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I love these #1 Go-To Sticky Baked Chicken Wings

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Sticky Baked Chicken Wings
Sticky Baked Chicken Wings

These sticky baked chicken wings will be perfect for your Super Bowl party or your next get together. And they are baked! Super easy but so delicious. The marinade is sweet and sour, and of course a little sticky.

Not only are these delicious, but they are on the healthier side since they are baked. Very few ingredients but those ingredients pack a punch!

Sticky Baked Chicken Wings

What ingredients do you need for these delicious sticky baked chicken wings?

  • 1 cup ketchup
  • 1 cup unseasoned rice vinegar
  • 1/2 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp gochujang (Korean red pepper paste)
  • 5 lbs chicken wings (split)
  • 1/4 cup canola oil
  • salt and pepper
  • scallions thinly sliced, toasted sesame seeds and chopped cilantro for the garnish

If you aren’t familiar with gochujang, here’s a photo so that you can find it easier. https://amzn.to/3ErQqTB

I cook these on Sheet Pans and here are some favorites! https://amzn.to/4jMWy8V

Sticky Baked Chicken Wings

Here’s another wing recipe I think you will love!

Serving a couple of different wings at your party is a great idea. It offers a variety to all your guest! These are a great option to add to your spread! these are perfect for game day! easy tandoori chicken wings.

Tandoori Chicken Wings
Tandoori Chicken Wings

Here’s the recipe for these delicious wings! Enjoy! Leave me a note if you have questions or if you make them!

Sticky Baked Chicken Wings

Print Recipe
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup ketchup
  • 1 cup unseasoned rice vinegar
  • 1/2 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp gochujang (Korean red pepper paste)
  • 5 lbs chicken wings (split)
  • 1/4 cup canola oil
  • salt and pepper
  • scallions thinly sliced, toasted sesame seeds and chopped cilantro for the garnish

Method
 

  1. In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened and reduced to 1 cup, about 15 minutes. 
    Meanwhile, preheat the oven to 325 degrees F. Line 2 large rimmed baking sheets with foil.  In a large bowl, toss the chicken wings with the oil; season generously with salt and pepper,  Arrange in a single layer on each of the prepared baking sheets.  Bake until cooked through and lightly browned, 30 minutes.  Increase the oven temperature to 450.  
    Using a slotted spoon, transfer the wings to a clean large bowl; discard any juices from the baking sheets.  Toss the wings with the gochujang sauce and arrange in a single layer on each of the prepared baking sheets.  Bake until glazed and lightly charred in spots, 10 to 15 minutes more.  Transfer the wings to a platter and garnish with scallions, sesame seeds and cilantro.  Serve with lime wedges.  

these are perfect for game day! easy tandoori chicken wings.

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Tandoori Chicken Wings
Tandoori Chicken Wings

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Tandoori Chicken Wings

what are the spices in these Tandoori Chicken Wings?

I love the Indian spices in this dish. The recipe calls for 2 tablespoons garam masala which is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means “spices,” and garam means “hot.” However, garam masala doesn’t necessarily constitute a particularly spicy blend. The powdered form is typically gluten-free, vegan, and vegetarian, while you will need to check the label for garam masala paste to see what is included.

I couldn’t find garam masala at my local grocery store so I bought it online from Amazon. Maybe you can find it at your store. I’m rural and I can’t always find spices that aren’t the usual spices. Here’s a link for it: https://amzn.to/37KdHuQ.

What ingredients will you need for this recipe:

  • chicken wings, drumettes and flats separated
  • Kosher salt
  • Fresno chilies
  • ginger
  • garlic cloves
  • garam masala
  • smoked paprika
  • cilantro
  • plain whole-milk yogurt
  • fresh lemon juice
  • vegetable oil
  • lemon wedges for serving

These wings are delicious dipped in the delicious yogurt sauce that I made for these chicken wings and you definitely will want to add these to your Game Day spread with these wings!

Tandoori Chicken Wings

Need a simple original wing recipe? Try this simple recipe!

these are perfect for game day! easy tandoori chicken wings.

Frank’s RedHot Buffalo Wings
Frank’s RedHot Buffalo Wings

Here you go! The recipe for these Tandoori Chicken Wings! Enjoy!

