original
BUFFALO WINGS
What else are you going to drink to wash down a plate of spicy, sticky buffalo wings? Beer brings the perfect cooling aid, along with your celery sticks and blue cheese dip. Vegetarians can always sub cauliflower if they don't want to be left out. Get the recipe here.
Ingredients
CRISPY BAKED WINGS
- 4 lb / 2 kg chicken wings, wingettes & drumettes (Note 1)
- 5 teaspoons baking powder (NOT baking soda / bi-carb soda) (Note 2)
- 3/4 teaspoons salt
SAUCE
- 4 tbsp / 60g unsalted butter, melted
- 1/2 cup Frank’s Original Red Hot Sauce (Note 3)
- 1 tbsp brown sugar
- 1/4 tsp salt
BLUE CHEESE DIP
- 1/2 cup crumbled blue cheese, softened (I use gorgonzola)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove small garlic, minced
- 1 - 3 tbsp milk
- 2 tbsp lemon juice
- 1/2 tsp salt
- Black pepper
TO SERVE
- Celery sticks
- Lots of beer
Instructions
CRISPY BAKED WINGS
- Lay the wings on a rack on a rimmed baking tray and let them dry in the fridge overnight. Alternatively, pat them dry with paper towels.
- Preheat the oven to 250F / 120C (all oven types - standard/convection/fan). Put one oven shelf in the lower quarter of the oven and one in the top quarter.
- Place the wings in a large ziplock bag. Add the baking powder and salt. Shake the bag to coat the wings evenly.
- Line the tray with foil. Spray the rack on the baking tray with oil. Place the wings skin side up on the rack (ok if snug, they shrink). Bake on the lower shelf in the oven for 30 minutes.
- Then move the tray up to the higher shelf and turn the oven up to 425F / 220C. Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over. The wings are ready when they are dark golden brown and the skin is very crispy.
- Toss with Hot Sauce and serve immediately with Blue Cheese Dip and celery sticks. They can be served plain, with a dipping sauce or tossed in sauce.
SAUCE
- Whisk together the Sauce ingredients. Keep warm or reheat just prior to using.
BLUE CHEESE DIP
- Mash the blue cheese with sour cream until smooth (or to your taste).
- Add remaining ingredients and mix well until combined, using milk to get it to the consistency you want.
- Store in the fridge until required. Remove from the fridge 15 minutes before serving.
Recipe Notes:
1. Wings - While this recipe can be used for whole chicken wings, I prefer to cut them into wingettes and drumettes to make them easier to eat. See below for how to cut wings.
You will need 2.15kg / 4.3 lb of whole wings to make 2kg/4lb of wingettes and drumettes, after taking into account the wing tips which are discarded.
2. Baking powder - Use aluminium free baking powder, if you can find it, the flavour is neutral. If you can't find it, it's totally fine - just be sure to toss the wings well to coat evenly, you do not want thick patches of the baking powder anywhere.
Baking powder is the secret to outrageously crispy baked wings, discovered by Cooks' Illustrated / America's Test Kitchen. DO NOT mistake with baking soda /bi-carbonate soda - if you use baking soda accidentally, it is inedible.
3. Franks Hot Sauce - If you are in Australia, you can find Frank's Hot Sauce at Coles and Woolworths in the section where tomato sauce, tabasco etc are. It costs around the same as other hot sauces. If you can't find Franks, then any other hot sauce will do just fine. Even sriracha works - just add 1 tsp of sugar.
4. General notes:
* Salt - only a small amount is required, it's a phenomenon I can't explain but this small amount perfectly seasons 2kg/4lb of wings using this baking method.
* These shrink when baked because the fat under the skin renders out (melts) which is how these become super crisp. So they can be snug on the rack.
* They are JUICY not dry, despite the long cook time. This is because the first bake at the lower temp barely cooks them, it only melts the fat.
* These bake to a golden brown, not a deep golden brown. You will know they are done because the skin will be lovely and crispy.
5. Source: The recipe for the wings is from Cook's Illustrated "Meats Book" cookbook. The sauce recipe is my own.
6. To reheat: Allow to cool, then cover and refrigerate - do not coat with sauce. The skin will wrinkle and soften. Preheat oven to 200C/390F. Spread wings out on tray, skin side up, and bake for 5 to 8 minutes or until the skin puffs up so the wrinkles smooth out and becomes crisp again.
7. Make Ahead: These stay crispy for as long as the wings are warm, so around 20 – 30 minutes. The skin stays crispy for around 10 – 15 minutes after tossing in the sauce, then after that they start to soften but not go soggy, up to around 30 minutes. If you reheat after tossing in sauce, they go soggy.
8. Comprehensive FAQ is available in the original Truly Crispy Oven Baked Wings.
8. Oven Baked Buffalo Wings nutrition for just plain crispy wings (419 cal) and including the hot sauce (476 cal), both assuming 8 servings. Note that the wings have been adjusted to reflect the amount of fat that is rendered out (I measured the fat I poured off the tray ).
