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Big Red Appetizers For September 13


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Spicy Honey Chicken Drummettes


1/4 cup honey

1/4 cup soy sauce

1/4 cup chili sauce

1/2 teaspoon hot pepper sauce

1/4 teaspoon ginger

1/4 teaspoon dry mustard

12 chicken wing drummettes


1. In 12x8-inch (2 quart) glass baking dish, combine all ingredients except chicken; mix well. Add chicken drummettes; turn to coat. Cover, refrigerate 1 hour to marinate.


2. Heat oven to 375. Uncover dish; bake chicken in marinade at 375 for 45 or 60 minutes or until chicken is tender and no longer pink next to bone, brushing with marinade occasionally.


Boneless Buffalo Chicken Appetizers




1/3 cup honey

1/3 cup chili sauce

4 teaspoons soy sauce

2 teaspoons hot pepper sauce

1 teaspoon cider vinegar

1/8 teaspoon ginger

1/8 teaspoon cumin

4 boneless skinless chicken breast halves, cut crosswise into 1/3-inch wide strips


Dipping Saue


1/2 cup purchased blue cheese salad dressing

1/4 cup sour ream

2 tablespoons chopped fresh parsley

2 tablespoons crumbled blue cheese, if desired


1. In medium bowl, combine all chicken ingredients except chicken; mix well. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.


2. Meanwhile, in small bowl, combine salad dressing and sour cream; mix well. Refrigerate until serving time;


3. Heat large nonstick skillet over medium-high heat until hot. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat for 6 to 7 minutes or until sauce thickens and chicken is no longer pink in center, stirring occasionallly.


4. Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving plattter; arrange warm chicken around bowl. Serve with cocktail toothpicks.


Chicken Wing Drummettes


2 tablespoons dried thyme leaes

1 tablespoon brown sugar

1 tablespoon minced garlic (3 to 4 medium cloves)

3 teaspoons allspice

1 teaspoon salt

2 tablespoons cider vinegar

2 tablespoons hot pepper sauce

1 (3-lb.) pkg. frozen chicken wing drummettes, thawed


Dipping Sauce


1/2 cup chopped green onions

1/2 cup sour ream

1/2 cup mayonnaise


1. In large nonmetal bowl, combine thyme, brown sugar, garlic, allspice, salt, vinegar and hot pepper sauce; mix well. Add chicken drummettes; toss to coat evenly. Cover, refrigerate 1 hour to marinate.


2. Heat oven to 425. Line two 15x10x1-inch baking pans with foil. Spray foil with nonstick cooking spray. Place chicken drummetes in sprayed foil-lined pans. Discard any remaining marinade.


3. Bake at 425 for 45 minutes or until chickenis no longer pink next to bone.


4. Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well. Serve chicken drummettes with sauce.


Fire-It-Up Snack Mix


2 cups corn chips

2 cups small pretzel twists

2 cups oyster crackers

2 cups honey-roasted peanuts

2 cups pumpkin seeds

1/2 cup margarine or butter, mixed

3 tablespoons firmly packed brown sugar

3 teaspoons chili powder

1-1/2 teaspoons ground red pepper (cayenne)

1 teaspoon hot pepper sauce


1. Heat oven to 300. In large bowl, combine corn chips, pretzel twists, oyster crackers, peanuts and pumpkin seeds.


2. In small bowl, combine all remaining ingredients; blend well. Drizzle margarine mixture evenly over corn chip mixture; toss to coat. Place in 2 ungreased 15x10x1-inch baking pans.


3. Bake at 300 for 25 to 30 minutes or until peanuts are golden brown, stirring every 10 minutes. Cool 30 minutes or until completely cooled. (Mixture crisps as it cooks.) Store in tightly covered container.


Seaside Snack Mix


1 (7-oz.) pkg. deep sea-shaped Cheddar-flavored snack crackers

1 (16-oz.) pkg. tiny fish-shaped Parmesan-cheese crackers

2 cups oyster crackers

1 1/2 cups thin pretzel sticks, broken in half


In large bowl, combine all ingredients; toss gently. Store in tightly covered container.

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