Appetizers Recipes
Starters, small plates, and party bites to kick off any meal—quick, make-ahead friendly, and crowd-pleasing.
Crispy Buffalo Chicken Wings with Blue Cheese Dip
Chef RV Manabat adapted by JojoM
55 min
Crispy Lumpiang Shanghai with Cheesy Twist
Chef RV Manabat adapted by JojoM
30 min
Crispy Carrot Fries + Honey Ricotta & Pistachio Crunch
Caitlin Latessa-Greene adapted by JojoM
50 min
Crispy Fish Sauce Wings — Sweet, Tangy & Addictive Crunch
Derek Chen adapted by JojoM
40 min
Crispy Honey-Feta Crinkled Tiropita (Greek Filo Spiral) 🇬🇷✨
Chef Marinie (adapted by JojoM)
25 min
Crispy Vegan Spanakopita (Greek Spinach Pie)
DrVegan.Clips (adapted by JojoM)
65 min
Easy Gochujang Kimchi Recipe (Spicy & Fermented Korean Side)
Chef RV Manabat adapted by JojoM
3030 min
Crispy Gochujang Chicken Wings (Sweet & Spicy Perfection)
Aaron and Claire adopted by JojoM
45 min
Green 'N' Mean Salsa
Michael Matthews adapted by JojoM
10 min
Sweet & Spicy Korean Green Pepper Salad (Gochu Muchim)
Aaron and Claire adapted by JojoM
10 min
Low-Cal Nashville Hot Mozzarella Sticks — 32g Protein Snack Hack
Aussie Fitness adapted by JojoM
25 min
Easy appetizers that actually get eaten
Starters, small plates, and party bites that vanish fast. Explore crisp, saucy, and fresh options across Asian, Filipino, and bistro classics. Whether you’re hosting a crowd, building a light lunch, or adding a side to a main, this hub highlights quick wins, freezer‑friendly make‑ahead nibbles, and practical tips for batching, reheating, and serving without stress. Use the comparison table to choose by time and skill, and the make‑ahead chart to plan what to prep the day before.
Quick Picks
- Cool & crunchy: Crunchy Asian Cucumber Salad (10-minute side)
- Crowd-favourite wings: Crispy Buffalo Chicken Wings with Blue Cheese Dip
- Classic fry-to-order: Cantonese Spring Rolls
- Sauce-and-stickies: Gochujang Chicken Wings
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Crispy Lumpiang Shanghai with Cheesy Twist | 1–2 days (unfried, covered) | 2–3 months (unfried) | Fry from frozen at 175–180°C; add 1–2 mins. Vent on rack for crispness. |
| Asian Style Meatballs | 3–4 days (cooked) | 2–3 months | Reheat in saucepan with glaze and splash of water until piping hot. |
| Vietnamese Meatballs Xiu Mai | 3–4 days | 2–3 months | Steam or simmer in sauce; finish with fresh herbs for brightness. |
| Gochujang Chicken Wings | 2 days (cooked) | 2 months (par-baked) | Recrisp at 220°C 8–12 mins; toss in warm sauce to serve. |
| Spicy Guacamole | 1–2 days | Not ideal | Press cling film onto surface; stir in lime before serving. |
| Cantonese Spring Rolls | 1 day (unfried) | 2 months (unfried) | Fry from frozen; avoid overcrowding; drain well and keep warm. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Buffalo/Gochujang Wings | 45–60 min | Intermediate | ★★★☆☆ | Blue cheese or sesame dips; par-bake for speed on the day. |
| Spring Rolls (Cantonese) | 45 min | Intermediate | ★★★★★ | Fry from frozen; keep wrappers covered to prevent drying. |
| Meatballs (Asian/Vietnamese) | 30–40 min | Easy | ★★★★☆ | Bake in batches; sauce just before serving for shine. |
| Thai Fish Cakes | 35 min | Intermediate | ★★☆☆☆ | Best fresh; hold warm in low oven; serve with sweet chilli. |
| Cucumber Salad (No-Cook) | 10 min | Easy | ★★☆☆☆ | Salt, drain, and dress close to serving for crunch. |
Techniques That Matter
- Salt then drain cucumbers 10–15 minutes for ultra-crisp salads that don’t weep.
- Par-bake wings (190°C, 20–25 min) then blast-roast or fry to finish for crackly skin.
- Seal moisture in spring-roll fillings by cooling completely before wrapping; expel air pockets.
- High-heat, small batches when frying; reheat oil between batches to keep items shatter-crisp.
- Sticky glaze logic: reduce sauce to nappe consistency off-heat, then toss; finish with sesame oil or butter.
- Herb refresh: add fresh herbs/citrus at the end to wake up make-ahead bites.
Common Mistakes & Fixes
- Soggy spring rolls → Cool fillings fully and wrap tightly; fry at 175–180°C and drain on a rack.
- Flabby wings → Dry-brine with salt/baking powder; finish at high heat or quick fry for blistered skin.
- Watery cucumber salad → Salt, drain, and pat dry before dressing; add dressing just before serving.
- Greasy fry-ups → Keep oil at temp and avoid overcrowding; use a rack, not paper towels, to drain.
Serving Ideas / Planner’s Notes
- Aim for 3–4 pieces per person pre-dinner; for heavy grazing, 8–12 pieces plus one dip and one veg.
- Balance the table: 1 creamy dip, 1 crunchy veg/fruit item, 1 protein bite, 1 pastry/fritter, 1 fresh herb note.
- Mix hot and cold; stagger hot trays every 15–20 minutes to keep the buffet lively.
- Include vegetarian choices (e.g., cucumber salad, veg balls) and at least one gluten-lean option.
- Add texture/temperature contrast: crisp + creamy, hot + cool, sweet-salty-spicy.
- Prep garnishes (herbs, citrus wedges, toasted seeds) in deli tubs for last-second finishing.