Game day grub How about a little chicken with your pigskin?

For some of us, Saturdays and Sundays are dedicated to time spent in front of the television, cheering on our favorite college and professional football teams.

All that armchair quarterbacking can make one mighty hungry. Make game day even better by chowing down on some chicken.

QVC's resident foodie and best-selling cookbook author David Venable has the perfect dishes to snack on during the next big game.

Buffalo Wings with Gorgonzola Dipping Sauce

Serves 2-4

Dipping Sauce:

½cup sour cream

¼cup mayonnaise

¼cup buttermilk

1 (1-ounce) package ranch dressing and seasoning mix

1 tablespoon lemon juice

4 ounces Gorgonzola cheese, crumbled

Wings:

3 pounds chicken wings

¼cup rice flour

½cup cayenne pepper hot sauce, room temperature

½cup butter, melted

To prepare the dipping sauce, combine the sour cream, mayonnaise, buttermilk, ranch dressing mix, and lemon juice in a small mixing bowl. Fold in the Gorgonzola and refrigerate until ready to serve.

To prepare the wings, heat up oil in a deep fryer or a Dutch oven to 375 F.

In a large mixing bowl, toss the wings with the rice flour until coated.

In two batches, fry the wings in the preheated oil for 10-12 minutes, or until a thermometer inserted in the wing reaches 165 F. Transfer them onto a baking sheet lined with paper towels to sop up any excess oil.

While the wings are frying, whisk together the hot sauce and butter in a mixing bowl large enough to toss the wings in.

Once both batches are complete, put the wings into the mixing bowl with the hot sauce mixture. Toss until coated and serve with the prepared dipping sauce.

Jerk Chicken with Red Beans & Rice

Serves 4

Chicken:

1 whole chicken, cut into legs, thighs, and breasts

½cup scallions, chopped

4 tablespoons red onion, diced

2 habanero peppers, seeds removed, very small dice

2 tablespoons fresh ginger, small dice

2 tablespoons garlic, chopped

1 tablespoon thyme leaves

1 tablespoon allspice

2 tablespoons soy sauce

2 tablespoons dark brown sugar

1 tablespoon salt

1 teaspoon black pepper

¼cup oil

1 tablespoon red wine vinegar

3 tablespoons fresh lime juice

Beans and Rice:

3 tablespoons oil

1/2 cup onion, medium dice

1 teaspoon garlic, chopped

1 teaspoon cumin

1 can red beans, drained and rinsed

3 cups cooked white rice

2 tablespoons cilantro, chopped

2 teaspoons salt

1/2 teaspoon pepper

2 limes, cut into wedges, for garnish

To prepare the chicken, dry the chicken parts with paper towels and place in a shallow pan.

In a small mixing bowl, make a marinade by combining the remaining chicken ingredients together with a whisk. Pour over the chicken, reserving about ¼ cup for use when grilling. Work some of the marinade under the chicken skin. Cover and refrigerate overnight.

When ready to cook, heat your grill to medium-high heat. Spray the marinated chicken with nonstick food spray. Grill the chicken, skin-side down, to achieve a nice char on the outside. Turn the chicken over, spoon the reserved marinade on the chicken, reduce the heat of your grill (or move the pieces to the cooler part of the grill), and grill until cooked through with an internal temperature of 165 F.

To prepare the beans and rice, heat up oil in a large skillet over medium heat while the chicken is cooking. When hot, sauté the onion, garlic, and cumin until translucent. Add the rice and beans, stirring until heated through, then mix in the cilantro, salt, and pepper. Check for seasoning. Keep warm until the chicken is finished.

To assemble the dish, place the rice and beans on a serving platter and the chicken over top. Place extra lime wedges with the chicken and serve.

Bacon & Beer Can Chicken

Serves 4

6 slices thick-cut bacon, diced

½cup flour

8 chicken drumsticks

8 chicken thighs

Salt and pepper, to taste (for chicken seasoning only)

8 shallots, peeled

½pound red bliss potatoes, sliced in half

2 tablespoons olive oil

½cup red onion, sliced thin

8 garlic cloves

2 tablespoons thyme

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

2 tablespoons dark brown sugar

2 tablespoons butter

12 ounces amber ale

12 ounces chicken stock

2 teaspoons salt

1 teaspoon pepper

Egg noodles and fall vegetables, for serving

Preheat the oven to 375 F.

In a large Dutch oven over medium heat, cook the diced bacon until crispy. Remove the bacon to drain on a paper towel, leaving the rendered fat in the Dutch oven.

Flour the chicken pieces and season with salt and pepper to taste. Brown the chicken pieces in the same Dutch oven, cooking a few at a time, removing the prepared pieces to a plate until all are browned. Brown the shallots and reserve, then do the same with the potatoes on their cut side.

Add the olive oil to the Dutch oven. When hot, add the onion and stir until they begin to soften, scraping up any brown bits that formed in the pan during the previous steps. Put in the garlic cloves and stir occasionally until they begin to brown. Stir in the thyme, both mustards, and brown sugar for a minute. Melt in the butter, then deglaze with the ale.

Incorporate the chicken stock, salt, and pepper before adding the chicken pieces, shallots, and potatoes back into the Dutch oven. Make sure the liquid is at least halfway up the sides of the chicken. Adjust if needed with a little more stock.

Place the Dutch oven into the preheated oven, uncovered, and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165 F. When finished, serve right from the pan alongside a bowl of egg noodles and your favorite fall vegetables.

Chicken & Biscuits with Sausage Gravy

Serves 8

½tablespoon celery salt

1 teaspoon garlic powder

1 teaspoon onion powder

¼teaspoon dried thyme

¼teaspoon dried basil

¼teaspoon dried oregano

1½teaspoon black pepper

½tablespoon mustard powder

1 tablespoon paprika

½teaspoon ground ginger

8 chicken tenderloins

½cup buttermilk

1 cup panko breadcrumbs

1 (16.3-ounce) can refrigerator biscuits, baked according to package directions

1 (2.64-ounce) package country gravy mix, prepared according to package directions

1 pound loose sausage, browned, drained, and added to prepared country gravy

In a small mixing bowl, combine the celery salt, garlic and onion powders, thyme, basil, oregano, black pepper, mustard, paprika and ginger. Set aside.

Place the tenderloins into a sealable, disposable plastic bag.

In a small mixing bowl, combine the buttermilk and the 1 tsp of the just-prepared spice mix.

Add the liquid to the bag, then seal and toss to combine. Let the tenderloins marinate in the refrigerator for 4 hours or overnight.

Preheat the oven to 400 F when ready to cook the chicken. Spray a baking sheet with cooking spray and set aside.

In a shallow dish, combine the panko breadcrumbs and the remaining spice mix. Remove a tenderloin from the marinade and coat it with the breadcrumbs. Place onto the prepared baking sheet. Repeat this same process with the remaining tenderloins.

Bake for 20-30 minutes or until a thermometer stuck in the thickest part of the tenderloins reaches 165 F.

Cut the biscuits in half. Put a baked tenderloin on one half of each cut biscuit. Spoon the warmed gravy mixture over the tenders, then top with the other biscuit half.

David Venable is the author of two cookbooks and the host of "In the Kitchen with David" on QVC Wednesdays at 8 p.m. and Sundays at noon.