The Big Game is right around the corner. No football viewing party would be complete without Buffalo wings, nachos, and an assortment of dips! We’ve got your indoor tailgating food spread covered with our touchdown-worthy eats:
Buffalo wings are the ultimate game day staple. Spend less time in the kitchen and more time watching the game with this low maintenance recipe:
Ingredients: 2 lb. chicken wings, 1 cup buffalo wing sauce, 1 packet ranch seasoning, salt, black pepper, fresh chives (for serving), ranch dressing (for serving).
Directions: Place chicken wings in a large slow-cooker. In a large mixing bowl, combine buffalo sauce, ranch seasoning, salt to taste, and pepper. Pour mixture over chicken wings and stir to coat. Cover and cook on high until cooked through, approx. 2.5 to 3 hours. Line two baking sheets with parchment paper and pour wings onto them. Heat the broiler and broil wings for 5 minutes until crispy. Garnish with chives for extra flavor and serve with ranch dressing.
Score big with these fan favorite nachos loaded with chorizo, jalapeños, and crispy tortilla chips.
Ingredients: 2 tsp. olive oil, ¾ lb. fresh chorizo (casings removed), 1 small red onion (chopped), 2 cloves garlic (chopped), 15-oz can Black Beans (rinsed), 8 oz. tortilla chips, 2.5 cups pepper jack cheese (grated), ½ small head iceberg lettuce (shredded), ¾ cup fresh salsa, 1 avocado (chopped), fresh cilantro, pickled jalapeños, sour cream.
Directions: Preheat oven to 400°F. Heat oil in a large skillet over medium heat and add chorizo, onion, and garlic. Break chorizo into pieces using a wooden spoon and stir until browned. Stir in beans and cook until warm, 2 to 4 minutes. Line a large rimmed baking sheet with parchment paper and spread chips on pan. Spoon chorizo mixture over clips and sprinkle cheese generously. Bake for 10 to 12 minutes until the cheese is melted and chips are toasted. Top nachos with lettuce, salsa, avocado, cilantro, jalapeños, and sour cream.
This garlicky, cheesy monkey bread is the definition of a crowd-pleaser.
Ingredients: 2 (1 lb.) balls pizza dough, 1 clove garlic (crushed), 4 tbsp. butter, 2 tbsp. dried onion flakes, 1 tbsp. sesame seeds, 2 green onions (finely chopped), 1 cup coarsely grated Gruyere cheese, 1 tbsp. melted butter, 2 tbsp. parsley (finely chopped), marinara (for serving).
Directions: On a lightly floured surface, shape pizza dough into 8-inch squares. Microwave garlic and butter 1 minute; brush generously onto dough. Sprinkle 1 square with dried onion flakes and sesame seeds. Sprinkle the other square with green onions. Cut each square into 1-inch pieces. Layer 1/3 of each flavored dough, buttered side down, onto bottom of greased and floured 10-to12-cup Bundt pan. Top with 1/2 cup Gruyere; repeat to make second layer. Top with remaining dough pieces, brush with 1 tablespoon melted butter and sprinkle with parsley. Cover pan with kitchen towel and let rise 20 minutes. Bake at 400°F until top is golden brown, 25 to 30 minutes. Cool in pan 5 minutes, then serve with marinara for dipping.
Kick-off your watch party right with this creamy-crispy appetizer.
Ingredients: ½ cup fat-free sour cream, ¼ tsp black pepper, 3 garlic cloves (minced), 14 oz. can artichoke hearts (drained and chopped), 10 oz. spinach (chopped and squeezed dry), 16 oz. cream cheese (softened), 6 oz. part-skim mozzarella cheese (shredded and divided into 3/2 cups), 1 oz. fresh parmesan cheese (grated and divided into ¼ cup).
Directions: Preheat oven to 350°F. Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 1 cup mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly. Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.
Switch up your burger game this year with Korean sliders topped with kimchi and seasoned with ginger.
Ingredients: 1 lb. skirt steak, ½ cup soy sauce, 2 tbsp. brown sugar, 1 tsp. grated ginger, 1 tsp. mirin, 1 tsp. sesame oil, 4 garlic cloves (chopped), ¼ cup of scallions (chopped), mayonnaise, kimchi.
Directions: Marinate skirt steak with soy sauce, brown sugar, ginger, mirin, sesame oil, garlic, and scallions for 2 hours. Sear marinated steak in a hot buttered skillet and then thinly slice. Serve on 12 mini buns with mayonnaise and kimchi.