons in the fall. We also love the pregame party in parking lots outside the stadium or, if you're home-gating, in front of the TV in family rooms, decks and backyards across the country.

The best tailgate eats bring the flavor. They also speak to the game's team spirit by being totally shareable and are easy to eat while also holding the obligatory adult beverage. Purists agree it wouldn't be a proper tailgate party without chicken wings, and the ultimate game-day get-together also requires some kind of tasty dip.



Here, we offer some tried-and-true tailgate snacks: Spicy-sweet cola wings Servings: 8 These sticky wings are baked but also could be made in the air fryer. Mesquite barbecue seasoning adds a smoky finish. Add more (or fewer) red chile flakes to adjust the spice level.

Ingredients ■ 12 whole chicken wings (approximately 3 pounds) ■ Salt ■ 1 cup Coca-Cola ■ 1⁄2 cup brown sugar ■ 2 tablespoons ketchup ■ 2 cloves garlic, minced ■ 1 teaspoon dried red chile flakes, or more to taste ■ 1 heaping teaspoon mesquite barbecue seasoning ■ 2 teaspoons sesame seeds ■ 1 or 2 green onions, slices on the diagonal Directions Preheat oven to 450 F. Line a large baking sheet with parchment paper, then set aside while you prepare the wings. Rinse the chicken wings under cold water, then pat dry with paper towels.

Place each wing on your cutting board. Using a sharp knife or kitchen shears, cut through the joint where the wing and the wingtip meet. Then, separate the drumette from the midsection by finding the joint that connects the two, and cut through it with a sharp knife or a pair of kitchen shears.

Lay separated wings onto parchment paper, leaving a little space between each. Sprinkle generously with salt. Place tray in hot oven and bake for 20 minutes.

Remove tray from oven, and flip wings. Sprinkle generously again with salt and then place back in oven to bake for 20 more minutes. While wings are baking, prepare sauce.

Place cola, brown sugar, ketchup, garlic, chile flakes and barbecue seasoning in a large skillet and whisk until combined. (I used a wok.) Bring to a low boil over medium heat, and cook until sauce has thickened, then keep warm while wings finish baking.

When wings are done, remove from oven and add to the pan with the cola sauce. Toss well to combine, then cook over low heat for another 5 to 7 minutes, until wings are well coated and sticky. Remove wings from pan and onto a serving plate, making sure to spoon any sauce left in the pan over top.

Sprinkle sesame seeds on top and garnish with chopped green onions. Serve with plenty of napkins. — Gretchen McKay Charred corn and avocado salsa No doubt your grill still has a supply of charcoal or gas.

Char corn on a grill, then toss the kernels with avocado and lime for an easy salsa. Ingredients ■ 2 ears corn ■ 2 cups diced avocado ■ Juice from 1 lime ■ 2 tablespoons minced cilantro ■ 2 green onions, thinly sliced ■ 1 teaspoon olive oil ■ Sea salt and freshly cracked black pepper, to taste Directions Over a high flame on outdoor grill, char the ears of corn until lightly blackened, about 4 minutes per side. Cut corn away from the cob using a sharp knife and plenty of caution.

In a medium bowl, combine corn, avocado, lime juice, cilantro, green onion and olive oil. Add sea salt and cracked black pepper to taste. Set aside until ready to serve.

— The Daily Meal Sausage & peppers Servings: 4 Sausage and peppers on a roll is the ultimate tailgate sammy. It can be made with hot, sweet or Sicilian links. Ingredients ■ 1⁄4 cup plus 1 tablespoon extravirgin olive oil, plus more for drizzling, divided ■ 2 large onions, thinly sliced ■ 1 teaspoon smoked paprika ■ 1⁄2 teaspoon sugar ■ 2 large bell peppers (1 red and 1 green), cut into thin strips ■ 1⁄4 cup water ■ 11⁄2 teaspoons dried oregano, crumbled ■ Kosher salt and freshly ground pepper ■ 4 sweet or hot Italian sausages ■ 4 hoagie or small submarine sandwich rolls Directions In a large skillet, heat 1⁄4 cup of the olive oil.

Add onions and cook over high heat, stirring frequently, until golden, 10 minutes. Stir in paprika, sugar, and red and green bell peppers. Reduce heat to moderate; stir occasionally, until peppers are softened, about 12 minutes.

Add water and oregano. Season with salt and pepper; cover and keep warm. Heat remaining 1 tablespoon of olive oil in a medium skillet.

Prick sausages all over; add them to skillet and cook over moderately high heat, turning frequently, until browned all over, about 5 minutes. Transfer sausages to a cutting board; halve lengthwise. Return halves to skillet and cook over moderately high heat, turning occasionally, until no trace of pink remains within, about 5 minutes.

Transfer to a plate. Halve each roll (keep it hinged). Pull out some of the bread within.

Toast rolls. Drizzle cut sides of the rolls with olive oil and set 2 sausage halves on each roll. Top with sautéed onions and peppers.

Close sandwiches and serve immediately. — Adapted from Food & Wine Queso fundido with chorizo Servings: 4 to 6 We dare you to stop at just one bite of this hot and cheesy dip, which gets a spicy kick from chorizo sausage and poblanos. Serve with homemade tortilla chips; you also can spoon it onto flour tortilla wedges.

For chips ■ 1 package white or yellow corn tortillas ■ 2 tablespoons avocado or vegetable oil ■ 1 teaspoon sea salt, or to taste For queso ■ 1 or 2 poblano chile peppers ■ 1⁄2 cup crumbled Mexican chorizo ■ 1⁄2 medium white onion, very thinly sliced ■ Salt ■ 12 ounces shredded Chihuahua or other Mexican melting cheese, such as quesadilla, or a mixture Directions Preheat oven to 400 F. Make the chips: Cut tortillas into 8 triangles by cutting them into quarters and then into eighths. Place pieces in a large bowl.

Drizzle oil and salt over triangles and, using your hands, mix well so everything is evenly coated. Place tortillas in a large roasting pan or divide evenly between two baking sheets and spread into an even layer. Bake for about 15 minutes, or until browned and crispy.

Remove from oven and set aside; chips will keep in airtight container for up to 4 days. Keep oven hot. Make fundido: Place peppers directly on the burner of a gas stove turned to high heat.

When one side of the pepper is fully blistered (this should take about 5 minutes), turn it with tongs and keep charring. Repeat until the entire pepper is blackened. Alternatively, rub peppers with a little vegetable oil, place on a cookie sheet and cook under broiler, turning frequently, until they are charred.

Place peppers in a plastic bag and seal, or place in a bowl and cover. Allow to steam for about 10 minutes to loosen the skin. When peppers are cool enough to touch, rub the skin off with your fingers or a paper towel.

Chop into thin strips and set aside. Add chorizo to a medium saucepan over medium heat. Cook, breaking the meat up with a wooden spoon, until sausage is crisp and brown.

Remove to a paper-towel-covered plate to allow to drain. Add onions to pan and cook until they are starting to brown (you may have to add a little oil or butter), then add pepper strips and continue cooking another 3 to 4 minutes. Add half of the cooked chorizo back to pan and stir to combine.

Place half of the shredded cheese in a small cast-iron skillet. Bake 10 to 12 minutes, or until it has melted completely. Remove from oven, and top with pepper-chorizo mixture.

Cover with remaining cheese, then spoon remaining chorizo on top. Place back in oven and bake for another 5 or so minutes, until cheese is oozing and browned along the edges. Top with chopped tomatoes, and serve immediately with chips.

— Gretchen McKay Buffalo chicken egg rolls Yield: Makes 18 egg rolls Everyone brings out their rendition of Buffalo chicken dip during football season. Usually it's baked and served with chips for dipping; here, the spicy dip is folded into an egg roll wrapper for a hand-held snack. Serve with either ranch or blue cheese dressing — or more Red Hot — for dipping.

Ingredients ■ 2 or 3 boneless chicken breasts ■ 6 ounces (% package) cream cheese, softened ■ 8 ounces cheddar cheese, shredded ■ 1⁄4 cup blue cheese crumbles, optional ■ 1⁄4 cup of Frank’s Red Hot Sauce, or more to taste ■ 18 egg roll wrappers ■ Chopped cilantro and/or chopped pickled jalapenos ■ Blue cheese or ranch dressing, for serving ■ Sliced green onion, for garnish Directions Preheat oven to 350 F. Place chicken breasts on parchment-covered cookie sheet, brush with olive oil and then sprinkle with a little salt. Bake for 15 to 18 minutes, or until the chicken is cooked through and no longer pink.

(An instant-read thermometer should register 165 F.) When done, transfer to a plate and let rest for 5 minutes. While chicken is still warm (you want it to melt the cheese), shred or chop it into bite-sized pieces and place in a large bowl.

Add cream cheese, cheddar cheese, blue cheese (if using) and hot sauce, and stir to combine. Lay egg roll wrappers on work surface and divide chicken dip evenly among them. Top each mound with a little chopped cilantro or chopped pickled jalapeños, if using.

Roll up egg-roll style: Fold in each long side and then roll short edges up from bottom. Seal edges with a dab of water. (If not using immediately, place egg rolls in lidded container and freeze overnight until solid.

) When ready to cook, pour at least 3 inches of vegetable oil into a deep saute pan. (I used an electric fry pan.) Bring oil to 350 F over medium heat.

Line a plate with paper towels. Very carefully lower egg rolls, a few at a time, into hot oil. Fry until warmed through and golden, 2 to 3 minutes.

Drain on lined plate. Serve warm, garnished with chopped green onion and with blue cheese or ranch dressing. — Gretchen McKay Get local news delivered to your inbox!.