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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:

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

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Let then cool and cut in half.

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

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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)

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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

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Mix well.

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

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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)

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

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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.

 

 

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On the kamado at 400.

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After 15 minutes I flipped them.

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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

 

 

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Here they are ready to be glazed.

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

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Close up of the wings.

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Close up of the Buffalo Chicken Potato Skins.

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

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And done!

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Yum!

 

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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