DerHusker
Babbling Farker
[FONT="]I had a hankering for some Wings and Thangs so I searched the internet for a good appetizer to go with wings. I came up with one from “Tasty” on YouTube.
[/FONT] [FONT="]I started out with the potato skins as they took the longest. Here are the ingredients: [/FONT]
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[FONT="]4 medium large (or 8 smaller) Russet potatoes. Prick w/ fork and bake for 60 minutes at 400 degrees. [/FONT]
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[FONT="]Let them cool and cut in half. [/FONT]
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[FONT="]Scoop out most of the potato flesh leaving approximately 1/4". [/FONT]
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[FONT="]Place them on a baking rack (flesh side up) and coat the flesh with some OO and bake for 15 minutes at 400 degrees. (Flip after 10)[/FONT]
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[FONT="]While they are baking put the flesh of 2 scooped out potatoes into a bowl, add the following and then mix well:[/FONT]
[FONT="]1/2 cup grated Sharp Cheddar Cheese[/FONT]
[FONT="]1/2 cup grated Mozzarella Cheese[/FONT]
[FONT="]6 oz. of softened Cream Cheese[/FONT]
[FONT="]2 cups shredded chicken[/FONT]
[FONT="]1 packet of Ranch Seasoning. (2 tbsp.’s)[/FONT]
[FONT="]1/2 cup Hot Sauce[/FONT]
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[FONT="]Mix well.[/FONT]
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[FONT="]Take the potato skins and fill with the potato and chicken mixture. [/FONT]
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[FONT="]Top with more grated Sharp Cheddar Cheese and bake for 15 minutes at 400 degrees. (Drizzle with some ranch dressing and some diced green onion and serve)[/FONT]
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[FONT="]For the wings I used a recipe from Chef John on Food Wishes. Here are the ingredients:[/FONT]
[FONT="][/FONT]
[FONT="]Honey Sriracha Chicken Wings[/FONT]
[FONT="]Ingredients for 4 portions:[/FONT]
[FONT="]2 1/2 pounds chicken wing sections (I had 1 ¼ lbs. so I cut these amounts in half)[/FONT]
[FONT="]1 tbsp kosher salt[/FONT]
[FONT="]1 tsp freshly ground black pepper [/FONT]
[FONT="]1 tsp smoked paprika[/FONT]
[FONT="]2 tbsp baking powder (aluminum free)[/FONT]
[FONT="]- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.[/FONT]
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[FONT="]On the kamado at 400.[/FONT]
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[FONT="]After 15 minutes I flipped them.[/FONT]
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[FONT="]While they were cooking I made up the glaze. [/FONT][FONT="]Here are the ingredients:[/FONT]
[FONT="]For the Honey Sriracha glaze: ([/FONT][FONT="]I cut these amounts in half)[/FONT]
[FONT="]1/3 cup honey[/FONT]
[FONT="]1/3 cup Sriracha[/FONT]
[FONT="]1 tbsp seasoned rice vinegar[/FONT]
[FONT="]1/4 tsp sesame oil[/FONT]
[FONT="]sesame seeds to garnish[/FONT]
[FONT="][/FONT]
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[FONT="]Here they are ready to be glazed.[/FONT]
[FONT="][/FONT]
[FONT="]Here they are plated up with some ranch dressing, carrots, celery and a Ballast Point Grapefruit Sculpin[/FONT]
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[FONT="]Close up of the wings.[/FONT]
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[FONT="]Close up of the Buffalo Chicken Potato Skins.[/FONT]
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[FONT="]Wings had some nice heat and sweetness to them and the shin was fairly crispy too. [/FONT]
[FONT="][/FONT]
[FONT="]And done! [/FONT]
[FONT="][/FONT]
[FONT="]Yum!
[/FONT] [FONT="]Thanks for looking.[/FONT]
[/FONT] [FONT="]I started out with the potato skins as they took the longest. Here are the ingredients: [/FONT]
[FONT="][/FONT]
[FONT="]4 medium large (or 8 smaller) Russet potatoes. Prick w/ fork and bake for 60 minutes at 400 degrees. [/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Let them cool and cut in half. [/FONT]
[FONT="][/FONT]
[FONT="]Scoop out most of the potato flesh leaving approximately 1/4". [/FONT]
[FONT="][/FONT]
[FONT="]Place them on a baking rack (flesh side up) and coat the flesh with some OO and bake for 15 minutes at 400 degrees. (Flip after 10)[/FONT]
[FONT="][/FONT]
[FONT="]While they are baking put the flesh of 2 scooped out potatoes into a bowl, add the following and then mix well:[/FONT]
[FONT="]1/2 cup grated Sharp Cheddar Cheese[/FONT]
[FONT="]1/2 cup grated Mozzarella Cheese[/FONT]
[FONT="]6 oz. of softened Cream Cheese[/FONT]
[FONT="]2 cups shredded chicken[/FONT]
[FONT="]1 packet of Ranch Seasoning. (2 tbsp.’s)[/FONT]
[FONT="]1/2 cup Hot Sauce[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Mix well.[/FONT]
[FONT="][/FONT]
[FONT="]Take the potato skins and fill with the potato and chicken mixture. [/FONT]
[FONT="][/FONT]
[FONT="]Top with more grated Sharp Cheddar Cheese and bake for 15 minutes at 400 degrees. (Drizzle with some ranch dressing and some diced green onion and serve)[/FONT]
[FONT="][/FONT]
[FONT="]For the wings I used a recipe from Chef John on Food Wishes. Here are the ingredients:[/FONT]
[FONT="][/FONT]
[FONT="]Honey Sriracha Chicken Wings[/FONT]
[FONT="]Ingredients for 4 portions:[/FONT]
[FONT="]2 1/2 pounds chicken wing sections (I had 1 ¼ lbs. so I cut these amounts in half)[/FONT]
[FONT="]1 tbsp kosher salt[/FONT]
[FONT="]1 tsp freshly ground black pepper [/FONT]
[FONT="]1 tsp smoked paprika[/FONT]
[FONT="]2 tbsp baking powder (aluminum free)[/FONT]
[FONT="]- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.[/FONT]
[FONT="][/FONT]
[FONT="]On the kamado at 400.[/FONT]
[FONT="][/FONT]
[FONT="]After 15 minutes I flipped them.[/FONT]
[FONT="][/FONT]
[FONT="]While they were cooking I made up the glaze. [/FONT][FONT="]Here are the ingredients:[/FONT]
[FONT="]For the Honey Sriracha glaze: ([/FONT][FONT="]I cut these amounts in half)[/FONT]
[FONT="]1/3 cup honey[/FONT]
[FONT="]1/3 cup Sriracha[/FONT]
[FONT="]1 tbsp seasoned rice vinegar[/FONT]
[FONT="]1/4 tsp sesame oil[/FONT]
[FONT="]sesame seeds to garnish[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Here they are ready to be glazed.[/FONT]
[FONT="][/FONT]
[FONT="]Here they are plated up with some ranch dressing, carrots, celery and a Ballast Point Grapefruit Sculpin[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Close up of the wings.[/FONT]
[FONT="][/FONT]
[FONT="]Close up of the Buffalo Chicken Potato Skins.[/FONT]
[FONT="][/FONT]
[FONT="]Wings had some nice heat and sweetness to them and the shin was fairly crispy too. [/FONT]
[FONT="][/FONT]
[FONT="]And done! [/FONT]
[FONT="][/FONT]
[FONT="]Yum!
[/FONT] [FONT="]Thanks for looking.[/FONT]
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