Our 32 Best Super Bowl Recipes

Air Fryer Lemon Pepper Chicken Wings
Photo: Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley

The Super Bowl may technically be an NFL game, but we all know what we're really looking forward to when Sunday rolls around—the snacks. Some of our personal favorites include classics like saucy chicken wings, pigs in a blanket, and chips with dip, with a few beer-infused drinks to match. But we have tons of other dishes in our spread too, including Sour Cream and Chive Potato Pizza, Spicy Shrimp and Chorizo Kebabs, and even Nachos in a Bag. There are 30+ Super Bowl recipes to choose from overall—even if your team doesn't win, at least you'll have a winning menu.

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Sriracha Chicken Wings

Sriracha Chicken Wings
Todd Porter & Diane Cu

Sriracha lovers will devour these spicy, crispy chicken wings. Feel free to dial up or down the heat, depending on your preference.

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Firecracker Shrimp with Blue Cheese Dressing

Firecracker Shrimp with Blue Cheese Dressing
Madeleine Hill

Insisting that "there is no better Sunday couch chow for the start of football season," Andrew Zimmern says these fiery shrimp should be served with Crystal brand hot sauce, which he calls "perfectly balanced."

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Pimento Cheese Fries

Pimento Cheese Fries

To take his french fries over the top, chef Jonathon Sawyer broils them with a tequila-spiked pimento cheese topping. It's wonderfully rich melted into the fries and also excellent as a dip.

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Meatball-and-Provolone Subs

Meatball-and-Provolone Subs
© John Kernick

Matt Neal serves tender, oversized pork-and-beef meatballs stuffed into a warm hero roll with melted provolone cheese. Although he makes his own chunky tomato sauce for the sub, it's fine to substitute 6 cups of jarred sauce.

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Warm Piquillo and Crab Dip

Warm Piquillo and Crab Dip
© Tina Rupp

To make this dip, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook it until it's warm and melty.

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Warm Spinach-Artichoke Dip

Warm Spinach-Artichoke Dip Recipe
Justin Walker

Filled with four kinds of cheese and plenty of tender artichoke hearts, this dip is creamy with a crisp, golden top. Be sure to drain the thawed frozen spinach well to avoid excess water, which can break the cheese sauce.

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Sausage-Stuffed Fried Olives

Sausage-Stuffed Fried Olives Recipe
Victor Protasio

Buttery, mild Castelvetrano olives add just enough salt and tang to these fried sausage snacks that pair beautifully with a crisp martini or chilled glass of wine. Use a high quality Italian sausage for the best texture and flavor.

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Chocolate Brownie Cookies

Chocolate Brownie Cookies
© Christina Holmes

Former Food & Wine Editor in Chief Dana Cowin, a cookie connoisseur, declares these double-chocolate ones the most delicious she's ever had. They're like crispy-chewy brownies in cookie form.

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Philly Cheesesteak Queso

Philly Cheesesteak Queso
Abby Hocking

F&W's Culinary Director at Large, Justin Chapple, combines two favorites—Tex-Mex queso and Philly Cheesesteak—to make his crowd-pleasing dip. He combines provolone and white American cheeses to form a gooey base for sautéed peppers, onions, and thinly sliced rib-eye steak. Serve the queso with toasted slices of hoagie rolls or tortilla chips.

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Cheyenne Burgers with Onion Rings

Cheyenne Burgers with Onion Rings
© David Malosh

These tasty burgers from Bobby Flay are topped with barbecue sauce, bacon, and onion rings.

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Lobster-Roll-Style Salmon Sandwiches

Lobster-Roll-Style Salmon Sandwiches

In this clever take on the summertime classic, salmon gets winterized by replacing lobster while yogurt stands in for mayonnaise. Topping rolls with potato chips adds crunch and fun.

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Crispy Garlic-Glazed Chicken Wings

Crispy Garlic Glazed Chicken Wings
Justin Walker

At Anan Saigon, in Ho Chi Minh City, Vietnam, chef Peter Cuong Franklin served these next-level chicken wings that were at once sticky-sweet and explosively umami. Baked then stir-fried in a mixture of fish sauce, lime juice, and soy sauce, the wings get finished with crunchy fried garlic and fresh scallions.

