Super Bowl Sunday is this weekend and I’ve got some Super Appetizers to help you celebrate. Recipes for grilled wings with two sauces and a gooey, cheesy dip that everyone will love, they are the perfect foods to snack on during the game.
On Super Bowl Sunday only one game counts. I love the whole spectacle, the singing of the National Anthem, half time entertainment, commercials on TV, and of course the food. This is the day for pure comfort food, nothing fancy, and preferably something that can be nibbled on throughout the day. Chicken wings and chips/dips are some of my favorite game day foods, the perfect casual foods that everyone loves.
The first of two styles of chicken wings I am sharing with you today are teriyaki. I could eat teriyaki wings all day, every day and be perfectly content. Make your own teriyaki sauce using gluten-free soy sauce, and these wings are safe for nearly everyone in your crowd. The beauty of making your own is you can customize to suit your personal tastes. Make it exactly the way you love it.
The second of today’s chicken wings are Buffalo-style but a little more balanced than the traditional version. I’ve added some sugar and lime juice, so instead of just burning your mouth, these wings have a flavor you can really enjoy. You can add as much or as little hot sauce as you like, making these just the right level of spicy to suit your family. You can offer more hot sauce at the table for those who really love screaming hot foods.
A lot of the chicken wing recipes use calorie-adding cooking techniques and ingredients. By grilling the wings, you add a ton of flavor and reduce the calories. Plus, the grilling can be done a day ahead, saving you work on game day! Just reheat the wings before tossing with the warmed sauces.
If you don’t want to deal with the bones of chicken wings, go ahead and use chicken tenders or chicken breasts cut into strips. Just realize that because they are boneless they will cook MUCH more quickly and will need to be watched carefully.
And to offset the healthy aspects of the wings, we have a complete indulgence. My cheese dip is a totally delicious and extravagant treat. You have to balance the scales, LOL. I have added grilled vegetables and seasonings to make this tastier than your ordinary cheese dip. You can customize the seasonings to suit your personal tastes – use the recipe as a guideline and adjust as needed.
Both the wings and cheese dip are best when served warmed. The best way to keep foods warm during a party is by using either slow cookers or chafing dishes. Did you know you can rent chafing dishes just like you see at professional buffets? Check your local area for party rental companies and reserve them in advance. Be sure to get Sterno or other heat source that fits the equipment you’ve rented!
Enjoy your super appetizers, they are finger-licking good. Have a fabulous Super Bowl everyone!
Key Ingredients for Super Appetizers for the Super Bowl:
- Chicken wings, onion powder, salt and pepper
- Soy sauce, Mirin, sugar, ginger, garlic, green onions
- Bourbon, dark rum, or white wine
- Butter, Sriracha or other hot chile sauce, brown sugar
- Fresh lime juice, celery sticks
- Poblano peppers, jalapenos, onion, cream cheese
- Canned chili with no beans, chili powder, cumin, turmeric
- Cheddar cheese, sour cream, cilantro, tortilla chips
Can I Make Any of these Recipes Ahead?
Yes, you can cook the sauces several days ahead and grill the wings the day before. All you need to do is reheat them and toss with the warmed sauces before the game starts. The dip is best freshly made.
All of the recipes can easily be doubled, so if you are hosting a large family crowd, scale them up to feed all of your guests.
How to make the super appetizers Grilled Chicken Wings and Sauces:
- Chicken Wings: cut into parts, drizzle with oil and season with onion powder, salt and pepper
- Grill the wings until browned and crispy, about 20 min; keep warm while making the sauces
- Teriyaki Sauce: Cook the soy sauce, mirin and sugar over low heat until sugar is dissolved; add ginger, garlic, green onions, and bourbon; simmer 30 min then discard the solids
- Buffalo-Style Sauce: Melt the butter and whisk in the chile sauce, sugar, salt, and lime juice; cook until sugar is dissolved
- Sauce the Wings: Divide the wings into two bowl and dress each bowl with one of the sauces, tossing until evenly coated; place wings on a platter with celery sticks and bowls of extra sauce if desired
How to make the super appetizers Grilled Chile-Cheese Dip:
- Grill the chiles until blistered on all sides; place in a bowl to steam
- Grill the onions and garlic, chop finely and place in a large bowl; peel, stem and seed the chiles, chop and add to the onions and garlic
- Melt the cream cheese with chili and tomatoes; stir in the grilled vegetables and seasoning, cheddar, and sour cream, stirring until cheese is fully melted
- Stir in the cilantro, taste and adjust seasonings; whisk in some water if the dip is too thick
- Serve hot with tortilla chips
Using a towel instead of plastic wrap when steaming the chiles will help absorb some of the moisture from the steam and make the chiles even easier to peel!
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Gas grill or charcoal grill
- Instant read thermometer
- Small saucepan
- Medium saucepan
- Mixing bowl
- Serving platter
Make sure you use gluten-free soy sauce for the teriyaki sauce. Also, although Sriracha is said to be gluten-free and I have no issues with it myself, if you have someone who is severely sensitive or Celiac, you may want to use a certified gluten-free hot sauce in its place. It is always better to be safe than sorry.
- 5 lb whole or separated chicken wings (about 20 whole wings or 40 pieces when wings are cut up)
- Olive oil
- 2 tsp onion powder
- Kosher salt and freshly ground black pepper
- Line a baking sheet with two layers of aluminum foil. Tightly crimp the first layer to the pan edges and lay the second sheet of foil loosely over the first layer.
- If your wings came whole, you will need to cut them into parts for easier cooking and eating. Turn them all skin-side down on a cutting board because it is easier to see the joint that separates the leg from the middle section of the wing. Using a sharp heavy knife, cut through the joint between the wing tip and the middle section of each wing. Cut the drumstick apart from the mid-section. Transfer the wing tips to a sealable bag and freeze to use to make a future soup or stock.
- Transfer the wings to the foil-lined baking sheet, drizzle them lightly with some of the oil and toss until evenly coated. Sprinkle all sides with the onion powder, salt and pepper.
- Preheat your gas grill to medium-high or build a medium charcoal fire; spread coals out when ready. A medium fire allows the wings to cook through gently without burning.
- When the grill is hot, place the wings over the hot part of the grate. If using a gas grill, lower the heat to medium/medium-low and keep the cover closed except when turning the wings; if using a charcoal grill, cook the wings uncovered and move the wings on and off the hotter areas so everything cooks evenly. If you have a smaller grill you may need to cook the wings in batches; don’t overcrowd the grill.
- Turn the wings every 3 to 5 minutes with tongs and cook until they are evenly browned on all sides, crisp and cooked through, about 20 minutes total. Remove wings from the heat as they finish cooking. Chicken is done when it reaches 160°F.
- When they are done, transfer to the baking sheet, cover with more foil and keep warm in a low oven while you make the sauces. As they rest, they will come up to about 165°F, the perfect temperature.
- When you are ready to serve, transfer the wings to a large mixing bowl and pour on some of the sauce. Toss until evenly coated, transfer to a warmed serving platter and serve with extra sauce on the side.
- If you are making more than one sauce, divide the wings evenly into separate bowls and toss each set with one of the sauces. Consider garnishing each type with a different ingredient so they are easy to identify on the platter. For example, use chopped green onions on one, white sesame seeds on another.
- Make Ahead: You can cook these wings up to a day in advance on the grill. When cooled, place in an airtight container and refrigerate. Reheat in a low oven (about 250°F) until hot and then transfer to the mixing bowl(s) and toss with warm sauce(s).
Amount Per Serving: Calories: 946Total Fat: 71gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 40gCholesterol: 232mgSodium: 1151mgCarbohydrates: 28gFiber: 1gSugar: 1gProtein: 48g
- 1 cup gluten-free soy or Tamari sauce
- 3/4 cup mirin (Japanese wine)
- 1/2 cup granulated sugar
- 3 tsp ground ginger
- 4 garlic cloves, crushed and peeled
- 2 green onions, tough ends trimmed, chopped
- 2 tbsp bourbon, potato vodka, or white wine (use vodka if anyone is celiac or highly reactive to gluten)
- Chopped green onions or white sesame seeds, for garnishing
- In a small saucepan over low heat, combine the soy sauce, mirin and sugar. Cook, stirring, until the sugar is dissolved, about 2 minutes. Add the ginger, garlic, green onions, and bourbon. Simmer about 30 minutes. Strain out the solids and discard.
- Transfer the wings to a large mixing bowl. Pour about half of the sauce over the wings and toss with your hands to coat evenly. Transfer to a serving platter, drizzle with a little extra sauce if desired, and sprinkle with remaining green onions or sesame seeds.
- Remaining sauce will keep in the refrigerator, covered, for up to 3 weeks.
Amount Per Serving: Calories: 163Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1613mgCarbohydrates: 26gFiber: 1gSugar: 19gProtein: 4g
- 1 cup (2 sticks) butter, cut into cubes
- 1/4 to 1/2 cup Sriracha or other hot chile sauce, to taste
- 1/2 cup firmly packed brown sugar
- 1 tsp kosher salt
- Juice of 1 lime
- Celery sticks, optional, for serving
- In a medium saucepan over low heat, melt the butter. Add the chile sauce, sugar, salt and lime juice. Cook, whisking, until the sugar is dissolved and the sauce is blended together. Taste and adjust seasoning, adding more chile sauce if you want it spicier.
- Transfer the wings to a large mixing bowl. Pour about half of the sauce over the wings and toss with your hands until evenly coated. Transfer to a warmed serving platter. (Use gloves or wash your hands carefully and don’t rub your eyes!)
- Serve with extra sauce in a bowl and celery sticks if desired.
Amount Per Serving: Calories: 80Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 633mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 1g
- 3 poblano chiles
- 1 to 2 jalapeno chiles (the more you add, the hotter the dip)
- Olive oil
- 1 small onion, peeled and sliced thickly
- 2 cloves garlic, unpeeled
- 2 (8 oz) packages cream cheese, at room temperature
- 2 (15 oz) cans chili with no beans (Hormel brand is gluten-free)
- 2 (14.5 oz) cans diced or crushed tomatoes
- 2 tbsp ancho chile powder or chili powder of your choice
- 2 tsp ground cumin
- 1 tbsp ground turmeric
- 2 cups shredded sharp cheddar cheese
- 16 oz (2 cups) sour cream
- 2 tbsp finely chopped cilantro
- Kosher salt and freshly ground black pepper, to taste
- Fresh cilantro or Italian parsley sprigs, for garnishing
- Tortilla chips, for serving
- Prepare your Grilled Vegetables: Heat your gas grill to medium-high heat or build a medium charcoal fire. When the grill is hot, add the chiles and cook until blistered on all sides, about 15 to 20 minutes. Transfer chiles to a bowl and cover with a clean kitchen towel to steam.
- Lightly brush the oil on the onion slices and garlic cloves. Add them to the grill and cook until softened and have grill marks, turning them as needed. When done, transfer to a plate. Peel the garlic and mince. Chop the onions very finely and transfer to a large bowl.
- Peel the skins off the chiles. Do not rinse them or you will lose a lot of the flavor. Remove the stems, ribs, and seeds. Finely chop the chiles. Add them to the bowl with the onions and garlic. The vegetables can be grilled and chopped up to a day in advance.
- Make the Cheese Dip: In a medium saucepan over medium heat, melt the cream cheese with the chili and tomatoes, stirring often. When melted, stir in the grilled chopped chiles, onions and garlic. Add the ancho chile powder, cumin, turmeric and cheddar cheese, stirring until the cheese is mostly melted. Stir in the sour cream.
- Remove from the heat and whisk until cheese is fully melted and all the ingredients are blended. Stir in the chopped cilantro. Taste and adjust seasonings with salt, pepper and more of any of the seasonings you like. Stir in a little water if the dip is too thick.
- Transfer to a slow cooker or chafing dish to keep warm and garnish the top with the cilantro or parsley sprigs. Serve hot with tortilla chips.
Amount Per Serving: Calories: 395Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 93mgSodium: 552mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 15g
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