Tailgating Recipes with Kevin Roberts

TAVERN STYLE WINGS – Sold by the thousands at my famous sports bar, East Village Tavern & Bowl in San Diego

The trick to my tasty and healthy wings is I boil them first. That knocks off a lot of the fat and makes them nice and tender. Then you can throw them on the grill and get 'em nice and crispy.

1 4-pound bag of frozen or fresh chicken wings (try to get a combo of both wings and drumettes)
1/2 cayenne pepper sauce

1/2 cup barbecue sauce

1. Boil the wings in a large pot for 10 minutes. Drain water and excess fat from wings when done.
2. Grill wings on barbecue until crispy.

3. Prepare sauce as below.

TAVERN STYLE SAUCE: Add 1/2 cup barbecue sauce to the 1/2 cup cayenne pepper sauce and mix well. Then mix the wings in the Tavern sauce and serve.  Serves 4


This robust creamy dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks or veggies.

Prep Time: 5 min.  Cook Time:  20 min.

1 (8 oz.) package                       Cream cheese, softened

½ cup                                        Blue cheese or ranch salad dressing

½ cup                                                 Cayenne pepper sauce

½ cup                                        Crumbled blue cheese or shredded mozzarella cheese

2 cans (9.75 oz. each)                        White premium chunk chicken breast in water, drained

1. HEAT oven to 350ºF. Place cream cheese into deep baking dish. Stir  until smooth.

2. MIX in salad dressing, cayenne pepper sauce and cheese. Stir in chicken.

3. BAKE 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or cut up vegetables.

Makes 3 1/2 cups dip

Microwave Directions:  Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.

Tips:  You may substitute 2 cups shredded cooked chicken.

Slow Cooker Method: Combine ingredients as directed avoce. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 ½ hours until hot and bubbly or on LOW setting for 2 ½ to 3 hours. Stir.

Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.


Being from Los Angeles, I've been making this for years. Haas Avocados are now available all

year long and because they grow them all over the world, there's always a fresh crop. Serve with

Blue or White Corn Tortilla Chips.

Serves 4. If you have 8 people coming, just double up!


4 HAAS AVOCADOS, chopped

1/2 LEMON, squeezed

1 teaspoon SEA SALT

1 clove ROASTED GARLIC, chopped

2 tablespoons PARMESAN CHEESE


1:  In a large bowl, mix avocado, lemon juice, salt, garlic paste and parmesan

cheese. The more you mix, the creamier it gets.


A.        ROASTING GARLIC: Cut top off of garlic bulb, rub with a little olive oil, salt and pepper. Wrap in tin foil and roast for 30-40 minutes or until garlic is nice and soft.

B.        The lemon juice keeps the avocado from turning brown (oxidizing), so if it starts to turn brown, add more juice.

C.        To make it really creamy you can add Sour Cream.