Try out one of these 8 Super Bowl recipes, courtesy of Boston chefs

Looking for a new recipe to try out on Super Bowl Sunday? Boston’s top chefs are here to help. They’ve shared their favorite Super Bowl recipes ahead of the big game to help you score big on the buffet line.

From chicken wings to mini game dogs to a buffalo chicken dip, the recipes below will help you plot your food domination at any football bash.


Fried Oyster Sliders with Lime Aioli, Pickled Onion, and Baby Arugula
courtesy of Jeremy Sewall at Island Creek Oyster Bar and Row 34

Jeremy Sewall’s fried oyster sliders with lime aoili, pickled onion, and baby arugula.

If you’re more inclined to reach for seafood than red meat at football parties, then these sliders are for you.



For the oysters:

4 large oysters
1 egg
1/4 cup of flour
1/4 cup of bread crumbs
1 cup of canola oil
Salt and pepper to taste

For the pickled onions:

1 red onion, sliced thin
1/4 cup of white wine vinegar
1/4 cup of sugar

For the aioli:

1 egg yolk
1 small clove of garlic
1 teaspoon of Dijon mustard
2 tablespoons of fresh lime juice
1/2 teaspoon of paprika
1/4 a cup of olive oil
1/2 a cup of canola oil
1 tablespoon of kosher salt

You will also need:

4 small brioche or similar rolls
2 tablespoons of soft butter
1/4 cup of baby arugula or similar green

To assemble the dish:

1.) Shuck the oysters, being careful to keep them whole. Dredge each oyster in the flour, shaking off any excess, then the egg, and then the bread crumbs. Keep the breaded oysters cold until ready to use.

2.) Mix the sliced red onion with the sugar and vinegar and let it sit at room temperature for about 2 hours, until it changes color and begins to wilt. Drain the onion from the liquid and keep it cold until it’s ready to use.

3.) Place everything except the oils in a food processor and puree. While the machine is going, slowly drizzle all of the oils in, making sure it’s emulsified. If the mixture becomes too thick, use a little cold water to thin out and then continue adding the oil. Tip: This can be made a day ahead.


4.) Warm the canola to about 325 degrees in a saute pan. Fry each breaded oyster on both sides, until golden brown. Carefully put the oysters on a paper towel and season with salt and pepper.

5.) In a saute pan, melt the butter and lightly toast the inside of the rolls. On the bottom of each roll, spread a layer of the aioli, then the pickled onion, and then the baby greens. Top with a warm oyster and serve.

This recipe makes four sliders. 


Spicy Steak and Cheese Burrito
courtesy of Michael Schlow at Doretta Taverna & Raw Bar, Tico Boston, and Alta Strada

Michael Schlow’s spicy steak and cheese burrito.

This steak and cheese sandwich ditches the traditional bread for a tortilla wrap instead.


2 oz of extra virgin olive oil
1/2 onion, sliced thin
4 button mushrooms, sliced
1 10-oz prime rib eye or sirloin steak, sliced into bite-sized pieces
3 slices of pepper jack cheese, shredded
Salt and pepper to taste

For the spicy sauce:

1/2 jalapeño pepper, chopped
1 teaspoon of cilantro, chopped
2 tablespoons of mayonnaise
2 tablespoons of ketchup
1/4 teaspoon of Tabasco or Frank’s RedHot

Mix all of these ingredients together in a mixing bowl and reserve.

To assemble:

1.) Place the oil in a saute pan and set it over high heat. Add the onions and saute for about 2 minutes. Add the mushrooms and saute for 2 more minutes. Season the vegetables with salt and pepper. Then add the sliced steak, season with more salt and pepper, and cook for 2 minutes or until it’s just barely cooked through. Remove from heat, add cheese (allowing it to melt), and toss everything together into, as Schlow puts it, “a gooey, delicious mess.”


2.) Take the tortillas out of the oven and distribute the steak and cheese mixture evenly in a line between the two tortillas, placing the meat off center, closest to you. You’re going to be rolling this up, so don’t cover the tortilla. Spoon a generous amount of the spicy sauce on each of the mounds of steak and cheese, then roll up the tortilla and serve.

This recipe serves two people.


Thai-Style Chicken Wings
courtesy of Jason Heard at Coppersmith

Jason Heard’s Thai-style chicken wings.

Americans will eat 1.33 billion chicken wings on Super Bowl Sunday, and they’ll mostly be purchased from restaurants, according to the National Chicken Council. So here is your chance to stand out, by bringing the Super Bowl staple fresh from your kitchen.

In a mixing bowl, combine:

2 oz ground chili paste
2 oz honey
2 oz shaved garlic
2 oz fish sauce
1 shaved jalapeño
2 oz fresh lime juice
1 oz fresh ground ginger
1 oz chopped peanuts

Preheat oven to 375 degrees. Cook 1 pound of raw chicken wings for 30 minutes. Remove wings from oven after 30 minutes and  toss the wings in a bowl with the sauce. Return to oven and cook for 15 minutes. Remove from oven and toss wings in remainder of sauce one more time. Serve!

1 pound of chicken wings equals about 10 wings.


Italian Grinder
courtesy of Ken Oringer at Coppa, Toro, Uni, and Little Donkey

Coppa’s Italian grinder from Ken Oringer.

Your guests will feel like they’re eating at an Italian deli when you serve them these signature sandwiches that come loaded with Italian cold cuts.

Bread, such as Iggy’s ciabatta
Chopped cherry peppers, homemade or store-bought
15 slices of Fra’ Mani salame nostrano from California
5 slices of Fra’ Mani mortadella from California
5 slices of Galloni prosciutto from Parma
12 slices of Silano aged provolone from Italy
To assemble the sandwich:
1.) Slice the bread and put chopped cherry peppers on both sides.
2.) Drizzle Bel Aria balsamic from Modena and Clemente extra virgin olive oil on both sides.
3.) Add the meat
4.) Top with a few pieces of Romaine lettuce.
This recipe makes one sandwich.


Buffalo Chicken Dip
courtesy of Jason Santos at Back Bay Harry’s and Abby Lane

Jason Santos’ buffalo chicken dip.


This dish doubles as a conversation piece since it was created by the Season 7 runner-up on the Fox cooking competition Hell’s Kitchen.


4 oz. mascarpone cheese
4 oz. cream cheese, softened
1/2 cup of ranch dressing (see below)
1/2 cup of buffalo sauce (see below)
1 oz. mozzarella, shredded
1 oz. provolone, shredded
1 pound chicken breast, cooked and shredded
1 tablespoons of chives, minced
1/4 cup of your favorite blue cheese (Santos likes Moody Blue smoked blue cheese)
Cracked black pepper

Buffalo sauce ingredients and assembly:

1 medium-sized Spanish onion, sliced
2 cloves of garlic
1/2 pound of butter
1/2 tablespoon of chili powder
1/2 tablespoon of paprika
1 teaspoon of cumin
1 ounce of white wine
3/4 cups of Frank’s RedHot
1 1/2 oz. light brown sugar
Honey to taste
Salt and pepper to taste

Saute the garlic and onion in 1/4 pound of butter, add the spices, and cook for 30 seconds. Then deglaze with white wine and add hot sauce and brown sugar. Puree with remaining butter and season with honey, salt, and pepper. Makes about 1 1/2 cups.

Ranch ingredients and assembly: 

1 cup of mayonnaise
1/2 cup of buttermilk
1 tablespoon of red wine vinegar
1 tablespoon of Italian parsley, chopped
1 tablespoon of minced chives
1 tablespoon of fresh dill, chopped
1/2 teaspoon of garlic powder
1 tablespoon of onion powder
1/2 tablespoon of celery salt
A pinch of cayenne
Salt and pepper to taste

Mix all the ingredients and season.

To assemble the dip:

1.) Preheat oven to 350 degrees.

2.) Whisk cream cheese and mascarpone until smooth.

3.) Stir in the ranch dressing, hot sauce, and cheeses.

4.) Mix in the chicken and pour it all into a cast iron pan. Bake for 20 minutes or until the chicken mixture is hot and bubbling.


5.) Garnish with fresh chopped chives, blue cheese, and cracked black pepper.

This recipe makes about 4 cups.


Roast Beef ‘3-Way’ Slider Burgers
courtesy of Will Gilson at Puritan & Company

Chef Will Gilson’s roast beef slider burger.

This sandwich, loaded with rare roast beef, is sure to satisfy all the meat-eaters at your party. Don’t forget to toast the buns!


1 pound of ground beef
2 teaspoons of Montreal steak seasoning
1 pound of sliced rare roast beef
8 slices of American cheese
1/4 cup of mayonnaise
1/4 cup of barbecue sauce
8 dinner rolls, split
1/4 cup of butter

To assemble:

1.) In a bowl, combine the beef and steak seasoning, mixing lightly but thoroughly. Shape into eight 1/2-inch thick patties, roughly the size of your dinner rolls.

2.) In a large non-stick skillet, cook burgers over medium heat for 3 to 4 minutes on each side, or until a thermometer reads 160 degrees. Remove the pan and set aside on a baking sheet.

3.) Add butter to the pan and toast the buns, flat side down, until crispy and golden brown.

4.) Place a spoon of mayo on the bottom bun, then a burger patty, then a few slices of roast beef, then some barbecue sauce, and, finally, a slice of American cheese. Place the top bun over it all and secure each slider with a frilled toothpick.

This recipe makes eight sliders.


Mini Game Dogs
courtesy of Brian Poe at Bukowski Tavern and The Tip Tap Room

Chef Brian Poe’s Mini Game Dogs.

It’s a traditional “Pigs in a Blanket” dish, but with a twist. You’ll make three kinds of mini dogs: Alligator andouille sausage with creamed corn cilantro crema, venison sausage with relish, and bison hot dogs with Sriracha ketchup and jalapeño Dijon.



