The Super Bowl is about four things: football, friends, family, and food. And what’s better than that?! When you’re hosting, the goal is to keep things easy—mixing hot and cold dishes so you’re not stuck in the kitchen, and prepping ahead so the day feels relaxed and fun rather than rushed. When planning, focus on bold flavors, good contrast, and dishes that hold up well on the table.
Finger foods are ideal for this kind of gathering because they invite grazing and keep the energy casual. A mix of familiar favorites like guacamole and spinach artichoke dip, alongside unexpected standouts like hot beer cheese dip—kept warm in a mini slow cooker—and irresistible Chinese sticky wings, creates a spread everyone keeps coming back to. For these and more winning game day recipes, visit FeastandMerriment.com.
WINNING
CHINESE STICKY WINGS
Ingredients
• 3 lb chicken wings
• 1/2 tsp toasted sesame oil.
• 2 tbsp Shaoxing wine, Mirin, or dry sherry
• 2 tbsp soy sauce
• 2 tbsp brown sugar or honey
• 1 1/2 tbsp hoisin sauce
• 1 1/2 tbsp oyster sauce
• 1/4 cup ketchup
• 1 tbsp chili garlic sauce
• 4 cloves garlic, minced
• 1 tbsp ginger, finely grated
• 1/2 tsp five spice powder
Directions
Preheat the over to 350°F and pat dry the wings with paper towel and set aside. Combine all the remaining ingredients in a bowl and mix well. In a separate bowl marinate the chicken wings with half the marinade, reserving the remaining amount for basting. Marinate the wings for 30 minutes and no more than 1 hour.
One by one, shake off any excess marinade and place the marinated wings on a tin foil lined baking tray - preferably with a raised grid that has been sprayed with non-stick oil. (The grid helps with air circulation and crisping.)
Bake for 25 minutes then baste and flip the wings. Bake for 10 more minutes and baste again. Then, after 10 more minutes, flip and baste one final time for a total cooking time of 45-50 minutes. The meat should be falling off the bones easily. Garnish with toasted sesame seeds, if desired.
GAME DAY
GUACAMOLE
Ingredients
• 3 ripe large avocados
• 2 tbls fresh lime juice (about 1 lime)
• ¼ cup finely diced red onion
• 1 small garlic clove, grated or very finely minced
• 1 small jalapeño, seeded and minced (optional, to taste)
• 2 tblss fresh cilantro, finely chopped.
• 1½ tsp kosher salt (plus more to taste)
Directions
Halve and pit the avocados, then scoop into a bowl. Mash gently with a fork, leaving some texture. Stir in lime juice, onion, jalapeño, cilantro, salt, and garlic.
Taste and adjust salt and lime as needed.
Serve immediately, or press plastic wrap directly onto the surface to prevent browning.
Helpful Tips:
Use ripe—but not soft—avocados
They should yield slightly to pressure without feeling mushy.
Season early, taste often
Salt brings out the avocado flavor; adjust lime and salt gradually.
Mash by hand, not a processor
A fork keeps the texture fresh and rustic, not gummy.
Add lime juice right away
It brightens flavor and helps slow browning.
TOUCHDOWN
BEER CHEESE DIP
Ingredients
• 2 tbls unsalted butter
• 3 tbls flour
• 1 cup whole milk
• ½ cup beer (lager style recommended)
• 1½ cup sharp cheddar cheese - freshly grated, not packaged
• ½ cup gruyere cheese- freshly grated
• ¼ tsp paprika
• ¼ tsp garlic
• ½ tsp dijon mustard
• ½ tsp kosher salt
• Pretzel nuggets, tortilla chips, or crusty bread for dipping
Directions
In a small sauce pan, gently heat the milt until warm but not boiling.
Meanwhile, in a medium sized saucepan, heat the unsalted butter over medium heat and whisk in the butter to make a roux. Cook the flour and butter for about two minutes.
Slowly whisk in the warm milk, adding a small amount at a time, until all the milk has been added and combined into a smooth texture. Slowly whisk in the beer. Bring to a gentle simmer, whisking often for about 5 minutes or until thickened enough to coat the back of a spoon
Reduce the heat to low and whisk in the seasonings, then add the grated cheese one handful at a time, whisking until fully melted. Taste for seasoning. Serve in a warm bowl or mini crock pot with sides such as warm pretzel nuggets (found in the freezer section of most grocery stores), sliced sausage, crusty bread cubes, or tortilla chips.
Helpful Tips:
Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make the dip grainy.
Low heat is key. Gentle heat keeps the dip smooth; high heat can cause the cheese to seize or separate.
Keep it warm, not hot. A mini slow cooker or insulated serving bowl keeps the dip perfect for hours.
If it thickens, thin it. A splash of beer or milk brings it right back to dipping consistency.
For more details and step by step instructions for these recipes and more, visit www.feastandmerriment.com.