Game day food has one job: keep everyone fed without pulling anyone away from the TV. This roundup brings together twenty recipes that get the job done! Most of these can be prepped ahead of time or put together quickly between plays.
There’s something here for a small get-together or a house full of guests. Scroll through and start planning which ones make the cut this weekend.
20. Sticky Sweet Ginger Soy Chicken Wings with Garlic and Honey
Baked wings rarely get this much flavor packed into one glaze. A broth brine locks in extra juiciness before the wings go into the oven, and the sauce, a simmered mix of soy sauce, honey and fresh ginger, gets tossed on right after they come out.
A final toss in melted butter helps the glaze cling to every piece. Leftover sauce makes a great topper for grilled chicken or shrimp the next day.
Sticky Sweet Ginger Soy Chicken Wings with Garlic and Honey
Ingredients
Method
- Place wings in a large bowl and pour bone broth over them, enough to cover. Chill in the refrigerator for several hours to overnight.
- Line a large baking sheet with foil. Arrange wings in a single layer on the baking sheet and bake at 425 degrees for 45 minutes.
- Meanwhile, combine honey, sugar, soy sauce, ginger, garlic and lemon in a saucepan. Whisk together over medium heat until foamy. Lower heat to a simmer and continue to whisk for 5-7 minutes. Remove from heat.
- Remove wings from oven. In a large pan over medium-low heat, melt butter. Toss wings in melted butter and then add sauce. Coat the wings in the sauce and allow to cook down just until sticky. Remove from heat.
- Top with chopped cilantro and scallions.
19. Teriyaki Chicken Wings with Homemade Sauce
Why order teriyaki wings when the homemade version tastes just as good? A sauce built from soy sauce, brown sugar and sesame oil gives these wings a saucy, restaurant-style finish, and baking swaps out the deep fryer so the wings still turn out crispy and juicy. A cornstarch slurry thickens the sauce into that classic syrupy texture. Sesame seeds on top add the final touch.
Teriyaki Chicken Wings Recipe with Homemade Sauce
Ingredients
Method
- Place chicken wings in a large mixing bowl. Cover with chicken broth. Cover the bowl with plastic wrap and refrigerate. Allow wings to brine for at least 1 hour and up to overnight.
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Arrange chicken wings in a single layer on the baking sheet. Bake 55 minutes.
- Whisk soy sauce, brown sugar, ginger, garlic, honey, sesame oil and rice vinegar in a saucepan over medium heat. Bring to a boil, whisking constantly.
- Lower the heat. Combine cornstarch and 3 Tbsp. of water in a small bowl. This is a slurry. Pour the slurry into the sauce and whisk to combine. Simmer the sauce until thickened.
- Melt the butter over medium heat in a large nonstick pan. Put the wings into the pan. Toss in the butter until golden brown, 3-4 minutes. Add the sauce and toss the wings in the sauce.
- Remove from heat. Transfer wings to a serving plate. Garnish with sesame seeds.
18. Super Saucy Daytona Wings
These wings pack in tangy, sweet, spicy and smoky flavors all at once. A dry rub of flour and paprika goes on first, then the wings bake until golden before getting coated in a bold sauce built from barbecue sauce, hot sauce and honey.
Baking keeps things simple while the sauce still turns out sticky and full of flavor. Ranch or blue cheese on the side helps balance the heat.
Super Saucy Daytona Wings Recipe (Hooters Copycat)
Ingredients
Method
- Combine all the flour, paprika, salt and pepper in a large mixing bowl. Toss the wings in the flour mixture to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 425 degrees.
- Arrange the wings on an ungreased baking sheet. Bake for 45 minutes, until golden brown.
- While the wings are in the oven, make the sauce: Combine all of the sauce ingredients in a small saucepan over medium heat. Bring the mixture to a boil, whisking constantly.
- Reduce heat to low and allow the sauce to thicken slightly, about 2-3 minutes. Place the baked wings and sauce in a large bowl. Toss to coat. Serve warm.
17. Sheet Pan Nachos with Ground Turkey
One tray of these nachos disappears faster than anything else on the table. Crispy tortilla chips get piled with seasoned ground turkey, melted sharp cheddar, pickled jalapeños and avocado, then finished with salsa, sour cream and fresh cilantro once everything comes out of the oven.
