Three Must-Make Super Bowl Snacks

We all know the real winner of the Super Bowl is the food. Not sure what to make for the party? Chef and Cooking Channel host Kelsey Nixon shares some of her favorite Super Bowl snack ideas from her first cookbook, "Kitchen Confidence."

Tomatillo Guacamole
Serves 4-6

8 tomatillos, husked, rinsed, and coarsely chopped
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, roughly diced
1/2 onion, coarsely chopped
½ jalapeño, coarsely chopped (with seeds)
2 garlic cloves, smashed
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon kosher salt

Tortilla chips, for serving

In a food processor or blender, combine all ingredients through salt and pulse until combined. Serve with tortilla chips.

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Fried Homemade Pickles

2 cups red wine vinegar
1 ½ cups sugar
¼ cup kosher salt
1 teaspoon mustard seeds
¾ teaspoon coriander seeds
½ teaspoon celery seeds
¼ teaspoon whole black peppercorns
2 garlic cloves, smashed
1 red Fresno chili, halved lengthwise
6 Kirby cucumbers (about 2 pounds)

½ cup buttermilk
½ cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon cracked black pepper

1 cup all-purpose flour
2 large eggs
½ cup whole milk
1 cup panko (Japanese-style breadcrumbs)
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more for sprinkling
Vegetable oil, for frying

For the quick pickles: In a large saucepan set over medium-high heat, combine all the ingredients through the chili, and add 2 cups water. Bring the mixture to a boil, stirring to dissolve the sugar and salt.

Meanwhile, using a mandoline (or sharp knife), cut the cucumbers crosswise into 1/4-inch-thick slices and put them in a large heatproof bowl or container.

Once the vinegar mixture is boiling, pour it over the sliced cucumbers, making sure they are submerged. Let sit in the liquid for about 20 minutes. (The longer the pickles stay in the liquid, the softer they become; for me, 20 minutes is perfect.) Drain the pickles.

You can eat these right away or transfer to an airtight container and refrigerate for up to 1 week.

For the dressing: In a medium bowl, whisk together all the ingredients. Adjust the seasoning to taste. The dressing can be stored in the refrigerator in an airtight container for up to 1 week.

For the fried pickles: Line a baking sheet with paper towels.

In a large zip-top plastic bag, combine the drained quick pickles and flour and shake until they are well coated. In a bowl, whisk together the eggs and milk. In a shallow dish, combine the panko, dill, garlic powder, and salt. Working in batches, dip the floured pickle chips in the egg mixture, and then toss them in the panko, fully coating them. Put the coated pickles on the prepared baking sheet.

In a large heavy skillet or cast-iron pan set over medium high heat, heat ½ inch of oil until it reaches 350°F.

Working in batches, shallow-fry the pickles until they are golden brown, 1 to 2 minutes per side. Place a wire rack over the baking sheet, transfer the pickles to the rack to drain, and immediately sprinkle them with kosher salt.

Serve the fried pickles hot, with the dressing on the side.

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Glazed Buffalo Chicken Wings
Serves 4

12 whole chicken wings, wing tips removed, split at the joints
½ cup vegetable oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
6 tablespoons unsalted butter
½ cup hot sauce (I use Frank's RedHot)
¼ cup honey
¼ cup white wine vinegar
Celery sticks, for serving

Put the oven rack in the lower third of the oven. Preheat the broiler. Arrange a wire rack over a rimmed baking sheet.

In a large bowl, toss the chicken wings with the oil, salt, and pepper. Arrange the wings on the wire rack and broil, turning after 15 minutes, until golden brown, crisp, and cooked through, about 25 minutes total. Let cool slightly.

Meanwhile, in a small saucepan set over medium heat, melt the butter. Add the hot sauce, honey, and vinegar and bring to a simmer. Remove the pan from the heat and pour the mixture into an extra-large bowl.

Add the wings to the bowl of sauce and toss until well coated. Transfer to a platter and serve with the celery sticks and blue cheese dressing.


½ cup mayonnaise
2 tablespoons buttermilk
2 tablespoons fresh lemon juice
½ cup crumbled blue cheese
2 tablespoons minced fresh chives
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon cracked black pepper
Kosher salt

In a medium bowl, whisk together all of the ingredients except salt, then season to taste with salt. The dressing can be stored in an airtight container in the refrigerator for up to 1 week.