Click here to watch Sonia, "The Wing Queen," prepare Teriyaki and Buffalo-style chicken wings

Super Bowl Sunday is the No. 1 at-home party day of the year as well as the largest for food consumption. While you may have a large, flat-screen TV set up for the big game, you’ll also need a winning line up of food to be an MVP with your guests.

Stew Leonard's "Wing Queen," who makes hundreds of pounds of wings each and every day for the Yonkers, NY store, is here to help. In this month's webcast, she will show you how to make both Teriyaki and Buffalo-style Chicken Wings.

To round out your big game day menu, included below are also recipes for Stew Leonard's California Guacamole Dip, award-winning Chicken Chili, and Easy Italian Chicken Wings. All you need to be ready for kick off are tortilla chips for the dip, blue cheese dressing for the wings, hoagies and dessert.

If cooking is not part of your Super Bowl party game plan, visit or call the catering department at Stew Leonard's four locations to order everything from freshly-prepared dips to appetizer platters to three-foot grinders and desserts.

California Guacamole Dip
From Stew Leonard's Winning Recipes Cookbook 2 large ripe Haas avocados, peeled, halved, and pitted
Juice of 1 lime
¼ cup finely minced onion
2 tablespoons minced fresh or canned Serrano or jalapeno chilies
¾ cup peeled, seeded and coarsely chopped tomato
¼ cup chopped fresh cilantro leaves
½ teaspoon salt
1/8 teaspoon freshly ground black pepper

In a medium bowl, place the avocados and lime juice. Slice the avocados into chunks. With a fork, coarsely mash the avocados. Add the onion, chilies, tomato, cilantro, salt and pepper, mixing until well blended. Makes 6 servings.

Award-winning Three-Bean Chicken Chili
From Stew Leonard's Winning Recipes Cookbook
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, diced
2 cloves garlic, minced
1 ½ pounds ground chicken, preferably thigh meat
1 can (28 ounces) crushed tomatoes
1 tablespoon light chili powder
1 tablespoon sugar
1 teaspoon cumin
1 teaspoon chipotle paste
1 teaspoon salt
½ teaspoon black pepper
1 cup chicken broth
1 can (15 ounces) small white beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 ½ cup corn kernels, fresh or frozen and thawed
¼ cup fresh cilantro, chopped

In a stockpot, heat the oil over medium-high heat. Add the onion and bell pepper and cook for 5 minutes. Add the garlic and cook for 2 minutes. Add the chicken and cook well, stirring occasionally, until the chicken is no longer pink. Add the tomatoes, chili powder, sugar, cumin, chipotle paste, salt, and black pepper. Stir to mix well and cook for 10 minutes. Add the broth and bring to a simmer. Reduce the heat to low, cover, and cook for 30 minutes. Add the white beans, pinto beans, and black beans and cook for 15 minutes, or until the flavors are well blended. Stir in the corn and cilantro and cook for 2 minutes. Makes 12 servings.

Easy Italian Chicken Wings
From Stew Leonard's Winning Recipes Cookbook
24 chicken wings (about 3 pounds)
½ teaspoon salt
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Italian seasoning
1 large garlic clove, minced

Preheat the oven to 400ºF. Remove and discard the tips of the chicken wings. Cut each wing through the center joint. Place the wings in a large, shallow baking pan and sprinkle with the salt. Bake the wings for 15 minutes. Meanwhile, in a small bowl, combine the vinegar, honey, seasoning, and garlic. Carefully remove the wings from the oven and coat with the sauce, turning the wings as you coat them. Bake for 20 minutes more, or until cooked through. Makes 24 wings (6 servings).