Recipes Holidays + Events Super Bowl Our 32 Best Super Bowl Recipes By Food & Wine Editors and Nikki Miller-Ka Nikki Miller-Ka Instagram Twitter Website Nikki Miller-Ka has written about the intersection of food and culture for Food & Wine since 2021. She has been writing for 15 years as a food blogger, recipe developer, and regular contributor to numerous publications.Expertise: Southern cuisine, African-American foodways, snacks.Experience: Nikki Miller-Ka is a food writer with experience as a private chef, butcher, baker, and biscuit maker. She has been a television host and executive producer, recipe developer, researcher, reporter, and guest blogger for various media outlets in the Southeast. After graduating from culinary school, Nikki began her writing career as an editorial assistant at the Greensboro News & Record. There, Nikki honed her editorial and research skills; developed her food blog, Nik Snacks; and became a contributor to Go Triad, Relish, Winston-Salem Monthly, and 1808 Greensboro. She is a member of the James Beard Foundation's Restaurant and Chef Committee for the Southeast, and is a nationally ranked food competition judge. Food & Wine's Editorial Guidelines Updated on February 10, 2022 Share Tweet Pin Email Trending Videos 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. 01 of 32 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. Get the Recipe 02 of 32 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." Get the Recipe 03 of 32 Pimento Cheese Fries LUCAS ALLEN 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. Get the Recipe 04 of 32 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. Get the Recipe 05 of 32 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. Get the Recipe 06 of 32 Warm Spinach-Artichoke Dip 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. Get the Recipe 07 of 32 Sausage-Stuffed Fried Olives 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. Get the Recipe 08 of 32 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. Get the Recipe 09 of 32 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. Get the Recipe 10 of 32 Cheyenne Burgers with Onion Rings © David Malosh These tasty burgers from Bobby Flay are topped with barbecue sauce, bacon, and onion rings. Get the Recipe 11 of 32 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. Get the Recipe 12 of 32 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. Get the Recipe 13 of 32 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. Get the Recipe 14 of 32 Barbecue-Spiced Potato Chips 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. Get the Recipe 15 of 32 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. Get the Recipe 16 of 32 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. Get the Recipe 17 of 32 Parsi Kheema 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. Get the Recipe 18 of 32 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. Get the Recipe 19 of 32 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. Get the Recipe 20 of 32 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. Get the Recipe 21 of 32 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. Get the Recipe 22 of 32 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. Get the Recipe 23 of 32 Classic Beef Chili 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! Get the Recipe 24 of 32 Nachos in a Bag © 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." Get the Recipe 25 of 32 Dinkies Cheezesteak 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. Get the Recipe 26 of 32 Sweet Potato Cheesecake Empanadas 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. Get the Recipe 27 of 32 Smoked Salmon Dip 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. Get the Recipe 28 of 32 Sour Cream and Chive Potato Pizza 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. Get the Recipe 29 of 32 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. Get the Recipe 30 of 32 Crudité 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. Get the Recipe 31 of 32 Three-Cheese Queso 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. Get the Recipe 32 of 32 Air Fryer Lemon Pepper Chicken Wings with Hot Honey Glaze 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit