Things to do Super Bowl week in Los Angeles

The Super Bowl is returning to Los Angeles for the first time in nearly 30 years, and there is much more going on in the city than just the big game. Here's a look at different events in and around Los Angeles leading up to Super Bowl LVI.

Gail Simmons gets us ready for the big game with this super wings recipe

Even if you just watch the big game for the commercials, you've got to have great food to eat! Gail Simmons -- co-host of The Good Dish -- stopped by Good Day with a recipe for ginger chili wings. The Good Dish airs weekdays at 3 p.m. on FOX 9+ Ingredients: Nonstick cooking spray 3 lbs Chicken wings, tips removed, drum sticks & flats separated 1 tsp Ground ginger 1/8 tsp Cayenne pepper 2 tsp Chili powder, divided 2 tbsp Canola oil, divided 2 Large limes 3 Garlic cloves, finely chopped 2 tbsp Freshly grated ginger 3 tbsp Honey 2 tbsp Soy sauce, reduced sodium Kosher salt, to taste Fresh ground black pepper, to taste Preheat the oven to 475 degrees F. Spray a cooling rack with cooking spray and set it into a 13x18-inch rimmed baking sheet. Rinse the wings under cold running water and pat dry. In a large bowl, whisk together the ground ginger, cayenne, 1 ½ teaspoons of the chili powder, 2 teaspoons salt, ½ teaspoon pepper, and 1 tablespoon of the oil. Add the wings to the bowl and toss to coat evenly. Arrange the wings on the prepared rack and roast for 20 minutes (you will get some smoke but the wings won’t burn). Rotate the pan and reduce the oven temperature to 400 degrees F. Continue roasting until the wings are cooked through and crispy, about 20 to 25 minutes more. Meanwhile, squeeze 1 tablespoon of lime juice (from about half of one lime) into a small bowl and set aside. Cut the remaining limes into wedges and set aside. In a small saucepan, heat 1 tablespoon of oil over medium heat. Add the garlic and grated ginger and cook until the garlic begins to sizzle, about 30 seconds. Stir in the lime juice, honey, soy sauce, ½ teaspoon salt and remaining ½ teaspoon chili powder. Bring to a simmer and cook for 3 to 4 minutes to slightly reduce and thicken. Set the glaze aside. Once the wings are cooked, transfer to a large mixing bowl, pour the glaze over them, and toss well to evenly coat. Pile the wings onto a platter and squeeze the remaining lime wedges over the top and serve.