Ultimate Football Food: Chicken Wings and 5 Other Copycat Recipes
Whether it is Sunday, Monday, or Thursday, it is impossible to imagine watching football without indulging in our favorite foods. That said, going out to purchase these foods on game day can be a huge time-waster, forcing us to face the hassles of traffic, takeout orders, and endless lines. For simplicity’s sake, try cooking up copycat versions of your favorite chain restaurant appetizers and snacks. You’ll get to enjoy all those amazing flavors without missing a single play.
Kick back, relax, and enjoy these six copycat recipes that offer the best in appetizers and snacks from your favorite chain restaurants.
Cheesy Bread (Domino’s Pizza)
Domino’s Cheesy Bread is the ultimate comfort food, and now you can whip it up right in your kitchen! This soft, peel-apart version of the bread from Bon Bon Break is smothered in gooey mozzarella and cheddar cheeses. Of course, there’s more than just cheese and bread to this dish: It requires a creamy layer of butter, mayonnaise, garlic, and sour cream to give it that truly decadent flavor. Food doesn’t get more indulgent (or delicious) than that.
- 8 ounces mozzarella cheese, grated
- 1 pound old cheddar, grated
- ½ cup light mayonnaise
- 2 tablespoons light sour cream
- ½ teaspoon garlic paste or 1 clove garlic, minced
- 1 tablespoons Italian herb paste, or finely chopped herbs of choice
- ½ cup butter, softened to almost melting
- 1 large French loaf
Directions: In a large bowl, mix together the cheeses. In another medium-sized bowl, mix together the mayonnaise, sour cream, and herb paste. Mix the butter and garlic together, and then add to the mayonnaise mixture. Add the mayonnaise-butter mixture now to the cheeses.
Preheat broiler; slice loaf of bread in half horizontally. Place crust side down on a rimmed baking sheet. Divide the cheese mixture between the two halves and spread to cover.
Broil until cheese is melted and starting to brown. Let sit for a minute, then slice and serve immediately.
Avocado Egg Rolls (Cheesecake Factory)
Lil Luna’s copycat recipe for the Cheesecake Factory’s famous egg roll appetizer combines crispy egg roll wraps with a soft and smooth avocado filling. This blend of creamy and crunchy textures makes the dish dream come true. Whip up the quick spiced and slightly sweet dipping sauce for a perfect complement to these finger foods.
- 1 large avocado
- 1 tablespoon sun-dried tomatoes packed in oil
- 1 teaspoon chopped fresh cilantro
- ⅛ teaspoon salt
- 3 egg roll wraps
- 1 egg
- ¼ teaspoon white vinegar
- 1 teaspoon balsamic vinegar
- ½ cup honey
- 1 pinch powdered saffron
- ½ cup chopped cashews
- ⅔ cup fresh cilantro
- 2 cloves garlic
- 1 tablespoon sugar
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- ¼ cup olive oil
Directions: In a bowl, stir together vinegars, honey, and saffron. Heat for 1 minute in the microwave.
Puree this mixture in a blender, adding cashews, ⅔ cup cilantro, garlic, sugar, pepper, and cumin. Pour into a bowl and add the oil. Stir and refrigerate.
In a bowl, stir together avocado, tomatoes, 1 teaspoon cilantro, and salt. Add ⅓ of the mixture onto the center of each egg roll wrapper. Position the wrapper so the corner is pointing toward you. Fold the bottom corner up over the filling. Fold remaining corners up over the filling and brush the corners with egg to secure in place. Roll up from the bottom, folding the top corner over all. Seal with egg and repeat for remaining wrappers.
Fry egg rolls for 3 to 5 minutes or until golden brown. Serve with dipping sauce.
Queso Dip (Chili’s)
No party spread is complete without chips and dip. Chili’s Skillet Queso is one of the best options in that regard, offering a tantalizingly spiced and cheesy kick to hungry football enthusiasts. La Creme de la Crumb’s variation on this recipe makes enjoying queso dip easier than ever, requiring just 5 minutes of hands-on preparation. After tossing the ingredients together, toss the mix in the slow cooker until it reaches a creamy consistency that’s perfect for dipping. The recipe can take anywhere from 1 to 2 hours, depending on how long you choose to cook it; it serves 8.
