Amazing Appetizers from Diners, Drive-Ins and Dives

Browse the best wings, tots and more that Guy Fieri has tried on Diners, Drive-Ins and Dives.

Tavern Tots — Highland Tavern (Denver)

Chef Jeremy McMinn says he gave up on traditional methods of making this bar staple and ended up creating his own process. They boil the potatoes, shred them, liberally mix in the seasonings, then shape them and deep-fry them — no dehydrating needed.

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Pork Rinds — Highland Tavern (Denver)

There are no packaged pork rinds here — these start right from the pigskin. Chef McMinn boils it, slices it and dehydrates it. Then he tosses the strips into the deep fryer for crunch.

More About: Highland Tavern

Atomic Fireballs — Queens Comfort (Queens, N.Y.)

Always fresh, these spicy mac and cheese bites are made with creamy bechamel, three types of cheese and three types of hot sauce before they're dredged, deep-fried and served with ranch.

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Scampi Wings — Scully's Tavern (Miami)

The wings here are done in a very unique way: After they're fried, they're tossed in sauce and grilled twice. These have the classic garlicky flavor of shrimp scampi right in the sauce.

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Mozzarella Sticks — The Highlander (Atlanta)

These might seem like normal mozzarella sticks, but inside it's a whole different story. The cheese is wrapped in fresh pasta noodles before being egg washed and covered in seasoned breadcrumbs.    

More About: The Highlander

Chili — The Highlander (Atlanta)

The chef here is the owner's buddy from West Africa, and he goes by "Ice." He gave chili a bit of an update by making it with jerk seasonings. It's filled with beef, spicy Italian sausage, peppers, onions, beans and at least a dozen seasonings.  

More About: The Highlander

Adobo Wings — 10th Ave. Burrito Co. (Belmar, N.J.)

Here they make a homemade adobo sauce with whole chiles, crystalized Mexican sugar and oranges. Then they fry the wings and salt them before tossing them in the sauce and grilling them.

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Jalapeno Poppers — BBQ Shack (Paola, Kan.)

Homegrown peppers are stuffed with cream cheese and a marinated water chestnut before being covered in cheese, wrapped in bacon and smoked until tender.

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Grape Leaves — Boulevard Diner (Dundalk, Md.)

Pork, beef, rice, scallions and dill get mixed together with homemade tomato sauce before being stuffed into delicate grape leaves. The leaves are then steamed with lemon juice until tender and served with a lemon sauce.

More About: Boulevard Diner