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Meal Prep · A party collection

Big game day

Wings, chili, dips, sliders and nachos for watching the big game with friends and family. Some recipes are new; others live elsewhere in Meal Prep and are gathered here. Pick your menu, see how much to make for your crowd, get one shopping list, and let the countdown plan the oven so the hot food lands at kickoff.

🧾 Your menu

Check the dishes you’re making. The shopping list adds them all up for your number of guests. A typical spread is checked to start.

Guests (everyone eating)10
Wings, four ways
A pot of chili
Dips
Sliders, nachos and handhelds
Snacks and something sweet
📅 Put this menu in my meal planner

The meal planner takes your whole menu in one tap: pick the day on its calendar, then set how many people are coming. From there you can print recipe cards and the list by store section, and mark what you already have.

Shopping list

The shopping list appears here once the recipes load.

Amounts round up to what stores sell. Check your pantry for spices and staples.

⚖️ How much to make

Rough amounts for 10 guests, for a spread with several dishes. Appetites vary, so treat these as a starting point; the shopping list above already scales each recipe you check.

FoodPer guestFor your groupGood to know
Wings (single pieces: flats and drumettes)6 pieces—About 10 if wings are the main event; 3 to 4 lb makes about 40 pieces.
Chili (if one of several dishes)0.75 cups—A full pot of most chili recipes (about 12 cups) serves 16 this way.
Dips, all kinds together0.33 cups—Three dips at about 2 tablespoons each.
Chips and crackers2 oz—A 13-oz bag serves about 6.
Sliders or other handhelds2 pieces—Fewer if there’s chili; more for teens.
Vegetable sticks for dipping0.5 cups—Celery and carrots go fastest beside wings.

⏰ Countdown: what to do when

Enter kickoff time and how long the party lasts. The plan works backward for the dishes on your menu: what to make in the days before, when each tray goes in the oven, and when to bring out fresh platters so nothing sits out more than 2 hours.

  1. Loading the plan…

Times are planning guides; check doneness with a food thermometer. Perishable food shouldn’t sit out more than 2 hours, or 1 hour when it’s above 90°F (USDA), so the plan reminds you when to put food away or bring out fresh platters.

🌡 Party food safety, from kickoff to the final whistle

A game lasts longer than the 2-hour rule

Pregame, four quarters and halftime add up to four hours or more, but perishable food shouldn’t sit out longer than 2 hours. So plan in waves:

  • Put out food in batches. Keep the rest hot in the oven or cold in the refrigerator, and bring out fresh platters around halftime.
  • After 2 hours at room temperature, refrigerate dishes or throw them out; don’t just top up an old bowl.
  • Keep hot dips and chili in a slow cooker on warm or low (140°F or above).
  • Set cold dips in a bowl nested in a bigger bowl of ice, and swap the ice as it melts.
  • Snack mix, chips, pretzels and cookies can stay out all game; they fill the gaps between hot batches.
Cook and reheat to (USDA)
FoodTemperature
Chicken wings and chicken dip165°F
Burgers, sliders and meatballs (ground beef)160°F
Chili and other dishes made ahead, reheated165°F
Hot dishes held for serving140°F or above
Cold dishes held for serving40°F or below

Frying wings safely

  • Stay with the pot the whole time. If you have to leave the kitchen, turn the burner off.
  • Use a deep, heavy pot with plenty of room above the oil and a deep-fry thermometer. If the oil smokes, turn off the heat.
  • Keep a lid or sheet pan beside the stove. If the oil catches fire, turn off the burner and slide the lid over the pot. Never pour water on a grease fire.
  • Turn pot handles toward the back of the stove, and keep kids back from it.
  • Prefer less fuss? The baked wings come out crisp with no pot of oil.

Wings, four ways

Baked wings get crisp on a rack with a little baking powder, and they cook two trays at a time while you watch the pregame. Frying is faster per batch but needs a grown-up at the stove the whole time.

