Chicken wings. Photo: Unsplash. Brian Chan

By Victoria Ostrander

It is that time of year again, Super Bowl LI (that’s 51 for those who are Roman numeral challenged) is here.

It’s the day more than 110 million people who are watching the big game say “the heck with low-calorie, low-fat foods” and celebrate with their favorite junk foods.

What’s hot for 2017?

The traditional favorites, of course, like wings and avocado-based recipes are still winners for Super Bowl parties.

Super Bowl Snack Facts

Between the time Luke Bryan sings the national anthem, Lady Gaga performs at half time and the winner is declared, Americans will eat more than 1.33 billion chicken wings. That’s a billion with a B.

So says, the National Chicken Council’s 2017 Wing Report. According to the stats, that’s two percent more than last year. The Council shares these fun facts too about America’s favorite Super Bowl food:

• If 1.33 billion wings were laid end to end, they would stretch from Gillette Stadium in Foxborough, Mass. to the Georgia Dome in Atlanta, Ga. almost 80 times.
• 1.33 billion wings is enough to circle the Earth almost three times.
• Weighing in at about 166.25 million pounds, 1.33 billion wings weigh 338 times more than the combined weight of all 32 NFL teams.
• Eating two wings per minute, it would take an NFL player 1,265 years, 80 days, 7 hours and 12 minutes to eat 1.33 billion chicken wings. Or a really long time.

While watching the commercials that cost some $5 million per 30-second, the over 116.5 million people viewers will be chowing down on 14,500 tons of chips, 8,000-plus pounds of guacamole, washed down with more than 51,000 cases of beer.

What’s on Your Menu?

So, don’t feel guilty bringing out the junk food and yummy appetizers. You will be in good company.

Kung Pao Chicken Wings. Photo: Heinz

Kung Pao Chicken Wings

Makes 8 servings

1/3 cup lime juice
2 tablespoons lite soy sauce
1 tablespoon garlic, finely chopped
1 teaspoon ground red pepper (cayenne)
2 lb. chicken wings, split at joints, tips removed
3/4 cup Heinz Ketchup Blended with Sriracha Flavor
1 each green onion, cut into thin slices
1 teaspoon Planters Lightly Salted Cocktail Peanuts, finely chopped
1 teaspoon crushed red pepper

Mix first 4 ingredients until blended; pour over wings in shallow dish. Turn to even coat both sides of wings. Refrigerate 30 min. to marinate.
Heat grill to medium-high heat. Remove wings from marinade; discard marinade. Grill wings 15 to 20 min. or until done, turning occasionally.

Place wings in large bowl. Add ketchup; toss until wings are evenly coated.

Place wings on platter; top with remaining ingredients.

Special Extra: For added heat, prepare using HEINZ Ketchup Blended with Real Jalapeño.

Recipe and Photo: Heinz Ketchup

Chips a la Maille. Photo: La Maison Maille 

Chips a la Maille

Makes 4 servings

6 tablespoons Maille Old Style Whole Grain mustard
1 bag (8 to 10 oz.) kettle-style potato chips

Preheat oven to 350 degrees F.

Spoon mustard into flat-bottomed bowl. Add potato chips and quickly but gently toss with clean hands. Then, spread out in a single layer on a non-stick baking sheet (silicone mat preferred).

The chips should not be saturated with mustard. You just want a very small “touch” on each chip.

Bake, stirring once, for about 4 minutes, then broil on low for 2 minutes. Watch carefully to avoid burning.

Recipe and Photo: La Maison Maille

Avocado Tomato and-Goat Cheese Toasts. Photo: Avocado from Mexico

Avocado, Tomato and Goat Cheese Toasts

Makes 16 servings

1 Avocado From Mexico, halved pitted, peeled and thinly sliced
1 large tomato, chopped
3 tablespoons citrus dressing or vinaigrette
4 oz. goat or cream cheese
16 slices French or Italian bread, sliced ½ -inch thick and toasted
Chopped cilantro, chives, green onion (optional)

Gently toss the avocado and tomato with dressing. (Avocado and tomato can be prepared up to six hours before serving).

At serving time, spread about 2 teaspoons cheese on each toast slice.

Place an avocado slice on one side of slice and diced tomato on the other side.

Repeat with remaining toast, avocado and tomato pieces.

Sprinkle with chopped cilantro, chives, green onion and ground pepper, if desired.

Recipe and photo: Avocados From Mexico