For some of us, Saturdays and Sundays are dedicated to time spent in front of the television, cheering on our favorite college and professional football teams.

All that armchair quarterbacking can make one mighty hungry. Make game day even better by chowing down on some chicken.QVC's resident foodie and best-selling cookbook author David Venable has the perfect dishes to snack on during the next big game.Buffalo Wings with Gorgonzola Dipping SauceServes 2-4Dipping Sauce:½cup sour cream¼cup mayonnaise¼cup buttermilk1 (1-ounce) package ranch dressing and seasoning mix1 tablespoon lemon juice4 ounces Gorgonzola cheese, crumbledWings:3 pounds chicken wings¼cup rice flour½cup cayenne pepper hot sauce, room temperature½cup butter, meltedTo prepare the dipping sauce, combine the sour cream, mayonnaise, buttermilk, ranch dressing mix, and lemon juice in a small mixing bowl. Fold in the Gorgonzola and refrigerate until ready to serve.To prepare the wings, heat up oil in a deep fryer or a Dutch oven to 375 F.In a large mixing bowl, toss the wings with the rice flour until coated.In two batches, fry the wings in the preheated oil for 10-12 minutes, or until a thermometer inserted in the wing reaches 165 F. Transfer them onto a baking sheet lined with paper towels to sop up any excess oil.While the wings are frying, whisk together the hot sauce and butter in a mixing bowl large enough to toss the wings in.Once both batches are complete, put the wings into the mixing bowl with the hot sauce mixture. Toss until coated and serve with the prepared dipping sauce.Jerk Chicken with Red Beans & RiceServes 4Chicken:1 whole chicken, cut into legs, thighs, and breasts½cup scallions, chopped4 tablespoons red onion, diced2 habanero peppers, seeds removed, very small dice2 tablespoons fresh ginger, small dice2 tablespoons garlic, chopped1 tablespoon thyme leaves1 tablespoon allspice2 tablespoons soy sauce2 tablespoons dark brown sugar1 tablespoon salt1 teaspoon black pepper¼cup oil1 tablespoon red wine vinegar3 tablespoons fresh lime juiceBeans and Rice:3 tablespoons oil1/2 cup onion, medium dice1 teaspoon garlic, chopped1 teaspoon cumin1 can red beans, drained and rinsed3 cups cooked white rice2 tablespoons cilantro, chopped2 teaspoons salt1/2 teaspoon pepper2 limes, cut into wedges, for garnishTo prepare the chicken, dry the chicken parts with paper towels and place in a shallow pan.In a small mixing bowl, make a marinade by combining the remaining chicken ingredients together with a whisk. Pour over the chicken, reserving about ¼ cup for use when grilling. Work some of the marinade under the chicken skin. Cover and refrigerate overnight.When ready to cook, heat your grill to medium-high heat. Spray the marinated chicken with nonstick food spray. Grill the chicken, skin-side down, to achieve a nice char on the outside. Turn the chicken over, spoon the reserved marinade on the chicken, reduce the heat of your grill (or move the pieces to the cooler part of the grill), and grill until cooked through with an internal temperature of 165 F.To prepare the beans and rice, heat up oil in a large skillet over medium heat while the chicken is cooking. When hot, sauté the onion, garlic, and cumin until translucent. Add the rice and beans, stirring until heated through, then mix in the cilantro, salt, and pepper. Check for seasoning. Keep warm until the chicken is finished.To assemble the dish, place the rice and beans on a serving platter and the chicken over top. Place extra lime wedges with the chicken and serve.Bacon & Beer Can ChickenServes 46 slices thick-cut bacon, diced½cup flour8 chicken drumsticks8 chicken thighsSalt and pepper, to taste (for chicken seasoning only)8 shallots, peeled½pound red bliss potatoes, sliced in half2 tablespoons olive oil½cup red onion, sliced thin8 garlic cloves2 tablespoons thyme2 tablespoons Dijon mustard2 tablespoons whole-grain mustard2 tablespoons dark brown sugar2 tablespoons butter12 ounces amber ale12 ounces chicken stock2 teaspoons salt1 teaspoon pepperEgg noodles and fall vegetables, for servingPreheat the oven to 375 F.In a large Dutch oven over medium heat, cook the diced bacon until crispy. Remove the bacon to drain on a paper towel, leaving the rendered fat in the Dutch oven.Flour the chicken pieces and season with salt and pepper to taste. Brown the chicken pieces in the same Dutch oven, cooking a few at a time, removing the prepared pieces to a plate until all are browned. Brown the shallots and reserve, then do the same with the potatoes on their cut side.Add the olive oil to the Dutch oven. When hot, add the onion and stir until they begin to soften, scraping up any brown bits that formed in the pan during the previous steps. Put in the garlic cloves and stir occasionally until they begin to brown. Stir in the thyme, both mustards, and brown sugar for a minute. Melt in the butter, then deglaze with the ale.Incorporate the chicken stock, salt, and pepper before adding the chicken pieces, shallots, and potatoes back into the Dutch oven. Make sure the liquid is at least halfway up the sides of the chicken. Adjust if needed with a little more stock.Place the Dutch oven into the preheated oven, uncovered, and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165 F. When finished, serve right from the pan alongside a bowl of egg noodles and your favorite fall vegetables.Chicken & Biscuits with Sausage GravyServes 8½tablespoon celery salt1 teaspoon garlic powder1 teaspoon onion powder¼teaspoon dried thyme¼teaspoon dried basil¼teaspoon dried oregano1½teaspoon black pepper½tablespoon mustard powder1 tablespoon paprika½teaspoon ground ginger8 chicken tenderloins½cup buttermilk1 cup panko breadcrumbs1 (16.3-ounce) can refrigerator biscuits, baked according to package directions1 (2.64-ounce) package country gravy mix, prepared according to package directions1 pound loose sausage, browned, drained, and added to prepared country gravyIn a small mixing bowl, combine the celery salt, garlic and onion powders, thyme, basil, oregano, black pepper, mustard, paprika and ginger. Set aside.Place the tenderloins into a sealable, disposable plastic bag.In a small mixing bowl, combine the buttermilk and the 1 tsp of the just-prepared spice mix.Add the liquid to the bag, then seal and toss to combine. Let the tenderloins marinate in the refrigerator for 4 hours or overnight.Preheat the oven to 400 F when ready to cook the chicken. Spray a baking sheet with cooking spray and set aside.In a shallow dish, combine the panko breadcrumbs and the remaining spice mix. Remove a tenderloin from the marinade and coat it with the breadcrumbs. Place onto the prepared baking sheet. Repeat this same process with the remaining tenderloins.Bake for 20-30 minutes or until a thermometer stuck in the thickest part of the tenderloins reaches 165 F.Cut the biscuits in half. Put a baked tenderloin on one half of each cut biscuit. Spoon the warmed gravy mixture over the tenders, then top with the other biscuit half.David Venable is the author of two cookbooks and the host of "In the Kitchen with David" on QVC Wednesdays at 8 p.m. and Sundays at noon.