Keeping the cold toppings off until after baking is the trick to avoiding a soggy tray. A short bake time means the cheese melts before the chips lose their crunch.
Sheet Pan Nachos with Ground Turkey – for Game Day and Beyond!
Ingredients
Method
- Preheat oven to 400 degrees.
- Make the taco seasoning: Combine all ingredients in a small bowl. Store at room temperature in an airtight container.
- Heat a large pan over medium heat. Brown the ground turkey. Off heat, stir in the taco seasoning. Set aside.
- Finely mince the pickled jalapeños. Slice the fresh jalapeños thinly.
- Line a sheet pan with aluminum foil. Spread the chips evenly across the pan. Sprinkle taco meat evenly over the chips. Follow with the cheese.
- Bake for 4 minutes.
- Just before serving, peel, pit and slice the avocado. Garnish the nachos with avocado slices, diced scallions and chopped cilantro.
16. Louisiana Voodoo Fries
Regular fries never stood a chance against this version. Crispy russet fries get tossed in Cajun seasoning, then drizzled with a homemade cheese sauce and ranch dressing. Soaking the potatoes before frying pulls out extra starch for an even crispier bite.
This recipe also works baked or made in the air fryer for a lighter version. Chopped chives on top add a little freshness to the finished plate.
Louisiana Voodoo Fries
Ingredients
Method
- Peel potatoes. Slice into steak-sized wedges. Place potatoes in a large bowl. Cover with cold water. Soak for at least 1 hour.
- Heat 1/2 inch of oil in a heavy bottomed pan over medium-high heat.
- Drain the potatoes and pat them dry with paper towels. Fry the potatoes until golden brown on both sides. Remove to a wire rack.
- Make the cheese sauce: Melt butter in a saucepan over medium heat. Stir in the flour and cook until bubbling, about 1 minute. Pour in the milk. Bring to a boil. Reduce heat to low and whisk in the cheddar until smooth.
- Place the fries in a large bowl. Add the Cajun seasoning and toss until fries are coated. Transfer fries to a serving plate. Drizzle with cheese sauce and ranch dressing. Garnish with chopped chives, if desired.
15. Parmesan Bites
Five ingredients and a few minutes of prep turn into the most requested bites on the tray. Refrigerated pizza dough gets rolled into ropes, cut into pieces and brushed with a mixture of melted butter, garlic powder and Parmesan before baking.
A second brush of butter right out of the oven is what makes these worth the effort. A final sprinkle of Parmesan finishes them off.
Easy Parmesan Bites Recipe (Better than Dominos!)
Ingredients
Method
- Preheat oven to 375 degrees.
- Unpackage the pizza dough and cut it in half lengthwise. Roll the dough into 2 long ropes. Cut into 1-inch pieces.
- Place the dough pieces on a baking sheet lined with parchment paper.
- Combine the melted 4 Tbsp. butter, garlic, salt and 2 Tbsp. of Parmesan in a small bowl. Using a pastry brush, brush the dough pieces with the melted butter mixture.
- Bake for 15 minutes.
- Melt the remaining 1 Tbsp. of butter and brush the baked Parmesan bites while still hot. Sprinkle with remaining Parmesan cheese.
14. Crispy Fried Pickles
One bite of a crispy fried pickle and you won’t be able to stop! Dill pickle chips get a double dip, first in flour and then in a seasoned wet batter, before hitting the hot oil.
Drying the pickles on paper towels first is the key move that keeps the coating crispy instead of soggy. A quick dunk in a Cajun ranch dip finishes the job.
Crispy Fried Pickles Recipe (Buffalo Wild Wings)
Ingredients
Method
- Arrange pickle rounds between two pieces of paper towels to absorb moisture.
- In a medium sized bowl, whisk 1/4 cup of flour, the cornstarch, Italian seasoning, Cajun seasoning and cayenne pepper together. Stir in the club soda.
- In a separate bowl, put the remaining 1/2 cup of flour.
- Heat 1/2 inch of oil in a large skillet over medium heat.
- Dredge pickles in the flour, then the wet batter. Drop pickles into the hot oil. Fry until golden brown on both sides. Remove to a wire rack positioned over paper towels.
