8 Insanely Delicious Game Day Snacks That Win the Super Bowl Even Before It Starts

8 Insanely Delicious Game Day Snacks That Win the Super Bowl Even Before It Starts

You won't even be able to focus on the game when you're staring down at a plate of THESE. 

By Marcy de Luna

Whether you're a Falcons or Patriots superfan, you'll want to start mapping out your game-day eating plan ASAP. On February 5, catch the play-by-play while you feast at these eight spots coast to coast, all serving up insanely delicious finger foods that will have you coming back for more—and more—long after the big game is over. Feeling ambitious? You can also try riffing off these ideas for your own Super Bowl party at home. From a killer spin on a sloppy Joe to stuffed chicken wings unlike any you've ever seen (we promise), here are the football-friendly snacks you'll want to dive for.

Crispy Beef Tendon at Fixe, Austin

The kitchen at Austin’s Fixe is cooking up some seriously must-try chicharrones, a.k.a. fried pork rinds. Subbing beef for the expected pork, the flash-fried tendons pack a flavorful double punch thanks to a dusting of dehydrated garlic powder and a side of house-made, barrel-aged hot sauce. Photo courtesy of Fixe/Facebook.

Potato Crisp P & J Oysters at August, New Orleans

Fried oysters are a dime a dozen but chef Todd Pulsinelli at celebrity chef and Bravo Top Chef Master alum John Besh’s August in New Orleans serves up a killer version. The potato crisp P & J oysters are malt-fried to crispy perfection on the outside while staying tender on the inside. As if it wasn’t already impossible to resist eating the entire plateful yourself, the pickled vegetables (baby turnips, baby carrots, radish) seal the delicious deal. Photo by Randy Schmidt.

Wild Boar Sloppy Joe at Quinn’s Pub, Seattle

At Quinn’s Pub in Seattle, the nostalgic favorite gets an upgrade via slow-braised wild boar. Finished with cream and chilis, it’s joined by crispy onions, sage and pickled jalapeno on a brioche bun. Pair it with a side order of foie gras frites for extra decadence. Photo courtesy of Quinn’s Pub.

Devils on Horseback at Triniti Restaurant, Houston

It's hard to find a more luscious version of one of our favorite snacks ever, Devils on Horseback, than the one at Triniti Restaurant in Houston. The Gorgonzola-stuffed roasted figs wrapped in candied bacon get an optional upgrade in the form of the Angels on Horseback: Those are made with oysters, five-year aged cheddar, bacon, and bourbon apple cider gastrique. Don't miss out. Photo courtesy of Triniti.

Humm Dog at The Nomad Bar, New York City

New York tavern The Nomad Bar takes the hot dog to the way-beyond-stadium-food level with its Humm Dog. A Kosher all-beef hot dog, wrapped in bacon, is deep-fried and placed on a toasted brioche bun with truffle mayonnaise. Melted Gruyere cheese and truffle celery relish bring it home for a touchdown. Photo courtesy of The Nomad Bar.

Chips with Caviar at Louie’s Gen-Gen Room at Liholiho Yacht Club, San Francisco

How do chips with a caviar layer dip sound? Make ours a double. At Louie's Gen-Gen Room,  fried Russet potatoes are sprinkled with a Lowrey’s-style house seasoning and served with a tricked-out, house-made French onion dip, featuring boiled and sieved egg and fresh chives. But it’s the addition of caviar — your pick of smoked trout caviar or farmed sturgeon caviar — that really puts this dish over-the-top. Photo by Shannon McLean.

Stuffed Wings at Sakhuu Thai Cuisine, Dallas

Don’t let the presentation fool you. The plate of stuffed wings at Sakhuu Thai Cuisine in Dallas may look like a whole fish, but it’s 100 percent chicken. The kitchen stuffs a deboned bird full of rice, herbs, onion and spices, and fries it up whole. It’s cut up into medallions and finished with a sweet note of a rich honey-based sauce. Photo courtesy of Sakhuu Thai Cuisine.

Bone Marrow Poppers at Employees Only, New York City

The bone marrow poppers are perfect for soaking up the inventive cocktails at New York speakeasy Employees Only. Dig into a pastry shell dressed with coarse sea salt and a pinch of greens to find an ultra-rich mix of bone marrow and French Bordelaise sauce. Photo by ©Emilie Baltz.


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