All-in-One Game-Day Spread
A delicious and easy-to-prepare spread featuring crispy baked wings, a creamy warm dip, loaded nachos, and quick sliders, perfect for your Super Bowl gathering.
Ingredients
For the Wings
- 4–5 lb chicken wings, split and tips removed Serves approximately 8
- 2 tbsp vegetable oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup buffalo sauce (store-bought or homemade)
- 2 tbsp melted butter
For the Baked Dip
- 8 oz cream cheese, softened
- 1 cup shredded cheddar, plus extra for topping
- 1 cup cooked shredded chicken (rotisserie works great)
- ½ cup ranch or blue-cheese dressing
- 2 tbsp chopped scallions Optional
- to taste hot sauce Optional
For the Nacho Tray
- 2 large bags sturdy tortilla chips Serves approximately 8–10
- 2 cups shredded Mexican blend cheese
- 1 can black beans, drained and rinsed
- 1 cup cooked corn kernels (fresh or frozen, thawed)
- 1–2 jalapeños, sliced
- 1 avocado, sliced for finishing
- ½ cup pickled red onions or quick-pickled jalapeños
Assembly Extras and Garnishes
- Lime wedges
- Cilantro
- Extra hot sauce
- Sour cream
- Sliced green onions
- Slider buns
- Sliced pickles
- Thinly sliced deli meat (if making sliders)
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line two sheet pans with foil and set a rack on one for the wings.
- Toss wings with oil and dry spices. Spread on the rack and bake for 35–45 minutes, flipping once, until skin is brown and juices run clear. Internal temp: 165°F.
- While wings cook, mix dip: beat cream cheese, shredded chicken, ranch, and 1 cup cheddar. Spread in an oven-safe dish and top with a little extra cheese. Bake for 20–25 minutes until bubbly.
- When wings are done, toss them in warmed buffalo sauce and melted butter, then return to oven for 3–5 minutes to set the glaze.
- For nachos: spread chips on a rimmed sheet pan, sprinkle beans, corn, jalapeños, and cheese evenly. Broil for 2–4 minutes until cheese melts—watch closely to avoid burning.
Serving
- Slide nachos onto a large board or tray. Add fresh avocado slices, cilantro, and lime wedges right before serving.
- Assemble sliders if using: toast buns, add a scoop of chicken, pickles, and sauce. Keep sliders in a warm oven at 200°F on a tray covered with foil until ready.
Notes
Prep ahead: chop scallions, slice jalapeños, and cook chicken up to 24 hours ahead. Store covered in the fridge. Bake wings from cold for best skin crisping; if refrigerated cooked, reheat at 375°F for 12–15 minutes until 165°F internal. For the dip: you can assemble and refrigerate uncovered; bake straight from the fridge—add a few extra minutes if very cold.