Tandoori Chicken Wings

Tandoori Chicken Wings

I love the Indian spices in this dish. The recipe calls for 2 tablespoons garam masala which is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means "spices," and garam means "hot." However, garam masala doesn't necessarily constitute a particularly spicy blend. The powdered form is typically gluten-free, vegan, and vegetarian, while you will need to check the label for garam masala paste to see what is included.
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Course: Appetizer, dinner, Lunch, Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 3 lbs chicken wings, drumettes and flats separated
  • Kosher salt
  • 4 medium Fresno chilies, stems removed, coarsely chopped (substitute 1 or 2 jalapenos if you can't find Fresno)
  • 1 3 " piece ginger, peeled, finely grated
  • 4 garlic cloves
  • 2 tbsp garam masala
  • 1 tbsp plus 1 1/2 tsp smoked paprika
  • 2 1/4 cups cilantro leaves with tender stems, divided
  • 3/4 cup plain whole-milk yogurt
  • 1/4 cup fresh lemon juice
  • vegetable oil
  • lemon wedges for serving

Method
 

  1. Season chicken wings generously with salt and place in a one-gallon resealable plastic bag.

  2. Pulse chiles, ginger, garlic, garam masala, paprika, and 2 cups cilantro in a food processor until finely chopped. Add yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour marinade into bag with chicken. Seal bag and turn to evenly coat chicken with marinade. Chill at least 2 hours and up to 8.

  3. Let chicken sit at room temperature 1 hour before grilling.

  4. Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every 3–4 minutes, until charred in spots and cooked through, 10–12 minutes total. Transfer to a platter and let rest 5 minutes.

  5. Chop remaining ¼ cup cilantro and sprinkle over wings. Serve with lemon wedges alongside.

Bob Armstrong Dip – You will love this TexMex favorite!

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Bob Armstrong Dip
Bob Armstrong Dip

Bob Armstrong Dip is a TexMex favorite! This is perfect for anytime, but especially necessary for parties, game day, you name it. Who doesn’t love the combination of seasoned beef with delicious queso and guacamole? If you’re from Texas you know exactly what I mean if you’ve been to Matt’s . Run to the store in the morning, get the ingredients you need and you can throw this together! And it is so good!

Bob Armstrong Dip
Bob Armstrong Dip

I should say this is a “Copycat” recipe, and there are many out there. I added my own touches here and there trying to very closely find the same taste as the original in his restaurant Matt’s El Rancho in Austin. This recipe is from an Austin magazine that and I hope its as close to Matt’s as possible. Just like I did, add your own twist to these simple ingredients, but this will get you started.

Bob Armstrong Dip
Bob Armstrong Dip

what do you need for this recipe?

For the Meat:

  • Ground beef
  • Red or green bell pepper
  • onions
  • celery
  • garlic powder
  • cumin
  • chili powder (my addition)
  • salt
  • pepper

For the Guacamole:

  • Ripe Avocados
  • Juice of a lemon or lime
  • Granulated garlic powder
  • vegetable oil
  • Small Roma tomato, very finely diced (you can omit the tomato)

For the Queso:

  • Celery
  • Red bell pepper
  • White onion
  • Poblano pepper (I used jalapeno)
  • Roma tomato
  • American Cheese
Bob Armstrong Dip
Bob Armstrong Dip

The History of Famous Bob Armstrong Dip

Do you know the history of Bob Armstrong Dip? Here you go!

The History of Bob Armstrong Dip, According to Bob Armstrong

Whenever Bob Armstrong dines at classic Tex Mex restaurant Matt’s El Rancho, he gets up from his table and circles the room. If he spots a group gathered around a bowl of queso heaped with taco meat and guacamole, the former Texas Land Commissioner leans in and asks, “Are you enjoying that?”

They usually are. The appetizer is the restaurant’s most popular dish; Matt’s chef estimates they sell at least four hundred a week. Most patrons order it by asking for “a small Bob” or “a large Bob.” Its full name is Bob Armstrong Dip.

After discovering the table is enjoying his namesake, he announces, “I’m Bob Armstrong.” Matt’s El Rancho tends to be packed with regulars who have been ordering the Bob for years. People gasp. They request photos and autographs. Even during this interview, Armstrong could not stop himself from visiting tables. Matt’s could not have picked a better regular to name a menu item after. Bob Armstrong’s dip is famous, and he loves it.

Matt’s El Rancho opened in 1952 on what is now Cesar Chavez downtown, and quickly evolved from a tiny restaurant serving plate lunches to a Tex Mex destination for politicians, sports writers, and other movers and shakers in mid-century Austin, including LBJ.

