A good idea for a tailgate party menu is to start with charred corn guacamole with corn chips and have sticky onion crunch wings as the main dish. A good dessert is sangria ice pop.
Four servings of charred corn guacamole require 4 grilled ears of corn. To grill the corn, pull the husks down, remove the silk and tie the husks back into place. Soak for 10 minutes in salted cold water and then grill for 15-20 minutes, turning every 5 minutes. Remove the husks and brush the corn with 2 tablespoons canola oil and season with salt and pepper, grill for 5 minutes and remove the kernels.
Mix 3 mashed ripe avocados, 1 diced serrano chile,1 diced small red onion and the juice of 1 lime. Add the kernels, 2 tablespoons of canola oil, salt, pepper and some cilantro, and serve with corn chips.
For the chicken wings for four, season 3 pounds of chicken wings with salt and pepper and let sit for at least 30 minutes. For the sauce, mix 1 cup hoisin sauce, 1/2 cup pomegranate juice, 1/4 cup brown sugar and 2 minced garlic cloves. Add 1 tablespoon prepared horseradish and 4 chopped scallions, season with salt and pepper, bring to a boil and cook for 20 minutes. Deep fry the wings, soak them in the sauce and roll in 1/2 cup of crushed fried onions.
For 10 sangria ice pops, reduce 750ml of fruity red wine in a medium pan to about 2 1/2 cups. While hot, mix in 1 cup unsweetened pomegranate juice, 1/4 cup simple syrup, 2 tablespoons each of corn syrup, orange juice and red grape juice and add chopped apples, oranges and pears, two of each. Refrigerate overnight, strain and freeze.