super-bowl-buffalo-wings

So you’ve got a small army of friends coming over for your Super Bowl party? Great. Just one little problem. That army needs to eat, and you want them to dine like kings and queens without spending all day prepping. Relax. We’ve got an expert-made lineup of winning dishes you can whip up no matter how little time remains on the clock. Simply pick the one that best fits your schedule—from two hours down to just 10 minutes (Under half an hour? Skip to page two.)—then tell everyone else to bring the rest. Bon appétit, you culinarily skilled sportsman, you.


You’ve Got: Two Hours
Your Dish: Baked Buffalo Wings

Wings are a staple food game day food, and they happen to hail from New York (albeit the part of the state that hasn’t seen a Super Bowl in nearly two decades). The key is to get the right mixture of ingredients to deliver both heat and flavor. Baking will give your homemade wings that classic crunchiness one normally associates with restaurant fried wings.

What You Need:

  • Half cup of melted butter
  • Half cup of Frank’s Red Hot—accept no substitutes
  • 20 naked wings
  • Half a teaspoon of salt
  • Half a teaspoon of garlic powder
  • Half a teaspoon of cayenne
  • 3/4 cup of flour

How You Make It:

  1. Line a baking sheet with aluminum foil.
  2. Grease the foil with butter or cooking spray.
  3. Mix the flour, salt, cayenne and garlic powder together in a plastic bag.
  4. Add the wings to the bag and toss until they are well coated.
  5. Put the wings on the baking sheet and throw them in the fridge for an hour.
  6. Preheat your oven to 400 degrees.
  7. Whisk the melted butter and Frank’s together to make the sauce.
  8. Dip the wings in the sauce and place them back on the baking sheet.
  9. Bake for about 45 minutes, turning the wings halfway through for even cooking, or until the chicken cooked on the inside, crispy on the outside.
  10. Throw them on a platter with bleu cheese or ranch dressing, carrots and celery and serve with a freakin’ bow.

—Leesah, star of allrecipes.com


You’ve Got: One Hour (and a friend who likes to chop)
Your Dish: Bison Chili

Chili is great to have around for a Super Bowl party. Is it a dip? Is it a meal? Who cares? It’s relatively easy to make, a warm meal on a cold day and a guaranteed crowd pleaser.

What You Need:

  • 1/2 pound of ground bison
  • One large onion, finely chopped
  • One large carrot, finely chopped
  • 1/2 head of cauliflower, stemmed and cut into florets
  • One medium green bell pepper, finely chopped
  • Three large garlic cloves, finely chopped
  • Two teaspoons of ground cumin
  • Two tablespoons of no-salt-added chili powder
  • One tablespoon of apple cider vinegar
  • One can of no-salt-added diced tomatoes
  • One can of no-salt-added crushed tomatoes
  • One can of no-salt added kidney beans, drained and rinsed

How You Make It:

  1. Throw a pot on the range at high heat. When the pot’s hot, throw in the bison until it’s browned, stirring frequently for five minutes.
  2. Add the carrots and onions until they soften.
  3. Add 1/2 cup of water, scraping the brown bits off the bottom of the pan.
  4. Add the cauliflower, garlic and bell peppers, cooking until they’re soft, about another five minutes.
  5. Add the chili powder, cumin, beans, tomatoes and a cup of water.
  6. Bring the mixture to a boil before simmering. Stir occasionally, cooking for about 45 minutes, or until the veggies are fork tender.
  7. Garnish with chopped cilantro, chopped scallops, sour cream and/or grated cheese and serve. Try not to brag.

Chad Sarno, Whole Foods Market’s Health Starts Here Chef

You’ve Got: 25 Minutes
Your Dish: Game Day Baked Beans

Since America’s beloved New England Patriots are playing, why not celebrate with a traditional New England game day dish? This recipe makes a ton of food—enough to feed 20 people—and even someone who’s had a few concussions can connect enough synapses to make it.

What You Need:

  • Three pounds of baked beans.
  • 1/3 pound of smoked beef, pork, sausage or bacon, finely chopped
  • 1/4 cup ketchup
  • 1/4 cup of smoky barbecue sauce
  • 1/4 cup brown sugar

How You Make It:

  1. Mix everything together in a large pot on medium heat.
  2. Cook for 15-20 minutes, stirring often
  3. Place in some fancy ceramic dish with a handle, or just serve right out of the pot.

—James Simpkins, Kitchit (Bespoke Dining) Chef


Yo
u’ve Got: 15 Minutes
Your Dish: BBQ Pulled Shreds Sliders

It’s good to have a vegetarian option sitting around for that weird guy you know who doesn’t eat dead animals and his date. Forget the lack of meat and you might even find yourself dipping into this one.

What You Need:

  • One package of Gardein BBQ Pulled Shreds
  • One cup of coleslaw mix
  • Four tablespoons of ranch dressing
  • Six slider buns

How You Make It:

  1. Heat a non-stick pan on medium high.
  2. Add canola oil and the pulled shreds to the saucepan.
  3. Cook for 5-7 minutes or until hot.
  4. Mix coleslaw and ranch.
  5. Assemble sliders and serve on a platter. Refrain from judging.

—Chef Tal Ronnen of Gardein


Yo
u’ve Got: 10 Minutes
Your Dish: Beer and Cheese Dip

You need some kind of dip. It’s just mandatory. Why not combine it with one of man’s finest creations, beer?

What You Need:

  • Four cups of shredded sharp cheddar cheese
  • One small minced onion
  • Hot sauce to taste
  • One clove of minced garlic
  • One can of beer (Chef prefers IPAs)
  • A quarter cup of diced canned green chilies

How You Make It:

  1. Combine everything except for the beer in a food processor until well mixed.
  2. Add enough beer to get the consistency you desire. Flat beer is best.
  3. Pour in a bowl, throw it in the fridge until game time, and then serve with crackers, chips and veggies. Done.

—Executive Chef Gregory Wiener of Top of the Rock at the Buttes Resort (Tempe, AZ)