1 roll of puff pastry
5 venison sausages
5 bison hot dogs
5 alligator andouille sausages

To assemble:

1.) Take a sheet of puff pastry and cut into 1-inch strips.

2) Cut each of the sausages into 1-inch links.

3.) Place each link into a puff pastry and roll until complete.

4.) Place on a greased cookie sheet and bake at 350 degrees for 10-15 minutes, or until the puff pastry is fully cooked.

5.) Top with homemade condiments (the recipes are below).

To make the condiments:

Creamed Corn Cilantro Crema (for the alligator andouille sausage):

1 cup of creamed corn
1 bunch of cilantro
2 cups of sour cream
1 teaspoon of salt
1 teaspoon of pepper

Puree all the ingredients together and refrigerate.

Relish (for the venison sausage):

2 cucumbers, diced
1 red onion, diced
1/2 cup of chopped basil
1/2 cup of chopped chervil
2 diced tomatoes
2 teaspoons of garlic
1/4 of a cup of olive oil
1/4 of a cup of truffle oil
1/4 of a cup of rice vinegar
Salt and pepper to taste

Combine all ingredients in a bowl and refrigerate.

Sriracha Ketchup (for the bison hot dog):

2 limes, juiced
1 bottle of Sriracha
1/2 gallon of ketchup

Puree all ingredients together and refrigerate.

Jalapeño Dijon (for the bison hot dog):

3 cups of grain dijon mustard
1/4 cup of verjus
1 cup of diced jalapeño with seeds
1/4 cup of rice wine vinegar
Puree all ingredients together and refrigerate.

This recipe makes 30 of each game dog (or 90 total).


Big Game Bucket of Drumsticks with Hot Honey
courtesy of Tiffani Faison and Dan Raia at Sweet Cheeks Q

The Sweet Cheeks big game bucket of drumsticks, courtesy of Tiffani Faison and Dan Raia.


“The drumsticks are great because they’re dark meat,” said Dan Raia, of Sweet Cheeks Q. “So they have a little more fat in them and stay moist for a really long time. And the drumsticks are small, so they stay crispy for a little bit longer.”

Use 5 pounds of medium-size chicken drumsticks.

Make the brine:

1 qt. water, hot from the tap
1/4 cup salt
1 tablespoon sugar
1 qt. buttermilk
1 qt. pickle juice
1 tablespoon paprika
2 tablespoons garlic powder
1 tablespoon onion powder
2 tablespoons black pepper
1 tablespoon cayenne pepper

1). Whisk together the hot tap water with the sugar and the salt until fully dissolved. Cool to room temperature.

2.) Add in all the remaining ingredients.

3.) Marinate the chicken for at least 4 hours, but the longer you can marinate it the better. If you like your chicken extra spicy, add in a bit of your favorite hot sauce to the marinade.

Make the dredge:

4 cups all-purpose flour
2 tablespoons of cayenne pepper
2 tablespoons of garlic powder
2 tablespoons of onion powder
2 tablespoons of mustard powder
2 tablespoons of paprika

Mix all the ingredients together.

You will also need 2 quarts of buttermilk, which you’ll set aside in a separate bowl.

Make the hot honey:

2 cups of wildflower or orange blossom honey
6 cloves of garlic, peeled and smashed
4 sprigs of thyme sprigs
2 habanero chiles

1.) Half the habanero chiles. If you like lots of heat, leave the seeds in, otherwise remove the seeds.

2.) Place all the ingredients into a stainless saucepan and heat on medium until the garlic is soft, for about 10 minutes.


3.) Strain the honey and discard the solids. Keep covered in a warm place.

How to assemble the dish:

1.) Drain your chicken out of the marinade and dry with a paper towel.

2.) Divide the dredge into two containers equally, with a third container for the buttermilk.

3.) Add the chicken to the dredge, one piece at a time. Place on a baking pan with a wire rack and let dry in the fridge for 1 hour.

4.) Meanwhile, fill your home fryer (or large pot with a candy thermometer) 3/4 of the way with canola or peanut oil, and bring to 375 degrees on medium heat. You want to maintain a temperature of 350 degrees, but when you add your raw chicken, it will bring the temperature down, so starting at 375 limits the amount of grease absorbed.

5.) When you are ready to fry, take the chicken out of the fridge. Place the pieces of chicken one by one into the buttermilk, shake off any excess, then place them into the dredge. Make sure to fully coat each piece, shaking off any excess. Drop directly into the hot oil very carefully.  You will need to repeat the frying process in 3 to 4 batches, as to not overcrowd the pot. Gently stir the chicken every 2 to 3 minutes.

6). When the internal temperature reaches 165 degrees, remove from the pot, shaking off any excess oil. Place on a wired baking sheet and season with salt. Keep warm in a 200-degree oven until all the chicken is done frying.

7.) When you are ready to serve, drizzle all the chicken with the warm, hot honey.


This recipe serves 10 to 15 people.