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Caramelized Five-Onion Dip

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. Yellow and red onions give it bite, while Vidalia onion and shallots lend a pleasant sweetness. Taking the time to cook the onions low and slow concentrates their flavor, while adding scallions halfway through cooking keeps them just fresh enough to serve with chips, toasted bread, or vegetables like endive, steamed fingerling potatoes, and roasted Broccolini.

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Barbecue-Spiced Potato Chips

Barbecue Spiced Potato Chips Recipe
Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen

The secret to these potato chips is in the pre-soak. Soaking the potatoes before frying rinses away excess sugar and starch that could cause the chips to burn; the vinegar helps break down pectin in the potatoes, resulting in ultra crispy chips.

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Spicy Cashew-Lemongrass Snack Mix

Spicy Cashew Lemongrass Snack Mix
Aubrie Pick

This sweet and savory snack mix by chef Kris Yenbamroong of Night + Market is seriously delicious. Lime leaves and lemongrass bring citrusy flavor to the buttery cashews, toasted coconut, and crispy garlic. Frying each element individually ensures crunchy—not burned—components. Use a food processor to make quick work of the garlic.

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Pigs in a Blanket with Black Pepper Pastry

Pigs in a Blanket with Black Pepper Pastry
© Abby Hocking

Jen Pelka Bililies 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.

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Parsi Kheema Pav (Curried Minced Lamb on Buns)

Parsi Keema Pav (Curried Minced Lamb on Buns)
Photo by Joel Goldberg / Food Styling by Mallory Lance

There are two ways to serve this incredibly flavorful ground lamb seasoned with spices, ginger, and chiles: on soft pav buns, or go with a dish that chef Meherwan Irani calls "Sloppy Jai"—perhaps the tastiest version of a Sloppy Joe you may ever eat. The lamb is served stuffed in the pav with green chutney, cilantro, sliced onions, green chiles, and Maggi ketchup.

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Chile Crisp-Glazed Bacon Bites

Chile Crisp Glazed Bacon Bites
Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

For this party snack, meaty bites of slow-roasted slab bacon are tossed with a homemade chile crisp that's studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic. Native to Mexico, slender and spicy dried Japones chiles lend their heat to this quick and easy version of the popular Chinese condiment. For an even easier version, try this with your favorite store-bought version of chile crisp.

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Spicy Shrimp and Chorizo Kebabs

Spicy Shrimp and Chorizo Kebabs
© Tina Rupp

The fast, tasty marinade for the shrimp in these kebabs, flavored with caraway seeds and ancho powder, would also be delicious with chicken, pork tenderloin, and any kind of steak.

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Carnitas Sliders with Tomatillo-Avocado Sauce

Carnitas Sliders with Tomatillo-Avocado Sauce
Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox

Perfect for entertaining, these grab-and-go sliders star tender carnitas topped with a creamy tomatillo-avocado sauce sandwiched between pillowy homemade rolls.

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Spicy Paloma Shandy

Spicy Paloma Shandy
Victor Protasio

Use a crisp Mexican lager for this twist on the classic Paloma cocktail from cookbook author Rick Martinez. Try Tajín Clásico Seasoning for the chili-lime salt.

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Sticky Baked Chicken Wings

Sticky Baked Chicken Wings
© Marcus Nilsson

For the ultimate game-day snack, chef Matt Jennings tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze made with gochujang, honey, and rice vinegar.

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Classic Beef Chili

Classic Beef Chili Recipe
Caitlin Bensel

If you don't have a chili recipe in your back pocket, make this one your go-to for game day. Fresh poblano and toasty ancho chile powder provide a tame level of heat, making this a crowd-friendly dish that guests can crank up by topping with a few slices of fresh jalapeño. And thanks to convenient canned beans, you can get this on the table in under an hour. Game on!

