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Honey Sriracha Chicken Wings and Buffalo Chicken Potato Skins

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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.


I started out with the potato skins as they took the longest. Here are the ingredients:


4 medium large (or 8 smaller) Russet potatoes. Prick w/ fork and bake for 60 minutes at 400 degrees.





Let then cool and cut in half.


Scoop out most of the potato flesh leaving approximately 1/4".


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)


While they are baking put the flesh of 2 scooped out potatoes into a bowl, add the following and then mix well:

1/2 cup grated Sharp Cheddar Cheese

1/2 cup grated Mozzarella Cheese

6 oz. of softened Cream Cheese

2 cups shredded chicken

1 packet of Ranch Seasoning. (2 tbsp.’s)

1/2 cup Hot Sauce





Mix well.


Take the potato skins and fill with the potato and chicken mixture.


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)


For the wings I used a recipe from Chef John on Food Wishes. Here are the ingredients:


Honey Sriracha Chicken Wings



Ingredients for 4 portions:

2 1/2 pounds chicken wing sections (I had 1 ¼ lbs. so I cut these amounts in half)

1 tbsp kosher salt

1 tsp freshly ground black pepper

1 tsp smoked paprika

2 tbsp baking powder (aluminum free)

- 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.







On the kamado at 400.


After 15 minutes I flipped them.


While they were cooking I made up the glaze. Here are the ingredients:

For the Honey Sriracha glaze: (I cut these amounts in half)

1/3 cup honey

1/3 cup Sriracha

1 tbsp seasoned rice vinegar

1/4 tsp sesame oil

sesame seeds to garnish







Here they are ready to be glazed.


Here they are plated up with some ranch dressing, carrots, celery and a Ballast Point Grapefruit Sculpin.








Close up of the wings.


Close up of the Buffalo Chicken Potato Skins.


Wings had some nice heat and sweetness to them and the skin was fairly crispy too.


And done!




Thanks for looking.

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Thank you KK. Believe it or not, this was the first time I've ever cooked wings. (Or potato skins) I've never been a big fan of wings but that may change after this cook.


I'm lucky to be in San Diego county as it's one of the epicenters of Craft Beer brewing. Last I heard there are more than 70 craft brewers in the county. (Some of them pretty large such as Stone, Ballast Point and Coronado)

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1 hour ago, Rob_grill_apprentice said:

That looks awesome.  That potatoes recipe looks very interesting and delicious.



Thank you Rob. I've also not been a big fan of potato skins but they were delicious and I WILL be making them again.

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