Score Big with These Easy and Flavorful Super Bowl Appetizers

Sriracha sauce

🥗Healthier: hot sauce

💰Cheaper: ketchup + chili flakes

Hot sauce provides heat with fewer calories.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, suitable for more diets.

chicken wings

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, while drumsticks are often less expensive.

Season 2 lb of chicken wings with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1 tbsp of baking powder, salt, and black pepper.

Pour some vegetable oil over the wings and mix well.

Lay the seasoned wings down on a sheet pan.

Bake the wings in a preheated 420°F oven, flipping them two times during cooking.

After 20 minutes, flip the chicken wings and return them to the oven for another 20 minutes.

Repeat the flipping process and cook for an additional 20 minutes until wings are ready.

In a bowl, combine 1/3 cup of honey, 2 tbsp of light soy sauce, 1 tbsp of rice vinegar, 2 tbsp of sriracha, and 1 tbsp of gochujang paste (or increase sriracha to 1/3 cup if gochujang is not available).

Squeeze half a lime into the sauce mixture and mix well, then set aside.

Preheat a wok to medium heat, pour in some vegetable oil, and add chopped ginger and garlic, stirring vigorously.

Pour the sauce into the wok, ensuring not to burn the garlic and ginger, and increase the heat to high, cooking for 1 minute.

Thicken the sauce with a slurry made from 1/2 teaspoon of cornstarch and 1/2 teaspoon of cold water, mixing it into the sauce.

Add the cooked wings to the sauce and toss to coat, then top with chopped cilantro.

For salsa, dice 6 plum tomatoes and transfer them into a large bowl.

Add 2 cups of diced onions, the juice of one lime, and half a cup of finely chopped pickled jalapenos.

Pour in some vegetable oil and mix well, then refrigerate the salsa for 3 to 4 hours.

Slice a French baguette into 0.75-inch thick pieces and transfer to a sheet pan lined with parchment paper.

Toast the baguette pieces in a preheated 350°F oven for 7 to 8 minutes.

Preheat a cast iron pan to medium heat, pour in some vegetable oil, and sauté 1 and 1/2 cups of diced onions for 4 to 5 minutes until translucent.

Add 1 tbsp of garlic puree to the onions and transfer to a plate to cool.

Slice 4 scallions and transfer them to a bowl.

Shred 1 rotisserie chicken and add it to the bowl with the onions, 8 oz of room temperature cream cheese, 2 cups of cheddar cheese, 3/4 cup of buffalo sauce, and 3/4 cup of ranch dressing, mixing well.

Transfer the buffalo chicken dip mixture into the cast iron skillet, spreading it evenly.

Top with mozzarella cheese and bake in a preheated 375°F oven for 30 to 35 minutes.

Decorate the buffalo chicken dip with fresh jalapenos and scallions before serving with crackers, tortilla chips, or crostini.

For cream of spinach, preheat a sauté pan to medium heat, pour in some vegetable oil, and sauté 1 cup of onions with 1 teaspoon of garlic for 3 to 4 minutes.

Add 1 pound of chopped frozen spinach (fully defrosted and drained) and season with nutmeg, salt, and freshly ground white pepper.

Pour in 1 cup of beef or chicken stock and let it simmer for a couple of minutes.

Add 8 oz of room temperature cream cheese, 1/2 cup of heavy cream, and mix well.

Remove from heat and stir in 1/2 cup of Parmesan cheese and 1 cup of mozzarella cheese, then transfer to a dish.

Top with more mozzarella cheese and bake in a preheated 350°F oven for 25 minutes.

For jalapeno poppers, combine 1 cup of room temperature cream cheese and 1 cup of cream cheese in a bowl and set aside.

Cut fresh jalapenos in half, removing seeds and ribs, and fill each half with the cream cheese mixture, wrapping them with bacon.

Transfer the jalapeno poppers to a sheet pan lined with parchment paper and bake in a preheated 350°F oven for about 35 minutes.

Serve jalapeno poppers with ranch dressing.

For nachos, preheat a pan to medium heat, pour in some vegetable oil, and sauté 1 and 1/2 cups of onions for 3 to 4 minutes.

Add 1 tbsp of chopped garlic and 1 lb of ground beef, cooking for about 15 minutes, seasoning with salt, pepper, and 1 tbsp of taco seasoning.

Pour in 1/2 cup of beef stock and mix well, ensuring there are no large chunks of meat.

On a sheet pan lined with parchment paper, add half a bag of tortilla chips and top with corn, black beans, 1 cup of cherry cheese, 1 cup of Monterey Jack, and half of the ground beef.

Add another half bag of tortilla chips and repeat the toppings, then bake in a preheated 350°F oven for 25 to 30 minutes, keeping an eye on it to prevent burning.

After 25 minutes, remove nachos from the oven and top with sour cream, salsa, chopped cilantro, scallions, and fresh jalapenos.

For guacamole, use a mortar and pestle or bowl to mash the ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens