Patriots or Rams? Here’s a better question: Wings or rings?

As football fans get ready for the Super Bowl, Williamsburg chefs and restaurants share some fan-favorite recipes for Super Bowl Parties. (Photo courtesy of Edward's Smokehouse)
As football fans get ready for the big game, chefs and restaurants share some fan-favorite recipes for Super Bowl parties. (Photo courtesy of Edwards Smokehouse)

From traditional wings to savory meats, Super Bowl parties will be full of goodies and libations. We asked some chefs, restaurants and people who know food what they like to serve.

Wings and onion rings

Jessica Yager, head chef at The Corner Pocket in Newtown, has perfected super bowl foods from classic wings to onion rings so big you’d need a group to finish them.

The most famous wings sold at The Corner Pocket are dunked in their sweet and spicy sauce. These wings go great at any Super Bowl party, Yager said, because they’re an even combination of two different flavors.

To make the sauce, mix together Frank’s hot sauce, honey and Thai chili sauce to taste. Drizzle the spread over wings and enjoy. 

For a tower of onion rings, Yager suggests taking jumbo yellow onions, cutting them one inch thick and separating the slices. Dip the onions into a mix of Bud Light, flour, salt and pepper, and a light dusting of baking powder. Then cook the onion rings in the oven until golden brown.

All the meats

Keith Roberts from Edwards Virginia Smokehouse knows his meat.

“People in my family always know what they’re going to get when they come over — ham, bacon, or sausage,” he said.

Serving for a Super Bowl party requires planning, and Roberts said it always depends on what he is in the mood for and how many people are coming.

Sweet-potato biscuits are always popular when he cooks, as well as using sweet Hawaiian rolls with cheese on top. To add more flavor to the biscuits, he suggests providing fruit preserve or any type of spread.

“Honestly, anything wrapped in bacon is a huge hit,” Roberts said.

He suggested bacon-wrapped asparagus, which can be made in the oven, or scallops wrapped in bacon. These are very popular at parties and at the smokehouse, Roberts said.

Deviled country ham salad dip is also a good addition to any food spread, Roberts said. Making this involves slicing a country ham and creating a mixture with mayonnaise, mustard, cream cheese and parsley.

Keith Roberts recommends recipes with bacon and biscuits to get any Super Bowl party started. (Photo courtesy of Edward's Smokehouse)
Keith Roberts recommends recipes with bacon and biscuits to get any Super Bowl party started. (Photo courtesy of Edwards Smokehouse)

Sausage and skillet

Michelle Elliott from Paul’s Deli in Williamsburg also has a few go-to recipes she knows are quick, easy and delicious.

One party favorite is sausage-cheese dip, perfect for serving multiple people. To make the dip, you’ll need:

  • Two breakfast sausage links
  • Two packs of cream cheese
  • Salsa
  • Hot sauce
  • Tortilla and pita chips

Make sure the sausage is cut into small pieces, almost like ground beef. Using a skillet, on medium to high heat, cook the sausage until it browns.

Next, add the cream cheese and wait for it to melt. Then lower the heat and add the salsa and hot sauce.

Keep stirring until the dip is thick. Serve with pita or tortilla chips and your Super Bowl Sunday is ready to go.

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John Mangalonzo ( is the managing editor of Local Voice Media’s Virginia papers – WYDaily (Williamsburg), Southside Daily (Virginia Beach) and HNNDaily (Hampton-Newport News). Before coming to Local Voice, John was the senior content editor of The Bellingham Herald, a McClatchy newspaper in Washington state. Previously, he served as city editor/content strategist for USA Today Network newsrooms in St. George and Cedar City, Utah. John started his professional journalism career shortly after graduating from Lyceum of The Philippines University in 1990. As a rookie reporter for a national newspaper in Manila that year, John was assigned to cover four of the most dangerous cities in Metro Manila. Later that year, John was transferred to cover the Philippine National Police and Armed Forces of the Philippines. He spent the latter part of 1990 to early 1992 embedded with troopers in the southern Philippines as they fought with communist rebels and Muslim extremists. His U.S. journalism career includes reporting and editing stints for newspapers and other media outlets in New York City, California, Texas, Iowa, Utah, Colorado and Washington state.