Our Top 5 Favorite Tailgating Recipes

October 25, 2012 Leave a reply

Are you looking for some awesome tailgating recipes?

Good eats get you ready for the big game, and they make a big difference in determining the success of your party.

Here are five of our favorites…

  1. Alton Brown’s Buffalo Wings.


  • 12 whole chicken wings
  • 3 ounces unsalted butter
  • 1 small clove garlic, minced
  • 1/4 cup hot sauce
  • 1/2 teaspoon kosher salt


Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Recipe Courtesy of the Food Network

  1. Caramel Corn.


1 cup butter or margarine
1/2 cup light corn syrup
1/2 tsp. baking soda
5 quarts popped corn
2 cups brown sugar, packed
1 tsp. salt
1 tsp. vanilla and/or butter-rum flavoring
1 or 2 cups peanuts or cashews (optional)

Pop the corn according to package directions and transfer to a large bowl with the nuts, if using.

Melt butter in a heavy saucepan.

Stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly until mixture boils.

Stop stirring; boil without stirring for 5 minutes or until a candy thermometer reaches 248°F.

Remove from heat. Stir in baking soda and vanilla or flavoring.

Gradually pour the hot mixture (CAUTION – boiled sugar is very hot and will burn!) over the popcorn, mixing well with a spatula.

Turn into 2 large baking pans.

Bake at 250°F for 45-60 minutes, stirring every 15 minutes with a heat-proof spatula.

Remove from oven and allow to cool completely before breaking apart.

Store in an airtight container for up to 1 week.

Makes about 5 1/2 quarts.

Recipe courtesy of Cooks.com

  1. The World’s Best Nacho Potato Wedges.


1 package crinkle wedge potatoes
2 ½ cups shredded nacho cheese
½ cup olives and jalapenos, chopped
½ cup red bell peppers, chopped
½ cup green onions, chopped
fresh salsa
sour cream

Cook the potato wedges according to the package directions but take them out 2 minutes early. Top with remaining ingredients except salsa and sour cream. Broil until the cheese is bubbly. Top with the sour cream and salsa. A great super bowl snack!

Recipe courtesy of Cooks.com

  1. Chex Muddy Buddies.


  1. cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)

1cup semisweet chocolate chips

1/2cup peanut butter

1/4cup butter or margarine

1teaspoon vanilla

1 1/2cups powdered sugar


  Into large bowl, measure cereal; set aside.

  2 In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

  3 Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator or cooler.

Recipe courtesy of Betty Crocker

  1. Beer Dip Recipe.


  2 packages (8 ounces each) cream cheese, softened

  1/3 cup beer or nonalcoholic beer

  1 envelope ranch salad dressing mix

  2 cups (8 ounces) shredded cheddar cheese

  Pretzels


  • In a large bowl, beat the cream cheese, beer and dressing until smooth. Stir in cheddar cheese. Serve with pretzels. Refrigerate leftovers. Yield: 3-1/2 cups.

Recipe Courtesy of tasteofhome

What are some of YOUR favorite tailgating recipes?  Share below!

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