Super Bowl Party Food Recipes

Put the chicken wings in a large, resealable plastic bag and season well with salt.

In a bowl, mix together the jelly and peanut butter. Add the sriracha, Worcestershire sauce, brown sugar and paprika, and mix thoroughly. Pour the marinade into the bag, and massage the bag gently to distribute the marinade over all the chicken wings. Place the bag in the fridge to marinate for at least 2 hours, or preferably overnight.

Heat a grill to medium. Place the wings on the grill and cook, turning them every 2–3 minutes. This should allow the color to develop without burning before the chicken is cooked all the way through. Continue to turn the wings until they are nicely browned with charred areas.

Place on a tray to cool slightly. Sprinkle with chopped peanuts for a textural garnish.

Know your cuts: It’s better to use wings that have been jointed into wingettes and drumettes. A whole, three-joint wing will take longer to cook, and the delicate wing tips burn very easily.

For the Bacon Blue Cheese Dogs: On a baking tray, cook the bacon at 375°F for about 12 minutes, until slightly brown but still pliable. Remove from oven, and allow to cool.

Before rolling the cocktail franks in puff pastry, mash together the blue cheese and minced jalapeño peppers. Crumble this mixture onto the puff pastry. Cut the puff pastry into 1 1/2-inch-wide strips, wide enough to roll a cocktail frank and leave a 1/2-inch overlap per frank, and place a piece of cooled bacon on top. Begin rolling the first Pig in a Blanket, leaving enough puff pastry to fold over and seal the cocktail frank. Brush the ends of the puff pastry strip with egg wash to seal over the cocktail frank. Continue rolling the cocktail franks in the puff pastry, cutting and sealing as you go. Place the rolled Pigs in a Blanket, seam-side down, on a parchment-lined sheet tray, and brush with egg wash. Bake at 375°F for 15 minutes, or until golden brown.

For the Samuel Adams Boston Lager BBQ Sauce: In a heavy-bottomed pot, toast all of the dry spices (cumin, coriander seed, celery seed, chili powder, paprika) over medium-low heat. Once the spices are toasted (you’ll begin to smell their aroma), add the honey and brown sugar, and cook until it begins to caramelize. Once the mixture begins to caramelize, add the red wine vinegar, ketchup, soy sauce, chili sauce, Samuel Adams Boston Lager, lemon juice and zest and orange juice and zest, and reduce until the mixture thickens. Season the mixture with salt, pepper and cilantro. Let it stand for two hours, and then strain through a fine-mesh, conical sieve. Place in a serving bowl, and serve room temperature to warm as a dipping sauce for the Bacon Blue Cheese Dogs.

Place the chicken wings in a large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Mix honey and orange juice in large bowl. Set aside. Remove chicken wings from marinade. Discard any remaining marinade.

Grill chicken wings over medium heat 20 to 25 minutes or until cooked through, turning occasionally. Grill jalapeños until slightly charred and softened, turning occasionally. Cool slightly. Peel off charred skin. Seed and finely chop jalapeños. Stir into honey mixture. Add grilled chicken wings; toss to coat well.

Preheat oven to 350°F. In a medium bowl, stir together both crab meats, cream cheese, sour cream, Frank’s® RedHot® Original Cayenne Pepper Sauce, mayonnaise, Chesapeake Bay seasoning, Worcestershire sauce, garlic powder, black pepper and shallot until smooth.

Spread the mixture into an 8- x 8-inch baking dish. Sprinkle with the cheddar cheese in an even layer. Bake uncovered until the cheese is melted and the dip is warmed through, about 15 minutes. Serve immediately with crackers, chips or bread.

Preheat oven to 350°F. Slice English muffins in half. Scoop out half of the bread on the bottom portion. Fill with two ounces ground beef that has been tossed with Samuel Adams Boston Lager. Place on sheet pan upside down (on meat side), and brown meat in oven for 3 minutes. Remove from oven, and top meat with cheese, thinly sliced pickles and top of English muffin. Heat in oven for 5 minutes. Remove from heat, and skewer with tomato. Serve immediately.

For the Boston Lager Ketchup, mix together all ingredients, and serve with sliders!

Preheat oven to 375°F.  Slice each pepper in half lengthwise, remove the seeds, and rinse out. Spread cream cheese in each jalapeño half.

Cut the meatballs in half. Place each meatball half, cut side down, over the cream cheese. Wrap a half slice of bacon around each stuffed jalapeño and secure with a toothpick.

Place on a baking sheet and bake 25 to 30 minutes, or until bacon is browned. Serve immediately on a platter.

Note: Use plastic gloves when cutting and preparing peppers to prevent skin irritation.

Melt butter over medium-low heat, and then add onions, salt, pepper and nutmeg. Slowly caramelize the onions by letting them sit for about 3 minutes and then stirring. Do not allow the onions to burn. If the pan gets too dry, add a small amount of water.

When the onions are a rich brown color (about 30 minutes), add the Woodbridge by Robert Mondavi Cabernet Sauvignon, and cook for another 3 minutes or until the wine is completely absorbed. Remove from heat.

Add cream cheese, sour cream and yogurt to the bowl of an electric mixer, and beat until smooth on medium-low speed. Turn the mixer down to the lowest speed, and add the onions. Add seasonings to taste.

Garnish with chives, and serve at room temperature.

*Entertaining Tip: Make dip up to two days in advance, reserving a tablespoon or so of the caramelized onions for garnish. Remove from the refrigerator 30 minutes before serving to bring to room temperature. Pair with Woodbridge by Robert Mondavi Cabernet Sauvignon.

Preheat oven to 225°F. Spray a 10- x 15-inch baking sheet with non-stick spray. Mix popcorn and almonds in a large bowl.

Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high, and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.

Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.

Bake for 1 hour in preheated oven. Cool completely. Break into pieces, and store in airtight container.