Roxy’s Go Big Red Appetizer Recipes

[Roxy15]

These wings can be prepped ahead of time and bake them when you need them.  These wings are really good.  

 

I serve them with Hidden Valley Ranch Dressing. but, feel free to use your favorite dressing. 

 

Hidden Valley Dressing:

 

Put 1 pkg. Hidden Valley Dressing in a bowl and add 1 cup Real Mayonnaise and 1/2 cup milk; whisk.  I put the dressing in an empty salad dressing jar.

 

I used party wings this time.  A meat market here has great whole chicken wings so I want to use those next time.

 

Baked Hot Wings: 

 

Make enough coating to cover the number of wings you have.

 

This probably covers 20 wings/ Made more than 20 wings so I repeated this recipe until all the wings were well coated. I also doubled the butter/wing sauce; it just depends on how many chicken wings you have.

 

Coating:

 

3/4 Cup All Purpose Flour

1/2 Tsp. Cayenne Pepper

1/2 Tsp. Garlic Powder

1/2 Tsp. Salt

Chicken Wings

1/2 Cup Melted Butter

1/2 Cup Frank's Red Hot Wings Buffalo Sauce

 

Line a baking sheet with aluminum foil; lightly grease with cooking spray.

 

Place the flour cayenne pepper, garlic powder and salt into a resealable plastic bag and shake to mix.

 

Add the chicken wings; seal and toss until well coated with the flour mixture.  Place the wings into the prepared baking sheet and refrigerate at least 1 hour.

 

Preheat the oven to 400 degrees.

 

Whisk together the melted butter and hot sauce in a bowl .  

 

Dip the chicken wings into the butter/hot sauce mixture and place on a baking sheet.

Bake in the preheated 400 degree oven until the chicken wings are no longer pink in the center and crispy on the outside, about 45 minutes.

 

Turn the chicken wings over halfway during cooking so they cook evenly.

 

Served with Ranch Dressing.

 

[Roxy15]

Tater Tots With Jalapeños Wrapped With Bacon:

 

***If you don’t care for Jalapeños, then omit them!

 

Use Amounts That You Need:

 

***Like I Have Said Before, Frozen Bacon Is Much Easier To Cut.  I Put The Frozen Cut Up Bacon In A Tupperware Container & Thaw In The Refrigerator Until I Need It.

 

I do this a lot when making meals that call for bacon.  It is nice to have it ready so you don’t have to stop and cut it when making the recipe!

 

Bacon,  Cut In Half

Tater Tots

Pickled Jalapeños

 

Defrost the Tater Tots.  

 

Hold a slice or two of pickled jalapeños against each Tater Tot and wrap a half slice of bacon around it; hold it together using a toothpick.

 

Put the Tater Tots on a baking sheet and bake at 425 degrees for 10-15 minutes or until the bacon is crispy and the Tater Tots are done; keep an eye out on them!

 

Serve with Hidden Valley Dressing to dip them in or your favorite dipping sauce-(opt.)

 

 

 

 

 

[Roxy15]

Flour Tortilla Cinnamon Crisps:

 

Preheat oven to 350 degrees.

 

***Line a cookie sheet with Parchment Paper or spray cookie sheet with Pam.

 

Pour some sugar in a bowl and sprinkle in some cinnamon-all to taste-to cover crisps; mix.

 

Using a spoon, put sugar/cinnamon mix in a shaker-(example: an empty Creole Seasoning Container, etc.)- to make it easy to cover crisps.

 

***I save empty spice containers and empty jars and cartons.  They come in handy.

 

Spread soft Blue Bonnet Margarine-(in a tub)-over the top each flour tortilla you are using, with a rubber spatula.

 

Shake the sugar/cinnamon mixture over the soft butter of each flour tortilla you are using

 

Flip each flour tortilla that you are using, over and repeat with sugar/cinnamon mixture.

 

As you do each flour tortilla, put them on top each other to stack them and put on a large cutting board.

 

By staking them, it will be easier to cut into crisps.

 

When finished prepping the  flour tortillas, cut them to  resemble a Dorito Chip.  

****I take a pizza cutter to make it easy to cut.

 

Put the crisps on prepared baking sheet and bake in the preheated 350 degree oven for 15 minutes.  ***Keep an eye on them!

 

***They firm up some when you take them out of the oven to cool off a bit.

 

 

[Roxy15]

Boneless Buffalo Wings:

 

1 Cup Flour
1/2 Cup Panko Bread Crumbs
1-1/2 Tsp. Kosher Salt
1/2 Tsp. Paprika
1/4 Tsp. Black Pepper
1/4 Tsp. Cayenne Pepper
1 Large Egg Or 2 Egg Whites
1/4 Cup Milk
3 Small Boneless, Skinless Chicken Breasts, Cut Into Small Chunks Or Strips-(About 3/4-1-lb. Of Chicken)

 

Sauce:

 

1/4 Cup Frank's Buffalo Wing Sauce
1-2 T. Butter
2 T. Water

Preheat oven to 475 degrees. 

 

Combine the flour, Panko Breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl.

 

Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.

 

Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. (Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.)

 

Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. 

 

Bake for 8-10 minutes or until chicken begins to brown.

 

Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy.

 

As the chicken cooks, combine the Buffalo Wing Sauce, butter and water in a microwave safe dish. Cover and microwave on high until the mixture begins to bubble, then remove, stir and keep covered to stay hot.

 

When the chicken pieces are cooked, remove them from the oven and let them cool for a minute. Toss chicken and hot sauce mixture in a bowl until all pieces are coated. Serve immediately.

 

***If you’d rather fry these: Fry in 4-6 cups of vegetable oil heated to 375 degrees F. Once chicken is breaded, chill for 15 minutes then fry for 5-6 minutes then remove them and place on a plate lined with paper towels. Then toss with the Buffalo Sauce.