CHIPS AND DIP
Chips and dip is a quintessential beer snack that will never go out of style. The combinations are literally endless, but we personally love the old-fashioned tortilla chips and cheese dip pairing. Here's a recipe for 5-minute nacho cheese dip that tastes even better than any concession stand nacho machine could ever produce.
INGREDIENTS
- 2 Tbsp butter ($0.22)
- 2 Tbsp flour ($0.02)
- 1 cup whole milk ($0.30)
- 6 oz. medium cheddar, shredded (about 1.5 cups) ($2.25)
- 1/4 tsp salt ($0.02)
- 1/4 tsp chili powder ($0.02)
INSTRUCTIONS
- Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
- Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.
- Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not over heat the cheese sauce.
- Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.
POTATO SKINS
No list of beer snacks would be complete without potato skins! The tasty filling combination of bacon, cheddar, green onions and sour cream nestled in crispy potato skins is still one of the most genius appetizer inventions to this day. Don't you agree? Get the classic recipe here.
INGREDIENTS:
- 6russet potatoes(small to medium-sized is best)
- Canola oil
- Salt and pepper
- 2tablespoonsunsalted butter(melted)
- 6slicesthick-cut bacon(cooked and crumbled)
- 4ouncessharp cheddar cheese(shredded)
- Sour cream
- 1green onion(thinly sliced)
DIRECTIONS:
- Preheat oven to 400 degrees F.
- Scrub the potatoes and dry them thoroughly. Rub the outside of the potatoes with canola oil and place directly on the oven rack. Bake for 40 to 60 minutes, or until potato is tender when pierced with a knife. Remove from oven and let sit for 5 minutes or so, until cool enough to handle. Increase oven temperature to 450 degrees F.
- Slice each potato in half lengthwise. Using a spoon, cookie scoop or melon baller (any will work), scoop out the insides of the potato, leaving a little bit of potato clinging to the skin (about a ¼ inch).
- Combine the melted butter with 2 tablespoons canola oil. Brush both sides of the potatoes with the butter/oil mixture and then season with salt and pepper. Place the potatoes on a baking sheet face-down and bake for 10 minutes. Flip the potato halves over and bake for an additional 10 minutes (the edges of the potato skins will start to turn golden brown).
- Remove the pan from the oven and sprinkle the insides with the shredded cheese and bacon. Return to the oven for about 5 minutes, or until the cheese is melted. Switch to broil for an additional minute or two, if desired.
- Use tongs to transfer the potato skins to a serving platter. Add a dollop of sour cream and sliced green onions to the potato skins and serve immediately.
MOZZARELLA STICKS
Fried foods and beer are always a DO. And cheesy mozza sticks are no exception. They're the kind of snack you bite into before they're completely cooled, and you burn your tongue right away. But you don't care because they're so good, and the next thing you do is take a swig of your beer and try again. Here's a slightly healthier take on mozzarella sticks that doesn't taste any less indulgent.
- 12 sticks part-skim mozzarella string cheese
- 1/4 cup whole wheat or plain breadcrumbs
- 1/4 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 1 large egg
- Easy Marinara Sauce. for serving
Instructions
- Cut cheese sticks in half and freeze until hard, about 30 minutes.
- In a small bowl, combine the breadcrumbs, panko breadcrumbs, Parmesan cheese, parsley, basil, oregano, and garlic powder. In a separate small bowl, add the flour. In a third small bowl, add the egg and whisk well.
- Spray a large baking sheet with nonstick cooking spray. Dip frozen cheese sticks into the flour, shaking off any excess flour. Next, dip into the egg and then coat with the breadcrumbs mixture. Make sure you coat the cheese sticks well, including the ends. Place sticks on prepared baking sheet. When all of the sticks are coated, freeze on the sheet for at least 15 minutes, or until ready to bake. Don't skip this step! You need to freeze them before baking so they don't ooze out in the oven.
- When ready to bake, preheat oven to 400 degrees F. Place the cheese sticks in the oven and bake for 4-5 minutes, turn sticks over and bake for an additional 4-5 minutes, or until sticks are golden brown and soft. You don't want the cheese to ooze out. Serve warm with marinara sauce.
- Note-you can make the cheese sticks in advance, freeze them on the baking sheet until frozen solid. Transfer to a Ziploc freezer bag or freezer container. Store in the freezer until ready to bake. Will keep in the freezer for up to one month.
PEANUTS
Peanuts are one of the best beer companions, perfect in their salty simplicity. Here's a recipe for five-spice roasted peanuts for a tasty exotic diversion from your regular ol' nuts.
Ingredients
- 4 cups raw shelled peanuts skin on
- 2 cups water
- 1 tablespoon sea salt
- 2 tablespoons organic sugar
- 1 teaspoon Chinese five spice powder
- 2 teaspoons garlic powder
Instructions
- Put water, salt, sugar, five spice powder and garlic in a large pot. Stir to mix well and bring to a boil. Add peanuts and mix well with liquid. Bring to a boil again; reduce heat to medium and continue cooking for 5 minutes. Turn heat off and leave peanuts in the pot for 1/2-1 hour, stirring 2-3 times; drain.
