Celebrate Shark Week with 16 snack and appetizer recipe ideas!

Cancel your evening plans and cue the dramatic music. It’s Shark Week, and Discovery Channel is running its 25th annual marathon of everything we love to fear about getting in the open water.

Celebrate Shark week with 16 snack and appetizer recipe ideas from the L.A. Times Test Kitchen!

Even shuddering and cringing in front of the screen can work up an appetite, so we’ve compiled no less than 16 of our favorite snacks and appetizers for your Shark Week pleasure.

From caramel popcorn to super-size wings and everything in between (guacamole, cookies, bacon-wrapped pork belly bites -- even fish!), we’ve got your monster chomping needs covered! Continue reading below for our recipe for super wings -- turkey wings coated with spicy, teriyaki or honey-glazed marinades -- and check our our photo recipe gallery here.

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You can find Noelle Carter on Facebook, Google+ and Twitter. Email Noelle at noelle.carter@latimes.com.

Super wings

Total time: 3 hours, plus overnight marinating time

Servings: 12 to 24

Note: This allows two wing pieces per person. If your table includes lots of chili, cheese and additional snacks, figure on one piece per person. Turkey wings are generally available at Latin markets and Jon’s supermarkets. Check with your local market’s meat department or order from your local butcher.

12 whole turkey wings

1. Cut each wing into thirds using a cleaver or heavy chef’s knife. This is most easily done by bending each joint and cutting through the cartilage (this way you don’t have to chop through the bone). Alternatively, have the wings divided by your butcher. Discard the wing tips or save them for another use. Refrigerate the wings while you make the marinades below.

Spicy marinade:

1 1/2 cups hot sauce

1 cup (2 sticks) butter

2 tablespoons minced garlic

1. In a medium sauce pan over low heat, combine hot sauce, butter and garlic and cook, stirring occasionally, until the butter is melted and the mixture is well blended. Remove from heat, divide the sauce evenly into 2 containers and set aside till butter is melted and mixture is well blended.

Teriyaki marinade:

1 cup packed dark brown sugar

2 cups low-sodium soy sauce

2 tablespoons minced garlic

2 teaspoons grated ginger

1/4 cup bourbon

1. In a medium saucepan over low heat, combine all ingredients and cook, stirring occasionally, until the sugar is dissolved. Remove from heat, divide the marinade evenly into 2 containers and set aside.

Honey-glazed marinade:

3 cups honey

1/2 cup fresh chopped cilantro

1 tablespoon cumin

2 teaspoon salt

2 teaspoon grated lemon zest

1. In a medium bowl, combine the honey, cilantro, cumin, salt and lemon zest. Divide the sauce evenly into 2 containers and set aside.

Super wings:

24 wing pieces

Spicy marinade, divided

Teriyaki marinade, divided

Honey-glazed marinade, divided

1/4 cup grated Parmesan cheese (optional topping for the spicy wings)

1 cup ranch dressing, to be used as a dipping sauce for the spicy wings

1. Place eight wing pieces into each of three sealable plastic bags. Pour half of each marinade into each bag. Cover and refrigerate the remaining marinade. Seal the bags completely, then shake the bags to distribute the marinades evenly among the wings. Refrigerate the bags and allow the meat to marinate overnight.

2. When ready, heat the oven to 350 degrees. Coat three lipped baking sheets with non-stick spray. Line each pan with foil, then spray the foil (this makes cleanup much easier).

3. Remove the wing pieces from the bags and place on roasting pans, making sure to use one pan per marinade. Discard the remaining marinade from the bags.

4. Place the wings in the oven, making sure the trays are evenly spaced. Roast the wings, basting each tray with its reserved marinade every 15 to 20 minutes, and rotating the trays every half hour for even cooking. The wings will be done when the meat is firm, pulls slightly from the bone and a thermometer inserted reads 160 degrees. Remove from heat and set aside to cool slightly. If adding the optional Parmesan cheese, sprinkle the cheese over the hot wings 20 minutes before they are done to give the cheese time to melt with the marinade.

5. Pile the wings on a large platter and serve immediately. Serve the spicy wings with the ranch dressing as a dipping sauce.

Each of 24 servings: 436 calories; 27 grams protein; 33 grams carbohydrates; 0 fiber; 22 grams fat; 8 grams saturated fat; 94 mg. cholesterol; 1042 mg. sodium.