Recipes Appetizers 18 All-American Appetizers By Food & Wine Editors Updated on August 19, 2022 Share Tweet Pin Email Trending Videos Classic American appetizers like spicy wings and deviled eggs are perfect for everything from game days to midnight snacks. Whether you're looking for a classic appetizer or an updated twist on an old favorite, we've got you covered. From perfect crab cakes to mini mac and cheeses, here are our best all-American bites to start your next meal. 01 of 18 Sticky Baked Chicken Wings © Marcus Nilsson Chef Matt Jennings means business when it comes to his food and his beloved Patriots football team. For the ultimate game-day snack, he tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze he makes with gochujang, the Korean red pepper paste. And best of all, the prepared gochujang sauce can be refrigerated for up to one week. Get the Recipe 02 of 18 Crab Cakes with Horseradish Cream © KAREN MORDECHAI These classic crab cakes are easy to make, as is the tangy horseradish cream. Get the Recipe 03 of 18 Caramelized Onion Dip Tina Rupp Take your dip to the next level with heaps of onions slowly caramelized in butter. Terrific Appetizer Recipes Get the Recipe 04 of 18 Deviled Eggs With Country Ham Chef Ford Fry's deviled eggs get their terrific flavor from goat cheese, Dijon mustard, and cornichons, plus a topping of country ham. Get the Recipe 05 of 18 Hogs in a Blanket © Chris Court This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment. Get the Recipe 06 of 18 Baked Buffalo Chicken Wings Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table. The Best Chicken Wing Recipes Get the Recipe 07 of 18 Fried Pickles with Spicy Mayonnaise © Wendell T. Webber Chef Zak Pelaccio grew up eating fried pickles in New York's Brooklyn Heights neighborhood. He coats his extra-crisp version in panko and fries them in schmaltz, or chicken fat, though vegetable oil works well, too. Get the Recipe 08 of 18 Brioche Crab Melts Rob Howard In this delicious version of the classic tuna melt, chef Vitaly Paley pairs moist chunks of crab with brioche, truffle butter, and nutty Gruyère cheese. Fish & Seafood Recipes Guide Get the Recipe 09 of 18 Pimento Cheese & Bacon Crostini BURCU AVSAR Top your toasts with a homemade pimento cheese spread and bacon bits, which get melty and crisp under the broiler in this quick and irresistible crostini recipe. Get the Recipe 10 of 18 Three-Cheese Mini Macs © Kana Okada Anything big made small is ultrafun for parties, and these quick, one-bite mac and cheeses are the ultimate example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive. Get the Recipe 11 of 18 Mini Brioche Lobster Rolls © Kana Okada These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty, especially if you're serving additional hors d'oeuvres. Cooked shrimp or lump crab is a fine alternative to lobster. Get the Recipe 12 of 18 Deviled-Egg Spread © Earl Carter "I can't have a party without deviled eggs," says chef Katie Lee, whose cooking often reflects her Southern roots. Here, she deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it's more like an egg salad that she can spread on toasts. Get the Recipe 13 of 18 Pigs in a Blanket with Black Pepper Pastry © Abby Hocking Jen Pelka, co-founder and CEO of Une Femme Wines, loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard, and fresh black pepper before rolling up with the hot dogs and baking. Get the Recipe 14 of 18 Baked Chicken Wings Abby Hocking / Food & Wine These supereasy baked chicken wings use just a few ingredients and four simple steps. Get the Recipe 15 of 18 Bacon-Wrapped Cherry Peppers These genius hors d'oeuvres from 2005 F&W Best New Chef Colby Garrelts call for just three ingredients. The recipe can be made ahead of time, so it's great for parties. Get the Recipe 16 of 18 Cast-Iron Cornmeal Cake with Buttermilk Cream Victor Protasio Pouring the batter into a hot skillet ensures a perfectly cooked, dark golden–bottomed crust with a fluffy, golden interior. Serve this slightly sweet cornmeal cake warm, with a big dollop of buttermilk cream. Get the Recipe 17 of 18 Caramelized Five-Onion Dip Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen A mix of five different alliums — shallots, scallions, and sweet, yellow, and red onions — upgrades this classic caramelized onion dip with layers of flavor. Serve it with chips, toasted bread, or vegetables like endive, steamed fingerling potatoes, and roasted broccolini. Get the Recipe 18 of 18 Deviled Eggs with Pickled Shrimp Michael Crook To amp up his creamy dill-and-chive deviled eggs, chef Bobby Flay tops them with tangy pickled shrimp. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit