32 Super Bowl Food Ideas to Make, Even If You’re Not Watching the Game

Sure, we love many versions of chicken wings, but this extra-crispy rendition from legendary S.F.-based chef Charles Phan has added pop via a spicy lime dipping sauce that cuts the crunch and saltiness of the wings.

Don’t underestimate the power of a good wing, especially this sticky-sweet version. For a crowd, double or triple the recipe.

Tangy, fruity tamarind, popular in Latino and Asian cuisines, is the secret ingredient in one of our favorite barbecue sauces for chicken wings.

This recipe from Oakland-based chef James Syhabout is packed with flavor. Add whole chiles to the curry paste for extra spice.

A simple garlic-ginger paste creates a flavorful crust on the wings as they grill, so don’t brush off the excess before cooking.

This recipe is great for all parts of a chicken, from thigh to drumstick. Try soaking chicken wings in a buttermilk brine for extra moist and tender results, and add subtle Indian-inspired spices for interest.

A lighter version of the game-day favorite, these wings are soaked in a lemony marinade and baked instead of fried. Swap in Stevia for the sugar to lighten the carb load even more.

Who doesn’t love Asian inspired wings? This sticky-sweet combo is a hit every time.

This recipe is just what it sounds like: Chicken wings that’ve been marinated in an actual margarita, including tequila, triple sec, and lime juice for a tender, tangy wing.

These chicken kebabs are marinated in crowd-pleasing Kung Pao flavors (don’t skip the fermented bean paste doubanjiang for the full effect). A garnish of basil and puffed rice provides a vivid finish and pleasing textural contrast.

For a lighter protein option, try these halibut skewers.

“Beef satay is the flavor of 19th Street (in Yangon) for me. I remember eating it when I was young in Burma,” says Saw Naing, chef at Ojai’s Dutchess restaurant. At the Dutchess, they grind their own garam masala, but store-bought will work just fine.

One of the most popular yakitori dishes and for good reason: Salted chicken thighs are difficult to overcook, stay succulent, and take on the smoky flavors of the grill. Lightly brush with tare sauce for an extra burst of umami, then serve with yuzu kosho for a spicy, citrusy kick.

Portland gastropub Pacific Standard uses Oregon bay shrimp in this zippy, creamy take on the lobster roll, but any small shrimp will be equally delicious. You can cut these in half, or serve with smaller rolls to make them more bite-sized.

Take traditional jalapeno poppers to the next level with the addition of fresh shrimp. Gouda can be subbed in if you can’t find cumin-studded Leyden at your grocery store.

These mini loaded potatoes are a perfect finger food to ensure that your guests actually leave full. Set the toppings on the side to serve so everyone gets exactly what they want on their potatoes.

Nacho bowls are super easy to prep and take the mess out of traditional nachos by giving each person their own bowl.

Our favorite chili recipe makes a perfect topping for nachos that will have everyone coming back for seconds.

Savor this elegant and herbaceous take on everyone’s favorite appetizer.

Who needs the deep fryer when you can bake a flaky crust? These chimichangas are a great crispy treat that rid you of the hassle of spending your day in front of the fryer.

These hearty sliders will be a crowd favorite.

If you plan on serving BBQ or chili, whip up a skillet cornbread to serve alongside.

These super simple crostinis can be topped with anything you have in the fridge, or set out like chips to be used as dippers with a big bowl of queso.

It’s not a party if there aren’t people crowding around the queso! A big bowl of queso will go a long way with your guests, and you can set up all sorts of dipping options.

This is the base recipe from Gabriel’s in Santa Fe, New Mexico. It is intended only as a jumping-off point: Add more seasonings to your taste. We preferred it with 1/2 teaspoon jalapeño, 4 teaspoons onion, and 4 teaspoons lime juice.

Sweet and umami-packed Japanese Kewpie mayo and crunchy fried shallots make this an Asianesque spin on everyone’s favorite party dip. Onion powder gives it that nostalgic flavor boost.

Consider this a dip that’s done the dipping for you. This herb packed salsa verde gets stuffed inside of a large cherry tomato as a fresh palette cleanser between wings and pizza.

The creamy combination of black cod, cream cheese, dill, Dijon mustard, and Old Bay is elevated and instantly nostalgic. You can serve it with a crisp celery salad and fried saltines, or if you’re not up for frying, it’s amazing with chips, crackers, or toasted sourdough. Chef Cosentino brines and house-smokes his black cod, but feel free to substitute a high-quality smoked white fish to simplify the recipe.

If you don’t want to make the whole pastor, just follow the last few steps for roasting pineapple in the marinade. It’ll add a smoky and sweet flavor to your pico de gallo.

Your vegetarian friends will rejoice at finding this amongst the spread on the food table. Pair with a big pile of roasted carrots and other veggies.

Ashes & Diamonds chefs Ethan Speizer and Madison Gabor describe this dish as “A casual caviar setup giving sour-cream-and-onion vibes, utilizing tangy labneh in harmony with high-quality crème fraîche and charred spring onions. There’s truly nothing better than chips and dip with a little dollop of roe or caviar. It’s an indulgent poolside snack.”

The ideal foray for the fish-phobic, this smoked fish dip gives lox and bagel vibes, and is super simple to whip up. Serve with rye bread or crackers. It will keep for five days in the fridge.