Tag Archives: Appetizers

Kenji’s Crispy Crunchy Fried Chicken (saucyspatula)

5 – 6 c canola oil or peanut oil


1 t salt
1/4 c corn starch
1/2 t baking powder
2 lbs chicken wings, about 20bwings


1/2 c corn starch
1/2 c flour
1/2 t baking powder
1 tvsalt
1/2 c cold water
1/2 c vodka

Mix together the pre-treatment ingredients. Pat dry the chicken wings with paper towels then coat each piece with the pre-treatment mix, shake off excess coating. Lay them on a wire rack, uncovered, and air-dry for at least 30 min (or up to overnight). When you’re ready to fry, set up your deep-fry thermometer, preheat oil to 350°F in a wok, sauce pan, cast iron pan or Dutch oven. While waiting for the oil to heat up, get the batter ready by mixing the dry ingredients first, then whisk in water and vodka. Coat 4 – 5 wings with the batter at a time. Using a pair of chopsticks, lift each piece one at a time and gently shake off excess batter. Carefully lower it into the oil. Fry each batch for about 6 min until golden brown. Use another clean pair of chopsticks to remove chicken from the hot oil, and set them on a paper towel-lined plate to cool off. Makes 20 wings. Note: By adding vodka, you’re creating a “drier” batter which will aid with evaporation and dehydration tremendously when frying, resulting in a bubbly surface and a crunchier texture of the chicken.


Instant Pot Popcorn (temeculablogs)

2 t butter
3 T coconut oil
1/2 c popcorn kernels

Set Instant Pot to saute, more (or high) setting. Add coconut oil and butter and allow to melt completely and start to sizzle. Add popcorn kernels and stir so all kernels are coated with oil. Place glass lid on top and hold, popcorn will begin popping in about 2 – 3 min, turn off when 2/3 of kernels have popped and they will continue to pop but not burn. Carefully remove lid. Pour out of pot when done so they don’t continue to cook. Salt and you’re done!

Crispy Oven Baked Chicken Wings (dontsweattherecipe)

3 lbs chicken wings
1 T baking powder (NOT BAKING SODA)
3/4 t salt
oil spray

Preheat oven to 250° F. Place a rack onto a large baking sheet and spray with non-stick oil. In a large bowl, toss wings with baking powder and salt. Place wings on the rack in a single layer and bake for 30 min. After the first 30 min raise the heat to 425° F and bake until brown and crispy, 40 – 50 min approx.

Baked Korean Chicken Wings (addapinch)

48 chicken wings

Preheat oven to 425º F. Place chicken wings into a large zip top bag. Pour 5 t Korean Barbecue Sauce over chicken. Close bag and turn from side to side until all chicken wings are well coated. Remove chicken wings from bag with tongs and place on a rimmed baking sheet. Bake for 30 min or until wings are cooked through. Remove from oven and brush more of the barbecue sauce over wings. Serve.

Korean Barbecue Sauce (makes 4 pts, you’ll use about 1/2 of 1 pt)

3 c reduced-sodium soy sauce
3 c light brown sugar, packed
1 c & 1/4 c water, divided
1 c soju or sake
1/2 c gochujang
1/2 c mild honey
1/3 c rice wine vinegar
1/4 c & 2 T minced garlic
1/4 c grated fresh ginger root
4 scallions, trimmed off the root end, thinly sliced
1 ripe pear, peeled, cored and grated on the finest side of a box grater
1 t freshly ground black pepper
1 t Korean chili pepper powder or crushed red pepper flakes
3 T Clear Jel or other canning starch

Combine soy sauce, light brown sugar, 1 c water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper and chili powder or crushed red pepper flakes in a large stainless pot. Stir well while bringing to a boil. Boil for 5 min stirring frequently. In a small measuring cup, whisk together the canning starch with 1/4 c water until well-combined. Stir the barbecue sauce in the stockpot briskly and pour the gel and water mix in a steady stream to combine. Return the sauce to a boil and boil for 1 min or until thickened. Ladle the sauce into sterilized pint jars, leaving 1/2″ head space at the top of each jar. Clean the tops of the jars with a paper towel that has been moistened with vinegar. Place lids onto the jars and fasten to fingertip tightness. Use canning tongs to transfer the jars to a stockpot full of boiling water that covers the jars by 2″. Put the lid on the stockpot, return the water to a boil and boil for 15 min. Transfer the jars to a towel-lined counter and allow them to cool completely. Store the jars in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.