- Combine the dipping sauce ingredients in a small bowl. Serve the dipping sauce alongside the warm fried pickles.
13. Beer Cheese Stuffed Soft Pretzels
These soft pretzels come with a built-in surprise. Homemade pretzel dough wraps around a beer-spiked blend of cheddar and cream cheese before baking, so there is no real need for a side of dip once they come out of the oven.
A dip in a baking soda bath before baking gives the pretzels their signature chewy crust. Expect a little cheese to ooze out here and there, and that is part of the fun.
Beer Cheese Stuffed Soft Pretzels
Ingredients
Method
- In a large bowl, combine the yeast with 1 1/2 cups warm water (110-115 degrees) and stir to dissolve. Add sugar and salt and stir to dissolve. Add the flour, one cup at a time, until combined.
- Dump the dough onto a floured surface and knead 5 minutes until smooth. Place dough into a buttered bowl, cover with a damp towel and allow to rise at least 30 minutes.
- Meanwhile, make the beer cheese: combine cream cheese, cheddar cheese, beer, Dijon and cayenne in a bowl and mash with a fork until combined.
- Pinch off bits of dough and roll into long, thin ropes 15-18" long. Keep the dough covered during this process, except for the parts you’re working with.
- Using a rolling pin, roll the ropes of dough flat. Smear a line of beer cheese down the center of each dough strip. Fold the dough over the cheese and press firmly to seal. Now, form the dough into a pretzel shape.
- In a shallow baking dish, combine 2 cups warm water with the baking soda. Stir well. Line a baking sheet with parchment paper.
- Dip pretzels in the water bath and place onto the parchment-lined baking sheet. Allow to rise on the baking sheet for another 20 minutes.
- Preheat oven to 450 degrees. Bake pretzels for 10 minutes or until golden brown. Remove from oven, brush generously with melted butter and sprinkle with salt.
12. Hot Honey Chicken Wings
Sweet and spicy might be the most requested wing combo out there, and this version delivers both. A cornstarch coating goes on before baking, giving the skin its crunch without any frying involved.
And the sauce – a mix of butter, hot honey and hot sauce – gets poured on right after the wings come out of the oven. Pouring the sauce over the wings while they are still hot keeps the coating glossy. Fries or a simple salad round out the plate.
Hot Honey Chicken Wings
Ingredients
Method
- In a large mixing bowl, combine the cornstarch, garlic power, salt, cayenne and paprika. Add the wings and toss to coat.
- Cover the bowl with plastic wrap and refrigerate the wings for 30 minutes. Meanwhile, preheat the oven to 425 degrees.
- Remove the wings from the refrigerator and arrange in a single layer on an ungreased baking sheet. (You may need to use more than one baking sheet.)
- Bake the wings for 45 minutes. Transfer the wings to a large bowl.
- Melt the butter in a medium saucepan over medium-low heat. Pour in the honey and hot sauce. Simmer until smooth, stirring.
- Pour the hot honey mixture onto the wings and toss to coat. Enjoy warm.
11. Baked Dry Rub Wings
No sauce, no mess, and still packed with flavor. A bold spice blend of paprika, brown sugar, cumin and a handful of other pantry staples does all the work on these wings, and baking at high heat gets the skin crispy and golden without any breading or frying.
An optional broth brine beforehand adds extra juiciness to the meat. Ranch or blue cheese dressing on the side rounds things out nicely.
Baked Dry Rub Wings Recipe (Buffalo Wild Wings)
Ingredients
Method
- Optional step: brine the chicken. Place wings in a large bowl and cover with chicken broth. Cover the bowl with plastic wrap and refrigerate for 1 hour and up to overnight.
- Preheat oven to 425 degrees. Combine all dry ingredients in small bowl.
- Pat wings dry with paper towels and place them in a large mixing bowl. Coat them in canola oil. Pour in the dry rub mixture and toss to coat the chicken.
- Arrange wings on an ungreased baking sheet. Bake 45 minutes. Allow to cool for 5 minutes before removing from baking pan. Serve warm.
10. Chicken Sliders
These sliders vanish from the tray faster than they can be refilled. Shredded chicken tossed in ranch seasoning gets layered with crispy bacon and cheddar on soft slider buns, and building them as one big tray instead of individual burgers makes assembly quick even for a hungry crowd.
