Skip the fryer — this oven method gets the skin shatteringly crisp.
Ingredients:
3 lb chicken wings
1 Tbsp aluminum-free baking powder
1 tsp salt
½ cup Frank’s RedHot
4 Tbsp butter
Instructions:
Pat wings dry. Toss with baking powder + salt.
Arrange on rack over sheet tray.
Bake 425°F for 45–50 minutes, flipping at 25 minutes.
Melt butter and mix with hot sauce. Toss wings to coat.
Serve with celery sticks and blue cheese dip.
3. 5-Minute Queso Dip
Warm, gooey, and perfect for tortilla chips — queso is always a hit.
Ingredients:
12 oz evaporated milk
1 Tbsp cornstarch
8 oz shredded cheddar
4 oz shredded pepper jack
1 small can diced green chiles
Instructions:
Whisk cornstarch into evaporated milk in saucepan. Simmer until thickened.
Stir in cheeses until smooth.
Add green chiles (and salsa if you like extra spice).
4. Quick 30-Minute Chili