Crispy Baked Buffalo WingsWings tossed with a little baking powder and salt and baked on racks until the skin turns crisp, without a pot of oil, then coated in classic butter-and-hot-sauce Buffalo sauce.1 hr 5 min · serves 6 Fried Buffalo WingsThe original bar-style wing: fried unbreaded until crackly, then tossed in butter and hot sauce. Fry in small batches with a thermometer, and follow the frying safety steps.55 min · serves 6 Sticky Honey-Garlic WingsCrisp oven wings glazed with a sweet and savory honey, soy and garlic sauce, sprinkled with sesame seeds and green onions. The wing for people who don’t like heat.1 hr 10 min · serves 6 Lemon-Pepper WingsCrisp baked wings tossed in melted butter with lots of fresh lemon zest and cracked black pepper. Bright, salty and not spicy.1 hr 5 min · serves 6 Homemade Blue Cheese DipChunky, tangy blue cheese dressing for wings and celery, made from sour cream, mayonnaise, buttermilk and crumbled blue cheese. Better than bottled, and ready in ten minutes.10 min · serves 12 Homemade Buttermilk RanchCreamy ranch from buttermilk, sour cream and mayonnaise with fresh parsley, chives and dill. A dressing and a dip.10 min · serves 12 · from our recipes

A pot of chili

Chili is made for game day: cook it the day before, reheat it to 165°F, and keep it warm in a slow cooker with a toppings bar beside it.

Family Beef and Bean ChiliMild, hearty chili that feeds a crowd and freezes well. Let everyone add heat at the table.1 hr 5 min · serves 8 · from our recipes Creamy White Chicken ChiliChicken and white beans in a mild green chile broth, made creamy with sour cream and Monterey Jack.50 min · serves 6 · from our recipes Turkey White Bean ChiliA mild green chili with ground turkey, white beans, corn and cumin, topped with cheese and a squeeze of lime.50 min · serves 6 · from our recipes Black Bean and Sweet Potato ChiliA hearty meatless chili with sweet potatoes, two kinds of peppers, black beans and corn.55 min · serves 6 · from our recipes Jalapeño Cheddar Skillet CornbreadButtermilk cornbread baked in a hot skillet for crisp edges, with sharp cheddar and a little jalapeño.32 min · serves 8 · from our recipes Cornbread MuffinsLightly sweet cornbread baked as muffins. Perfect with chili and soups.26 min · serves 12 · from our recipes

Dips

A hot dip, a cold dip and something fresh. Hot dips stay in a slow cooker on warm; cold dips sit in a bowl set in a bigger bowl of ice.

Stovetop Queso DipSilky, scoopable cheese dip from real cheese: evaporated milk and a little cornstarch keep it smooth, and tomatoes with green chiles give it a little kick.22 min · serves 10 Baked Buffalo Chicken DipAll the flavor of Buffalo wings in a hot, creamy dip: shredded chicken with cream cheese, hot sauce, ranch and cheddar, baked until bubbling. Serve with celery, crackers or chips.1 hr · serves 12 Seven-Layer Bean DipRefried beans, seasoned sour cream, guacamole, salsa, cheese, tomatoes and green onions in layers. A party favorite.20 min · serves 12 · from our recipes Hot Spinach Artichoke DipA bubbly, cheesy dip of spinach, artichoke hearts, cream cheese, sour cream, mozzarella and Parmesan.40 min · serves 10 · from our recipes Fresh GuacamoleChunky avocado dip with lime, onion, tomato, cilantro and a little jalapeño.15 min · serves 8 · from our recipes Fresh Mango SalsaSweet mango with red pepper, onion, cilantro and lime. Scoop with chips or spoon over tacos, chicken or fish.15 min · serves 6 · from our recipes Garlicky White Bean and Herb DipWhite beans blended with lemon, garlic, parsley and a little rosemary. Serve with vegetables, crackers or bread.10 min · serves 8 · from our recipes Homemade HummusSmooth, lemony hummus from canned chickpeas and tahini in 10 minutes. Better than store-bought and cheaper.10 min · serves 8 · from our recipes Creamy Cottage Cheese Dill DipCottage cheese blended smooth with fresh dill, chives and lemon. A high-protein dip for vegetables and crackers.10 min · serves 8 · from our recipes Baked Homemade Tortilla ChipsCorn tortillas cut into wedges, brushed with a little oil and baked crisp. Lighter than fried and they taste of real corn.25 min · serves 6 Old-Fashioned Relish TrayA platter of crisp celery, carrots and radishes with pickles, olives and celery stuffed with herb cream cheese. Something cool and crunchy to nibble while the turkey rests.20 min · serves 10 · from our recipes

Sliders, nachos and handhelds

Food people can eat standing up, with one hand, without missing a play.