T.G.I. Friday’s Chicken Wings (what2cook)

30 fresh chicken wings
blue cheese dressing, for dipping

Line a large broiler pan with a rack with foil in the bottom to catch drippings. Set oven rack to 3 – 4″ from the heat source and turn on your broiler. Dump chicken in sauce and mix to coat well. Set chicken pieces onto the broiler rack, reserving the sauce in the bowl. Broil for 12 min, then turn over the chicken and brush with reserved sauce. Broil another 8 – 10 min or until chicken is browned and cooked through. Set cooked chicken in a mound on a platter. Serve with a small dish of blue cheese dressing on the side.


1/4 c ketchup
2 T hot sauce
1 T Worcestershire sauce
2 t canola oil
2 t garlic salt

Combine sauce ingredients in a large bowl.

Pressure Cooker Lollipop Drumsticks (dadcooksdinner)

12 chicken drumsticks

Homemade Barbecue Rub (4 T Homemade Barbecue Rub & some salt), or your favorite store bought rub)

1 1/2 T paprika
1 1/2 T brown sugar
1 T fine sea salt
1 T chili powder
1 t ground black pepper
1/2 t garlic powder
1/2 t onion powder
1/4 t dried thyme

Easy Barbecue Sauce (1 c Easy Barbecue Sauce) or use your favorite store bought sauce)

1 1/2 c ketchup
1/2 c honey
1/2 c cider vinegar
2 T Worcestershire sauce
2 T soy sauce
2 T Franks Red Hot sauce

Lollipop the drumsticks, Mix the spice rub ingredients in a small bowl until they are completely combined. Sprinkle the spice rub over the meaty part of the drumsticks, try to avoid getting it on the cleaned bone. Pour water in to the pot, then put in the pot’s rack. Set the drumsticks on the rack, meaty side down. (This works best when put in circles, like a bullseye.) Lock the pressure cooker lid. Pressure cook on high pressure (manual mode) for 15 min and then let the pressure come down naturally, about 15 more min. (Or Pressure cook for 20 min and quick release the pressure.) Sauce and serve: Whisk the barbecue sauce ingredients in a medium bowl until completely combined. Lift the drumsticks out of the pressure cooker one at a time, and brush the meaty part of the drumstick with barbecue sauce. Serve, arranging on a platter with the cleaned knuckle end pointing up. (Or in a spiral, with the cleaned knuckle pointing out from the edge of the platter.)

Firecracker Chicken Meatballs


2 lbs ground chicken or turkey (or combination)
4 t minced garlic
1 1/2 t salt
1 t pepper
2 large eggs
1 c Panko
1/2 t paprika
1 t onion powder

In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika and onion powder. Use your hands to mix all the ingredients together. DO NOT OVERMIX, it will result in drier meatballs. Shape the meat mix into balls, about 3 T meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. bake for 11 – 13 min or until the meatballs are completely cooked. Using 2 T, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1 – 2 min. Drizzle or brush with additional sauce as desired. Note: If you would like to serve your meatballs with sauce, double the sauce ingredients as this recipe makes just enough for basting. The meatball mix can be prepared the night before if desired.


1/2 c hot sauce
1 c light brown sugar
2 T apple cider vinegar
1/4 t salt
1/4 – 1/2 t red pepper flakes to taste

Position 2 racks near the center of the oven and preheat the oven to 475º F. Line 2 baking sheets with parchment paper, set aside. In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8 – 10 min. Remove from heat and allow sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin.


Mushroom Marsala Fondue (adashofsanity)

1/2 c butter, divided
1/3 c flour
3 c milk
12 oz Swiss cheese, shredded
6 oz Gouda cheese, shredded
2 T white wine
2 shallots, minced
2 garlic cloves, minced
1/2 – 3/4 c Marsala wine
16 oz baby portabella mushrooms
salt and pepper, to taste
1 bag Alexia Potato Puffs (can sub Tater Tots)

Prepare Alexia Potato Puffs according to package directions. In a large sauté pan, add 2 T butter and melt over medium-high heat. Add sliced mushrooms, minced garlic and shallots. Cook for 5 – 6 min until the mushrooms are tender, deglaze pan with white wine. Once all of the white wine has absorbed into the mushrooms. Add Marsala wine and bring to a slow boil. Simmer for 5 – 6 min. Remove pan from heat and set aside. In a large sauce pan melt together butter, flour and milk to make white sauce, add in the Swiss and Gouda cheese until completely melted. Add in mushrooms and sauce from the pan, stir to combine and simmer over low heat until mushrooms are fully incorporated into the sauce. Serve immediately keep warm over low heat or in a fondue platter. Great to serve with Alexia Potato Puffs and fresh vegetables.

