RECIPES: Josh Capon's Game Day Faves

PHOTO Chef Josh Capon?s patented Lollipop Chicken are shown.Thomas Krakowiak/ABC
Chef Josh Capon's patented Lollipop Chicken.

Read the "Nightline" profile of chef Josh Capon HERE.

Crispy Chicken Lollipops


24 pcs semi boneless chicken wings

salt and pepper


2 cups Franks hot sauce

1 TBSP butter

Bleu Cheese dressing (recipe below)

Garnish with sliced carrots and celery


Butcher the chicken wing to remove one of the two bones. Push the meat to one side. Season with salt and pepper and toss in flour. Fry in 350 degree oil till very crispy. Toss in hot sauce, finish with a pad of butter serve with bleu cheese on the side.

Recipe courtesy Josh Capon

BBQ Chicken Wings


24 pieces large drumettes

salt and pepper

your favorite BBQ sauce


Season chicken wings with salt and pepper and bake in a 350-degree oven for 15 minutes, till nice and golden brown. Toss in a mixing bowl with your favorite BBQ sauce till when you are ready to serve. When ready to serve, place on hot grill to get a nice char -- or back in the oven if a grill is not an option.

Recipe courtesy Josh Capon

Bleu Cheese Dressing


2 chopped shallots

2 chopped garlic cloves

1/2 pound of cream cheese

1 lb bleu cheese

1 cup buttermilk

1 tsp hot sauce

1 TBSP lemon juice

1 TBSP malt vinegar

salt and pepper

Recipe courtesy Josh Capon

The Lure Burger

Serves 4


1 1/2 pounds ground beef

4 tablespoons Dijon mustard



4 toasted hamburger buns, for serving

Shaved dill pickles, for serving

Caramelized Onion and Bacon Jam

1/4 cup canola oil

4 cups diced white onion

1 pound bacon



Lure Secret Sauce

2 cups ketchup

2 cups mayo

2 tablespoons red wine vinegar

1 tablespoons Worcestershire sauce


In a large mixing bowl, add the ground beef and mustard. Season liberally with salt and pepper. Mix until combined. Shape into four 6-ounce patties. Grill over high heat, for 5 to 6 minutes per side, for medium.

For Caramelized Onion and Bacon Jam: Preheat oven to 350 degrees. In a sauté pan, heat oil and cook onions until caramelized. This should take about 15 to 20 minutes over moderate heat. Season with salt and pepper. When oven is hot, place bacon on a sheet pan and bake until it is nice and crispy, about 30 minutes. Let it cool, and chop it finely. In a mixing bowl, combine the onions and chopped bacon and season with salt and pepper. Set aside and let sit.

For Lure Secret Sauce: In a large mixing bowl, combine ingredients. Mix until blended together. Season with salt and pepper. Assemble burger: Place burger on toasted bun and top with Caramelized Onion and Bacon Jam and the Lure Sauce and shaved dill pickles.

Recipe courtesy Lure Fishbar

Guacamole / Pico de Gallo


1 cup chopped tomato

1 cup chopped red onion

1/4 cup chopped cilantro

1 chopped jalapeno (no seeds)

juice of 1 lemon

juice of 1 lime

4 ripe avocados


Mix all ingredients together except for the avocado. Season with salt and pepper. This is called Pico de gallo, a raw tomato salsa. It can also be served alongside the guacamole. When ready to serve, slice the avocados in half, remove the seed and scoop out the flesh with a spoon. Mash with a fork. Combine the salsa with the avocado and season to taste. Might need a little more lemon or lime juice or salt and pepper.

Serve with crispy corn tortilla chips, or soft corn tortillas. You can also garnish with shrimp cocktail, celery or carrot sticks.

Recipe courtesy Josh Capon

Click here for more "Nightline" Platelist chef profiles and recipes.