- 16 ounces processed cheese
- 1 cup milk (or half-and-half, for creamier consistency)
- ½ teaspoon ground cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 (15-ounce) can no-bean chili
- 3 teaspoons chili powder
- 2 teaspoons cumin
- Juice of 1 lime juice (about 1 tablespoon)
- Tortilla chips, for serving
Directions: Cut cheese into cubes. Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
Stir until everything comes together. Cook on low for 30 minutes to 1 hour (i.e., as long as you have before serving). Serve with tortilla chips. Enjoy!
Spicy Garlic Chicken Wings (Buffalo Wild Wings)
Buffalo wings are a signature item at any tailgate or football viewing shindig (and with good reason — they’re delicious!). Around My Family Table created a homemade version of the popular Spicy Garlic Chicken Wings sold at Buffalo Wild Wings. This dish packs a flavorful punch and can be enjoyed alongside ranch or bleu cheese dip. To save yourself some time on game day, prepare the sauce for these wings a few days in advance.
- 1 cup hot sauce
- ½ cup vegetable oil
- 2 teaspoons sugar
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon Worcestershire sauce
- 1 egg yolk
- 2 teaspoons water
- 2 teaspoons cornstarch
- 2 dozen wing pieces
- 8 to 10 cups vegetable oil or shortening
Directions: Combine first seven ingredients in a small sauce pan. Heat over medium heat until boiling, stirring often. Reduce heat and simmer for 5 minutes.
Remove from heat and allow to cool for 10 minutes. Meanwhile, combine egg yolk, water, and cornstarch in a small bowl and whisk until fully combined and then whisk into cooled sauce.
To cook wings — Heat oil in a large fryer or stock pot to 350 degrees Fahrenheit. Slowly add wing pieces and cook for 10 to 14 minutes or until light brown. Carefully remove from oil and drain on a baking rack or plate covered in brown paper sacks to absorb any extra oil. Toss slightly cooled wings in warm sauce. Enjoy!
Spinach and Artichoke Dip (TGI Fridays)
Food’s recipe for Spinach and Artichoke Dip — based on the popular dish from TGI Fridays — is mouthwateringly creamy. Taking only 20 minutes to complete (including cook time), the dish is a great last-minute snack fix for hungry guests. It’s also a versatile platter than can be served along with nearly anything you have around the house: tortilla chips, vegetables, pita chips, crostini, and more.
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- ½ cup cubed mozzarella cheese
- 1 to 2 teaspoons minced garlic
- 1 (10-ounce) package frozen spinach, thawed and squeezed of its juices
- 1 (14-ounce) can artichoke hearts, chopped
Directions: Combine all ingredients. Place in shallow casserole dish. You can either bake dip about 15 to 20 minutes at 325 degrees Fahrenheit, or heat in microwave a few minutes.
Bloomin’ Onion (Outback Steakhouse)
Outback Steakhouse’s Bloomin’ Onion is an immensely popular appetizer choice. These crispy, spiced, and battered onion fries are nothing short of perfection when enjoyed with their delectably creamy dip. The dip is a simple concoction of mayonnaise, sour cream, ketchup, Worcestershire, and horseradish, enjoyed with a dabbling of spices that adds a signature flavor. Food Network’s recipe takes 1 hour to complete and yields 4 servings.
- 1 large sweet onion, such as Vidalia (about 1 pound)
For the dip
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1½ teaspoons ketchup
- ½ teaspoon Worcestershire sauce
- 1 tablespoon drained horseradish
- ¼ teaspoon paprika
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
For the breading
- 2½ cups all-purpose flour
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- Freshly ground black pepper
- 2 large eggs
- 1 cup whole milk
- 1 gallon soy or corn oil
- Kosher salt
Directions: For the dip – Combine all of the dip ingredients in a bowl, cover, and refrigerate.
For the onion – Cut off ½ inch from the pointy stem end of the onion, then peel. Place the onion cut-side down. Starting ½ inch from the root, make a downward cut all the way through to the board. Repeat to make four evenly spaced cuts around the onion. Continue slicing between each section until you have 16 evenly spaced cuts. Turn the onion over and use your fingers to gently separate the outer pieces.
For the breading – Whisk the flour, cayenne, paprika, thyme, oregano, cumin, and ½ teaspoon black pepper in a bowl. In a small, deep bowl, whisk the eggs, milk, and 1 cup water.
Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the “petals.” Lift the onion by the core, turn over, and pat off the excess flour; reserve the bowl of flour.
Using a slotted spoon, fully submerge the onion in the egg mixture. Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
Heat the oil in a large, deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.