Classic American appetizers like spicy wings and deviled eggs are perfect for everything from game days to midnight snacks. Whether you're looking for a classic appetizer or an updated twist on an old favorite, we've got you covered. From perfect crab cakes to mini mac and cheeses, here are our best all-American bites to start your next meal.
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Sticky Baked Chicken Wings
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Chef Matt Jennings means business when it comes to his food and his beloved Patriots football team. For the ultimate game-day snack, he tosses chicken wings that he bakes in the oven (instead of deep-frying) in a spicy glaze he makes with gochujang, the Korean red pepper paste. And best of all, the prepared gochujang sauce can be refrigerated for up to one week.
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Crab Cakes with Horseradish Cream
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These classic crab cakes are easy to make, as is the tangy horseradish cream.
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Caramelized Onion Dip
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Take your dip to the next level with heaps of onions slowly caramelized in butter.
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Deviled Eggs With Country Ham
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Chef Ford Fry's deviled eggs get their terrific flavor from goat cheese, Dijon mustard, and cornichons, plus a topping of country ham.
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Hogs in a Blanket
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This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.
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Baked Buffalo Chicken Wings
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Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.
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Fried Pickles with Spicy Mayonnaise
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Chef Zak Pelaccio grew up eating fried pickles in New York's Brooklyn Heights neighborhood. He coats his extra-crisp version in panko and fries them in schmaltz, or chicken fat, though vegetable oil works well, too.
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Brioche Crab Melts
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In this delicious version of the classic tuna melt, chef Vitaly Paley pairs moist chunks of crab with brioche, truffle butter, and nutty Gruyère cheese.
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Pimento Cheese & Bacon Crostini
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Top your toasts with a homemade pimento cheese spread and bacon bits, which get melty and crisp under the broiler in this quick and irresistible crostini recipe.
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Three-Cheese Mini Macs
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Anything big made small is ultrafun for parties, and these quick, one-bite mac and cheeses are the ultimate example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive.
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Mini Brioche Lobster Rolls
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These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty, especially if you're serving additional hors d'oeuvres. Cooked shrimp or lump crab is a fine alternative to lobster.
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Deviled-Egg Spread
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"I can't have a party without deviled eggs," says chef Katie Lee, whose cooking often reflects her Southern roots. Here, she deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it's more like an egg salad that she can spread on toasts.
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Pigs in a Blanket with Black Pepper Pastry
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Jen Pelka, co-founder and CEO of Une Femme Wines, loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard, and fresh black pepper before rolling up with the hot dogs and baking.
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Baked Chicken Wings
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These supereasy baked chicken wings use just a few ingredients and four simple steps.
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Bacon-Wrapped Cherry Peppers
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These genius hors d'oeuvres from 2005 F&W Best New Chef Colby Garrelts call for just three ingredients. The recipe can be made ahead of time, so it's great for parties.
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Cast-Iron Cornmeal Cake with Buttermilk Cream
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Pouring the batter into a hot skillet ensures a perfectly cooked, dark golden–bottomed crust with a fluffy, golden interior. Serve this slightly sweet cornmeal cake warm, with a big dollop of buttermilk cream.
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Caramelized Five-Onion Dip
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A mix of five different alliums — shallots, scallions, and sweet, yellow, and red onions — upgrades this classic caramelized onion dip with layers of flavor. Serve it with chips, toasted bread, or vegetables like endive, steamed fingerling potatoes, and roasted broccolini.
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Deviled Eggs with Pickled Shrimp
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To amp up his creamy dill-and-chive deviled eggs, chef Bobby Flay tops them with tangy pickled shrimp.
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