Sheet-Pan Cheeseburger SlidersOne big seasoned patty baked in a pan, topped with cheese and tucked into a whole sheet of soft rolls, then brushed with butter and baked again. Twelve sliders with no flipping.45 min · serves 12 Meatball SlidersTender homemade meatballs simmered in marinara and tucked into soft rolls with melted mozzarella and a garlic-butter top. Make the meatballs ahead and the sliders take 15 minutes.1 hr 10 min · serves 12 Loaded Sheet-Pan NachosTortilla chips spread on a sheet pan and layered twice with seasoned beef, black beans and melted cheese, then piled with fresh toppings so every chip gets some.40 min · serves 8 Puff Pastry Pigs in a BlanketBite-size pieces of hot dog rolled in strips of flaky puff pastry, brushed with egg and baked golden. Serve with mustard and ketchup.40 min · serves 12 Loaded Potato SkinsBaked potato halves scooped out, brushed with butter and baked crisp, then filled with cheddar and bacon and finished with sour cream and green onions.1 hr 40 min · serves 8 Slow Cooker BBQ Pulled PorkPork shoulder cooked low and slow, shredded and tossed with barbecue sauce. Feeds a crowd or a week of lunches.8 hr 15 min · serves 10 · from our recipes Sloppy JoesSweet and tangy saucy beef on soft buns, from pantry staples.30 min · serves 6 · from our recipes Philly-Style CheesesteaksThin-sliced steak, soft onions and peppers and melted provolone piled into toasted rolls.50 min · serves 4 · from our recipes Sheet-Pan Pizza NightOne big pizza on a baking sheet, with half plain cheese and half toppings so everyone is happy.1 hr 10 min · serves 6 · from our recipes Chicken QuesadillasCrisp tortillas with melted cheese and chicken. A great way to use leftover roast or rotisserie chicken.25 min · serves 4 · from our recipes

Snacks and something sweet

Make these days ahead. They sit out safely all game, so they fill the gaps between hot batches.

Savory Oven Snack MixCrunchy oat and corn cereals, pretzels and cheese crackers tossed in seasoned butter and baked low until toasty. Nut-free as written, so it works for most crowds.1 hr 10 min · serves 16 Crispy Roasted ChickpeasChickpeas roasted until crunchy and tossed with a little salt and smoked paprika. A crunchy snack with protein and fiber.40 min · serves 6 · from our recipes Homemade Trail MixPeanuts, cashews, almonds, seeds and raisins, mixed your way. A sturdy snack for hikes and car trips.5 min · serves 10 · from our recipes Classic Deviled EggsHard-cooked eggs filled with a smooth, tangy yolk filling and dusted with paprika. A before-dinner nibble that disappears fast.55 min · serves 12 · from our recipes Classic Peanut Butter CookiesSoft, chewy peanut butter cookies with the classic fork crisscross on top.45 min · serves 24 · from our recipes Oatmeal Raisin Walnut CookiesChewy, cinnamon-spiced oatmeal cookies loaded with raisins and walnuts.49 min · serves 24 · from our recipes

🧑‍🍳 Make it from scratch

Want to make the parts most people buy? These from-scratch pages scale to what your menu needs.

Soft pretzels (twists, bites and buns)8 large twisted pretzels, 8 pretzel buns, or about 64 bites.Pizza doughOne 1-lb ball of dough: one 14-inch round pizza or one 10 × 15-inch sheet pan.Fresh tomato salsaAbout 3 cups.Ranch dressingAbout 1¼ cups.Corn tortillasAbout sixteen 6-inch tortillas.Chili seasoningAbout ⅓ cup: one pot of chili (2 lb of meat or 4 cans of beans).Taco seasoningAbout 3 tablespoons, the same job as one 1-oz packet: seasons 1 lb of meat.Soft buns and dinner rolls10 hamburger buns (about 3½ inches across), 10 hot dog buns, or 16 dinner rolls, or a mix of shapes from one batch.

📜 Where the party food came from

Buffalo wings are usually traced to the Anchor Bar in Buffalo, New York, where Teressa Bellissimo is said to have fried chicken wings and tossed them in hot sauce and butter one night in 1964, serving them with celery and blue cheese dressing. Another Buffalo restaurateur, John Young, was serving breaded wings around the same time, so the city has more than one claim.

Nachos are credited to Ignacio “Nacho” Anaya, a restaurant host in Piedras Negras, Mexico, just across the border from Eagle Pass, Texas. In 1943 he topped tortilla chips with cheese and pickled jalapeños for a group of late-arriving guests. They spread to American ballparks and stadiums in the 1970s.

Chili con carne grew up in Texas in the 1800s, and every family seems to have its own version. Beans or no beans is still a friendly argument.

Buffalo wing (Grokipedia)NachosIgnacio AnayaChili con carneSeven-layer dip