Super Bowl Sunday is the perfect excuse to pull out all the stops and create an unforgettable spread for friends and family. This year, why not add a twist with some game day recipes inspired by some of the South’s best chefs and restaurants? From spicy wings to creamy dips and a cocktail or two, here’s a selection of five full recipes to make your game day as memorable as the game itself.

1. Game Day: Smokey Bourbon Sour

From: Alma Café, New Orleans
Serves: 1

Ingredients:

• 2 oz bourbon
• 1 oz smoked rosemary syrup (recipe below)
• 1 oz fresh lemon juice
• 1 rosemary sprig (for garnish)
• Ice

For the Smoked Rosemary Syrup:

• 1 cup water
• 1 cup sugar
• 3 rosemary sprigs
• 1 piece of smoking wood (or a smoker)

Instructions:

1. Make the Syrup: Combine sugar, water, and rosemary in a saucepan. Heat over medium until sugar dissolves. Remove from heat, strain, and transfer to a heat-safe container. Use a smoker to infuse the syrup with a hint of smoke, or carefully burn a piece of wood and capture the smoke under a lid with the syrup for a few minutes. Cool and store in the fridge.
2. Make the Cocktail: In a shaker filled with ice, combine bourbon, smoked rosemary syrup, and lemon juice. Shake well.
3. Strain into a rocks glass filled with ice and garnish with a sprig of rosemary.

2. Crawfish Deviled Eggs

From: Birdy’s Behind the Bower, New Orleans
Serves: 6 (12 deviled egg halves)

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 1/3 cup mayonnaise
• 1 tsp Creole mustard
• 1 tsp Louisiana hot sauce
• 1/2 cup cooked Louisiana crawfish tails, chopped
• 1 tsp Creole seasoning
• 1 tbsp fresh parsley, chopped
• Paprika (for garnish)

Instructions:

1. Slice the hard-boiled eggs in half lengthwise and scoop the yolks into a bowl. Set the whites aside.
2. Mash the yolks with a fork, then stir in mayonnaise, mustard, hot sauce, Creole seasoning, and parsley until smooth. Fold in the chopped crawfish tails.
3. Spoon or pipe the yolk mixture back into the egg white halves.
4. Sprinkle with paprika and garnish with additional parsley if desired.

3. Turkey Neck Gumbo

From: Palm & Pine, New Orleans
Serves: 6–8

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken stock
• 1 lb smoked turkey necks
• 1/2 lb andouille sausage, sliced
• 2 cups cooked white rice
• 2 tsp Creole seasoning
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions:

1. In a large pot over medium heat, whisk the oil and flour together to create a roux. Stir constantly for 20–30 minutes until it reaches a deep brown color.
2. Add the onion, bell pepper, and celery, and cook for 5–7 minutes until softened. Stir in the garlic and cook for another minute.
3. Slowly whisk in the chicken stock, ensuring no lumps remain. Add the turkey necks and sausage, and bring to a boil. Reduce to a simmer and cook for 1–1.5 hours, stirring occasionally.
4. Season with Creole seasoning, salt, and pepper to taste. Serve over cooked rice and garnish with green onions.

4. Game Day Recipe: Sweet Chili Wings

From: R House, Miami
Serves: 4

Ingredients:

• 2 lbs chicken wings
• 1/2 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes (optional, for heat)
• Sesame seeds and green onions (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
2. Pat the wings dry and place them on the rack. Bake for 40–45 minutes, flipping halfway through, until golden brown and crispy.
3. In a bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, garlic powder, and red pepper flakes.
4. Toss the baked wings in the sauce until coated. Garnish with sesame seeds and green onions. Serve immediately.

5. Praline Cream-Filled Beignets

From: Birdy’s Behind the Bower, New Orleans
Serves: 8

Ingredients:

• 1 package pre-made beignet dough (or homemade)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/3 cup praline sauce (store-bought or homemade)
• Powdered sugar (for dusting)

Instructions:

1. Prepare beignets according to package instructions or your favorite recipe. Let cool slightly.
2. Whip the heavy cream with powdered sugar until stiff peaks form. Fold in the praline sauce.
3. Cut a small slit into each beignet and pipe in the praline cream using a pastry bag.
4. Dust with powdered sugar and serve immediately.

With these five game day recipes, your Super Bowl spread will be the envy of every fan. From cocktails to savory bites and sweet endings, these dishes bring Southern flair and bold flavors to your table. Check out some of our other recipes for some more home cooking inspo this winter!