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Make your Super Bowl party special by preparing these recipes for delicious wings, cheese slices, and buffalo dip in time for game day.
Written by Sidney Kirillo and Brandon Holvik
sUper Bowl Sunday isn’t just about football or commercials – for some people, the menu is the most important part! Whether you’re rocking Cincinnati, Los Angeles, or your living room, You can recreate some classics Primary game day the way a few of your favorite local restaurants do.
A staple on the daily Super Bowl Sunday menu is the delicious, crunchy cheese steak. Make your roll crunchy on the outside, juicy in the middle and full of quality meat – specifically eye feathers or sirloin from a local butcher. Both cuts are high in marbling (fat), which helps prevent the meat from drying out.
Another suggestion? Get as thin slices of meat as possible.
make your own
(Makes 6 pieces of cheese)
- 6 laps
- 3 pounds steak (ribeye or sirloin)
- Your choice of cheese (sharp provolone or American)
directione: With stovetop over medium-high heat, add vegetable or avocado oil to a cast iron skillet or stainless steel skillet. Season the meat with salt and pepper and add to the skillet. Once the meat starts to turn brown, add the type of cheese of your choice And cook for an additional 30 seconds. Add your favorite toppings, such as sautéed onions or mushrooms, and enjoy on rolls.
Related: Where to watch the Super Bowl in Delaware this year
Although most restaurants use a deep fryer to cook wings, there are ways to make a crispy wing using a home convection oven. Try making delicious and crunchy dry jerk chicken wings from Abbott at Broad Creek for the big game.
dry jerk rub
- 3 pounds chicken wings (24 wings approx)
- 2 cups brown sugar
- 1 teaspoon star anise
- 1 teaspoon cinnamon
- 1 teaspoon red pepper flakes
- 1 teaspoon nutmeg
- 1 teaspoon cumin
- 1 teaspoon curry powder
directione: Combine the dry ingredients and blend in a food processor. Put the wings in the dry ingredients and place on a baking sheet. Bake at 400 degrees Fahrenheit For 28 minutes or until crunchy.
slow cooker buffalo chicken
Want an appetizer that will feed an entire party? Try making this delicious dip.
- 1 1/2 Chicken breast cutlets pounds
- 3/4 1 cup Frank’s Red Hot Sauce (or another vinegar-based hot sauce)
- 1 (8 ounces) packet cream cheese
- 1 1 package (8 ounces) sour cream
- 2 cups shredded cheddar cheese
- 1/3 cup crumbled blue cheese
- 1/4 green onion cup
Serve with Ritz crackers, celery sticks, carrots or chips.
directione: Place the chicken breast cutlets in the bottom of the slow cooker, then pour the hot sauce over the chicken. Cover with a lid and cook over high heat until fully cooked (about an hour and a half). Once the chicken is well cooked, transfer the chicken from the slow cooker to a cutting board and chop it into small pieces. Leave the hot sauce in the slow cooker and turn it off temporarily. Return chicken to slow cooker, and add cream cheese, sour cream, and 1 1/2 cups cheddar cheese and blue cheese. Cover with a lid and cook over high heat for another hour and a half, stirring until halfway through. After it simmers again, stir the mixture and add the cream cheese on top. Cover the lid to allow the cheese to melt and reduce the heat to low or warm. Finally, serve the sauce with crackers, chips, or celery.
Related: Watch the Super Bowl at these bars and restaurants on Delaware Beach