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Nachos in a Bag

Kristen Kish Nachos
© W&P Design

"I am a traditionalist when it comes to nachos, and my gold star goes to the 'walking taco,'" says Kristen Kish, winner of Top Chef season 10. "I'm talking about the oldschool, cafeteria hot lunch–style walking taco. Individual bags of chips filled with grated cheddar cheese, taco meat, sour cream, chopped onion, pickled jalapeno, canned black olives, tomatoes, and whatever else you could find at the salad bar."

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Dinkies Cheezesteak

Dinkies Cheezsteak
Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell

This gloriously sloppy sub is the creation of Pinky Cole, founder of the popular Atlanta-based Slutty Vegan, and Derrick Hayes, Philly native and founder of Big Dave's Cheesesteaks. In Cole's Dinkies Cheezesteak, a plant-based version of Hayes' meat-packed hoagie, plant-based meat gets piled into toasted rolls with tender peppers, onions, and gooey pools of vegan cheese. Slutty Vegan's signature seasoning blend is available online, or substitute regular seasoned salt.

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Sweet Potato Cheesecake Empanadas

Sweet potato cheesecake empanadas at Boricua Soul
Lauren Vied Allen

Puerto Rico and the American South intersect deliciously in this unique dessert empanada from Boricua Soul in Durham, North Carolina, which combines the flavors of marshmallow-topped sweet potato casserole with spiced pumpkin cheesecake, encasing it all in caramel-drizzled, crisp pastry. Thanks to the smart use of store-bought shortcuts like empanada wrappers and canned sweet potatoes, the creamy filling comes together in minutes.

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Smoked Salmon Dip

Smoked salmon dip with crostini and white wine
Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

This creamy, smoky dip features flaky smoked salmon two ways: half is finely chopped to add a pleasant texture to the dip alongside briny pops of capers, and the rest is pureed with the mayonnaise, sour cream, and cream cheese, lending its beautiful color and deepening the flavor. Fresh dill and chives keep the dip light while lemon juice adds brightness while also keeping the dip perfectly scoopable—no broken chips here.

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Sour Cream and Chive Potato Pizza

Sour Cream and Chive Potato Pizza Recipe
Graydon Herriott

When layering toppings on the pizzas before baking, use a lighter hand towards the center of each pie; the dough will puff while cooking, and the potatoes and cheese will gravitate towards the middle.

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Ultimate Loaded Chili-Topped Hot Dogs

Ultimate Loaded Chili-Topped Hot Dogs
Jen Causey

Like any "loaded" situation, this hot dog is all about constructing your plate. Split-top buns allow you to hollow out the sides a bit, fitting extra toppings into each bite. A touch of sweetness in the chili balances out the salt from Corn Nuts and the hot dog, while the sharp bite of pickled jalapeños creates balance. Radishes and sour cream offer a welcome hit of freshness. The chili can easily be made ahead of time for quick assembly the day of.

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Crudité Platter with Pimiento Cheese and Shiro-Miso Dip

Fall Crudites Platter with Pimiento Cheese and Shiro Miso Dip
Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Roasted delicata squash, crisp raw vegetables, and two crowd-pleasing dips make this appetizer as beautiful as it is delicious. A citrus-spiked miso dip is a refreshingly light complement to the crudités, while a classic pimiento cheese is tangy, creamy, and satisfying. If you can't find earthy, umami-rich black garlic molasses, balsamic glaze makes a great substitute.

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Three-Cheese Queso Nachos

Sheet Pan Nachos
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley

Whether you're making this loaded tray of nachos for entertaining or the ultimate snack dinner, it's sure to impress. Each individual component takes this dish to the next level, from homemade pickled red onions and jalapeños to creamy queso made with Monterey Jack, white American, and goat cheese.

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Air Fryer Lemon Pepper Chicken Wings with Hot Honey Glaze

Air Fryer Lemon Pepper Chicken Wings
Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley

Hot, sweet, crispy, and buttery, these wings are certain to become your next go-to recipe for Game Day or any time you want a hearty snack. The wings are tossed with lemon pepper seasoning then cooked until crispy in an air fryer. They are then coated with a buttery hot honey glaze and served with more of the glaze for dipping. A garnish of cilantro adds color and more brightness to the dish.

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