Buffalo Chicken Poppers (adashofsanity)

Buffalo Chicken Poppers

1 store-bought rotisserie chicken
1/4 c hot sauce (recommended: Frank’s Red Hot)
1 t ground black pepper
1 3/4 c sharp Cheddar
1/4 c freshly sliced scallions
1 c flour
3 eggs, lightly beaten
2 c panko bread crumbs
vegetable oil, for frying

Have oil heated to 350 F. Pick meat from the chicken and discard the skin. Place chicken in a large bowl and add hot sauce, pepper, cheese and scallions, and toss to combine. Roll chicken into the size of golf balls. Place flour, eggs and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside. When the oil is hot fry the chicken balls in batches. Cook for about 2 min per batch. Remove chicken to paper towel lined plate to drain the excess oil. Serve with dipping sauce. Makes 16 – 20 poppers.

Blue Cheese Dip

1 1/2 c mayonnaise
1/2 c packed blue cheese, broken up
1/2 t hot sauce
2 t  Worcestershire sauce
1 t salt
1/2 lemon, juiced
1 t chopped garlic


Combine all ingredients in a large bowl and adjust the seasoning if necessary.

Slow Cooker Spinach Artichoke Dip (gimmesomeoven)

1 10 oz bag fresh baby spinach, roughly chopped
1 13.75 oz can quartered artichoke hearts, chopped and drained
1 8 oz brick low-fat cream cheese, cut into 1″ cubes
1 c light sour cream or plain Greek yogurt
1 c shredded Mozzarella cheese
1/2 c grated Parmesan cheese
1/3 c finely-chopped white or red onion
4 cloves garlic, minced
1/2 t black pepper
1/4 t salt

Combine all ingredients in a large mixing bowl and stir until evenly combined.  (You can also stir the mix actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.)  Transfer the mix to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray. Cook on low for 3 – 4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted.  Give the dip a good stir and season with extra salt and pepper if needed. Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.

Baked Parmesan Fingerling Potato Fries (carlsbadcravings)

2 lb fingerling potatoes, washed
2 T olive oil
2 T melted butter
1 t salt, divided
3/4 t garlic powder
1/4 t pepper
10 turns McCormick® Italian Blend Herb Grinder
3/4 c freshly finely grated Parmesan cheese, divided
1/4 c finely chopped fresh parsley

Add potatoes to a large bowl or pot and cover with cold water and 1/4 t salt. Let soak 30 min up to overnight (refrigerate if soaking longer than an hour). Drain potatoes and pat dry (opt for crispy potatoes).* Preheat oven to 400 F. Line a large baking sheet with greased foil. Set aside. Cut potatoes in half lengthwise and add to a large bowl. Toss dry potatoes with olive oil, butter, 3/4 t salt, garlic powder, pepper and McCormick Italian Herb Grinder until evenly coated. Line potatoes in a single layer on greased foil skin side up (leave any remaining oil in bowl for later). Bake for 20 min at 400 F. Remove potatoes back to large bowl with leftover oil. Increase oven temperature to 425 F. Toss potatoes with 1/2 c Parmesan cheese and remaining oil and return to baking sheet in a single layer, skin side down, and bake 10 min or until tender. Broil potatoes until they have crisped to your liking, stirring every few minutes so they don’t burn. Once done, toss fries with an additional 1/4 c Parmesan and fresh parsley. Serve with ketchup, ranch or other dipping sauce. Note: You can make these Fries without soaking them first and they are still delicious just not very crispy – so if you have to have crispy potatoes, then definitely soak them first, otherwise, feel free to skip this step. Serve 6.

Chicken Meatball Poppers with Spicy Sweet Chili Mayo (zenandspice)


1 1/2 lb ground chicken
1 t onion powder
1/2 t salt
1/4 t black pepper
squirt of sriracha
splash of soy sauce
1 egg
1 c panko breadcrumbs
1/2 c regular breadcrumbs

Preheat your oven to 400 F. Grease a mini muffin tin. Combine all of the ingredients for the meatballs and mix with your hands well. Add extra breadcrumbs if the mix is sticking to your hands. Divide into 1 T size balls and place into tin. Bake at 400 F for 25 min or until 165 F internally.

