Football is back! F3 returns for Season 3

Football is back! F3 returns for Season 3 with NFL news, fantasy football tips, game-day food and a whole lot of chicken wings.

In the Season 3 opener, Jonathan and Erin get ready for another NFL season with a look at what’s happening around the league, what to watch for as the season gets underway, and how to get your fantasy team ready for game day.

They talk about the latest NFL roster moves, the players and teams worth keeping an eye on, and where to find reliable information when setting a fantasy lineup. How much should you trust the stats, the experts, injury reports, podcasts, websites, social media and even AI? With so much information available, they look at how to separate the useful stuff from all the noise.

Then it’s time to talk about one of the best parts of football: the food.

Jonathan and Erin dig into why food and football go together, from tailgating and sports bars to watching the game at home with friends and family. They also look at how football food is local and how each NFL city has its own food traditions, flavours and favourites.

And of course, no F3 episode would be complete without the F3 Food Pick of the Week.

This week, it’s all about chicken wings. Jonathan shares his chef tips for getting crispy wings at home, along with some simple sauce ideas including Classic Buffalo, BBQ, Honey Mustard, Honey Garlic, Korean-style, Maple Sriracha and more.

Football. Food. Fantasy.

Welcome back to F3.

-Game Day- Crispy Chicken Wings

Chef Jonathan Frazier’s 

 

The goal: Crispy wings with lots of flavour, without needing a deep fryer.

 

Ingredients — 4 servings

 

* 2 lb (900 g) chicken wings

* 1 tbsp baking powder

* 1 tsp kosher salt

* ½ tsp black pepper

* 1 tsp garlic powder

* ½ tsp smoked paprika

 

Method

 

1. Pat the wings very dry with paper towel.

2. Toss with baking powder, salt, pepper, garlic powder and smoked paprika.

3. For the best results, place the wings uncovered in the refrigerator for 4–24 hours. This helps dry the skin.

4. Heat oven to 425°F / 220°C.

5. Place wings on a rack over a baking sheet, leaving space between them.

6. Bake for 35–45 minute, turning halfway through.

7. Cook until the wings are browned, crispy and reach a safe internal temperature of 165°F / 74°C.

8. Toss with your choice of sauce just before serving.

 

 

Jonathan’s Chef Tips

 

• Dry wings make crispy wings.
• Let air dry in fridge before hand.

* Don’t crowd the pan.

* Use a rack whenever possible.

* Give them time to brown properly.

* Sauce them after cooking, not before.

* Make several sauces and let everyone choose their favourite.

 

 

 

Sauce Ideas

 

Classic Buffalo

* Hot sauce and butter

* Add more or less butter depending on how spicy you like it.

 

Honey Garlic

* Honey

* Garlic

* Butter

* Soy sauce

 

BBQ

* Your favourite BBQ sauce

* Add a little hot sauce for heat.

 

Honey Mustard

* Honey

* Dijon mustard

* A little mayonnaise or Greek yogurt

 

Korean-Style

* Gochujang(fermented red chili paste)

* Honey

* Soy sauce

* Garlic

* Sesame oil

 

Dry Rub

* Skip the sauce completely.

* Try smoked paprika, garlic, onion powder, black pepper and a little cayenne.

 

Sweet Chili

* Sweet chili sauce

* Garlic

* Lime juice

* A little soy sauce

 

Garlic Parmesan

* Butter

* Roasted garlic

* Parmesan

* Fresh parsley

 

Jerk

* Jerk seasoning

* Honey

* Lime juice

* Butter