61 recipes to score big on Super Bowl Sunday

1/49

Timeless bar food done right. (Mel Melcon / Los Angeles Times)

2/49

Recipe: Beer-battered shrimp with classic tartar sauce

(Mel Melcon / Los Angeles Times)

3/49

Bright, tangy and oh-so-creamy, this dip is great for chips, wings and more! (Anne Cusack / Los Angeles Times)

4/49

Philly cheesesteak lettuce cups comes in at just under 200 calories per serving. (Ricardo DeAratanha / Los Angeles Times)

5/49

lat-peppers-la0012871084-20131204 (Kirk McKoy / Los Angeles Times)

6/49

Recipe: crispy apple wings with fresh horseradish and curly parsley.

(Anne Cusack / Los Angeles Times)

7/49

Sweet with just a hint of spice, you can make these treats ahead of time. Recipe: Champagne nuts

(Bret Hartman / For The Times)

8/49

Delicious with creamy ranch dipping sauce. (Anne Cusack / Los Angeles Times)

9/49

What if Disney Hall held a Super Bowl? (Mark Boster / Los Angeles Times)

10/49

Recipe: Super wings

(Ricardo DeAratanha / Los Angeles Times)

11/49

Go ahead and make an extra batch of these grape leaves -- they go quickly. (Glenn Koenig / Los Angeles Times)

12/49

When you’re looking for the perfect crunch. (Katie Falkenberg / Los Angeles Times)

13/49

Wrap these shrimp in lean turkey bacon for a guilt-free snack sure to please every guest.

(Ricardo DeAratanha / Los Angeles Times)

14/49

Recipe: Iron skillet corn bread

(Glenn Koenig / Los Angeles Times)

15/49

Muldoon’s Irish Pub in Newport Beach features whiskey-marinated chicken wings with blue cheese dressing. (Robert Gauthier / Los Angeles Times)

16/49

Go ahead -- try and eat just one. (Glenn Koenig / Los Angeles Times)

17/49

Recipe: Black bean hummus

(Anne Cusack / Los Angeles Times)

18/49

Sweet with just a hint of tang, these wings go perfect with a bowl of peanut sauce. (Allen J. Schaben / Los Angeles Times)

19/49

Aren’t crab cakes great for any gathering? (Bob Chamberlin / Los Angeles Times)

20/49

Tender and buttery, try to eat just one. (Wally Skalij / Los Angeles Times)

21/49

Recipe: Three-bean and hominy chili

(Ricardo DeAratanha / Los Angeles Times)

22/49

Marinated in coconut milk and herbs, these skewers pack a lot of flavor.
Recipe: Coconut chicken skewers
(Ken Hively / Los Angeles Times)

23/49

Tender on the inside, crunchy on the outside, and light on calories. (Ricardo DeAratanha / Los Angeles Times)

24/49

An authentic beach chili from Shutters.

(Glenn Koenig / Los Angeles Times)

25/49

Tender little cheese balls come together in minutes. (Kirk McKoy / Los Angeles Times)

26/49

Griddled cheese goodness. (Glenn Koenig / Los Angeles Times)

27/49

Tender baby back ribs are rubbed with a lightly sweet/lightly spicy dry rub and then smoked with hickory. (Bob Chamberlin / Los Angeles Times)

28/49

These Korean-style short ribs are a perfect appetizer when you’re entertaining with little time to spare. Simply marinate the ribs the night before, then just before serving, char the beef quickly, slice and serve with a Thai dipping sauce. You’ll have happy guests in almost no time. (Glenn Koenig / Los Angeles Times)

29/49

Recipe: Ginger soy chicken wings

(Mel Melcon / Los Angeles Times)

30/49

The chili that made Mendocino’s Cafe Beaujolais famous. (Allen J. Schaben / Los Angeles Times)

31/49

Brown sugar and bourbon baby back ribs Read the recipe. (Mel Melcon / Los Angeles Times)

32/49

ftn7m0ke-recipe-db (Lawrence K. Ho / Los Angeles Times)

33/49

Packed with flavor, this corn bread is made with cheese and chopped chiles, and then finished with a drizzle of honey. (Anne Cusack / Los Angeles Times)

34/49

The shrimp will be spicier if the shells are removed before cooking. (Al Seib / Los Angeles Times)

35/49

A lighter version of the old standby. (Al Seib / Los Angeles Times)

36/49

Recipe: Louisiana barbecue shrimp

(Luis Sinco / Los Angeles Times)

37/49

Cheddar and sage are a match made in heaven in this corn bread. (Allen J. Schaben / Los Angeles Times)

38/49

Recipe: Spiced roasted almonds

(Kirk McKoy / Los Angeles Times)

39/49

Recipe: Bowl of red

(Ricardo DeAratanha / Los Angeles Times)

40/49

Go wild on game day and make macho nachos. (Matthew Mead / Associated Press)

41/49

Bright and sweet with just enough spice, this recipe scales up easily to serve more people. (Al Seib / Los Angeles Times)

42/49

lt13swp7-recipe-db (Gary Friedman / Los Angeles Times)

43/49

Feeling extravagant and fancy? Thomas Keller’s deviled eggs are served with California white sturgeon caviar. (Gina Ferazzi / Los Angeles Times)

44/49

Bump up your corn bread with a little spice. Recipe: Brothers’ jalapeno corn bread

(Lawrence K. Ho / Los Angeles Times)

45/49

Party like you’re at the Hollywood Bowl with these shrimp and avocado quesadillas. (Kirk McKoy / Los Angeles Times)

46/49

Looking for something different? Try this blue corn bread. (Mel Melcon / Los Angeles Times)

47/49

A North African-inspired chili for an All-American day.

