Classic Sports Bar Menu Recipe

Prep wings

Pat the wings dry with paper towels. Toss wings with baking powder, 1 tsp salt and 1 tsp black pepper until evenly coated. Let rest 15 minutes in refrigerator to dry the skin — this yields a crispier wing.

Fry wings

Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Fry wings in batches for 8–10 minutes, turning occasionally, until deep golden and cooked through (internal temp 165°F / 74°C). Transfer to a wire rack set over a baking sheet to drain.

Make sauce

In a small saucepan over low heat, melt unsalted butter. Add hot sauce and honey, whisk until combined and warmed through, about 1–2 minutes. Keep warm.

Coat wings

Place fried wings in a large bowl. Pour the warm buffalo sauce over the wings and toss to coat evenly. Serve immediately with blue cheese dressing and celery sticks.

Mix dressing

In a bowl, combine mayonnaise, sour cream and buttermilk. Add crumbled blue cheese, lemon juice, garlic powder and 1/4 tsp salt. Stir gently to combine, leaving some blue cheese crumbles for texture. Taste and adjust salt or lemon as needed. Chill until serving.

Prepare celery

Trim celery stalks and cut into 3–4 inch sticks. Rinse and pat dry. Serve alongside buffalo wings with a small bowl of blue cheese dressing.

Cook beef

Preheat oven to 400°F (200°C). In a skillet over medium-high heat, add ground beef and cook, breaking up with a spoon, until browned, about 6–8 minutes. Drain excess fat. Add chopped onion and cook 2–3 minutes until softened, then add minced garlic and taco seasoning; cook 30–60 seconds until fragrant. Stir in drained black beans and remove from heat.

Assemble nachos

Spread half the tortilla chips on a rimmed baking sheet or oven-safe platter. Top with half the cooked beef mixture, half the diced tomato, half the jalapeño slices (if using), and half the shredded cheddar. Repeat with remaining chips and toppings to create an even layer.

Melt cheese

Bake in the preheated oven 6–8 minutes until cheese is melted and bubbling. If desired, broil 30–60 seconds to lightly brown the cheese—watch carefully to avoid burning.

Finish and serve

Remove from oven and top with pickled jalapeños, dollops of sour cream, and sliced green onions. Serve immediately while hot.

Form and season patties

Divide the 1 lb ground beef into two equal portions and form into slightly larger than bun-sized patties, making a shallow dimple in the center of each. Season both sides with 1 tsp salt and 1/2 tsp black pepper total (split between patties).

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat and lightly oil. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). Place a slice of cheddar on each patty during the last minute of cooking and cover briefly to melt.

Toast buns & assemble

Spread butter on cut sides of buns and toast in a skillet until golden, about 1 minute. Assemble burgers with lettuce, tomato slices, red onion rings and pickles. Serve immediately with fries and onion rings.

Prep fries

Peel (optional) and cut russet potatoes into even 1/4–1/2 inch fries. Rinse under cold water until water runs clear to remove starch. Pat completely dry with towels — this prevents oil splatter and yields crisper fries.

Fry potatoes

Heat vegetable oil in a deep pot to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches for a second fry 2–3 minutes until golden and crisp. Drain on paper towels.

Season

While still hot, toss fries with cajun seasoning and 3/4 tsp salt. Serve immediately alongside burgers and with ketchup or dipping sauce of choice.

Prep onion rings

Separate onion into rings and keep rings cold. Pat dry with paper towels.

Make batter

In a bowl, whisk together all-purpose flour, cornstarch, baking powder and 1/2 tsp salt. In a separate small bowl, beat the egg and add cold beer. Pour the wet into the dry and whisk just until combined — a few small lumps are fine. The batter should be thick enough to coat but still runny; add a tablespoon of flour or beer to adjust if needed. Chill batter 10 minutes.

Fry onion rings

Heat vegetable oil in a deep pot to 375°F (190°C). Working in batches, dip onion rings into batter letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes until golden brown, flipping as needed. Remove to a wire rack or paper towels to drain and immediately season lightly with salt.