10 Air Fryer Pub-style Snacks for Super Bowl Sunday You’ll Make on Repeat

Game-day snacks don’t need to be greasy to be great. With an air fryer, you get all the pub-style crunch without the oil-slick aftermath—and the cleanup’s a breeze. These recipes are fast, crowd-pleasing, and built for sharing, so you can feed a hungry crew without missing a single highlight.

We’re talking crispy wings, melty sliders, gooey dips, and finger foods that deliver serious flavor with minimal fuss. Ready to coach your snack spread to victory? Let’s kick off.

1. Crispy Old Bay Wings With Honey-Garlic Butter

These wings are everything you want during the Super Bowl: crispy skin, juicy inside, and a spice-forward kick. Old Bay brings familiar pub vibes, while a quick honey-garlic butter glaze makes them irresistible. They’re fast, bold, and guaranteed to disappear first.

Ingredients:

• 2 lb chicken wings, flats and drumettes separated
• 1 tbsp baking powder (aluminum-free)
• 1.5 tbsp Old Bay seasoning, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil
• 2 tbsp unsalted butter
• 1.5 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• Chopped parsley, for garnish (optional)

Instructions:

1. Pat wings very dry. In a bowl, toss with baking powder, 1 tbsp Old Bay, salt, pepper, and oil until evenly coated.
2. Preheat air fryer to 390°F for 3 minutes. Arrange wings in a single layer. Air fry 12 minutes, flip, then 8–10 more minutes until deeply golden and crisp.
3. Meanwhile, melt butter in a small saucepan. Add garlic, cook 30 seconds. Stir in honey, lemon juice, and remaining 1/2 tbsp Old Bay until glossy.
4. Toss hot wings in the honey-garlic butter. Garnish with parsley if using.

Serve with celery sticks and blue cheese or ranch. Want extra heat? Add a splash of hot sauce to the glaze. Pro tip: the baking powder is your secret weapon for shatter-crisp skin.

2. Pub-Style Air Fryer Pretzel Bites With Beer Cheese

Warm, salty pretzel bites with a creamy beer cheese dip are peak bar food energy. The air fryer gives them that golden crust without a pot of boiling water. Bonus: the dough is simple and forgiving—perfect for pregame prep.

Ingredients:

• 1 cup warm water (110°F)
• 2 1/4 tsp instant yeast
• 1 tbsp brown sugar
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 tsp kosher salt
• 2 tbsp unsalted butter, melted
• 1/2 cup baking soda
• 1 large egg + 1 tbsp water (egg wash)
• Flaky salt or pretzel salt
• For beer cheese: 1 tbsp butter, 1 tbsp flour, 3/4 cup lager or pilsner, 1 cup sharp cheddar, 1/2 tsp Dijon, 1/4 tsp garlic powder, pinch cayenne

Instructions:

1. Combine warm water, yeast, and brown sugar. Let foam 5 minutes. Stir in flour, salt, and melted butter. Knead 3–4 minutes until smooth.
2. Rest dough 15 minutes. Roll into ropes and cut into 1-inch pieces.
3. Whisk 1/2 cup baking soda into 4 cups hot water in a wide bowl. Dip each piece briefly, drain well.
4. Brush with egg wash and sprinkle with salt. Air fry at 380°F for 7–9 minutes until deep golden, shaking once.
5. Make beer cheese: Melt butter, whisk in flour 30 seconds. Slowly add beer, whisking until smooth. Off heat, stir in cheddar, Dijon, garlic powder, and cayenne until silky.

Serve warm with extra mustard. Add smoked paprika to the cheese for depth, or swap cheddar for pepper jack if you love a kick. These reheat beautifully in the air fryer for 2–3 minutes.

3. Nashville Hot Cauliflower Bites With Cool Ranch

These spicy-sweet cauliflower bites bring serious wing energy—without the chicken. The breading gets ultra-crispy in the air fryer, then a Nashville-inspired hot glaze seals the deal. And yes, you’ll absolutely want that creamy ranch for dunking.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 3/4 cup buttermilk (or milk + 1 tsp lemon)
• 1 tbsp neutral oil
• Hot glaze: 3 tbsp butter, 2 tbsp hot sauce, 1 tbsp brown sugar, 1 tsp cayenne (to taste), 1/2 tsp paprika, pinch garlic powder
• Ranch for serving

Instructions:

1. Mix flour, cornstarch, garlic powder, smoked paprika, and salt. Whisk in buttermilk and oil to form a thick batter.
2. Toss florets in the batter, letting excess drip off. Arrange in a single layer in the air fryer.
3. Air fry at 390°F for 12–15 minutes, shaking once, until crunchy and browned.
4. Melt butter for glaze; whisk in hot sauce, brown sugar, cayenne, paprika, and garlic powder. Toss cauliflower in glaze.

Serve with ranch and pickles on the side for a real Nashville twist. Not into heat? Halve the cayenne. Want extra crunch? Sprinkle with crushed cornflakes before frying.

4. Garlic-Parmesan Potato Wedges With Zesty Pub Dip

These wedges deliver that steakhouse-meets-sports-bar vibe: crisp edges, fluffy centers, and lots of garlicky goodness. Tossed in parmesan and herbs, they’re highly snackable and wildly dippable. Perfect beside wings or as a stand-alone star.

Ingredients:

• 3 large russet potatoes, cut into thick wedges
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/3 cup grated Parmesan
• 1 tbsp chopped parsley
• Dip: 1/2 cup mayo, 1/4 cup sour cream, 1 tbsp lemon juice, 1 tsp Dijon, 1/2 tsp Worcestershire, 1/2 tsp garlic powder, pinch cayenne, salt to taste

Instructions:

1. Soak wedges in cold water 20 minutes; drain and pat dry thoroughly.
2. Toss with oil, salt, pepper, garlic powder, onion powder, and smoked paprika.
3. Air fry at 380°F for 15–18 minutes, shaking halfway, until crisp and tender.
4. Toss hot wedges with Parmesan and parsley. Whisk dip ingredients until smooth.

Serve with extra lemon wedges for brightness. Swap Parmesan for pecorino if you like a sharper bite. For loaded vibes, drizzle with ranch and sprinkle bacon and chives.

5. Mini Smash-Burger Sliders With Secret Sauce

All the joy of a pub burger, shrunk into slider form for perfect game-time grazing. The patties get crispy-edged in the air fryer, then meet melty cheese and a tangy “secret sauce.” Build a little slider bar and let everyone stack their own.

Ingredients:

• 1 lb ground beef (80/20)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 8 slider buns, buttered
• 4 slices American or cheddar cheese, halved
• Pickle chips, shredded lettuce, thin tomato slices
• Secret sauce: 1/3 cup mayo, 2 tbsp ketchup, 1 tbsp relish, 1 tsp mustard, 1/2 tsp smoked paprika, pinch sugar

Instructions:

1. Mix beef with salt, pepper, garlic powder, and onion powder. Form 8 loose balls.
2. Preheat air fryer to 400°F. Press balls into thin patties directly on the air fryer tray using parchment and a flat spatula.
3. Air fry 5–6 minutes until edges crisp; add cheese in the last minute to melt.
4. Toast buns cut side up for 2–3 minutes at 360°F. Whisk sauce ingredients.
5. Assemble: sauce, lettuce, patty, pickles, tomato, more sauce if you’re bold.

Serve with extra pickles and plenty of napkins. Want a diner twist? Add grilled onions. For a spicy version, use pepper jack and add a dash of hot sauce to the secret sauce.

6. Buffalo Chicken Taquitos With Blue Cheese Crumble

Crispy, cheesy, and wildly dunkable, these taquitos bring the spirit of Buffalo wings in a handheld bite. They’re excellent for crowds and reheat like a dream. Bonus points for that blue cheese crumble—it’s the pub vibe you crave.

Ingredients:

• 2 cups cooked shredded chicken
• 1/3 cup Buffalo sauce
• 2 tbsp cream cheese, softened
• 1/2 cup shredded Monterey Jack
• 1/4 cup crumbled blue cheese
• 1/2 tsp garlic powder
• 10–12 small flour tortillas
• Avocado oil spray
• Ranch or blue cheese dressing for dipping
• Chopped scallions for garnish

Instructions:

1. Mix chicken, Buffalo sauce, cream cheese, Jack, blue cheese, and garlic powder.
2. Warm tortillas until pliable. Spoon 2–3 tbsp filling across each and roll tightly.
3. Place seam-side down in the air fryer. Spray lightly with oil.
4. Air fry at 375°F for 8–10 minutes, turning once, until blistered and crisp.
5. Garnish with scallions and serve with ranch or blue cheese dressing.

Add diced jalapeños for extra fire or swap blue cheese for feta if that’s your vibe. These freeze well—assemble, freeze, then air fry from frozen for 12–14 minutes.

7. Cheesy Spinach-Artichoke Dip-Stuffed Mushrooms

Think classic spinach-artichoke dip, but tucked inside juicy mushrooms with bubbling, golden cheese on top. These are bite-size, elegant, and deeply satisfying. The air fryer makes them impossibly melty in minutes.

Ingredients:

• 20–24 cremini or button mushrooms, stems removed
• 1 tbsp olive oil
• 1/3 cup cream cheese, softened
• 1/3 cup sour cream
• 1 cup chopped spinach (fresh or thawed and squeezed)
• 1/2 cup chopped artichoke hearts (jarred, drained)
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 clove garlic, minced
• 1/2 tsp onion powder
• Salt and pepper to taste
• Red pepper flakes (optional)
• Chopped parsley for garnish

Instructions:

1. Toss mushroom caps with olive oil and a pinch of salt. Arrange cavity-side up.
2. Mix cream cheese, sour cream, spinach, artichokes, mozzarella, Parmesan, garlic, onion powder, salt, and pepper. Add red pepper flakes if using.
3. Spoon filling into mushrooms, mounding slightly.
4. Air fry at 360°F for 8–10 minutes until mushrooms are tender and tops are golden and bubbly.
5. Garnish with parsley.

Serve hot with toasted baguette slices if you like a dip-meets-crostini moment. Swap mozzarella for pepper jack for a subtle kick. Leftovers reheat perfectly at 320°F for 3–4 minutes.

8. Sticky Sesame-Ginger Meatballs With Scallion Crunch

Sweet, savory, and a little sticky—these meatballs are the MVP of any snack table. The glaze clings to the crispy edges, and the scallions add that fresh, pub-style pop. They’re easy to spear with toothpicks, so they vanish fast.

Ingredients:

• 1 lb ground pork (or chicken/turkey)
• 1/3 cup panko
• 1 egg
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper
• Glaze: 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp cornstarch + 1 tsp water
• To finish: toasted sesame seeds, sliced scallions, lime wedges

Instructions:

1. Mix pork, panko, egg, garlic, ginger, soy sauce, sesame oil, and pepper. Form 20–24 meatballs.
2. Air fry at 380°F for 10–12 minutes, shaking once, until browned and cooked through.
3. Simmer glaze ingredients (except cornstarch slurry) for 2 minutes. Stir in slurry and cook until glossy and thickened.
4. Toss hot meatballs in the glaze. Sprinkle with sesame seeds and scallions. Serve with lime.

Great with a side of jasmine rice if you want to stretch them. Prefer heat? Add chili crisp or a dash of sriracha to the glaze. Turkey works too—just don’t skip the panko for tenderness.

9. Loaded Pepperoni Pizza Rolls With Herby Garlic Oil

Everything you love about a slice, rolled up and air-fried to golden, pull-apart perfection. They’re cheesy, saucy, and wildly dunkable in marinara. The herby garlic oil takes them from “good” to “whoa.”

Ingredients:

• 1 lb pizza dough (store-bought is fine)
• 1/2 cup pizza sauce
• 1 1/2 cups shredded low-moisture mozzarella
• 1/2 cup mini pepperoni or chopped pepperoni
• 1/4 cup grated Parmesan
• 1 tsp dried oregano
• Herby oil: 3 tbsp olive oil, 2 cloves garlic minced, 1 tbsp chopped parsley, pinch red pepper flakes
• Marinara for dipping

Instructions:

1. Roll dough into a 10×14-inch rectangle. Spread sauce thinly, leaving a 1/2-inch border.
2. Top with mozzarella, pepperoni, Parmesan, and oregano. Roll tightly from the long side; pinch seam to seal.
3. Slice into 10–12 pieces. Arrange cut side up in the air fryer. Brush tops with a little oil.
4. Air fry at 360°F for 10–12 minutes until golden and melty.
5. Stir herby oil ingredients and brush over hot rolls. Serve with warm marinara.

Customize with olives, mushrooms, or jalapeños. Want a supreme vibe? Add diced green bell peppers and red onion. If dough tries to spring back, let it rest 10 minutes before rolling again.

10. Crispy Fish Tacos Bites With Lime Crema

Pub-style fish and chips, but make it taco-friendly and snack-sized. These crunchy fish bites are zesty, flaky, and begging for a squeeze of lime. Pile them into tortillas or serve as dippers with the crema—either way, they’ll be gone fast.

Ingredients:

• 1 lb firm white fish (cod, haddock), cut into 1.5-inch chunks
• 1/2 cup panko
• 1/2 cup crushed cornflakes
• 1/3 cup flour
• 1 egg + 1 tbsp water
• 1 tsp Old Bay or taco seasoning
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• Avocado oil spray
• Crema: 1/2 cup sour cream, 1 tbsp mayo, zest and juice of 1/2 lime, 1 tbsp chopped cilantro, pinch salt
• 8–10 street-size tortillas (optional)
• Shredded cabbage, pico de gallo, lime wedges

Instructions:

1. Pat fish dry. Season with salt and Old Bay.
2. Set up dredging: flour in one bowl; beaten egg in another; panko, cornflakes, and garlic powder in the third.
3. Coat fish in flour, then egg, then crumbs. Press gently to adhere. Spray lightly with oil.
4. Air fry at 400°F for 7–9 minutes, flipping once, until golden and flaky.
5. Mix crema ingredients. Serve fish in tortillas with cabbage and pico, or as bites with crema and lime.

Add hot sauce if you’re feeling it. For gluten-free, use rice flour and GF crumbs. Keep batches warm at 200°F while you finish the rest.

Air Fryer Game-Day Tips

• Don’t overcrowd the basket. Single layers = crispier results.
• Preheat for consistent browning, especially for breaded items.
• Shake or flip halfway. It’s the difference between good and great.
• Use a light oil spray on breaded foods to mimic deep-fried crunch.
• Keep finished batches warm in a low oven (200°F) while you cycle the rest.

There you go: a full lineup of pub-style snacks that score big without the deep fryer. Mix and match a few, stash some sauces on the side, and you’re set for kickoff. Fire up the air fryer and let the snacks (and the compliments) roll in—seriously, you’ve got this.