(Ricardo DeAratanha / Los Angeles Times)

48/49

Even better than a potato chip, and so easy to make.

(Robert Gauthier / Los Angeles Times)

49/49

A hearty meat-free option. (Bob Carey / Los Angeles Times)

By Noelle Carter

Jan. 28, 2015 7 AM PT

Beer-battered shrimp, linebacker ribs, macho nachos, chili recipes galore ... and more. Score big with your guests on game day with these recipe favorites.

We’ve compiled 61 winning recipes for your Super Bowl-viewing pleasure, including simple snacks, hearty mains, sides and more. Keep the fans sated with rich crab cakes, dig into creamy black bean hummus, and everyone wins when you’re serving smashed fries with creamy ranch dip. These are just a few of the many ideas we have for you.

If you can’t decide where to begin, start with “super wings.” These monster-sized beauties substitute turkey wings for the standard chicken wings, and come complete with three marinades -- spicy, teriyaki and a sweet honey-glaze. They’re sure to become fan favorites at all your sports gatherings. You can find the recipe below.

SUPER WINGS

Total time: 3 hours, plus overnight marinating time | Serves 12 to 24

Note: This allows two wing pieces per person. If your Super Bowl table includes lots of chili, cheese and additional snacks, figure on one piece per person. Turkey wings are generally available at Latin markets and select markets. Check with your local market’s meat department or order from your local butcher.

TURKEY WINGS

12 whole turkey wings

Cut each wing into thirds using a cleaver or heavy chef’s knife. This is most easily done by bending each joint and cutting through the cartilage (this way you don’t have to chop through the bone). Alternatively, have the wings divided by your butcher. Discard the wing tips or save them for another use. Refrigerate the wings while you make the marinades below.

SPICY MARINADE

1 1/2 cups hot sauce
1 cup (2 sticks) butter
2 tablespoons minced garlic

In a medium sauce pan over low heat, combine hot sauce, butter and garlic and cook, stirring occasionally, until the butter is melted and the mixture is well blended. Remove from heat, divide the sauce evenly into 2 containers and set aside until butter is melted and mixture is well blended.

TERIYAKI MARINADE

1 cup packed dark brown sugar
2 cups low-sodium soy sauce
2 tablespoons minced garlic
2 teaspoons grated ginger
1/4 cup bourbon

In a medium saucepan over low heat, combine all ingredients and cook, stirring occasionally, until the sugar is dissolved. Remove from heat, divide the marinade evenly into 2 containers and set aside.

HONEY-GLAZED MARINADE

3 cups honey
1/2 cup fresh chopped cilantro
1 tablespoon cumin
2 teaspoon salt
2 teaspoon grated lemon zest

In a medium bowl, combine the honey, cilantro, cumin, salt and lemon zest. Divide the sauce evenly into 2 containers and set aside.

ASSEMBLY

24 wing pieces
Spicy marinade, divided
Teriyaki marinade, divided
Honey-glazed marinade, divided
1/4 cup grated Parmesan cheese (optional topping for the spicy wings)
1 cup ranch dressing, to be used as a dipping sauce for the spicy wings

1. Place 8 wing pieces into each of 3 sealable plastic bags. Pour half of each marinade into each bag. Cover and refrigerate the remaining marinade. Seal the bags completely, then shake the bags to distribute the marinades evenly among the wings. Refrigerate the bags and allow the meat to marinate overnight.

2. On game day, heat the oven to 350 degrees. Coat three lipped baking sheets with non-stick spray. Line each pan with foil, then spray the foil (this makes cleanup much easier).

3. Remove the wing pieces from the bags and place on roasting pans, making sure to use one pan per marinade. Discard the remaining marinade from the bags.

4. Place the wings in the oven, making sure the trays are evenly spaced. Roast the wings, basting each tray with its reserved marinade every 15 to 20 minutes, and rotating the trays every half hour for even cooking. The wings will be done when the meat is firm, pulls slightly from the bone and a thermometer inserted reads 160 degrees. Remove from heat and set aside to cool slightly. If adding the optional Parmesan cheese, sprinkle the cheese over the hot wings 20 minutes before they are done to give the cheese time to melt with the marinade.

5. Pile the wings on a large platter and serve immediately. Serve the spicy wings with the ranch dressing as a dipping sauce.

Each of 24 servings: 436 calories; 27 grams protein; 33 grams carbohydrates; 0 fiber; 22 grams fat; 8 grams saturated fat; 94 mg. cholesterol; 1042 mg. sodium.

Love cooking as much as I do? Follow me @noellecarter

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