Whether your guests are for Atlanta or Boston, they will be rooting for you when you whip up any of these Super Bowl Party recipes as seen on ABC World News Now!

Game Day Wings 

2 tablespoons ancho chili powder

2 tablespoons smoked paprika

1 teaspoon cayenne pepper

1 tablespoon ground cumin

3 tablespoons Chinese 5-spice powder

1 teaspoon salt

1 jalapeño pepper, with seeds, finely chopped

1/4 cup extra-virgin olive oil

1/2 cup Tabasco sauce, evenly divided

24 chicken wings

1 bunch scallions, thinly sliced

In a small bowl, combine the dry ingredients and chopped jalapeño to make the spice mixture; set aside.

In a large bowl, combine the oil and 1/4 cup of Tabasco, then add in the wings and toss to coat evenly. Sprinkle liberally with the spice mixture and toss to distribute spices. Put the whole shebang into a plastic zipper bag, seal, and refrigerate for at least 4 hours (up to 24 hours).

Grill the wings over medium-high heat until the meat is no longer pink near the bone, about 18 minutes. Make sure to turn them every few minutes to get an even, dark char. Remove the cooked wings from the grill and toss them in a clean bowl with the remaining 1/4 cup of Tabasco and the scallions until evenly coated.

Serve the wings with the Barbecue Dipping Sauce.

Hawaiian Pork Sliders

1 pound ground pork

1/4 cup minced green onion

1/2 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon salt

dash of black pepper

4 pineapple rings, fresh or canned

1/4 pound thinly sliced ham

1/4 cup barbecue sauce

slider buns

lettuce leaves (use leafy lettuce)

Pre-heat grill to medium high heat.  Grease grates with vegetable oil.

In a large mixing bowl combine pork, green onion, ginger, allspice, salt and pepper.  Lightly knead ingredients into meat.  Form 12-16 mini patties with a slight dent in the center.

Transfer patties to grill and cook for 4-6 minutes while brushing with barbecue sauce.  Flip burger and cook for additional 4-6 minutes.  Meanwhile, transfer pineapple rings to hot art of the grill.  Cook for 2-3 minutes per side with grill markings on each side.

Remove burgers and pineapple rings from grill.  Serve on mini rolls with lettuce.  Top burger with pineapple, ham slice and barbecue sauce.

Mini Super Bowl Chili Bread Bowls 

2 pounds ground meat (beef, turkey or pork)

1 large bell green peppers, chopped

1 (15-ounce) can whole kernel sweet corn, drained

1 small chili pepper, diced (with seeds)

1 teaspoon chili powder

1 teaspoon cayenne pepper

4 garlic cloves, minced

2 tablespoons olive oil

1 large onion, chopped

1 (8-ounce) can tomato sauce

1 can (16-ounce) can pink beans, drained

2 cups water

1 teaspoon cumin

1 tablespoon oregano

1/2 teaspoon black pepper

salt to taste

mini sourdough bread rolls

Toppings (optional):

sour cream

shredded cheddar cheese

In a large dutch oven heat oil over medium high heat.  Add onions and sauté for approximately 5 minutes.   Add garlic and bell and chili pepper to pot and continue to sauté until onions become translucent. Add ground turkey, oregano, cumin, black pepper, chili powder and cayenne pepper.  Mix well.  Sauté turkey while breaking it  up with a spoon until browned.

Reduce to medium heat.  Add water, tomato sauce, beans and corn.  Simmer for 25-30 minutes stirring occasionally until chili thickens. (fFor thicker chili, add 1/2 teaspoon cornmeal)  Season with salt to taste.

Cut the top fourth off each roll.  Carefully hollow out the rolls leaving a small amount of bread in the shell.  Spoon chili into bread bowls.  Top with a dollop of sour cream and/or sprinkle of shredded cheddar cheese.

Bacon, Beer and Cheese Dip

6 to 8 ounces thick-cut bacon, diced

1 garlic clove, minced

1/4 cup diced onion

2½ tablespoons all-purpose flour

½ teaspoon dry ground mustard

8 ounces beer

8 ounces cream cheese

2 cups shredded sharp cheddar cheese

2 cups shredded Colby-jack cheese

salt, to taste

black pepper, to taste

1 tablespoon hot sauce

Soft or hard pretzels, for dipping

In a large skillet, cook bacon until crispy over medium-high heat.  Transfer to paper towel lined platter to drain excess oil.

Return skillet to heat with bacon grease.  Add garlic and onions.  Cook until fragrant (approx. two minutes).  Add flour and mustard.  Mix well.  Stir in beer and allow to simmer for 2-3 minutes.  Stir in cream cheese until cheese melts and sauce thickens.  When fully melted, stir in other cheeses.  Continue to stir until cheese melts and sauce thickens (approx. 8-10 minutes).  Season sauce with salt and black pepper, to taste.  Stir in 3/4 of the bacon bits.  Mix well.

Remove from heat and transfer sauce to dipping bowl.  Top with remaining bacon bits.  Serve warm with chips and/or pretzels.