A brush of garlic butter on top before baking gives the buns a golden finish. These also hold up well made ahead and popped in the oven when it is time to eat.
Chicken Sliders Recipe
Ingredients
Method
- Preheat oven to 375F degrees. Place chicken into a baking dish and drizzle with olive oil. Season with salt and pepper. Roast for 25-30 minutes, until it reaches an internal temperature of 165F degrees.
- Remove the chicken from the oven and reduce the oven temperature to 350F degrees.
- Place the cooked chicken on a work surface and shred it with forks.
- In a mixing bowl, combine the mayonnaise and ranch seasoning. Stir the shredded chicken into the ranch mayonnaise.
- Line a baking sheet with parchment paper. Use a serrated knife to slice the sliders crosswise. Place the bottom half of the rolls onto the baking sheet.
- Spread the chicken mixture evenly across the bottom half of the slider buns. Sprinkle the diced bacon evenly over the chicken mixture, followed by the grated cheddar cheese.
- Place the top halves of the buns on top of the filling.
- In a small microwave safe bowl, melt the butter. Stir the garlic powder into the melted butter. Use a pastry brush to coat the top of the rolls with the butter mixture.
- Put the sliders in the oven for 15 minutes, until the tops are golden brown and cheese is melted. Cool for 5-10 minutes before slicing.
9. Turkey Burger Sliders
One bite in, and you’ll be in slider heaven! Ground turkey is seasoned and then baked as one big slab instead of individually formed patties. Caramelized onions, a tangy special sauce and two kinds of melty cheese pile onto soft Hawaiian rolls for the finishing touches. Extra napkins are must for this one!
Turkey Burger Sliders Recipe (with Hawaiian Rolls)
Ingredients
Method
- Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper.
- In a large bowl, combine the ground turkey, mayonnaise and fish sauce. Spread the meat mixture in an even layer into the baking pan. Bake 20 minutes. Remove from oven and drain any liquid.
- While the turkey is cooking, heat 1 Tbsp. of butter in a large skillet over medium heat. Saute the onions until softened. Set aside.
- Make the special sauce: combine all ingredients in a small bowl and mix well.
- Slice the slider buns crosswise into top and bottom sections. Line a separate sheet pan with parchment paper.
- Place the bottom half of the slider buns onto the parchment. Spread the special sauce onto the buns. Then, sprinkle the grated cheddar cheese evenly across the buns.
- Place the ground turkey on top of the cheddar cheese. Sprinkle the sauteed onions evenly across the turkey. Layer the American cheese slices. Place the top half of the buns onto the burgers.
- Melt the remaining 2 Tbsp. of butter in a microwave safe bowl. Whisk in the sesame seeds and garlic powder. Brush the butter mixture generously over the tops of the slider buns.
- Place the tray back into the oven for 15 minutes, until tops are golden brown and cheese is melted.
- Trim any excess burger meat from the sides before serving, if desired.
8. Pepperoni Pizza Dip
Pizza night and dip night just became the same thing. Mozzarella, cream cheese, pepperoni and pizza sauce combine into a warm dip that tastes like a slice of pizza in scoopable form, with Italian herbs stirred in for that familiar pizzeria flavor.
Bagel chips or toasted bread slices are the best vehicles for scooping. This one comes together fast, which makes it an easy add to a packed spread.
Pepperoni Pizza Dip
Ingredients
Method
- Preheat oven to 400F degrees.
- In a mixing bowl, combine the softened cream cheese, sour cream, Italian seasoning and salt. Spread the mixture onto the bottom of an 8×8 baking dish.
- Spread a layer of pizza sauce over the cream cheese mixture. Sprinkle the grated mozzarella cheese over the pizza sauce in an even layer. Top the cheese with chopped pepperoni.
- Bake for 20 minutes, until warm and bubbling.
7. Chicken and Cheese Mini Tacos
Regular tacos are great, but the mini version disappears twice as fast. Just five ingredients turn a rotisserie chicken into a tray of crispy, oven-baked mini tacos, folded around shredded chicken and cheddar and baked until the shells turn golden without any deep frying involved.
Warming the tortillas first is the trick that keeps them from cracking during assembly. Salsa, sour cream and ranch dressing all make solid dipping options.