Spicy Mayo

4 T mayo
2 T sweet chili sauce
splash soy sauce
squirt of sriracha

Mix together ingredients in a small bowl. Serve on the side.

Sun Dried Tomato Bacon Jam

8 oz thick bacon slices, cut crosswise in 1″ pieces
3 oz pkg sun dried tomatoes (not in oil)
1 c chicken stock
1 T olive oil
1/2 c yellow onion, chopped
2 shallots chopped
3 cloves garlic minced
1 t Thyme
1/2 t salt
1/4 t pepper
1/2 t smoked paprika
3 T Balsamic Vinegar
3 T Maple syrup
2 T Brown Sugar

Cover sun dried tomatoes with chicken stock, microwave for 3 min, remove and allow tomatoes to soak in stock for 10 min. Cook bacon til crisp, drain on to paper towels. Drain excess fat from pan, leave the browned bits on the bottom. Add olive oil, heat and add onion and shallots. Season lightly with salt. Cook stirring occasionally until browned, about 5 min. Add minced garlic and cook for an additional min, don’t let garlic burn. Add tomatoes with chicken stock to the pan. Add balsamic vinegar, maple syrup and brown sugar, stir to combine. Add cooked bacon, thyme, salt, pepper and smoked paprika. Stir to combine. Continue to simmer, stirring occasionally, until the mix has thickened and most of the liquid has evaporated, about 8 – 10 min. Transfer mix to a food processor and pulse, you want it to be slightly chunky. Add additional salt and pepper to taste. At this point, the bacon jam can be cooled to room temp and refrigerated in an airtight container for up to 3 weeks. Rewarm slightly before using.

Save Fried Chicken Wings, Takeout Style (thewoksoflife)

10 whole chicken wings, washed and pat dry
1/8 t black pepper
1/4 t white pepper
1/4 t garlic powder
1 t salt
1/2 t sugar
1 T soy sauce
1 T Shaoxing wine
1 t sesame oil
1 egg
1 T cornstarch
2 T flour
oil for frying

Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temp or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking). After marinating, if it looks like there is liquid in the wings, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more corn starch and flour. Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 F. Fry wings in small batches for 5 min and remove to a sheet pan lined with paper towels. After all wings are fried, return them in batches to the oil and fry again for 3 min. Drain on paper towels or a cooling rack and serve with hot sauce!

Sausage and Cream Cheese Biscuit Bites (plainchicken)

1 lb sausage
1 8 oz pkg cream cheese, softened
1 T Worcestershire sauce
1 1/2 c shredded cheddar cheese
2, 12 oz cans Grands Jr flaky biscuits

Preheat oven to 375º F. Lightly spray mini muffin pans with cooking spray, set aside. Cook sausage in a large skillet over medium-high heat until no longer pink. Drain fat. Stir together cooked sausage, cream cheese, Worcestershire sauce and shredded cheddar cheese. Remove biscuits from cans and split each biscuit into two. Place each biscuit round into muffin tin. Scoop sausage mix into biscuit cups. Bake for 12- 15 min, until biscuits are golden brown.

Over the Moon Pizza Dip (justapinch)

1 3/4 lb Velveeta
1 lb ground beef
1 lb pepperoni, chopped fine
1 T onion powder
1 T dry Italian seasoning
1 T garlic powder
1 c marinara sauce

Brown ground beef and drain the fat. Set aside. Over medium to low heat, render the fat out of the chopped pepperoni. Drain the fat and set this aside. Place pepperoni and beef back in the skillet over low heat. Add seasonings and marinara sauce. Stir to combine. Cut up the Velveeta into small cubes and add to the mix. Stir until all is melted and combined. Note: Can put into a small (1 qt) size Crock Pot and keep it on low to serve. Serve with crackers, Scoops or whatever you like.

