We’re in the thick of tailgating season and you may already have a tailgate or two under your belt. Try taking it up a notch with recipes from Food Network chef Alex Guarnaschelli that are guaranteed to make any gathering a win.

Alex’s Oven-Baked Woodbridge Wine Chicken Wings, Caramelized Woodbridge Wine Onion Party Dip and Ultimate Woodbridge BBQ Shrimp incorporate the flavorful Woodbridge Wine ‘Cue Sauce to give traditional pre-game dishes a kick. Available on Amazon.com ( $6.99), the sauce is a delicious way to elevate your buffet game. To keep your game day prep to a minimum, these recipes can be made ahead, leaving extra time to cheer on your favorite team!

Caramelized Woodbridge by Robert Mondavi Wine Onion Party Dip

Makes about 2 cups dip; Serves 6-8
2 tablespoons unsalted butter
4 large yellow onions, halved and thinly sliced
3 medium cloves garlic, minced
½ teaspoon cayenne
Kosher salt
½ cup Woodbridge by Robert Mondavi Cabernet Sauvignon
½ cup Woodbridge Wine ‘Cue Sauce
2 tablespoons red wine vinegar
3 ounces cream cheese
1 cup sour cream
2 scallions, thinly sliced, green parts only
12-16 baby carrots, peeled
Pita chips

Directions

• Cook the onions: In a medium sauté pan, melt the butter and add the onions, garlic and cayenne. Season with salt and cook over medium heat, stirring from time to time, until translucent, 8-10 minutes. Add the Cabernet Sauvignon and cook until almost all of the liquid evaporates, 8-10 minutes. Add the ‘Cue Sauce and red wine vinegar and cook for an additional 15-20 minutes over medium to low heat until the onions are golden brown and tender. Set aside to cool.
• Make the dip: In a medium bowl, whisk together the cream cheese and sour cream until smooth. Stir in the onion mixture and scallions. Taste for seasoning. Allow the dip about 15 minutes to “rest” before serving with carrots and pita chips on the side.

The Ultimate Woodbridge BBQ Shrimp

Serves 4-6
For the BBQ Sauce:
1 cup Woodbridge by Robert Mondavi Cabernet Sauvignon
1 cup Woodbridge Wine ‘Cue Sauce
¼ cup cider vinegar
¼ cup Worcestershire sauce
2 tablespoons light soy sauce
1 tablespoon dry mustard (preferably Coleman’s brand)
1 tablespoon Dijon mustard
3 tablespoons chili powder
4 medium cloves garlic, minced
1 lemon, cut into ½ inch thick slices
For the Shrimp:
16 – 18 “U-10” Shrimp, peeled, deveined
2 tablespoons unsalted butter
1 lemon
1 tablespoon freshly ground ginger

Directions 

•       Preheat the grill.
•       Make the BBQ sauce: In a large pot, simmer the Cabernet Sauvignon until it reduces by about half. Stir in the ‘Cue Sauce, cider vinegar, Worcestershire sauce, soy sauce, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the garlic and lemon slices. Simmer on the stove for 20-25 minutes until the aroma of the vinegar mellows slightly. Taste for seasoning.
•       Cook the shrimp: Season the shrimp on both sides with salt. When the grill is hot, place a large sauté pan on the side of the grill to get it hot. Place the shrimp in a single layer on a “hot spot” of the grill. Cook for 2-3 minutes. Use a pair of tongs to turn them on the other side and cook for an additional 2 minutes. Add the butter to the sauté pan. Allow the butter to melt and the toss the shrimp in the pan, basting them with the butter. Squeeze the juice from the lemon and stir in the ginger. Drizzle them generously with the BBQ sauce. Transfer to a platter and serve with additional BBQ sauce on the side, if desired.

Oven-Baked Woodbridge Wine Chicken Wings

2 cups Woodbridge by Robert Mondavi Cabernet Sauvignon
¼ cup clover honey
2 large cloves garlic, minced
2 tablespoons dark brown sugar
3 tablespoons Woodbridge Wine ‘Cue Sauce
½ cup sherry vinegar
1 tablespoon coarsely ground black pepper
2 scallions, white and green parts both, cut into thin rounds
1 pound (about 16 pieces) chicken wings
Kosher salt
2 tablespoons unsalted butter, melted
2 teaspoons hot paprika
The juice from 1 large lemon

Directions

•       Preheat the grill.
•       Make the BBQ sauce: In a large pot, simmer the Cabernet Sauvignon until it reduces by about half. Stir in the ‘Cue Sauce, cider vinegar, Worcestershire sauce, soy sauce, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the garlic and lemon slices. Simmer on the stove for 20-25 minutes until the aroma of the vinegar mellows slightly. Taste for seasoning.
•       Cook the shrimp: Season the shrimp on both sides with salt. When the grill is hot, place a large sauté pan on the side of the grill to get it hot. Place the shrimp in a single layer on a “hot spot” of the grill. Cook for 2-3 minutes. Use a pair of tongs to turn them on the other side and cook for an additional 2 minutes. Add the butter to the sauté pan. Allow the butter to melt and the toss the shrimp in the pan, basting them with the butter. Squeeze the juice from the lemon and stir in the ginger. Drizzle them generously with the BBQ sauce. Transfer to a platter and serve with additional BBQ sauce on the side, if desired.

By Elaine Krackau