I made a very "unhealthy" but fun "grazing" spread at my boyfriend's for his houseful of boys and men for the football game last Sunday. There were chips/salsa/dips and ice cream for dessert, and these:

Extra Zippy Unfried Hot Wings
This is my version of hot wings and was a real hit with the very picky younger eaters.

3-4 lbs. Chicken wings
2-3 TBL chili powder
1 stick (4 oz.) butter
12 oz. bottled hot sauce (Texas Pete, Crystal, Durkee, etc.)
1 TBL Worcestershire sauce
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
2 TBL brown sugar
1 tsp. oregano

Wash and dry chicken wings and cut at the joint. Spread on two very large baking/broiler pans (not on a rack) that can fit side-by-side on the top rack of your oven. Place oven rack on highest rung and preheat broiler.

Sprinkle half of the chili powder over the exposed side of the chicken and place under the broiler. Broil until top side is crisped and golden, about 15 minutes. Turn the wings, sprinkle with remaining chili powder and return to oven. Continue cooking until top side is brown and golden, about 10 minutes.

In the meantime, melt the butter in a saucepan and add the remaining ingredients. Simmer for about 8 minutes until slightly thickened.

Toss sauce and chicken wings in a large serving bowl and serve hot.

Serve with the traditional blue cheese or less traditional ranch dressing, and carrot and celery sticks.

Bourbon Keilbasa Bites
The alcohol in the bourbon cooks away and mellows with the long simmering time. This was also a big hit with the picky kids. Hot dogs were used in place of Keilbasa many times in my house when I was growing up, too.

2 lb. Keilbasa, cut into 1/2-inch slices
1 cup ketchup
1/3 cup brown sugar
1/3 cup bourbon

Combine all the ingredients and simmer over very low heat for 1 1/2 hours. Serve with toothpicks.

Spicy Potato Wedges
This is a great, lowfat replacement for French fries. Try it with sweet potatoes, too.
Serving Size : 2-3

2 medium baking potatoes (about 1 lb. total)
1 TBL olive oil
2 cloves garlic, crushed/very finely minced
1/2 tsp ground allspice
1 tsp ground coriander
1 TBL paprika
1/4 tsp cayenne pepper
1/2 tsp. salt
1/2 tsp. ground black pepper

Preheat oven to 400F. Cut potatoes into 8 wedges. Simmer wedges in water for 10 minutes, until slightly softened. Drain well and pat dry.

Mix the oil, garlic, allspice, coriander, paprika, cayenne, salt and pepper in a roasting pan. Add the potatoes and roll to coat with the oil and seasonings. Bake for 20 minutes, turning the potato wedges occasionally, until they are browned, crisp and fully cooked.

I like to serve this with a cool yogurt dip (plain yogurt mixed with grated cucumber, mint, cilantro, a little garlic and a little ground cumin), but a prepared ranch dip or even a mild tomato salsa would be good.