Prepare for the Super Bowl in your Outdoor Kitchen



Super Bowl Sunday is looking pretty mild, with temperatures in the triangle rising to a little over 50 degrees. While this isn’t necessarily ideal grilling weather, it might be the perfect opportunity to dust off your outdoor kitchen, which may be feeling neglected during the chilly days of winter. Here are 4 go-to recipes you can make in your outdoor kitchen that are sure to satisfy any super bowl party.

The Classic: Wings

If you’re taking a classic approach to your Super Bowl dishes, wings are the way to go. Jennifer Segal at Once Upon A Chef has this classic wing recipe. It only makes 4-6 servings (as an appetizer) so be sure to double or triple the recipe:


For the Wings

  • 3 pounds chicken wings (if whole, cut into sections; discard the wing tips or save for stock)
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for grill

For the Seasoned Buffalo Sauce

  • 6 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1/4 cup plus 2 tablespoons Frank’s Red Hot Original Cayenne Pepper Sauce (or similar brand)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon sugar


  1. Heat the grill to medium-high. Season the wings with salt and pepper.
  2. Using grill tongs, dip a wad of paper towels in oil, then carefully rub the grill grate until glossy and coated. Grill the wings, covered, flipping occasionally, until they are golden brown, crispy and completely cooked through, about 20 minutes. Keep a close eye on the grill: if there are flare-ups or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat. You don’t want grill marks on the wings; just a nice and even golden-brown color.
  3. While the wings are cooking, make the sauce. Combine the butter and garlic in a microwave-safe bowl. Cook for about one minute in the microwave until the butter is melted. Stir in the hot sauce, salt, onion powder, chili powder and sugar. Set aside.
  4. Dip the cooked wings in the sauce and serve immediately. Alternatively, serve the wings plain with the sauce on the side.

The Supplement: Side Dish

If you just need a good old fashioned side dish, how about Grilled Potato Salad from the Food Network: 


For the potatoes:

  • 7 medium red-skinned potatoes, quartered
  • 1 sweet potato, peeled and cut into large chunks
  • 1/4 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper

For the vinaigrette:

  • 1 slice bacon, cut into 1/4-inch pieces
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 2 scallions, chopped
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and freshly ground black pepper


Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.

In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.

Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.

Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don’t fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

The Cultured Meal: Lamb Sliders

Looking to impress at this year’s Super Bowl Party? Try these amazing Lamb Sliders from


  • 2 1/2  pounds/1.1 g ground lamb
  • juice of 1 lemon, plus 1 1/2 teaspoons/7.5 mL lemon zest
  • 7-8 mint leaves, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoon/10 mL Worcestershire sauce
  • 1 1/2 teaspoon/7.5 mL dried oregano
  • 1 teaspoon/5 mL onion powder
  • 2 1/2 teaspoons/12.5 mL sea salt
  • 1 teaspoon/5 mL paprika
  • 1/2 teaspoon/2.5 mL black pepper
  • 14-16 slider buns or small dinner rolls
  • 1 small red onion, cut into thin rings (optional)
  • For yogurt sauce:
  • 2 1/2 cups/600 mL Greek yogurt
  • 1 small cucumber, seeded and grated
  • 1/2 cup/120 mL feta crumbles
  • 1 teaspoon/5 mL dried dill
  • 1/2 teaspoon/2.5 mL salt


To prepare yogurt sauce, combine all sauce ingredients in medium bowl.  Make sure to squeeze grated cucumber, to release excess liquid before adding to mixture.  Cover bowl with plastic wrap and place into refrigerator.  Sauce can be made 1-6 hours in advance.

Preheat grill for medium-high heat. To prepare burgers, combine ground lamb with lemon juice, zest, Worcestershire sauce, mint, onion powder, minced garlic, oregano, paprika salt and pepper.  Form into 14-16 small patties, a little bigger than the buns.  Place patties onto grill and cook for 4 to 5 minutes per side.  Once cooked through, remove from heat, placed onto slider buns and top with yogurt sauce and red onion rings.

The Experiment: Grilled Grapes

If you’re looking for something that no one’s ever seen before, try these Grilled Grapes from GQ, it sounds like a stretch, but take it from me, they’re delicious:


  • 1 pound bunched grapes
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon crushed red-chile flakes
  • 2 crushed garlic cloves


Wash 1 pound bunched grapes under cold water and allow them to dry.

Add to a bowl: ½ cup olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon crushed red-chile flakes, 2 crushed garlic cloves. Whisk together. Add grapes and toss until coated. Let sit for at least 10 minutes.Using tongs, place grapes onto the center of a hot grill. Grill for 30 seconds. Turn. Grill for another 30.

Return grapes to marinade to cool for at least 10 minutes, coating them periodically.Cut grapes into small bunches. Plate. Drizzle on 2 tablespoons aged balsamic vinegar.

Serve with grilled bread and a lump of burrata (or fresh mozzarella) seasoned with sea salt and olive oil.

If your patio or pool area is missing an outdoor kitchen or grill, check out Rising Sun Pools’ selection here!