The Best Super Bowl Recipes

By Food & Wine
Updated January 10, 2020
Victor Protasio
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 cheesy dips, with a few beer-infused drinks to match. But if you want to branch out a little bit, we’ve also included a few recipes like loaded pimento cheese fries, Vietnamese-style banh mi burgers, and even bacon-wrapped hot dogs with avocado. There are over 30 total Super Bowl recipes to choose from—even if your team doesn’t win, at least you’ll have a winning menu.

Related: Full guide to the Super Bowl
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Warm Piquillo and Crab Dip

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For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot.

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Crispy Buffalo Potatoes

CHRISTINA HOLMES
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For her fun take on Buffalo chicken wings, Kay Chun tosses oven fries with a delicious two-ingredient sauce.

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Sriracha Chicken Wings

Todd Porter & Diane Cu
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Sriracha lovers will devour these spicy, crispy chicken wings. Feel free to dial up or down the heat, depending on your comfort level.

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Maple-Soy Snack Mix

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Savory snack mixes are typically flavored with soy sauce, Worcestershire and butter. Grace Parisi prepares her crunchy mix with a little maple syrup for sweetness and Thai curry paste for heat.

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Firecracker Shrimp with Blue Cheese Dressing

Madeleine Hill
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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." Bonus: it's available everywhere.

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Pimento Cheese Fries

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

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Zucchini Quesadilla with Spicy Salsa Roja

© Con Poulos
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Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla as well as on top gives it an excellent punch.

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Hogs in a Blanket

© Chris Court
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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.

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Asian Sloppy Joe Sliders

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Ming Tsai’s sliders are based on a recipe his mother made for him when he was young: She’d fill his thermos with the chile-sauce-and-ginger-flavored ground meat and include the slider buns in his lunch box. “Everyone at school wanted them, so I’d usually trade a little slider for a complete lunch,” says Tsai.

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Bacon Candy

JOHN KERNICK
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Crispy, sweet and salty, this three-ingredient snack is the ultimate cocktail party hors d’oeuvre.

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Croques Meurice

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These bite-size ham-and-cheese sandwiches are miniature versions of the Croque Meurice that Michelin three-star chef Yannick Alléno serves exclusively at Le Meurice hotel’s chic Bar 228.

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Chunky Guacamole

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Mexico City native Richard Sandoval makes his guacamole tableside in a volcanic-rock molcajete (mortar and pestle) and serves it with hot, superthin corn tortilla chips and two kinds of salsa: avocado-and-tomatillo and fresh tomato.

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Coffee-Cured Pulled Pork

John Kernick
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Linton Hopkins turns this slow-roasted pork shoulder into sliders.

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Michelada Gingembre

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Damian Windsor’s favorite low-alcohol cocktail had been the Shandygaff (citrus soda mixed with lager) until he created a version with fresh ginger juice and a hoppy IPA; it was delicious. Adding a dash of hot sauce made the drink even better.

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Meatball-and-Provolone Subs

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

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Sweet & Sticky Hot Wings

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Hot Sauce, unsalted butter, and melted hot pepper jelly come together for a tasty wing sauce.

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Pulled Chicken & Grilled Corn Tacos

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These tacos are super easy because they’re made with pre-cooked shredded chicken.

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Warm Piquillo and Crab Dip

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Instead of laboriously stuffing piquillo peppers, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook until warm and melty.

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Spicy Chicken Chili

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Serving this spicy stew is a surefire way to please everyone at the table. Leftover turkey or chicken can be substituted for the chicken thighs.

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Warm Spinach-Artichoke Dip

Justin Walker
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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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Chips in Salsa

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Traci Des Jardins tosses just-fried chips with homemade salsa, then sprinkles them with a little Mexican Cotija cheese.

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Goat Cheese & Chorizo Rolls

BURCU AVSAR
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These crispy rolls are a riff on Argentinean street food.

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Vietnamese-Style Banh Mi Burgers

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These spicy burgers are topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro.

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Flaky Beef Empanadas

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Santiago Garat makes these flaky beef empanadas the traditional way—by hand-chopping the beef for the filling. He cooks the meat in lard, so it’s extra succulent.

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Sausage-Stuffed Fried Olives

Victor Protasio
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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

© Christina Holmes
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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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Caramelized Onion Dip

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No party spread is complete without onion dip—make sure you have a big bowl of potato chips at the ready, because it’ll go fast.

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Philly Cheesesteak Queso

Abby Hocking
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F&W’s 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 with toasted slices of hoagie rolls or tortilla chips.

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Cheyenne Burgers with Onion Rings

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

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Asian Fried and Glazed Baby Back Ribs

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One of Roy Choi’s favorite Honolulu spots is Side Street Inn. Side Street’s sticky fried ribs really stand out for Choi: He makes his version with a mixture of staple Asian sauces, including hoisin, black bean sauce, oyster sauce and Sriracha.

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Portobello-Mushroom and Red-Pepper Pizza

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If you don’t have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.

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Bacon-Wrapped Hot Dogs with Avocado

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Manhattan’s Crif Dogs, a late-night hot dog spot, is locally famous for its franks. This one, which goes by the name The Chihuahua, is wrapped in bacon and topped with sour cream and avocado. It’s also available at the adjoining cocktail lounge, PDT.

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Lobster-Roll-Style Salmon Sandwiches

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

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Brewsky Sangria

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Roger Kugler's tangy beer-based sangria was inspired by a customer's request for a shandy, a refreshing blend of lager beer and lemonade or soda.

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Pork Carnitas with Garlic and Orange

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The trick to these luscious carnitas is to pull the meat into successively smaller pieces as it roasts, exposing more and more surface to the oven’s heat for crisping.

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Garlic Bread "Fries" with Marinara "Ketchup"

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In this imaginative party snack, garlicky bread sticks and marinara sauce resemble french fries and ketchup.

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Peanut Butter Pound Cake S'mores

© Stephanie Foley
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In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.

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Crispy Garlic-Glazed Chicken Wings

Justin Walker
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At Anan Saigon, in Ho Chi Minh City, Vietnam, chef Peter Cuong Franklin serves next-level chicken wings that are 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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Baked Cheese with Herbs and Crudités

Victor Protasio
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A splash of vermouth helps cut through the richness of the cheese and allows the herbs and garlic to permeate. Fresh, crisp vegetables are the perfect accompaniment to this take on Brie en croûte.

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