game day appetizer

There's nothing like homemade buffalo wings. But frying wings can be messy and not really something you want to be doing. Baking the chicken is way easier and yields just as crispy results. 

Classic Buffalo Wings

900 g chicken wings

Vegetable oil

garlic powder

salt

black pepper

60 mL hot sauce

tbsp. honey

butter

Ranch dressing,

Carrot sticks,

Celery sticks,

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Fried chicken wings can be annoying and messy; baked chicken wings are insanely easy. Trust us, this is the only buffalo wings recipe you'll ever need. The sauce is PERFECT.

These Crispy Baked Buffalo Wings Are Foolproof

There's nothing like homemade buffalo wings on game day. Frying wings can be messy and involved, and it's not what you want to be doing when the game is on. Baking the chicken is way easier and yields just as crispy results. 

lb. chicken wings

Kosher salt

hot sauce (such as Frank's)

Where is the Baking Powder in your recipe ?

I usually do wings the frying in oil way. Well, let me say these were outstanding! Do not hesitate to make this recipe. You won’t be sorry.

I made this recipe as noted several times.  It’s so good that my husband Gerry always wanted me to cook chicken wings and use your recipe.  Thank you for sharing.  AweSome!

I used whole wings and folded the tip behind the leg looking part. I also put a piece of parchment paper on a cookie sheet & turned them after 20 mins. 40 mins total were done. Clean up a breeze.

These wings were great! Crispy and delicious. I would lessen the honey a bit, because they were a little too sweet for my taste, but I loved the recipe.

When it comes to a good creative appetizer for a party that doesn’t take all day to prepare our “go to” is the Bacon Explosion. It's always a hit!

Bacon Explosion

Meat used: 1 lb of bacon, 1 lb of Italian sausage

Other Ingredients: Any other toppings you want (cheese, jalapeños, hot sauce, more bacon, etc.)

Wood Used: Apple and Cherry

Grill Temperature: ~225-250 F

Meat Temperature:165 F

Smoke time: ~3 hours

The first thing you will need to do is construct your bacon weave. Typically you want to make it 5x5 which I find will leave a couple extra pieces in the bacon package so in case one tears you can perform a repair to your weave with the extra slices.

Once the weave is completed, sprinkle some of that good ol' rub on there.

The next step is to put your sausage on the bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across.

Once the sausage has been laid down sprinkle some more rub liberally to the sausage.

Now this is the part where you can get creative. For our spicy one, we threw on some jalapeños, hot sauce, and cheese. On our mild one, we simply took the leftover slices of bacon, fried them up and threw them on top of the sausage. (Pictured below)

Now comes the critical moment where we have to roll all of this pork goodness up. It helps to have another person with you to help you roll it up and then use toothpicks to hold down the loose ends of bacon to keep it together.

Sprinkle some more of the rub on the outside of the bacon weave, and now this bad boy is ready for the smoker. Put the bacon explosion over indirect heat at 225 – 250 degrees in a constant cloud of smoke until the meat reaches an internal temperature of 165 degrees. I used apple and cherry wood for my smoke as I found the sweetness works well with the bacon.

Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 3 hours.

Now when your explosion is almost done (temp of about 145-150) baste the roll with your favorite sauce and let it finish off for the last 30 mins, allowing the sauce to get sticky.

Now remove the roll from the smoker and remove the toothpicks as the heat should have seared the bacon together.

Very tasty. Next time I’m just going to do a single layer of bacon on the outside.  The bacon inside the wrap doesn’t get crispy. 
I also added some mozzarella cheese and banana pepper rings to it.  Thanks for the recipe!!

Made this last night for a family picnic. Made it “kid friendly” without the hot peppers and covered the inside with grated cheddar, sautéed bell peppers and crispy bacon. My son made a homemade rub for this and we finished it with a bourbon bbq sauce. Smoked for about 2.5 hours on a Weber Smokey Mountain with an empty water pan - ran it at 300 and added plenty of hickory smoke the whole way through. Definitely would make again.

made this yesterday for friday night patio beers and meat weekly event.
your suggestion to use two people to roll up the bacon explosion.
what i did (because i was by myself at the time)was to lay cling wrap on the counter first build the lattice of bacon then the sausage and just used the wrap to help hod it together as i rolled it up(obviously pulling back the plastic as i went) and tada it work wonderfully 
put in tooth picks and refrigerated in the plastic wrap overnight.
i use an oklahoma jeo off set smoker and i know it will be yummy.
thank you

Just the right amount of creaminess and crab flavor, this baked crab dip is one dip you&#x27;ll be making over and over! This is an easy appetizer dip recipe.

Baked Crab Dip with Ritz Crackers

crab meat (see notes)

onion

cheese, divided

cream cheese, softened

mayonnaise

dry sherry (see notes)

seafood seasoning, like Old Bay (see notes)

Ritz crackers (about 8 crackers)

Preheat your oven to 375 F.

In a mixing bowl, beat together the cream...

In a mixing bowl, beat together the cream cheese, mayonnaise, and sherry until well combined. You may use a mixer or a fork. Scrape the side of the bowl.

Stir in your diced onion, Old Bay, and...

Stir in your diced onion, Old Bay, and 1/4 cup of the shredded cheese. Scrape the sides of the bowl again.

Fold in your crab. If you are using...

Fold in your crab. If you are using fresh lump crab, try not to break up too many of the big chunks. If not, just carefully fold in the crab.

Place the mixture in a 6-inch round baking...

Place the mixture in a 6-inch round baking dish.

In a small bowl, combine the crushed crackers...

In a small bowl, combine the crushed crackers and remaining cheese. Sprinkle evenly over your crab dip.

Bake for 30 minutes until bubbly and warmed...

Bake for 30 minutes until bubbly and warmed through.

Serve immediately with additional crackers and crunchy vegetables...

Serve immediately with additional crackers and crunchy vegetables like celery and carrot sticks, if desired. Enjoy!

If there are leftovers, cover and refrigerate for...

If there are leftovers, cover and refrigerate for up to 3 days.

Spicy Masala Chicken Wings - these crispy baked wings are full of flavor and the perfect spicy game day appetizers. print Pin Recipe

Spicy Masala Chicken Wings

Tablespoons ginger garlic paste (or rice

soy sauce (I used GF Tamari)

lbs chicken wings (I used 1.5 lbs)

vegetable oil

garlic (very thinly sliced)

green chillies (or

garam masala powder

Tablespoon chili sauce (I used Sriracha)

ketchup

pineapple

cornstarch

pepper

scallion (finely chopped)

Tablespoon finely chopped cilantro

Combine the soy sauce and ginger garlic paste in a large zip-top bag. Add the chicken, seal the bag, then shake and squeeze until coated well. Place in the refrigerator to marinate for at least 2 hours, or overnight.

Preheat the oven to 400 F degrees. Line a large baking sheet with aluminum foil wrap (or parchment paper) and top with a wire&nbsp;cooling rack. Arrange the marinated wings in a single layer on the rack. Bake in preheated oven for 25-30 minutes, or until cooked through and crispy. You can baste the chicken with the marinade once during the baking process.

Meanwhile, make the sauce while the chicken is baking. Heat the oil in a saute pan over very low heat. Add the sliced garlic and green chilies. Fry for 2 minutes, or until fragrant. Stir in the garam masala, soy sauce, chili sauce,&nbsp;and ketchup.

In a small cup, whisk together the pineapple or orange juice with cornstarch, until smooth. Add it to the pan while whisking continuously.  Once the sauce thickens and has a good consistency, turn off the heat. Taste and add salt, as needed.

Add the ground pepper and green onions.

Add the cooked chicken to the pan while the sauce is still hot and toss well.

Serve immediately, sprinkled with chopped cilantro.

This 4 ingredient guacamole recipe is the easiest guacamole recipe you can make. All you need to make this easy guacamole is ripe avocados, jalapeños, garlic, lime juice and salt.

4 Ingredient Guacamole Recipe

Ripe Avocados

Garlic,

Jalapeno Pepper, seeded and finely diced ((*Note 2))

Fresh Lime, Juiced ((*Note 3))

Salt, To Taste ((*Note 4))

Slice the avocados in half and use a spoon to scoop out the flesh and place into a large bowl. Discard the pits.

Add the garlic, jalapeno, lime and salt to the bowl. For Chunky Guacamole: Use a butter knife to cut through the chunks of avocado and mix the ingredients. For Smooth Guacamole: Smash the avocado with a knife until smooth and creamy.

Taste and adjust ingredients to suit your preference. Serve immediately for best flavor and texture.

Nothing beats a plate of crispy Smoked Chicken Wings! This recipe for smoked wings produces juicy and tender chicken with extra crispy skin. Between the smoked chicken wings rub recipe and optional wings sauce, you&#39;ll find this is the best smoked wing recipe.

Crispy Smoked Chicken Wings

Lbs Chicken Wings (Separated) ((*Note 1))

tbsp Olive Oil

½ tsp Cayenne Pepper ((*Note 2))

½ tsp Garlic Powder

Salt

½ tsp Black Pepper

Cup Franks Hot Sauce, Divided

Tbsp Melted Butter

Ranch, Blue Cheese, Carrot Sticks and/or Celery Sticks.

Pre-heat the smoker/grill to 225°F, and set up for indirect cooking. If using a manual smoker, aim to keep it between 225°F - 250°F. Add your wood of choice right before adding the chicken.

Pat the chicken wings dry with a paper towel and transfer to a large mixing bowl.

Add the olive oil and toss to evenly coat. Sprinkle your dry rub of choice over the chicken (we used the dry rub listed above for buffalo) and toss to coat.

PREPARE THE WINGS AND SAUCE:

Place the chicken on the smoker and grill for approx. 60 minutes. Flip the wings, as needed, to avoid any flare ups.

SMOKE THE WINGS:

While the wings are smoking, make your sauce of choice (if using a sauce). For the buffalo sauce, just mix the Frank&#39;s Hot Sauce with melted butter. Set aside until ready to use.

PREPARE THE SAUCE:

Increase the heat to 350°F and grill for approximately 20 minutes.

Brush both sides of the wings with your sauce of choice (if using) and cook for another 10 minutes, or until the internal temperature reaches 175°F. Flip the wings, as needed, to avoid any flare ups.

Remove from the heat, toss with any remaining sauce, and serve immediately.

CRISP UP THE SKIN:

This is the BEST Air Fryer Chicken Wings Recipe. With extra crispy skins, juicy meat and flavorful buffalo sauce, these chicken wings rival restaurant quality. Using an Air Fryer omits the unhealthy oil and takes half the time of a traditional oven to bake. 

The BEST Air Fryer Chicken Wings

Lbs Chicken Wings ((*Note 1))

Tbsp Baking Powder ((*Note 2))

Cup Unsalted Butter

Cup Frank's Hot Sauce

Salt (to taste)

Ranch Cheese Dressing

Pat the chicken wings dry with a paper towel.

Add the chicken wings, baking powder and salt (to taste) to a large bowl and toss to coat.

Liberally spray the air fryer basket with cooking spray.  Transfer the wings to the air fryer basket and arrange in a single layer (they should not touch). Set the air fryer to 360 degrees and cook for 12 minutes.  Flip the wings and cook for another 12 minutes. Flip the wings one last time and cook for 5 more minutes to crisp the skins (*Note 3).

Add the butter to a microwave-safe bowl and cook until melted (approx. 30-45 sec). Remove from the microwave and whisk in the Frank&#039;s hot sauce.

Add the cooked wings and hot sauce mixture to a large bowl and toss to coat. Serve immediately with your preferred dressing.

This quick and easy appetizer is perfect for any occasion. A creamy, fluffy dip made with whipped salty feta, paired with a honey blend of chili flakes and garlic. Serve alongside crispy pita bread, crackers or a veggie platter for a delightful starter.

Whipped feta dip with spicy honey

200 g/7 oz feta

100 g/3.5 oz full fat ricotta

g/1.5 oz full fat sour cream

salt + black pepper (to taste)

tbsp honey

olive oil

garlic (finely

lemon juice

tsp crushed red chili flakes

chives (for topping (optional))

tsp za’atar (for topping)

tsp black & white sesame seeds (for topping)

pita chips (naan

Feta, ricotta and sour cream should be at room temperature.

Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper.

In a saucepan, heat olive oil over low. Add garlic, sauté until fragrant, about 1 minute. Turn off the heat. Stir in honey, lemon juice and chili flakes. Season with salt and pepper.

Serve the whipped feta drizzled with spicy honey. Top with chives, za’atar, sesame seeds, some extra freshly ground black pepper and chili flakes.

Enjoy with pita chips, naan or on a veggie platter.

Leftovers can be used as a spread or a dressing.

feta ((without brine))

ricotta (full fat)

sour cream (full fat)

salt (to taste)

black pepper (to taste)

garlic (grated

pita chips (for serving)

naan (for serving)

raw veggies (for serving)

blending

sautéing

serving

Serve the whipped feta drizzled with spicy honey. Top with chives, za’atar, sesame seeds, some extra freshly ground black pepper and chili flakes. Enjoy with pita chips, naan or on a veggie platter.

This was absolutely to die for! I keep thinking about the flavors and how I might use this in other recipes. It’s that good!

This was a winning recipe! It was absolutely delicious. Rave reviews as well from guests. The only thing I struggled with is the honey mixture was quite runny and so made the dip a bit soupy. Is there a fix for this? I followed the recipe exactly so I’m not sure what I did wrong.

Very Easy, 10 out of 10,it's going to my next pot luck or dinner party.

Have made this dip before but this time after putting into serving dish, and spooning honey mixture, dip turned into a watery mess that would not even grab onto pita chips.  It was like I poured water into the dish.  Have no idea what could have cause this.  Has this happened to anyone else?  Please email me if it has or if you have any suggestions - love this dip!!

I made this and the taste was amazing. But the dip was very “liquidy.”  Then it did not look appealing. I wonder why?  Was it the consistency of the honey or any other ideas?  I do want to make it again with the correction. Thanks

Boudin Balls are a beloved Cajun finger food that are crispy on the outside and soft on the inside! The base of this recipe is boudin —rice dressing (or dirty rice) stuffed into a sausage casing  — that are removed from the casing, rolled in a breading mixture and baked (instead of fried) until golden brown. All you need are a handful of ingredients to make them and the most decadent Louisiana dipping sauce.

Baked Boudin Balls

lbs. fresh boudin

eggs (divided)

all-purpose flour ((120 grams))

panko breadcrumbs ((200 grams))

milk

Worcestershire sauce

hot sauce

Cajun or Creole seasoning (to taste)

Line a large rimmed sheet pan with parchment paper. Set aside.

Remove the boudin from the sausage casing into a large bowl.

Break two eggs, and mix with a fork. Pour on top of the boudin.

Massage the egg into the boudin until combined.

Scoop the boudin and egg mixture with a 1-tablespoon cookie scoop onto the prepared sheet pan in a single layer until 40 boudin balls have been made.

Transfer the sheet pan to the freezer, and freeze for at least 30 minutes.

Before removing the boudin balls from the freezer, create your breading station with three separate bowls. (I like to use wider bowls for this process.) Pour the flour into one bowl, the panko breadcrumbs into another and the remaining 4 eggs into another. Add the milk to the eggs. Break the eggs and whisk with a fork.

Top 12 game day appetizer recipes from across the web

The most viewed game day appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Buffalo Wings

Classic Buffalo Wings

Bacon Explosion

Baked Crab Dip with Ritz Crackers

Spicy Masala Chicken Wings

4 Ingredient Guacamole Recipe

Crispy Smoked Chicken Wings

The BEST Air Fryer Chicken Wings

Whipped feta dip with spicy honey

Whipped feta dip with spicy honey

Baked Boudin Balls

Crispy Loaded Potato Skins

Top 12 game day appetizer recipes from across the web

The most viewed game day appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Buffalo Wings

Classic Buffalo Wings

Bacon Explosion

Baked Crab Dip with Ritz Crackers

Spicy Masala Chicken Wings

4 Ingredient Guacamole Recipe

Crispy Smoked Chicken Wings

The BEST Air Fryer Chicken Wings

Whipped feta dip with spicy honey

Whipped feta dip with spicy honey

Baked Boudin Balls

Crispy Loaded Potato Skins

The most viewed game day appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine