bar food

Fire chicken is the ultimate game-day snack—it will make you forget all about Buffalo wings.

Korean-Style Fire Chicken (Buldak) With Cheese Recipe

For the Sauce:

(120 milliliters) homemade brown chicken stock chicken broth

(120 milliliters) soy sauce

(60 milliliters) Korean rice syrup (see note)

(60 milliliters; 60 grams) gochujang (Korean chili paste)

(25 grams) fine ground gochugaru (Korean chili powder)

(30 milliliters) toasted sesame oil

(30 milliliters) vegetable oil

garlic cloves, minced

ginger,

red chili peppers, minced (see note)

(6 grams) black pepper

(240 milliliters) Sprite

For the Chicken:

bone-in, skin-on chicken thighs (about 1 1/2 pounds; 675 grams)

To Finish:

(170 grams) low-moisture mozzarella, shredded

scallions, thinly sliced

(6 grams) toasted sesame seeds

For the Sauce: In medium bowl, whisk together chicken stock, soy sauce, rice syrup, gochujang, gochugaru, and sesame oil. Set aside.

In medium (3-quart) saucepan, heat vegetable oil over medium-high heat until shimmering. Add garlic and ginger and cook, stirring constantly until vegetables are aromatic, about 1 minute. Add chilies and black pepper and continue to cook, stirring constantly, until aromatic, about 30 seconds.

Stir in gochujang mixture and Sprite, and bring to a rapid simmer. Simmer sauce, stirring and scraping down sides of saucepan occasionally with a rubber spatula, until reduced by about half and sauce coats the back of a spoon, 6 to 8 minutes. Transfer sauce to heat-proof liquid measuring cup or bowl and set aside to cool (you should have about 1 1/2 cups; 360ml of sauce) to room temperature. Sauce can be refrigerated up to 5 days.

For the Chicken: Pat chicken thighs dry with paper towels and place skin-side down on cutting board. Working with one thigh at a time, use a sharp knife to make incisions running along the length of both sides of the bone. Use knife tip to expose bone; then run blade underneath bone to free it from the flesh. Don't worry about scraping meat from bone. Cut bone away from thigh meat, making sure to trim and discard any residual cartilage or bone fragments; reserve bone. Repeat with remaining chicken thighs.

In medium bowl or large zipper-lock bag, toss chicken thighs and bones with half the sauce (about 3/4 cup; 180ml), until well-coated. Cover, transfer to refrigerator, and let marinate for at least 45 minutes and up to overnight.

Adjust oven rack to 6 inches below broiler element and preheat broiler on high.If grilling: Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Grill chicken thighs and bones directly over high heat, starting thighs skin-side down, turning and shifting to cooler side of grill if there are excessive flare-ups, until skin is well-charred and bones are charred on all sides, 5 to 7 minutes. Using tongs, move bones to cooler side of grill, and flip thighs over and continue to cook until second side is charred and meat is just cooked through, about 5 to 7 minutes. Using poultry shears, cut thighs into 1- to 1 1/2-inch pieces. Continue to cook over direct heat, brushing pieces with remaining sauce, until chicken is fully cooked but still tender, 2 to 3 minutes. Transfer chicken pieces and bones to 10-inch cast iron skillet.If broiling: Set wire rack inside a foil-lined rimmed baking sheet. Arrange chicken thighs and bones on prepared rack, with thighs facing skin-side up. Broil chicken, checking it frequently, until skin is well-charred, about 5 minutes. Using tongs, flip thighs and bones over, and continue to cook until chicken is just cooked through, about 5 minutes. Using poultry shears, cut thighs into 1- to 1 1/2-inch pieces. Transfer chicken pieces and bones to 10-inch cast iron skillet and toss with remaining sauce. Broil until chicken is fully cooked but still tender and sauce is bubbly, 2 to 3 minutes.

To Finish: Sprinkle shredded mozzarella evenly over chicken pieces. Broil until cheese is fully melted and bubbly, 1 to 2 minutes. Sprinkle with scallions and sesame seeds; serve right away.

These Southern-style ham and cheese sliders are doused in a tangy butter, mustard and poppy seed sauce. It's impossible to eat just one!

Ham & Cheese Tailgate Sliders

unsalted butter, melted

Dijon mustard

Worcestershire sauce

poppy seeds

garlic powder

salt

Swiss cheese

Adjust an oven rack to the middle position and preheat to 350°F. 

In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside.

Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms. 

Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops.

Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides.

Bake for 22-25 minutes, until the top is golden brown and toasted. Let cool for 15-20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a paper towel-lined serving plate. Serve warm or room temperature. 

A little sweet and a little salty, Nigella Lawson's party popcorn is downright habit-forming.

Nigella'S Party Popcorn

vegetable oil

popcorn kernels (I like Pop Secret Jumbo Popping Corn)

unsalted butter

cinnamon

paprika

cumin

sugar

Nigella's Party Popcorn

Pour the vegetable oil into a very large pan over medium-high heat. Add the kernels, then set the lid on top. 

Wait for the kernels to start popping, then shake the pan gently now and then to keep the kernels moving. When the popping slows to 2-3 seconds apart, remove the pan from the heat. 

In a small bowl, melt the butter in the microwave. Stir in the cinnamon, paprika, cumin, sugar and salt. Use a spoon to drizzle the mixture over the popcorn, stirring as you go so that it coats the everything evenly. Pour into bowls or popcorn bags and serve.

Throw away that recipe that calls for frozen meatballs and grape jelly - these homemade cocktail meatballs are so much better.

Cocktail Meatballs

heavy cream

sandwich

pork

garlic clove,

allspice

black pepper

baking powder

beef (85% lean)

ketchup

dark brown sugar

water

cider vinegar

garlic, minced

parsley,

Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray. 

Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside. 

In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. 

Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.

Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes. 

Add the baked meatballs to the sauce and stir to coat evenly. Transfer them to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.

Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.

One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.

Buttermilk Fried Chicken Tenders

chicken tenderloins

buttermilk

cayenne pepper

all purpose flour

vegetable oil,

To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.

To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.

Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job:  use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.

To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.

Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.

Note: Nutritional information was calculated assuming that approximately 1/4 cup of the oil is absorbed into the chicken tenders when frying.

Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

Parboiled, spiced, and roasted in a high-heat oven, these baked chicken wings are crispy and packed with flavor.

Crispy Baked Chicken Wings

Salt

chicken wings,

chili powder

smoked paprika

Preheat the oven to 450°F and set an oven rack in the middle position.

In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a rapid boil. Add the chicken wings, return to a boil, and boil them for 7 minutes. Drain the wings thoroughly in a colander.

Place the wings on a 13 x 18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible (wipe off any moisture from the baking sheet, too). Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, the chili powder, cumin, and smoked paprika. Toss with a rubber spatula until the wings are evenly coated. Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over. Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over. Transfer the wings to a serving platter and serve with the Buffalo sauce on the side, if desired. 

In a small bowl, whisk together the butter and hot sauce. The sauce will solidify as it cools; reheat if necessary.

Inspired by Korean beef bulgogi, these bulgogi burgers are easy to make, packed with flavor, and family-friendly to boot.

Korean-Style Beef Bulgogi Burgers

soy sauce

Asian/toasted sesame oil

red pepper flakes

ginger

garlic,

beef

scallions

hamburger buns

Lettuce leaves, for serving (optional)

mayonnaise, best quality

Asian chili sauce,

In a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread. Stir, then let the mixture sit for a few minutes to allow the bread to soften. Mash the mixture with a fork into a paste (it won't get completely smooth, but try to get it as uniform as possible). Add the beef and scallions. Using your hand, mix until well combined. Divide the mixture into 5 equal portions, shaping each into loose balls. Flatten the balls into 3/4-inch thick patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.

Place the patties on a grill rack coated with cooking spray. Grill, covered, until nicely browned on the first side, 2-4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.

Place 1 patty on bottom half of each bun; top each serving with  lettuce leaves, chili-mayonnaise, and top half of bun.

In a small bowl, mix together the mayonnaise, Asian chili sauce, and sugar. (Note that this makes a spicy sauce; use less Asian chili sauce for a milder version.)

Make Ahead: The patties can be made a day ahead of time. Place them on a sheet pan lined with aluminum foil and cover tightly with saran wrap.

Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost overnight in the refrigerator prior to serving and then cook as directed.

This creamy, spicy Buffalo chicken dip has all the flavor of Buffalo wings, but without all the mess. Perfect for game day!

Buffalo Chicken Dip

cream cheese

hot sauce, preferably Frank’s RedHot Original Cayenne Pepper Sauce

garlic clove, minced

chicken

Pepper Jack cheese, divided

blue cheese, divided (optional)

Tortilla chips and celery sticks,

In a large bowl, warm the cream cheese in the microwave until softened, about 45 seconds. Add the mayonnaise, hot sauce, and garlic and whisk until combined. Stir in the chicken, 1-1/2 cups of the pepper jack, 6 tablespoons of the blue cheese, and the scallions. Transfer the mixture into a 1-1/2 quart baking dish and sprinkle the remaining 1/2 cup of pepper jack and 2 tablespoons of blue cheese over top.

Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches from the heat until lightly browned on top, a few minutes. Let stand for 5 minutes, then sprinkle with scallions and serve warm with tortilla chips and celery sticks.

Note: A  1-1/2 quart baking dish is a slightly unusual size. If you're uncertain about the size of your baking dish, you can determine how many quarts it holds by filling it with water, one cup at a time.  A 1.5 quart dish will hold 6 cups of water.

This candied bacon has all the makings of an irresistible snack: it's crispy, chewy, smoky, salty, sweet, and spicy.

Spicy Maple Candied Bacon

lb thick-cut applewood

brown sugar

maple syrup

chipotle chile powder (see note)

Preheat the oven to 350°F and set a rack in middle position. Line a baking sheet with aluminum foil for easy clean-up, and set an oven-proof rack over top.

Arrange the bacon in a single layer on the rack. Bake for 20 minutes. 

Meanwhile, in a small bowl, stir together the brown sugar, syrup, and chipotle powder. Set aside.

Remove the pan from the oven and flip the bacon slices. Using a small spoon, spread the sugar-syrup mixture evenly over the bacon. Place the pan back in the oven and continue cooking for 20-35 minutes more. (The cooking time will depend on the brand of bacon you use and how crispy you like it. I recommend cooking it as long as possible without burning it, so that the sugar mixture dries out; otherwise the bacon can be a little sticky.) Using tongs, transfer the bacon to a piece of parchment paper or a platter in a single layer to prevent sticking. Let cool for 10-15 minutes, then serve (the bacon will crisp up as it cools). 

Note: This candied bacon has a nice kick. For less heat, cut the chile powder in half; for more, increase the amount to 2 teaspoons.   

Made with cocktail sausages and puff pastry, these fancy pigs in a blanket are a guaranteed crowd-pleaser.

Pigs in a Blanket with Spicy Honey Mustard Sauce

All-purpose flour, for rolling the pastry

honey

Tabasco sauce

red wine vinegar

Preheat the oven to 375°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.

Using a paring knife, make a few small cuts into the casing of each cocktail sausage to prevent them from splitting in the oven. 

In a small bowl, whisk the eggs yolks with 1 teaspoon of water.

Dust a clean work surface with flour and place one of the sheets of puff pastry on top. Sprinkle the pastry with flour as well. Using a rolling pin, roll the dough into a 12-inch square, flattening the seams with the rolling pin as you go. Using a pizza cutter or sharp knife, trim the edges so that they are straight. Cut the pastry into a grid, with strips about 1&frac14; inches wide and 2&frac14; inches long. You’ll be making about 8 vertical cuts and 4 horizontal cuts in the pastry (see the picture above for a visual reference; you'll need at least 40 strips and you may have extra).

Working with one row at a time, starting at the bottom of the "grid," brush the bottom inch of the strips with the egg mixture. Set a cocktail sausage parallel to the egg mixture at the top end of the first pastry strip. Roll the sausage up into its dough "blanket," and press the free edge onto the blanket to seal it closed. The dough should overlap slightly on itself. Place the pig in a blanket, seam-side down, on one of the prepared baking sheets. Repeat with the remaining strips, setting them on the lined pan about 1-inch apart once rolled. Place the pigs in a blanket in the refrigerator. Discard any leftover pastry, wipe the work surface clean to remove any egg, and then dust with flour and repeat with the remaining pastry sheet and cocktail sausages. (There is no need to refrigerate the second batch, unless you don't plan on baking them right away. The pigs in a blanket can be made up to 4 hours ahead of time, covered with plastic wrap, and refrigerated before baking.)

Brush the pigs in a blanket lightly with the remaining egg mixture, and then place the sheet pans in the oven and bake for 25 to 30 minutes, rotating the pans from top to bottom and back to front midway through, until the pastry is golden. 

Meanwhile, make the sauce: In a small bowl, whisk together the mayonnaise, mustard, honey, Tabasco, and vinegar.

Transfer the pigs in a blanket to a serving platter and serve warm with the sauce.

Note: Puff pastry dough is easiest to work with when cold, so work in batches, making the first batch (from one sheet of dough) before taking the second sheet of dough out of the refrigerator.

Make-Ahead/Freezer-Friendly Instructions: The pigs in a blanket can be assembled up to 4 hours ahead of time, covered with plastic wrap, and refrigerated before baking. They can also be frozen until firm, then stored in freezer bags up to one month ahead. They can be put in the oven directly from the freezer; they may just take an additional minute or 2 in the oven.

Loaded with spicy pulled rotisserie chicken and ungodly amounts of cheese, these chicken nachos are hearty and satisfying – and everyone is happy when you say, “Nachos for dinner!”

Sheet Pan Chicken Nachos

olive oil

yellow onion, diced

tomato sauce

chipotle peppers

oregano

cilantro (optional)

tortilla chips

(28 oz) shredded Mexican blend cheese

pecorino Romano cheese

cilantro

Guacamole

Sour cream

Limes wedges

Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary. 

Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.

Preheat the oven to 425°F and set two racks in the center of the oven.

Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses. 

Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.

Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the  chicken to room temperature in the microwave before assembling the nachos.

Note:  The nutritional information does not include the optional ingredients for serving.

Similar to htipiti, the salty and tangy Mediterranean mezze spread, this feta dip is fabulous with toasted pita or veggies.

Creamy Whipped Feta Dip

8-oz block feta cheese

sour cream

lemon (about 1 teaspoon, packed)

garlic, chopped

dill

thyme

red pepper

sesame seeds

Extra virgin olive, for drizzling

Toasted pita wedges (or pita chips) and/or sliced vegetables

Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using. 

MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.

To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.

To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.

These nuts infused with rosemary and brown sugar are perfect for the holidays or entertaining.

Top 23 bar food recipes from across the web

The most viewed bar food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean-Style Fire Chicken (Buldak) ...

Ham & Cheese Tailgate Sliders

Nigella'S Party Popcorn

Cocktail Meatballs

Buttermilk Fried Chicken Tenders

Crispy Baked Chicken Wings

Korean-Style Beef Bulgogi Burgers

Buffalo Chicken Dip

Spicy Maple Candied Bacon

Pigs in a Blanket with Spicy Honey ...

Sheet Pan Chicken Nachos

Creamy Whipped Feta Dip

Rosemary Nuts

Chicken Quesadillas

Pretzel Bites

Ham and Cheese Sliders

Spanish Chorizo and Potato Croquett...

Southwestern Cheeseburger Sliders

Crispy Fried Chicken Sandwiches

Pecan Crusted Chicken Tenders with ...

Homemade Chex Mix

Spinach Artichoke Dip (Restaurant-S...

Chile Con Queso

Top 23 bar food recipes from across the web

The most viewed bar food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean-Style Fire Chicken (Buldak) ...

Ham & Cheese Tailgate Sliders

Nigella'S Party Popcorn

Cocktail Meatballs

Buttermilk Fried Chicken Tenders

Crispy Baked Chicken Wings

Korean-Style Beef Bulgogi Burgers

Buffalo Chicken Dip

Spicy Maple Candied Bacon

Pigs in a Blanket with Spicy Honey ...

Sheet Pan Chicken Nachos

Creamy Whipped Feta Dip

Rosemary Nuts

Chicken Quesadillas

Pretzel Bites

Ham and Cheese Sliders

Spanish Chorizo and Potato Croquett...

Southwestern Cheeseburger Sliders

Crispy Fried Chicken Sandwiches

Pecan Crusted Chicken Tenders with ...

Homemade Chex Mix

Spinach Artichoke Dip (Restaurant-S...

Chile Con Queso

The most viewed bar food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine