Oven Baked Buffalo Wings
These zesty buffalo chicken wings are a must-have menu item! Pair them with ranch and veggies for a classic game day spread.
INGREDIENTS
Servings: 4
2 lb bone-in chicken wings
2 tablespoons baking powder
2 teaspoons salt
1 stick butter, unsalted
1 cup red hot sauce
1 teaspoon apple cider vinegar
1 tablespoon brown sugar
Celery sticks and carrots, for serving
Ranch dressing, for serving
PREPARATION
1. Preheat the oven to 300ºF and line a baking sheet with aluminum foil. Heavily grease the baking sheet with non-stick cooking spray.
2. Pat the chicken wings dry with a paper towel. In a large bowl, toss the wings with the baking powder and salt until each wing is fully covered. Place on the baking sheet and bake for 25 minutes.
3. Once the first 25 minutes are up, increase the heat of the oven to 450ºF. Cook for 20 to 30 minutes further or until wings are browned and crispy on the exterior. (Note: if using a meat thermometer, it should be at least 165ºF). Remove wings from the oven and cool briefly.
4. To make the sauce, melt the butter in a saucepan and stir in the hot sauce, apple cider vinegar, and brown sugar. Stir over medium heat for 1 to 2 minutes, just until smooth and combined. Toss cooked wings with prepared sauce in a large bowl. Serve with celery sticks, carrots, and ranch dressing. Enjoy!
Fried Mac & Cheese Bites
Fried. Mac. And. Cheese. Need we say more? These gooey bites of cheesy goodness are sure to be a game-changer.
INGREDIENTS
Servings: 4
7.25 oz. box of macaroni and cheese
¾ cup shredded cheddar cheese
4 oz. cream cheese, softened
1 bunch chives, chopped
2 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
4 cups canola oil, for frying
Ketchup, for serving
PREPARATION
1. Prepare the box of macaroni and cheese according to the instructions on the package.
2. When the macaroni is prepared, stir in the cheddar cheese, cream cheese, and chives until melted and combined. Pour the prepared macaroni into a greased square baking dish and cool for at least 30 minutes, then place in the fridge for 1 to 2 hours, until the noodles are solid and set.
3. Remove the macaroni from the fridge. Release the macaroni from the baking dish and cut into bite-sized cubes.
4. Heat oil to 350ºF in a cast iron skillet or large frying pan. Place eggs in a small bowl and whisk together with a pinch of salt. Place all-purpose flour in another small bowl. Dip the cubes of macaroni into the flour first, then the eggs, then the breadcrumbs. Fry each macaroni cube for 2 minutes per side, or until golden brown and crispy. Place on a paper towel lined plate to cool slightly.
5. Serve warm mac and cheese bites with ketchup. Enjoy!
Game day tastes better with Coke Zero Sugar.
Recipes By: Alexander Roberts
Food Stylist: Jacqueline Tris
Food Stylist's Assistant: Hip Torres