In the Matt’s El Rancho cookbook MexTex: Traditional Tex-Mex Taste, Matt Martinez Jr. tells the following story of the dip’s creation: Bob Armstrong came into the kitchen and asked a teenaged Matt Martinez to whip him up “something different.” On a whim, Martinez added taco meat and guacamole to a bowl of queso, and when Bob Armstrong tasted it, “his eyes got as big as saucers.” Back at the Capitol, Armstrong ignited a craze for the new dish he’d had, which politicians started calling “that Bob Armstrong dip.”

Now in his 80’s, Armstrong does not get out to Matt’s as much as he used to. But along with his wife Linda Aaker and son William he recently joined Eater to talk about his unlikely namesake. It was not uncommon for politicians and other regulars to go into the kitchen at Matt’s; Bob and Matt, Jr. knew each other well by the time he made his famous request.

As Armstrong recalls, he was starving, and poked his head in the kitchen asking for a quick snack, something filling and fast. As to why the dip became an icon, Armstrong says that like everything else at Matt’s, their use of fresh and good quality ingredients “makes all the difference.”

There you go! The story behind this dip. Matt Martinez has a great simple cookbook too! Here’s a link for that: https://amzn.to/2UidcE4.

I have this cookbook. It does not disappoint!

Bob Armstrong Dip

More appetizers:

chicken lettuce wraps

Spicy Chicken Lettuce Wraps
Spicy Chicken Lettuce Wraps

Here’s the easy Bob Armstrong Dip Recipe!

Bob Armstrong Dip

Print Recipe
Course: Appetizer
Cuisine: Texmex
Ingredients Method

Ingredients
  

  • 8 oz ground beef
  • 1/4 cup white onion, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 1 stalk celery, finely diced
  • 1/2 tsp granulated garlic (plus more to taste)
  • 1/2 tsp ground cumin (plus more to taste)
  • 1/2 tsp chili powder (plus more to taste)
  • salt and pepper to taste
For the Queso
  • 1 stalk celery
  • 1/2 1/4 white onion
  • 1 large jalapeno (seeded if you like)
  • 1 roma tomato
  • 1/4 red bell pepper
  • enough water to cover the above ingredients
  • American Cheese
  • I added juice from pickled jalapenos and a pinch of cumin
For the Guacamole
  • 2 avocados, peeled and pits removed
  • juice of 1/2 lemon or lime or to taste
  • 1/2 tsp granulated garlic
  • salt and pepper
  • 1 roma tomato, finely diced (optional)

Method
 

For the Meat
  1. Heat a pot over medium heat, then add all the ingredients. Cook, stirring, until the onion is translucent and the meat is cooked, about 5 minutes. Most of the liquid should evaporate, but the mixture shouldn’t be dry. Keep warm while you prepare the other components.
    Note: Because I didn't want large pieces of onions, celery and peppers I added the vegetables to a food processor and pulsed them to almost a puree with, still some texture, but no big pieces.
    Do Ahead: The meat can be made 1 day ahead. Cover and chill. Reheat before assembling.
For the Queso
  1. To a saucepan add the celery, bell pepper, onion, jalapeno and tomato and add enough water to barely cover. Bring to a boil and cook until the skin starts to come off the tomato and the vegetables have started to soften. With a slotted spoon remove the vegetables to a food processor and puree. While you are doing continue to simmer the water that you cooked the vegetables in allowing it to reduce a little. After it has reduced a little, add the vegetable mixture back in to the water, turn the heat down to low, and gradually whisk in the cheese. Cook until the cheese has completely melted, stirring consistently. If you walk away, you may scorch the cheese and you will have to start over. At this point, taste to see if you want to add a little more cumin, and I added some of the liquid from a jar of pickled jalapenos.
    Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.
  2. How to assemble
  3. Pour the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about 1/2 cup of each. Do not mix. Guests should combine the queso, guacamole, and ground beef together with tortilla chips as they eat it.
    Enjoy!

LOVE these AMAZING Stuffed Mushrooms! They are a 10!

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Stuffed Mushrooms

I have made these mushrooms for over30 years! Guest that thought they did not like mushrooms changed their mind after eating these!

You’ll LOVE these Yummy Stuffed Mushrooms! These stuffed mushrooms are a perfect appetizer to pass around at a party or they make a delicious side dish. I used button mushrooms but you can use just as well Baby Bella (Cremini) mushrooms for your stuffed mushrooms. Panko breadcrumbs are what I used because you want dry, firm breadcrumbs. Also, you want them to be unseasoned in this stuffed mushrooms recipe.

