Superbowl Party Pack Recipe

Prep and Bake

Preheat oven to 425°F (220°C). Pat wings very dry with paper towels. In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated. Arrange wings on a wire rack set over a rimmed baking sheet, skin-side up, leaving space between pieces. Bake 25 minutes, flip, then bake another 15–20 minutes until skin is crisp and internal temperature reaches 165°F (74°C).

Make Buffalo Sauce

While wings bake, melt unsalted butter in a small saucepan over low heat. Whisk in hot sauce, garlic powder, and honey until smooth and warmed through. Remove from heat.

When wings are done, transfer hot wings to a large bowl, pour most of the buffalo sauce over them, and toss to coat. Reserve a little sauce for drizzling. Serve immediately with celery, carrot sticks, and extra sauce on the side.

Slow Cook the Pork

Place pork shoulder in a slow cooker. Scatter sliced onion over the meat. In a small bowl combine broth, BBQ sauce (reserve about 1/4 cup for finishing), brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Pour mixture over pork. Cover and cook on low for 8 hours or high for 4–5 hours, until pork pulls apart easily.

Shred and Sauce

Remove pork to a cutting board or bowl and shred with two forks, discarding excessive fat. Skim liquid from the slow cooker if needed, then return shredded pork to the cooker and stir in remaining BBQ sauce to taste. Cook on low uncovered for 15–30 minutes to let flavors meld and excess liquid reduce.

Assemble sliders by placing a generous spoonful of pulled pork on each slider bun, topping with a small scoop of coleslaw, then capping with the bun top. Keep warm in a low oven (200°F/95°C) until serving.

Cook Ground Beef

Preheat oven to 400°F (205°C). In a skillet over medium-high heat cook ground beef, breaking it up with a spoon, until browned and cooked through (6–8 minutes). Drain excess fat. Stir in taco seasoning and 2–3 tablespoons water; simmer 2 minutes until coating is thickened. Remove from heat.

Assemble and Bake

On a large rimmed sheet or oven-safe platter arrange half the tortilla chips in a single layer. Sprinkle half each of the cheddar and monterey jack cheeses, half the seasoned beef, and half the black beans. Add remaining chips, then top with remaining cheese, beef, and beans. Scatter jalapeño slices. Bake 8–10 minutes until cheese is melted and bubbly.

Remove nachos from oven and top with diced tomatoes or pico de gallo, green onions, pickled jalapeños (if using), cilantro, and dollops of sour cream. Serve immediately.

Make Guacamole

Halve and pit avocados, scoop flesh into a medium bowl. Mash with a fork to desired texture. Stir in lime juice, minced red onion, chopped cilantro, minced jalapeño (if using), and salt. Taste and adjust lime and salt as needed. Cover tightly with plastic wrap (pressing wrap onto surface) to prevent browning until serving.

Prepare Salsa

If using fresh salsa: combine diced tomatoes (or pico), a little minced red onion, cilantro, lime juice, salt, and jalapeño to taste. Stir and refrigerate briefly to allow flavors to meld. If using store-bought salsa, transfer to a serving bowl and garnish with cilantro.

Wash and trim vegetables. Arrange baby carrots, celery sticks, cherry tomatoes, and cucumber slices attractively on a platter. Pour ranch dressing into a small bowl and place in the center or alongside the platter for dipping. Keep refrigerated until serving.

Arrange wings, sliders, nachos, guacamole, salsa, and veggie platter on a party table. Provide plates, napkins, tongs, and plenty of small forks. Set lime wedges and extra hot sauce in bowls for guests. Keep hot items warm in low oven or warming trays and replenish as needed.