- Preheat oven to 325 degrees. Spread boiled peanuts on Silplat lined baking sheet and roast for 30 minutes, stirring once or twice. Reduce heat to 250 degrees and continue roasting for 1 1/2 - 2 hours, stirring the peanuts once or twice, checking for brownness. Turn off oven, open the oven door for 5 minutes to lower the temperature, and leave the peanuts in the oven another hour or two, or overnight to crisp up.
POPCORN SHRIMP
Battered and deep-fried shrimp is an ideal pairing for beer, especially when it comes out of the kitchen piping hot and seasoned to perfection. But just because you're having a beer doesn't mean you have to kill 1,000 calories in one sitting. How about trying this lightened-up version of the crispy fave?
- 1 cup Panko breadcrumbs
- 3 Tbsp. grated Parmesan cheese
- 2 tsp. Old Bay or other Cajun seasoning
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 egg white, whisked
- 1 lb. raw medium shrimp, peeled and deveined
- cooking spray
- lemon wedges and chopped fresh parsley, for garnish
DIRECTIONS:
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
In a medium bowl, whisk together Panko, parmesan, old bay, salt and pepper until combined.
Set up your dipping station with bowls of (1) shrimp (2) egg whites and (3) breading. Working one at a time, dip a piece of shrimp in the egg whites until it is covered. Then transfer to the breadcrumb mixture and toss until combined. Gently place on the prepared baking sheet. Repeat with remaining shrimp, then generously coat all of the shrimp with a layer of cooking spray. (This will help the breading turn golden.)
Bake for 3 minutes, then flip shrimp and bake for another 3 minutes or until cooked through and no longer translucent. Serve warm with garnishes and cocktail or low-fat ranch sauce for dipping.
ONION RINGS
Onion rings, like fries, are a delicious way of turning an everyday vegetable into something magically delicious. This easy recipe incorporates beer into the batter before frying. De-li-cious!
- 2 cups all-purpose flour, divided
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 cups (12 ounces) pale ale beer
- 2 large yellow or Vidalia onions
- Vegetable oil, for frying
- Spicy ketchup, for dipping (optional)
Report this ad
INSTRUCTIONS
In a large bowl, whisk together 1 1/2 cups of flour with the paprika, garlic powder, salt and pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
While the batter rests, cut the tip off of the stem side of the onions then remove the peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup of flour.
Add the vegetable oil to a large, heavy-bottomed pot (Dutch oven) to a depth of 2 inches and heat it over medium-high heat until a deep-fry thermometer reaches 375°F.
Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate. Immediately season them with salt. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.
KELLY'S NOTES:
When measuring beer, don't include the foamy head in your measurement. Pour it down the side of the liquid measuring cup (to minimize the head), and then measure the liquid part only.
Shake off as much of the excess batter as possible when coating the onion rings in order to get the best ratio of onion to batter.
STUFFED MUSHROOMS
By now, you know how successful cheese-stuffed snacks are with beer, but don't forget the non-fried kind, such as these mushroom caps oozing with a creamy, cheesy Italian-sausage mixture. Get the recipe here.
INGREDIENTS
- 24 oz white button mushrooms
- 1/3 lb hot Italian sausage ground
- 1/2 yellow onion finely diced
- 6 cloves garlic finely minced
- 1/3 cup dry white wine I used pinot grigio
- 2-3 tsp sprigs of fresh thyme chopped (or 1/4 dried thyme leaves)
- 8 oz cream cheese
- 1 egg yolk
- 3/4 cup Parmesan cheese grated
- salt and pepper to taste
INSTRUCTIONS
- Wipe off mushrooms with a damp paper towel. Twist stems of mushrooms to remove (or use a paring knife).
- Chop mushroom stems finely and set aside.
- Cook and crumble sausage finely. Remove to a plate to cool.
- Reduce heat to MED-LOW and add onions and garlic to the same skillet with sausage grease. Saute for 3 minutes.
- Pour in wine to deglaze pan, using a wooden spoon to scrape the pan to release the brown sausage bits, and allow most of the liquid to cook off.
- Stir in chopped mushroom stems and thyme and saute for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
- In a bowl, combine softened cream cheese, egg yolk, and Parmesan cheese. Stir to combine well.
- Add cooled, cooked sausage and cooled onion mixture. Stir well, cover with plastic wrap and refrigerate for 30 minutes or so to firm up.
- Preheat oven to 350 degrees, line a baking sheet with parchment paper.
- Using a spoon or teaspoon measuring spoon, add mixture to the top of the mushrooms, pressing slightly to fill the cavity. Add a little extra to create a mound on top of the mushroom.
- Bake for 25 minutes, or until golden brown. Broil the last minute if you want a more golden brown topping.
- Let cool a few minutes, sprinkle with chopped fresh parsley, and serve.