The 2 Spoons

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

October 10, 2025 by Becky Spoon

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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!

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

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.

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

CourseAppetizer

CuisineAmerican

Keywordhotwings, chickenwings, appetizer, chicken, gochujang

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

Instructions

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.

October 10, 2025 by Becky Spoon

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Try these amazingly flavorful grilled Tandoori Chicken Wings when you fire up your grill this weekend or same for the next. It’s simple and you can make them for game day, outdoor parties or barbecue potlucks.

Marinated chicken wing in Tandoori spices and yogurt for 2 hours or up to overnight before grilling until golden, these juicy wings are going to be a hit!

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!

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

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

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

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.

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

CuisineIndian

Keywordchicken, chicken wings, game day food, garam masala, indian spices, spicy

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

Instructions

Season chicken wings generously with salt and place in a one-gallon resealable plastic bag.
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.
Let chicken sit at room temperature 1 hour before grilling.
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.
Chop remaining ¼ cup cilantro and sprinkle over wings. Serve with lemon wedges alongside.

love this – simple bolognese over pappardelle is delicious!

September 24, 2025 by Becky Spoon

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Indulge in a comforting bowl of simple Bolognese over pappardelle! This hearty dish combines rich, meaty flavors with the perfect pasta for a delightful meal. It’s easy to whip up and sure to impress your family and friends. Gather around the table and enjoy every delicious bite!

The other great thing about a Bolognese is that you can cook a big batch and freeze. Move it to the refrigerator the day of to thaw. When you are ready to serve, cook your pasta, add a salad and a piece of garlic bread and you have a meal done. Don’t want a side dish? Cook your pasta, combine with your Bolognese and you’re done. The good thing is that this is delicious and kids love Spaghetti and a meat sauce.

simple bolognese over pappardelle

What makes this sauce so simple is that you use a jar of your favorite store-bought marinara! Yes! You don’t have to buy an expensive jar of marinara! Honestly, I’ve tried many and I’d say they are all pretty good.

I like to use a large pasta with a meat sauce and pappardelle is one of my favorites. I live rural and can’t find it at local stores, I have to go to a larger major store, but I ordered it on line for years. https://amzn.to/3hYxMBH.

I love these big noodles!! They are perfect with the hearty meat sauce.

this – simple Bolognese over pappardelle

I always have leftovers, so lasagna is always a plan or try these stuffed shells: this – simple bolognese over pappardelle

Those look delicious!

Here’s the recipe for this simple recipe! Let me know what you think!

Simple Bolognese over Pappardelle

Print Recipe

Servings servings

Ingredients

2 tbsp olive oil
2 tbsp butter
1 cup grated carrots
1 cup celery, finely chopped
2 lbs ground beef (80/20)
1 25 oz jar of store bought marinara
1/2 cup heavy cream
salt and pepper to taste
couple of pinches of red pepper flakes (optional)
1 lb pappardelle or other wide pasta noodle
Parmesan cheese for serving
fresh basil or Italian parsley for serving

Instructions

Add the olive oil and butter to a large saucepan. Add the carrots, celery and onions and sauté until the vegetables are tender. Add the ground beef and cook until browned, breaking up the meat.
Add the jar of marinara along with salt and pepper to taste along with the red pepper flakes if adding and cook until the sauce has thickened, about 30 minutes. Add the heavy cream.
Cook your pasta according to package directions. I don't drain, I add my pasta to a separate separate skillet or large pan that I have added some of the sauce, adding more sauce along with a little of the pasta water, until all of your pasta is completely coated. Cook for just a minute or so, adding more pasta water if needed until the pasta has combined with the sauce. Serve immediately with parmesan cheese and fresh herbs like Italian parsley or basil. Enjoy!

love this easy beef pot pie.

September 19, 2025 by Becky Spoon

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What better way to use up leftover pot roast than to use it in this delicious repurposed meal? I honestly like this beef pie as much as I like a Chicken Pot Pie. You know, the pot pies we grew up with in the freezer section. Love, loved them. But they need more gravy, the crust doesn’t cook through properly; this will check the boxes.

