If there’s one thing Chiefs fans know about (well, besides football), it’s barbecue. Kansas City, Missouri, is famed for its smoky, tangy slow-roasted meats, and we are here for it. Whether you’re tuning in on February 12 to catch every play of Super Bowl 2023 or you’re just in it for the snack spread, it’s time to ready yourself for wings, ribs, burgers and all the sides. (Don’t worry, we included mac and cheese too.) Ta-da: 16 Super Bowl recipes Chiefs fans will gobble up.
16 Super Bowl Recipes That Kansas City Chiefs Fans Will Love
- Time Commitment: 2 hours, 30 minutes
- Why We Love It: crowd-pleaser, special occasion-worthy
Once you’ve mastered the sauce, you’ll want to put it to good use. These pork ribs get slow-roasted in the oven so they’re as easy to make as they are delicious.
- Time Commitment: 2 hours, 5 minutes
- Why We Love It: crowd-pleaser, kid-friendly, <10 ingredients, vegetarian
These sweet bites—made famous by the Kansas City institution Stroud’s—are like a cross between a dinner roll and a cinnamon bun. You won’t be able to stop at just one.
- Time Commitment: 6 hours, 10 minutes
- Why We Love It: slow cooker recipe, make ahead, crowd-pleaser, <10 ingredients
OK, we know K.C. folks are picky about their baked beans. If you’re an absolute beginner, here’s a basic slow cooker recipe to get you started.
- Time Commitment: 40 minutes
- Why We Love It: crowd-pleaser, beginner-friendly, gluten free
What’s the secret to crispy chicken wings in the oven? Baking powder. It helps the skin brown faster and will fool everyone into thinking they’re fried. (Try making a second batch with that homemade barbecue sauce.)
- Time Commitment: 35 minutes
- Why We Love It: crowd-pleaser, beginner-friendly, kid-friendly
Whether or not your guests are Chiefs or Eagles fans, one thing is certain: They’re all fans of pigs in a blanket. (Who isn’t?)
Stephanie Cain is a freelance writer for PureWow.
Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City restaurants. She used to sling sugary desserts in a pastry kitchen, but now she’s an avid home cook and fanatic baker.