Easy baked Buffalo wings are here for the Big Sports Game

As are bacon-Cheddar dip and Frito pie.

View in browser|nytimes.com Continue reading the main story February 10, 2024 Romulo Yanes for The New York Times. Stylist: Vivian Lui. Super snacks for the Super Bowl (or any given Sunday, really) By The New York Times Cooking New York Times Cooking isn't known for its sports coverage — you'll want to head over to The Athletic for that — but one thing we do know is snacks. We know crunchy snacks. We know melty snacks. We know savory snacks and sweet snacks and salty snacks and sour snacks and spicy snacks. So while we may struggle to explain the particulars of the Big Sports Game tomorrow, we certainly have the snacks quotient covered, and you should make Ali Slagle's baked Buffalo wings. They're easy, fast and a fan favorite: That classic mix of garlicky hot sauce and funky blue cheese is always a winner. We'd say to set out plenty of napkins, but let's be real, everyone will be licking their fingers clean. Featured Recipe Baked Buffalo Wings View Recipe → If "melty snacks" caught your attention, here's Melissa Clark's new bacon-Cheddar dip (as well as our collection of dips). As Melissa writes, this is the perfect dip for the Super Bowl: "I chose the classic, crowd-pleasing pairing of bacon and Cheddar, zipped up with dashes of hot sauce. I also added scallions two ways. The white parts are sautéed in the leftover bacon fat, making them soft and sweet. Then, the greens are sprinkled on top for their crisp bite and bright hue. Teamwork!" Or maybe you want something that's melty and crunchy, savory and salty and spicy. Kia Damon's Frito pie checks all those boxes and, with chili, Cheddar and chips layered in a casserole dish, it would be a satisfying dinner. (If, at this point, you find yourself wondering why so many Tex-Mex dishes make for super Super Bowl food, Christina Morales has answered that very question.) Snacks can certainly be dinner, but if you want something more substantial (or your wings and dip were gobbled up), Yewande Komolafe's one-pan skillet chicken with peppers and tomatoes is on the table in less than an hour. If the bell peppers and cherry tomatoes at your grocery store are firm and largely flavorless, no worries — a simmer in rendered chicken fat, garlic, chile flakes, honey and vinegar will give them plenty of character. After a long game — and yell-singing along to Usher — you might be tempted to throw in the towel and order takeout. Instead, make Kay Chun's quick soy-glazed salmon hand rolls or Lucas Sin's Hong Kong-style vegetable chow mein. Either comes together in a half-hour or less, and both are very versatile. For the hand rolls, sub in whatever grains you have on hand for the short-grain rice. Readers report using pan-fried tofu, chicken breast or other fish for the salmon. And those stray vegetables in the crisper will be delicious in the chow mein — thinking here of the carrots, celery and bell peppers that didn't get swiped through the ranch. MIA LEIMKUHLER Continue reading the main story ADVERTISEMENT Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. Bacon-Cheddar Dip By Melissa Clark 20 minutes Makes 6 to 8 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Frito Pie By Kia Damon 45 minutes Makes 6 to 8 servings Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks. Skillet Chicken With Peppers and Tomatoes By Yewande Komolafe 40 minutes Makes 4 Servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Soy-Glazed Salmon Hand Rolls By Kay Chun 30 minutes Makes 4 servings Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Vegetable Chow Mein Recipe from Lucas Sin Adapted by Alexa Weibel 15 minutes Makes 2 to 4 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018