This recipe is ideal for cocktail hour, gatherings, watching football, and also as a complement to a delicious steak dinner! It’s simple, requires minimal preparation, and only needs a short time in the oven to bake.

What ingredients are used for this recipe?

  • Large White Stuffing Mushrooms
  • Scallions
  • Grana Padano or Parmigiano Reggiano
  • Red bell pepper
  • Fine Bread crumbs
  • Italian Parsley
  • Salt
  • Olive oil
  • Butter
  • Chicken Stock
  • White Wine
Stuffed Mushrooms

How do you make these?

  • Preheat oven to 425 degrees F. Remove stems from mushrooms, finely chop the stems and put in a large bowl. Add the scallions, peppers, breadcrumbs, 3 tablespoons of the grated cheese, 2 tablespoons of the parsley and the salt. Stir in 2 tablespoons of the olive oil to moisten all of the crumbs and make a fairly tight stuffing.
  • Spread the butter in the bottom of a 9-by-13 glass baking dish. Fill the mushroom caps with the stuffing and fit them in the baking dish. Sprinkle mushrooms with the remaining 3 tablespoons grated cheese and drizzle with the remaining olive oil. Pour the white wine and ½ cup hot water around the mushrooms in the baking dish. Season the cooking liquid with remaining ½ teaspoon salt.
  • Cover the baking dish with foil. Bake until mushrooms are almost tender and juices are bubbling, about 15 minutes. Uncover and cook until mushrooms are cooked all the way through and crumbs are crisp and tender, about 25 minutes more. If there is too much juice left in the baking dish, pour in a small pan and reduce down to thicken. Stir in the remaining tablespoon parsley and serve with the mushrooms.
Stuffed Mushrooms
You’ll love these Stuffed Mushrooms!


Stuffed Mushrooms
You’ll love these stuffed mushrooms!
Stuffed Mushrooms

Here are some of my favorite cooking pieces that I used for the recipe:

https://amzn.to/4gQmuhI

https://amzn.to/4fGeT4v

Need more appetizers? Try these:


Crab Cakes

Crab Cakes
Crab Cakes

The Best Green Chile Deviled Eggs & Corn Salsa
Green Chile Deviled Eggs
Green Chile Deviled Eggs

Here you go!! Stuffed Mushrooms! Enjoy!

Stuffed Mushrooms

Stuffed Mushrooms

Serve these yummy mushrooms hot or at room temperature, as an appetizer or a side dish! 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 24 White Button Mushrooms with caps 1 1/2 inches in diameter
  • 2 Tbsp Extra-virgin olive oil, plus more for the tops of the mushrooms
  • 1/2 Cup Finely chopped green onions or scalllions
  • 1/2 Cup Finely chopped red bell peppers
  • 1/2 Cup Coarse bread crumbs ( I used Panko)
  • 1/2 Cup Parmigiana -reggiano cheese
  • 1/4 Cup Finely chopped fresh Italian parsley
  • Salt
  • Freshly ground pepper
  • 4 Tbsp Unsalted butter
  • 1/2 Cup Chicken stock
  • 1/4 Cup Dry white wine, optional

Method
 

  1. Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine. 
    Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the green onions and cook until wilted, about one minute. Stir in the red peppers and chopped mushrooms and cook, stirring until tender, about 3 minutes. Remove and cool. 
  2. Toss the bread crumbs and grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling , pressing it in with a teaspoon until even with the sides of the mushrooms. 
    Using 2 tablespoons of the butter, grease a 12 X 18 inch low sided baking pan. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like drizzle the top of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes. 
    Serve on a warmed platter. Pour the pan juices into a small pan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms. 

the best fresh corn and shrimp beignets.

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corn and shrimp beignets
corn and shrimp beignets

Savory Beignets? Yes! These Corn and Shrimp Beignets are delicious. They are so light! Just like a cloud! This is that dish you can’t stop eating and everyone loves.

corn and shrimp beignets
corn and shrimp beignets

Easy fresh off the cob Corn and Shrimp Beignets

Here’s a few tips when making these delicious little pastries!