As promised, another recipe from leftover pot roast! This dish is the easiest thing ever! I used the leftover chuck roast, the gravy and the carrots to make this pie and it was delicious! I cut the leftover pot roast into small cubes, sliced the large carrots leftover, used the leftover gravy and added some frozen peas and potatoes. Delicious and probably took 10 minutes or so to throw together.

I love to make these in these tins I get from Amazon. You can even make the ahead and freeze them uncooked to pull out as needed. https://amzn.to/48mCc35

I love these casserole dishes also. https://amzn.to/3VsLaUZ

What do you need for this Beef Pot Pie?

Left over pot roast
onions
celery
potatoes
carrots
peas
gravy

So what I did was sauté some onions and celery, I was using the leftover roasted and carrots so need to cook them, but if you have none go ahead and add the diced carrots and potatoes. Then I added my leftover gravy. If you think you need more gravy you can make some with the brown gravy packages you get in the store or you can add 2 tablespoons flour to two tablespoons oil and make a roux. Then add 2 to 3 cups beef broth. To the gravy mixture, I added my diced potatoes and cooked until they were tender.

For the crust, I used Pillsbury prepared crust I used Pillsbury Pie crust or you can make your own. There are other choices in the freezer section that may be easier to find.

Here’s my pot roast recipe that you will need to make this! Remember, this is from the leftover pot roast so you’re getting another meal! sunday pot roast

Here’s the easy recipe for this beef pot pie! You can just adjust for the amount that you have left. Enjoy!

beef pot pie

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbeef, beef pot pie, leftovers, Pot Pie, pot roast

Servings servings

Ingredients

1 pie crust
2 cups leftover pot roast, cubed
1/2 cup onion, diced
1 stalk celery, diced
2 tbsp butter
1 1/2 cups diced potatoes
leftover roast gravy
leftover carrots (If you don't have leftover carrots, add 1-2 carrots thinly sliced with the potatoes and cook until tender)
1 cup frozen peas
salt and pepper to taste
1 egg for brushing the top

Instructions

Preheat oven to 425 degrees. I was making a small pot pie for 2 so I used only one of the pie crust. I rolled it out and measured the bottom of my dish and placed the crust into the bottom to bake. I par baked it until starting to brown.
Heat the butter in a saucepan and add the onions and celery and cook until the onions are translucent. Add your leftover gravy, adding a little beef broth or water if it is too thick, then add your potatoes (raw carrots if you don't have any carrots leftover from your roast) and cook until your potatoes are tender. Remove from the heat and add the leftover carrots if you are using them, the peas and the beef. Stir just to combine. Adjust the salt and pepper.
Pour the mixture into the dish that you baked the bottom crust. Gather the remaining dough and roll out again on a floured surface. Top the dish and crimp the edges and cut slits in the top to vent. Brush with the beaten egg. Cook in the 425 degree oven until golden brown.
Note: If you have a larger amount of roast left over, then just adjust your ingredients to the amount you have left and use 2 pie crust, one for the bottom and one for the top if needed.
Note: Additionally, if you don't have enough gravy leftover, you can make the gravy with 2 tablespoons oil that you have heated and whisk in two tablespoons flour. Add two to three cups beef stock, whisking together and cook until thickened. An alternative is the brown gravy package you can get from the store!

this is amazing – louisiana shrimp and grits.

May 15, 2025 by Becky Spoon

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I had shrimp and grits for breakfast this morning. Yes, breakfast! I absolutely love it! In New Orleans, shrimp and grits is commonly found on breakfast menus, and it’s a meal I can’t say no to. The shrimp are perfectly seasoned and the grits are creamy and rich. It’s the perfect way to start your day. #ShrimpAndGrits #BreakfastOfChampions

This recipe for Louisiana Shrimp and Grits is from John Besh’s Cookbook “My New Orleans The Cookbook”. Great Cookbook. Here’s the link https://amzn.to/2WbKTr7.

What do you need for this recipe?

FOR THE GRITS:

White Stone-ground grits
butter
heavy cream
salt

FOR THE SHRIMP:

olive oil
jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
Basic Creole Spices
andouille sausage or other smoked sausage
garlic
onion
green bell pepper
red bell pepper
fresh thyme
Basic Shrimp Stock
butter
fresh lemon juice
heavy cream
chives or the tops of green onions plus a couple of whole green onions sliced for serving

BASIC CREOLE SPICES

celery salt
sweet paprika
coarse sea salt
freshly ground black pepper
garlic powder
onion powder
cayenne pepper
ground allspice

A few years back, I attempted his recipe and it didn’t quite meet my expectations, probably due to a mistake on my part. However, I recently gave it another shot, meticulously adhering to his instructions, and the outcome was truly astonishing! This recipe is a fantastic rendition of the beloved New Orleans dish, boasting an absolutely delightful taste.

Making your own shrimp stock is crucial or buying high-quality seafood stock is necessary. The homemade shrimp stock enhances the richness, flavor, and depth of this dish. Prior to beginning your cooking, here is a recipe for shrimp stock: Basic Shrimp Stock

I had quick grits for breakfast, and they turned out well. However, I prefer longer-cooking stone ground grits and they are worth the extra time if you have . This recipe includes butter and mascarpone in the grits. Since I didn’t have mascarpone, I used cream cheese as a substitute. The grits tasted amazing! I might consider adding cream cheese to my grits in the future. Here’s a link to the stone ground grits:https://amzn.to/4cnzIRg

I like to buy the large head on shrimp because that is the best for making a rich stock. Not only do they make a better broth, they are actually about half price. When I’m cleaning the shrimp, I just remove the head portion, shell them and save for broth. I like to leave the tail because it prevents the shrimp from drawing up so much. I peel down to the last shell which holds the tail on. Then I cut a shallow slit down the back to devein and run under cold water. You always want to properly devein your shrimp.

Here’s another recipe I have from this cookbook, Barbecue Shrimp. It is amazing! https://the2spoons.com/love-this-easy-barbecue-shrimp/

awesome shrimp and grits.

You have to make this recipe soon! It is a favorite in our household! You need nothing more with this dish than a crusty French bread to sop up all the delicious juices in this dish.

Shrimp and Grits

Print Recipe

CourseAppetizer, Breakfast, dinner, Lunch, Main Course

Cuisinecajun, creole

Keywordgrits, louisiana, New Orleans food, shrimp, shrimp and grits

Ingredients

For the Grits

1 tsp salt
1 cup White Stone-ground grits
2 tbsp butter
splash of heavy cream

For the Shrimp

2 tbsp olive oil
24 jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
Basic Creole Spices **** Below****
1/3 cup minced andouille sausage or other smoked sausage
2 cloves garlic, minced
1/2 onion, minced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
2 tsp chopped fresh thyme leaves
2 cups Basic ShrimpStock (see my link below in links)
2 tbsp butter
1 tsp fresh lemon juice
splash or two of heavy cream
chives or the tops of green onions plus a couple of whole green onions sliced for serving

Basic Creole Spices Makes 1/2 Cup

2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cayenne pepper
1/2 tsp ground allspice

Instructions

For the Grits

Bring 4 cups water with the salt to a boil in a medium saucepan over high heat. Slowly stir in the grits, then reduce the heat to low; stir constantly to make sure the grits don't stick to the bottom. Simmer until all the water has been absorbed, about 20 minutes. Stir in the butter and mascarpone or cream cheese. Remove the grits from the heat and place a piece of plastic wrap on the surface to keep a crust from forming.
For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt and sauté them in batches until they begin to brown but are not yet cooked all the way through; set aside.
In the same skillet, sauté the andouille or smoked sausage, garlic, onion, peppers, and thyme until they become aromatic, about 5 minutes. Add the Shrimp Stock and bring to a simmer. Stir in the butter and heavy cream and simmer until the sauce has thickened, 3–5 minutes.
Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice and chives or just the green ends of the green onions thinly sliced. .
Divide the grits among the bowls. Arrange the shrimp in each bowl, spoon sauce around them, and garnish with sliced green onions. Enjoy!

Notes

Basic Shrimp Stock

you’ll love this easy Salisbury steak with mushroom gravy.

February 23, 2025 by Becky Spoon

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This Salisbury Steak with Mushroom Gravy recipe is quick, easy and the ingredients won’t break the bank. Even though, it can be an elegant dish. I think you and your family and friends will love this delicious comforting dish. What’s not to love about a tender meat patty that is loaded with yummy ingredients then slow cooked in a homemade mushroom gravy.

I’ve made this dish for the last 50 years+ for my family, especially for my boys. They loved it too. Not with the exact same seasonings, I’d make hamburger steaks with onions, salt, pepper, bread crumbs, eggs and Worcestershire sauce with a gravy of Cream of Mushroom soup and beef stock. When you were a single Mom with not a lot of money, these types of meals were perfect. We still to this day love comfort foods like this.

Homemade Savory Salisbury Steaks with Peas and Mashed Potatoes

What you need for this recipe.

Onions
Bread crumbs
Fresh garlic
Eggs
Milk
Ketchup
Beef Bullion
Worcestershire sauce
Olive Oil
Garlic Powder
Onion Powder
Mushrooms
Butter
Flour
Dijon mustard
Salt and Pepper

What to serve with this dish.

Because of the gravy, I love this with creamy mashed potatoes. Try my recipe for buttery mashed potatoes! They would be delicious with this! delicious buttery mashed potatoes!!

Although mashed potatoes are delicious alongside this delicious Salisbury steak, rice or egg noodles would work perfectly.

easy salisbury steak with mushroom gravy.

Just one pound of ground beef will make about 5 patties, so this really stretches for a family. With the mashed potatoes or buttered egg noodles or rice and a side vegetable like green beans this makes a satisfying meal. Even a can of green beans that you add extras too is a great side dish. Try this recipe: https://the2spoons.com/taste-like-fresh-easy-green-beans-with-pork/

easy salisbury steak with mushroom gravy.

This is one of those dishes I love to eat in a bowl! My new favorite dish for meals! Here are some of my favorites: https://amzn.to/3DdOjCn

Black dishes are a favorite of mine. I also love a simple white bowl. https://amzn.to/3D5JF9K

Here’s the recipe for this delicious easy dish! Enjoy!

Salisbury Steak with Mushroom Gravy

Print Recipe

Coursedinner, Main Course

CuisineAmerican

Keywordaffordable, comfort food, Easy, ground beef, inexpensive, mushroom gravy, onions, salisbury, salisbury steak

Ingredients

1 lb ground beef
2 slices fresh white bread or wheat torn into pieces I crumble them in a food processor
3/4 cup milk for soaking the breadcrumbs
1/2 onion, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground thyme
2 tbsp ketchup
1 tsp Worcestershire sauce
1 tsp dijon mustard

Mushroom Gravy

1 tbsp olive oil 2
2 tbsp butter
1 garlic clove, minced or grated
1 onion, medium sliced
6 oz mushrooms (I used Baby Bella's)
3 tbsp all purpose flour
2 cups beef broth
1 cup water
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1-2 fresh thyme sprigs
salt and pepper to taste

Instructions

Place breadcrumbs in a bowl. Cover with the milk and allow to sit for a few minutes.
Add the beef to a large bowl and add the softened bread crumbs, the egg and the remaining ingredients. Use your hands to gently mix until just combined.
Divide into 4 to 6 balls and form into a thick patty. You don't want them flat like a Smashburger.
Heat oil in a skillet over high heat. Add the patties and cook the first side until browned, then turn and brown the other side (they will not be completely cooked inside but they will finish in the gravy). Remove onto plate.
Add the onion and cook until the onions are a bit translucent.
Add the garlic and mushrooms to the skillet and cook until the mushrooms are browned and they are tender. Don't add the salt until all of the water has released from the mushrooms and has been absorbed or cooked out.
Turn heat down to medium to medium low. Add butter. Once melted, add flour and cook stirring constantly to get the raw flour taste is gone. Maybe a minute or so.
Gradually add in beef broth, stirring as you go. Whisk in remaining Gravy ingredients.
Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste. Serve the steaks topped with the mushroom gravy with mashed potatoes or buttered egg noodles. Enjoy!