Chicken and Cheese Mini Tacos
Ingredients
Method
- Preheat oven to 450F degrees.
- In a large bowl, combine the shredded rotisserie chicken and taco sauce.
- Microwave the tortillas for 30 seconds. Keep them covered while you assemble the tacos.
- Using a pastry brush or spoon, apply a thin layer of vegetable oil to both sides of the tortilla. Place a small amount of the chicken mixture onto one half of the tortilla. Top with a little bit of cheese.
- Gently fold the other half of the tortilla over the filling and press down. Place tortillas on an ungreased baking sheet.
- Bake 12-15 minutes. Open the oven door and press down any tortillas that have started to open. Bake another 5 minutes. Serve warm.
6. Taco Bake
Walking tacos just found a new home, right in a casserole dish. Refried beans, crushed Fritos, seasoned ground meat and melted cheddar build up in stages before a quick trip to the oven. Lettuce, tomatoes, green onions and black olives finish the top once it comes out. The whole thing can be assembled ahead of time and baked right before serving.
Easy Taco Bake Recipe
Ingredients
Method
- Preheat oven to 375 degrees.
- Heat diced onions and ground meat in a large skillet over medium-high heat. Cook until meat is browned and onions are soft. Drain any excess liquid.
- Lower the heat and stir in the taco sauce. Use a potato masher to break the meat into smaller pieces. Remove from heat.
- In a medium sized bowl, combine the refried beans and salsa. Spread the bean mixture onto the bottom of a 9×9 inch baking dish or 9" cast iron skillet.
- Place 1/2 of the bag of Fritos into a plastic bag and crush them with your hands. Sprinkle crushed Fritos evenly over the bean mixture.
- Layer the meat over the crushed Fritos, followed by the shredded cheese. Bake 15 minutes until cheese is melted.
- Remove from oven. Top with remaining Fritos and your toppings of choice (shredded lettuce, diced tomatoes, chopped scallions, etc.)
5. Korean Fried Chicken with Soy Garlic Sauce
Crunch this loud does not happen by accident. A double fry and a potato starch coating give this chicken its signature crispness, with bite-sized pieces frying twice, first to cook through and then again for a golden, extra crispy finish.
A sticky soy garlic sauce made with honey, brown sugar and fresh ginger coats the chicken once it is done. Sesame seeds and scallions on top finish the dish.
Korean Fried Chicken Recipe with Soy Garlic Sauce
Ingredients
Method
- Cut the chicken into bite sized pieces. Toss the chicken in the mirin to coat.
- Combine potato starch, garlic powder and salt in a small bowl. Toss the dry mixture into the chicken so that the chicken is coated. Cover and refrigerate for at least 1 hour (up to overnight).
- Heat 3/4" of vegetable oil in a heavy bottomed pan. If you have a food thermometer, aim for an oil temperature of 175 degrees. If not, set the burner to medium heat.
- Drop the chicken pieces into the oil and fry until slightly browned, about 8-10 minutes. Remove with a slotted spoon onto a paper towel-lined plate. Wait 1-2 minutes, then put the chicken back into the oil for an additional 2-3 minutes, until golden brown. Remove onto paper towels again.
- Combine soy sauce, honey, brown sugar, ginger, garlic and red pepper flakes in a small saucepan. In a separate bowl, make a slurry of 1 Tbsp. cornstarch and 2 Tbsp. water.
- Whisk the sauce ingredients together over medium heat until foamy. Watch carefully so that it doesn't boil over.Pour in the cornstarch slurry and whisk. Lower the heat. Simmer for 5-7 minutes, until sauce is thickened.
- Toss the chicken in the soy garlic sauce in a large bowl. Garnish with scallions and sesame seeds.
4. Sticky BBQ Chicken Wings
Bottled barbecue sauce never stood a chance against this homemade version. A dry seasoning of flour, paprika, salt and pepper goes on first to help the sauce cling once the wings are cooked, and the sauce itself comes together completely from scratch on the stove.
The recipe works whether the wings get grilled over indirect heat, baked in the oven or made in the air fryer. Basting during the last few minutes of cooking locks in extra stickiness.