  • Don’t overmix the batter. Overmixing will make the beignets tough.
  • Use a pan that is larger than you think you will need. I find a 2-quart saucepan to be the perfect size for this small batch corn and shrimp beignets recipe.
  • Don’t overcrowd the saucepan when frying the beignets. Fry 2-3 at a time. Adding the batter to the pan will cause the temperature of the oil to drop which will cause the beignets to take longer to cook, resulting in them being undercooked on the insides.
  • Try to maintain a constant temperature of 350 degrees. You will need a thermometer to make sure the oil is always at the correct temperature. Make sure that the tip of the thermometer is not touching the bottom of the pan.
  • Allow the fried beignets to drain on a wire rack. Draining them on paper towels will cause them to get soggy.

Serve these as an appetizer or snack or as a side dish with gumbo! Serve them with a spicy chile sauce or remoulade. This is a good remoulade sauce one can find at most stores. https://amzn.to/3jmGlcv.

Easy fresh off the cob Corn and Shrimp Beignets

corn and shrimp beignets
corn and shrimp beignets

As is said previously, this is a side dish for gumbo. Here ‘s my gumbo recipe if you deecide to ,make it. I personally love gumbo! Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top.

Shrimp, Okra and Andouille Smoked Sausage Gumbo
Shrimp, Okra and Andouille Smoked Sausage Gumbo

Here’s the recipe for the beignets!

Corn and Shrimp Beignets

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Servings: 24 beignets
Course: Appetizer, easy side dish, Side Dish
Cuisine: cajun
Ingredients Method

Ingredients
  

  • vegetable oil for frying
  • 2 cups all purpose flour
  • 1/2 tsp cayenne pepper
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 whole lemon
  • 1/4 cup thinly sliced chives
  • 1 cup fresh corn kernels (2 ears corn)
  • 6 ounces peeled and deveined shrimp, coarsley chopped
  • 1 1/4 cups seltzer water or club soda
  • 1/4 cup sour cream
  • sweet red chile sauce for serving or remoulade

Method
 

  1. Line a sheet pan with a wire rack. , Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
  2. While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
  3. Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don’t have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature.
  4. Transfer the beignets to the rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
  5. Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.

Still a Favorite – Retro Pigs In A Blanket

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Retro Pigs In A Blanket

These Retro Pigs In A Blanket continue to be on the list of most popular appetizers! Simple is the word to use describing them, just two ingredients, yet so delicious and everyone wants them!

Retro Pigs In A Blanket

I served these with Zatarain’s Creole Mustard, but you can use any mustard.

Other sauces that would be delicious are:

  • BBQ Sauce
  • Cheese Sauce
  • Ranch Dressing
  • Spicy Mayo
  • Maple Dijon
  • Ketchup
  • Chile Cheese Sauce

how do we make these?

Retro Pigs In A Blanket

I just use the Li’l Smokies for this recipe and a can of crescent rolls that I slice in half, making 16 triangles. Starting at the fat end I just roll up. When they’ve all been rolled up, I brush them with an egg wash and for these I sprinkled with Poppy Seeds. Sesame seeds would be great or the Everything Bagel seasoning would be delicious too! I cook them on a sheet pan lined with parchment to prevent burning the bottoms until they are golden brown.

Retro Pigs In A Blanket

This the perfect game day appetizer. This will be the first thing to go and you will wish you had made more!

what other sausages can be used?

  • hot dogs
  • smoked sausage
  • chicken sausage links
  • andouille

need another game day recipe?

Try these delicious hot wing recipes!

Frank’s RedHot Buffalo Wings
Frank’s RedHot Buffalo Wings

Here’s the recipe: Game Day – The Best – Frank’s RedHot Buffalo Wings!

Here’s the recipe for the Tandoori wings: these are perfect for game day! easy tandoori chicken wings.

Hope you try these recipes! Enjoy!

Retro Pigs In A Blanket

Retro Pigs In A Blanket

Print Recipe Pin Recipe
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 16 Li’l Smokies
  • 1 Can Crescent Rolls
  • 1 Egg for Egg Wash
  • 1 Tsp water for egg wash
  • Sesame seeds, poppy seeds, or everything bagel seasoning
  • Mustard, ketchup, spicy ketchup, cheese or Chile cheese dip for serving. I served with a simple Zatarains Creole mustard.

Method
 

  1. Unroll the crescent rolls from the can and cut each triangle in half. Place a li’l smokie on the fat end of each triangle and roll up. Place on a parchment lined cookie sheet.
  2. Beat the egg and water together. Brush each roll with the egg wash and add poppy seeds, sesame seeds or everything bagel seasoning.
  3. Preaheat oven time 350 degrees F. Bake until golden brown. Serve with your favorite mustard, ketchup, spiced ketchup, or a cheese dip!