Chicken Fried Steak Bites with Country Gravy (missinthekitchen)


2 lbs cube steak, cut into 1 1/2 – 2″ pieces
1 egg
1/2 c milk
2 c flour
1 1/2 T seasoning salt
2 t coarse ground pepper
4 c vegetable oil for frying

Heat oil in a deep cast iron skillet to about 350 F. While the oil heats, in a medium sized bowl, add milk and egg and beat until well combined. In a pie plate or other shallow dish combine flour, season salt and pepper until well mixed. Dredge each piece of cube steak into flour, dip in egg and milk mix and then back into flour, coating all sides. Give each piece a little shake to remove extra flour and carefully place into hot oil. Repeat with remaining cube steak, cooking in batches. Cook each piece about 3 – 4 min on each side until lightly browned. They will cook quickly. Remove to a paper towel lined plate to drain. You may want to lower your heat slightly after the first batch, especially when using cast iron.


2 T bacon grease (or vegetable oil)
1/4 c flour
3/4 t salt
3/4 t coarse ground black pepper
3 – 3 1/2 c whole milk (substitute cream for some or all of the milk if you like)

In an 8″ cast iron skillet, over medium-high heat add bacon grease. When grease is melted, add flour, salt and pepper, whisking until all combined. Whisk occasionally as flour mix starts to brown. You want it to get golden brown, but be careful to not let it burn. Gradually whisk in 3 c milk, and continue to whisk until it is thick and starts to bubble, adding more milk if it gets too thick. Lower heat and keep warm until serving. Serve with mashed potatoes and some buttered Texas Toast.

Sweetcorn Quinoa Fritters (healthylittlefoodies)

1/2 c quinoa (can use tri colour)
1 c low sodium chicken stock
3 c frozen sweetcorn
4 spring onions finely chopped
2 eggs
1/2 c buckwheat flour  (can sub white)
1 t baking powder
oil for frying

Heat the chicken stock in a pan. Once at the boil add the quinoa, reduce the heat to low, cover and simmer for 15 mins. Remove from the heat and allow to sit for 5 min with the lid still on. In a large mixing bowl add sweetcorn and quinoa, and stir to combine. (This will defrost the sweetcorn and cool down the quinoa.) Add spring onion and eggs and stir again. Add flour and baking powder and stir until combined. Heat a little oil in a frying pan and add in a heaped T of the batter. Press down gently with a spatula and repeat until the frying pan is full. Fry the fritters on a medium heat for approx 3/4 min on each side, or until they are golden brown and cooked through.

Sticky Crispy Garlic Chicken Wings (evseats)


2 T olive oil
5 cloves of garlic, minced
1 c honey
1/4 c soy sauce
1 t black pepper

Heat the olive oil and garlic in a small saucepan over medium heat for 1 – 2 min, until the garlic has softened. Add honey, soy sauce and black pepper and simmer together for 10 min. Keep an eye on this carefully as the sauce can boil over over the pot. (Will leave you with a burnt nightmare!)


3 lbs chicken wings
peanut oil for frying
2 c flour
5 T ground ginger
2 t cayenne pepper
1 1/2 T salt
2 t black pepper
2 eggs
3 T cold water

In a large bowl combine flour, ginger, cayenne pepper, salt and black pepper. In a separate bowl whisk eggs and cold water together to make an egg wash. Take chicken wings (washed and trimmed) and dip them into the egg wash, and then toss them in the flour mix. Drop and fry the coated chicken in peanut oil at 350 F for 15 – 20 min until the outside is golden brown and crispy. Remove from the oil, and while the chicken is still hot, drop the wings into the sauce. Serve immediately!

Slow Roasted Chicken Wings (macheesmo)

3 lbs chicken wings


1 T kosher salt
1 T black pepper
1 T chili powder
1 T paprika
1 t garlic powder
1 t ground cumin

Mix ingredients together. It’ll look like a lot of rub, but you’ll want to use most of it for a 3-4 lb batch of wings. A lot of it will fall off during baking. There’s only one real trick to making these Slow Roasted Chicken Wings successfully: wire racks. When it comes to rubbing the wings, use a liberal hand. Don’t just sprinkle on. Actually rub the wings so the spices stick on in a blanket of flavor. Bake for around 4 hours at 250 F. The baking time isn’t set in stone. Rotate the wings every hour or so as they bake just to make sure they are cooking evenly. The baking time will vary though based on the size of your wings so if you have smaller ones you might want to check on them around 3 hours. For normal sized wings,  try one out at 3 1/2 hours just to see how things are going. Serve wings with blue cheese and a splash of hot sauce, but it’s also perfectly fine to just serve them naked.


Blue cheese, for dipping
Hot sauce, for serving