BBQ Chicken Wings
Ingredients
Method
- In a large bowl, whisk the flour, paprika, salt and pepper. Pat the chicken dry with a paper towel and toss in the flour mixture to coat. Cover the bowl with plastic wrap. Refrigerate at least 30 minutes.
- Make the sauce: Combine all sauce ingredients in a medium saucepan over medium heat. Bring to a boil, whisking. Lower the heat and allow the mixture to thicken, 2-3 minutes, whisking. Remove from heat.
- Preheat grill to 400. Turn off one set of burners. Place the wings over the indirect heat (where the burners were turned off), skin side down. Grill the chicken, flipping, until skin is crispy and golden brown, about 35-40 minutes, until an internal temperature of 165 degrees is achieved.
- Baste the wings while they are grilling, or toss the grilled wings in the sauce after you take them off the grill.
- Preheat oven to 425 degrees. Coat a baking sheet with nonstick cooking spray. Arrange the wings on the baking sheet. Bake 45 minutes. Allow to cool for 5 minutes before removing from baking pan.
- Coat wings in the sauce in a large bowl. Serve warm.
3. Loaded French Fries with Bacon and Cheese
Plain fries never had a chance once bacon and cheese entered the picture. Crispy baked fries get piled with sharp cheddar, crispy bacon and a scattering of scallions for one of the simplest crowd-pleasers on this list.
Pulling the fries out a few minutes early to load on the toppings keeps everything from turning soggy. Waffle fries, sweet potato fries or even tater tots all work as swaps for the classic version.
Loaded French Fries
Ingredients
Method
- Preheat oven to 425F degrees.
- Dice the bacon. Cook the bacon in a skillet over medium heat, until crispy. Set aside.
- Cover a baking sheet with parchment paper or aluminum foil. Arrange the fries in a single layer on the baking sheet. Bake for 25 minutes.
- Remove the fries from the oven and toss them in the seasoned salt. Spread them back out onto the baking sheet. Cover with cheese and bacon. Bake for an additional 3 minutes, until cheese is melted.
- Remove from oven. Garnish with chopped scallions and sour cream.
2. Wingstop Cajun Wings
Spicy, tangy and just the right amount of buttery, this wing sauce checks every box. A Cajun dry rub goes on first, then a chill in the fridge helps the coating set before baking, and a hot sauce built from butter, garlic and vinegar gets tossed with the wings once they come out of the oven.
Baking keeps the process simple, though the recipe includes deep fry and air fryer options for anyone chasing extra crunch. Ranch dressing and celery sticks are the classic pairing.
Wingstop Cajun Wings
Ingredients
Method
- In a large mixing bowl, combine the flour, Cajun seasoning, brown sugar and chili powder. Add the wings and toss to coat.
- Cover and chill in the refrigerator for 30 minutes.
- Preheat oven to 425F degrees. Line a baking sheet with parchment paper. Arrange the chicken wings in a single layer on the baking sheet. Bake for 45 minutes.
- In a small saucepan, melt the butter over medium heat. Stir in the garlic powder. Pour in the hot sauce and vinegar, and simmer until smooth, stirring.
- Transfer the wings to a large bowl and pour the hot sauce over top. Toss to coat.
1. The Ultimate Nachos
Nothing closes out this list like a tray nobody can resist. Seasoned shredded chicken and a homemade cheese sauce pile onto sturdy tortilla chips, finished with pico de gallo, pickled jalapeños, sour cream and fresh cilantro. The chips hold up under all that weight without going soft. This is the nacho recipe worth keeping on repeat all season long.
The Ultimate Nachos Recipe (Buffalo Wild Wings)
Ingredients
Method
- Coat the chicken in the dry seasonings. Heat the oil in a nonstick skillet over medium heat. Cook the chicken until browned and completely cooked on the inside, about 7 minutes per side. Remove onto a cutting board.
- Shred chicken with forks. Set aside.
- Make the cheese sauce: Melt the butter in a small saucepan over medium heat. Stir in the flour and cook until bubbling, about 1 minute. Pour in the milk. Bring to a boil. Reduce heat to low and stir in the grated cheese. Stir until melted.
- Arrange the tortilla chips on a serving platter. Pile the warm chicken onto the chips. Pour the cheese sauce over top. Garnish with pico de gallo, sour cream, pickled jalapeños and cilantro.
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