Football is back! F3 returns for Season 3 with NFL news, fantasy football tips, game-day food and a whole lot of chicken wings.

In the Season 3 opener, Jonathan and Erin get ready for another NFL season with a look at what’s happening around the league, what to watch for as the season gets underway, and how to get your fantasy team ready for game day.

They talk about the latest NFL roster moves, the players and teams worth keeping an eye on, and where to find reliable information when setting a fantasy lineup. How much should you trust the stats, the experts, injury reports, podcasts, websites, social media and even AI? With so much information available, they look at how to separate the useful stuff from all the noise.

Then it’s time to talk about one of the best parts of football: the food.

Jonathan and Erin dig into why food and football go together, from tailgating and sports bars to watching the game at home with friends and family. They also look at how football food is local and how each NFL city has its own food traditions, flavours and favourites.

And of course, no F3 episode would be complete without the F3 Food Pick of the Week.

This week, it’s all about chicken wings. Jonathan shares his chef tips for getting crispy wings at home, along with some simple sauce ideas including Classic Buffalo, BBQ, Honey Mustard, Honey Garlic, Korean-style, Maple Sriracha and more.

Football. Food. Fantasy.

Welcome back to F3.

• Welcome back to F3
• Three things happening in the NFL
• Why we love football
• Setting your fantasy team
• Where to find reliable fantasy information
• Stats vs. expert opinions
• Injury reports and player news
• Podcasts, websites, social media and AI
• Why food and football go together
• Football food is local
• F3 Food Pick: Game-Day Chicken Wings
• How to make crispy wings at home
• Wing sauce ideas
• What to watch for as the NFL season gets underway

F3 Podcast — Football • Food • Fantasy

Hosted by Jonathan Frazier and Erin Haluschak.

-Game Day- Crispy Chicken Wings

Chef Jonathan Frazier’s

The goal: Crispy wings with lots of flavour, without needing a deep fryer.

Ingredients — 4 servings

* 2 lb (900 g) chicken wings

* 1 tbsp baking powder

* 1 tsp kosher salt

* ½ tsp black pepper

* 1 tsp garlic powder

* ½ tsp smoked paprika

Method

1. Pat the wings very dry with paper towel.

2. Toss with baking powder, salt, pepper, garlic powder and smoked paprika.

3. For the best results, place the wings uncovered in the refrigerator for 4–24 hours. This helps dry the skin.

4. Heat oven to 425°F / 220°C.

5. Place wings on a rack over a baking sheet, leaving space between them.

6. Bake for 35-45 minutes, turning halfway through.

7. Cook until the wings are browned, crispy and reach a safe internal temperature of 165°F / 74°C.

8. Toss with your choice of sauce just before serving.

Jonathan’s Chef Tips

• Dry wings make crispy wings.
• Let air dry in fridge before hand.
• Don’t crowd the pan.
• Use a rack whenever possible.
• Give them time to brown properly.
• Sauce them after cooking, not before.
• Make several sauces and let everyone choose their favourite.

Sauce Ideas

Classic Buffalo

* Hot sauce and butter

* Add more or less butter depending on how spicy you like it.

Honey Garlic

* Honey

* Garlic

* Butter

* Soy sauce

BBQ

* Your favourite BBQ sauce

* Add a little hot sauce for heat.

Honey Mustard

* Honey

* Dijon mustard

* A little mayonnaise or Greek yogurt

Korean-Style

* Gochujang(fermented red chili paste)

* Honey

* Soy sauce

* Garlic

* Sesame oil

Dry Rub

* Skip the sauce completely.

* Try smoked paprika, garlic, onion powder, black pepper and a little cayenne.

Sweet Chili

* Sweet chili sauce

* Garlic

* Lime juice

* A little soy sauce

Garlic Parmesan

* Butter

* Roasted garlic

* Parmesan

* Fresh parsley

Jerk

* Jerk seasoning

* Honey

* Lime juice

* Butter

The F3 podcast is hitting the road for a special bonus edition—live from Super Bowl 60 in San Francisco. Join chef Jonathan Frazier and Erin Haluschak as they pack their gear, chase great stories, and dive headfirst into the ultimate mashup of food, football, and fandom.

In this episode, they preview a Seahawks vs. Patriots rematch, break down their Super Bowl predictions, and reflect on the nail-biting championship games that set the stage. But this trip is about more than the final score. From iconic Bay Area eats like cioppino, Dungeness crab, Mission-style burritos, garlic noodles, and sourdough clam chowder, to the legendary Taste of the NFL charity event, the duo is on a mission to explore the flavors behind the game.

They’ll also be roaming Radio Row, the Super Bowl Experience, and connecting with unforgettable guests—including a Vancouver Island superfan known as “Captain Seahawk.” Expect interviews, live streams, behind-the-scenes moments, and maybe even a giveaway or two. San Francisco, here we come.

his week on the F3 Podcast — Football, Fantasy & Food, Erin and Chef Jonathan Fraser break down Championship Weekend as the NFL races toward Super Bowl 60. Seattle hosts the Rams, Denver faces New England with a backup quarterback under center, and the playoff picture tightens fast.

Spotlight team: the Tennessee Titans. The hosts dig into the franchise’s Oilers history, legendary players like Warren Moon and Derrick Henry, a tough 3–14 season, and what new head coach Robert Saleh could bring to a much-needed rebuild.

Big news: F3 is heading back to San Francisco for Super Bowl 60 for Radio Row, fan chats, and food-first storytelling.

Ultimate Nashville Hot Chicken Sliders

• 2½ lb boneless, skinless chicken thighs (cut into slider-sized pieces)

• 3 cups buttermilk

• 2 tbsp hot sauce

• 2 tsp kosher salt

• 1½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

Method

1. Whisk marinade ingredients.

2. Submerge chicken completely.

3. Cover and refrigerate minimum 8 hrs, ideally overnight.

• 3 cups all-purpose flour

• ½ cup cornstarch

• 2 tbsp paprika

• 2 tbsp cayenne (adjust heat later with oil)

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp kosher salt

• 2 tsp cracked black pepper

1. Remove chicken from buttermilk, letting excess drip.

2. Dredge in flour.

3. Dip briefly back into buttermilk.

4. Dredge again, pressing flour on firmly.

5. Rest breaded chicken 10–15 minutes before frying (crucial for crust adhesion).

• Neutral oil (peanut or canola)

• Fry temp: 325–335°F (165–168°C)

Method

• Fry thighs 6–8 minutes, turning once, until:

  • Deep golden brown

  • Internal temp 165°F / 74°C

• Drain on rack (not paper towels).

• 1 cup lard (authentic) or neutral oil

• 3 tbsp cayenne pepper

• 1 tbsp paprika

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp brown sugar

• ½ tsp kosher salt

Method

1. Heat lard gently until shimmering (not smoking).

2. Whisk in spices off heat.

3. Brush generously over fried chicken while hot.

Quick Vinegar Slaw

• 2 cups green cabbage, finely shredded

• ½ cup carrot, julienned

• 2 tbsp apple cider vinegar

• 1 tbsp sugar

• 1 tbsp mayo (just enough for body)

• Salt to taste

Toss and chill 30 minutes.

You want crunch + acid, not creamy heaviness.

• Thick-cut dill pickle chips

• Cold, crunchy, vinegary

  (Sweet pickles are a crime here.)

• Brioche slider buns

• Butter lightly and toast on flat top

Optional power move:

Brush buns with a touch of leftover hot oil + melted butter.

1. Bottom bun

2. Fried chicken (hot-oil brushed)

3. Pickles (2–3 slices)

4. Slaw

5. Top bun

Serve immediately.