These Crispy Sausage Bites are the kind of easy appetizer that feels party ready without asking for much effort. Mini sausages get wrapped in delicate phyllo dough and a swipe of whole grain mustard. They theybake into golden, flaky bites that are perfect for game day, tailgating, watch parties, and casual entertaining.

What Is Phyllo Dough?

Phyllo dough, also spelled filo, is a very thin unleavened pastry dough used in many sweet and savory baked recipes. It bakes up crisp, light, and flaky because the sheets are layered and usually brushed or sprayed with fat before baking.  Sort of like crispy layered doughs used in croissants and puff pastry, but much crispier.

Food historians do not credit one single person with inventing phyllo dough. Modern paper-thin phyllo is often linked to Ottoman palace kitchens. However, earlier layered dough traditions appear across the Mediterranean, Middle East, and Central Asia. The name phyllo comes from the Greek word for leaf, which fits the dough’s delicate, sheet like texture.

Who Created Mini Sausages for Appetizers?

Mini sausages, cocktail sausages, and cocktail wieners grow out of a long tradition of small sausages used as snacks, pub food, and party appetizers. There is not one clearly documented inventor. Instead, bite size sausages become popular as entertaining shifts toward easy finger foods in the United States during the 1920s and 1930s, especially around speakeasies and home cocktail parties.

During Prohibition, bars and taverns closed, and many social gatherings moved into private homes or hidden city spaces. Small bites made sense in those settings because guests could stand, mingle, hold a drink, and snack without sitting down to a formal meal. By the 1950s and 1960s, that easy appetizer style becomes even more common in American home entertaining, especially at dinner parties, holiday gatherings, and cocktail parties.

In the United States, small pastry wrapped sausages are closely tied to pigs in a blanket. That appetizer appears in modern form by the 1940s and becomes a party favorite because it is simple, warm, and easy to serve. These Crispy Sausage Bites take the same friendly idea and give it a lighter, flakier phyllo dough twist.

Fancy Yet Fuss Free Game Day Flavor

These crispy phyllo sausage bites look a little dressed up, but they stay simple from start to finish. The phyllo gives each bite a delicate crunch, while the sausage keeps the recipe familiar and satisfying. That balance makes them a smart choice for parties because they feel special enough for a holiday appetizer tray, yet they still fit beside chips, dips, wings, and other game day snacks.

This recipe uses just four ingredients: phyllo dough, mini sausages, whole grain mustard, and cooking spray. Each one has a clear job. The sausage brings savory flavor, the mustard adds tang, and the phyllo creates the crisp wrapper. The short ingredient list keeps prep easy and makes these sausage appetizers a good last-minute option when guests are coming over or a watch party menu needs one more warm bite.

Easy Phyllo Assembly Tips

If the dough is frozen, let it thaw fully according to the package directions before unrolling it.  Keep the phyllo sheets covered while working.  I keep it covered with a couple of damp paper towels or kitchen towel.  Make sure to handle one sheet at a time.

For neat, crispy bites, spread a thin layer of whole grain mustard on the dough before adding the sausage. Roll snugly, but do not press too hard. I rolled mine up like you do burritos by tucking in the sides and then rolling up.  If a sheet tears, it is usually still usable because layering helps hide small cracks and the pieces bake up crisp around the sausage.

Make Ahead and Serving Touches

These phyllo sausage bites can be assembled earlier in the day and held in the refrigerator until it is time to bake. Place them seam side down on a baking sheet, cover lightly, and keep them chilled. For the crispiest results, bake them close to serving time so the phyllo stays warm, flaky, and crisp.

A few small finishing touches make this easy sausage appetizer feel special. Serve the bites with extra whole grain mustard, honey mustard, or Dijon on the side for dipping. Add cocktail picks, small napkins, and a simple parsley garnish for a polished party platter without extra work.

How to Serve Them for Tailgating, Watch Parties, and Casual Entertaining

Crispy Sausage Bites fit naturally on a game day appetizer board. Pair them with chips, pretzels, pickles, cheese cubes, fresh vegetables, and a few dips like mustard, ranch, or spicy honey. They also work well with sliders, wings, meatballs, or a simple cheese tray when the menu needs something warm, flaky, and easy to grab between plays.

For tailgating, pack them in a covered container and rewarm them when possible. For a watch party at home, serve them hot from the oven in small batches so the phyllo stays crisp and the sausage stays warm. For casual entertaining, place them on a platter with small plates, napkins, and extra dipping sauces so guests can help themselves without slowing down the party.

Easy Ways to Elevate and Customize Them

These crispy sausage bites are easy to dress up with small flavor swaps. Try spicy brown mustard, honey mustard, or Dijon in place of the whole grain mustard. A light sprinkle of everything bagel seasoning, sesame seeds, or dried herbs on top of the phyllo adds extra flavor and makes the bites look more finished.

For a different twist, tuck a small piece of cheese inside the phyllo with the sausage. Cheddar, pepper jack, mozzarella, or smoked gouda all add richness without much extra prep. Finely diced vegetables also work well, especially roasted red peppers, onions, jalapenos, or mushrooms. Keep the cheese and vegetables in small amounts so the phyllo rolls neatly and bakes up crisp.

What These Crispy Sausage Bites Taste Like

Each bite starts with a delicate shatter from the phyllo dough. Then the warm mini sausage brings salty, smoky flavor, while the whole grain mustard adds a tangy little pop.

The result is savory, crisp, and just a bit bold. These easy sausage bites taste like a classic party snack with a fresh, flaky upgrade, which makes them a fun addition to any appetizer spread.

Yield: 8

Sausage Bites

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Crispy, flaky, savory, and made for sharing. These Crispy Sausage Bites wrap mini sausages in delicate phyllo dough with a tangy swipe of whole grain mustard. Perfect for tailgates, watch parties, and casual weekends with friends.

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Ingredients

• 8 sheets phyllo dough
• 8 mini sausages
• 2 tablespoons whole grain mustard
• Cooking spray

Instructions

1. Preheat oven to 400.
2. Keeping the remaining phyllo covered with a damp cloth, place one sheet of phyllo on your work surface and spray with cooking spray (or brush with butter). Place a second sheet on top and spray with cooking spray. Continue until 4 sheets are stacked and sprayed with cooking spray. Cut the stack into quarters.
3. Place one sausage and a half a teaspoon on the end of a phyllo rectangle. Fold the sides over and then carefully roll the sausage in the phyllo dough. Place seem side down on a baking sheet lined with a silpat or aluminum foil coated with cooking spray.
4. Lightly spray the sausages with cooking spray and bake at 400 for 15 to 20 minutes or until the phyllo is golden brown. Serve with additional mustard, roasted red pepper ketchup, or sweet onion chutney.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 234Total Fat 14gSaturated Fat 4gUnsaturated Fat 10gCholesterol 40mgSodium 549mgCarbohydrates 16gFiber 1gSugar 1gProtein 11g

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The post Sausage Bites appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Impress your guests at your next gathering with the irresistible flavors of curried duck mini meat pies. These bite-sized treats pack a punch with their fragrant spices and savory duck filling.  They are sure to standout in any party spread. Whether you’re hosting a lively Superbowl bash, a casual tailgate, or a festive holiday get-together, these mini pies are guaranteed to disappear fast.  Make sure you bake plenty because their unique flavor and convenient size will have everyone coming back for seconds.

The Perfect Party Snack: Curried Duck Mini Meat Pies

Why settle for ordinary chips and dip when you can wow your friends with something truly special? The combination of aromatic curry and rich duck creates an unforgettable taste.  These curried duck mini meat pies elevate your party fare from basic to brilliant. Plus, their petite size makes them perfect for serving at any party.

Tips for Cooking with Ground Duck

Cooking with ground duck is a fantastic way to bring robust, savory flavors to your dishes. Start by sourcing fresh, high-quality ground duck from a trusted butcher or specialty store.  This makes a world of difference in flavor and texture.

When browning ground duck, use medium heat to gently render out the fat, which adds moisture and richness to the filling. Don’t be afraid to season generously with spices and aromatics.  Duck can hold its own against bold flavors like curry, garlic, and ginger. If you’re new to duck, try blending it with a little ground chicken or pork for a lighter touch without sacrificing depth.

Keeping Duck from Tasting Gamey

Worried about duck’s reputation for a gamey taste? There are simple ways to mellow out any strong flavors. First, marinate the ground duck with a splash of citrus juice or a bit of vinegar.  This helps to tenderize the meat and balance the flavor. Incorporating aromatic spices such as curry powder, coriander, and cumin not only brings warmth but also masks any overly intense notes.

Premade vs Homemade Pie Crust

When it comes to pie crust, you have two great options: premade or homemade. Premade crusts are a huge time-saver and deliver consistently flaky results.  They’re perfect if you’re making a big batch or want to streamline prep. Look for high-quality, all-butter crusts for the best flavor.

On the other hand, homemade pie crust lets you control the ingredients and texture.  You can add a pinch of curry powder or herbs directly to the dough to amp up the flavor. If you happen to have duck fat, you can use that instead of butter to make your crust. 

If you love baking from scratch, making your own crust can be a rewarding experience.  But don’t hesitate to use premade in a pinch.  Your guests will be too busy enjoying the pies to notice!

Ingredients You’ll Need

• 1/2 cup minced shallots
• 1/2 pound ground duck
• 1 cup finely diced potatoes
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup half and half
• 2 – 9-inch pie crusts (three if you do not wish to re-roll the remaining dough)
• 1 large egg, lightly beaten

Step-by-Step Instructions for Making the Mini Pies

Prepare the filling: In a large skillet, heat the oil over medium heat. Add the shallots and sauté until translucent, about 3 minutes.

Brown the duck: Add the ground duck to the skillet, breaking it up with a spoon. Cook until browned and most of the fat has rendered, about 5–7 minutes. Remove the duck from the pan and add 1 teaspoon duck fat and stir until melted. Add the potatoes and sauté until crisp.

Spice it up: Return the duck to the pan and sprinkle in the curry powder, garam masala,  salt, and pepper. Stir well to coat the duck evenly. Add the cream and simmer until the cream thickens. Cook for another 5-6 minutes until everything is well mixed and fragrant. Remove from heat and let cool slightly.

Prep the crust: Roll out the pie crust on a lightly floured surface. Use a round cutter or glass (about 3–4 inches in diameter) to cut out circles for your mini pies.

Fill and seal: Place a spoonful of the cooled duck filling in the center of each crust circle. Brush the edge with beaten egg.  Fold over to form a half-moon and press the edges to seal. Crimp with a fork for a decorative touch.

Egg wash: Place the pies on a parchment-lined baking sheet. Brush the tops with beaten egg for a golden finish.

Bake: Bake in a preheated 350°F oven for 30–35 minutes, or until the pies are golden brown and crisp.

Cool and serve: Let the pies cool for a few minutes before serving to avoid burning your mouth on the hot filling.

Tips for Serving and Presentation

For a party-ready presentation, arrange the mini pies on a large platter.  These curried duck pies pair well with delicious shallot cranberry chutney  or sweet strawberry chutney. Offer a small bowl of tangy yogurt sauce to add a cool and sweet contrast to the warm, spicy filling.

These curried duck mini meat pies look as good as they taste.  I’m going to be honest with this whole duck experience, though.  I was scared to make this curried duck mini meat pies recipe.  The whole time I was cooking the duck, adding the herbs and spices, and assembling the filling I was thinking, “What if I go through this whole process and it tastes horrible?  What if I taste it before assembling the meat pies and just cannot stand the flavor of the duck like I have in the past?”  That did not happen.

The hubs insists that I didn’t have fresh duck in the past.  He was right!  You can order directly from my favorite store, Maple Leaf Farms.  It doesn’t get fresher than the farm shipping right to your door.  If you have a local butcher you love, then ask them for fresh duck.  I’ve since learned to love duck and have made crispy duck and bahn mi duck tacos.

Glam up Game Day

I glammed up my game day with some china plates and silver forks.  I’ve been picking up inexpensive forks and spoons.  They add a touch of elegance for tailgating.  You can easily pick these up at antique stores, flea markets, and consignment shops.  Same with the plates!  I think I picked this one up at a local consignment store for a dollar? 

Who says it all has to be paper plates and plastic utensils?  If you have a small group of people that you always go to the games with, change it up a few times.  Try bringing some real plates and silverware.  I put the dirty dishes in zip top bags.  When I get home I put them in the dishwasher.  Same with the silverware.  It’s not too difficult and saves some space in the landfills.

You can even make them the day before then reheat before heading out to the game.  You can even make a batch and freeze them for later, too!  Just place on a baking sheet covered with aluminum foil lightly coated with cooking spray.  Then place them in your freezer for a couple of hours.  Once frozen, you can store them in the freezer for a couple of months.  If they last that long, that is!

Yield: 14

Curried Duck Mini Meat Pies

Cook Time: 1 hour

Total Time: 1 hour

Tailgate gatherings just got better with curried duck mini meat pies. Spice up your party and make every game day unforgettable.

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Ingredients

• 1/2 cup minced shallots
• 1/2 pound [Maple Leaf Farms] ground duck(http://www.mapleleaffarms.com/consumer)
• 1 cup finely diced potatoes
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup half and half
• 2 - 9-inch pie crusts (three if you do not wish to re-roll the remaining dough)
• 1 large egg, lightly beaten

Instructions

1. Preheat oven to 350.
2. Heat a large skillet coated with cooking spray over medium-high heat. Add the shallots and cook until softened; about 3 to 5 minutes.
3. Crumble the duck into the pan and brown. Remove from heat and drain; reserving the juices.
4. Return the juices to the pan and cook until the moisture evaporates and the solids begin to brown. Add 1 teaspoon duck fat and stir until melted. Add the potatoes and sauté until crisp.
5. Return the duck to the pan and add the curry powder and garam masala. Cook until the spices have absorbed the juices in the pan; about 5 minutes.
6. Add the half and half and simmer until heated through and begins to thicken. Remove from heat and allow to cool to room temperature.
7. Roll out the pie crust to 1/4-inch thickness and cut into 4 inch rounds. Brush the edge with egg and place 1 to 2 tablespoons of the duck mixture on half of the crust. Fold and crimp with the tines of a fork.
8. Place on a baking sheet covered with a silpat or aluminum foil coated with cooking spray. Bake at 350 for 30 to 35 minutes or until lightly browned. Cool 5 minutes before serving.

Nutrition Information

Yield

14

Serving Size

1
Amount Per Serving Calories 983Total Fat 56gSaturated Fat 19gUnsaturated Fat 37gCholesterol 30mgSodium 880mgCarbohydrates 105gFiber 7gSugar 9gProtein 16g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Level Up Your Party Snacks with Curried Duck Mini Meat Pies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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Tailgating and game day foods are typically packed with calories. And lots of fried fat. Or maybe slow cooked ribs and other meats. Either way, tailgate foods typically are not healthy. It’s about indulgence and flavor. But I’m saying you can have flavor without all that indulgence. I’m serious!

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Imagine a bratwurst. It’s packed with flavor, spices, and so much moisture it’s almost bib worthy. Then turn it into a burger. And it retains all that moisture and flavor. But in a different kind of bun. Now, take all that brat flavor and combine it with some coarsely chopped chicken breast. And add in some shallots and green apples. Both of which keep the moisture and flavor inside of these brat burgers.

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What Is a Brat?

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A bratwurst, or brat for short, is a type of German sausage.  They’re typically made with pork, veal, or beef. It’s famous for its rich flavors and juicy texture.  They also have signature spices that set them apart from other sausages. Brats are often grilled and served whole.  But I’m taking all that classic flavor and packing it into a burger for a fresh twist.

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Making Your Own Homemade Brat Seasoning

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The magic of a great bratwurst or brat burger lies in the seasoning. Traditional bratwurst seasoning includes ground coriander, nutmeg, ginger, white pepper, and a touch of marjoram. For this recipe I used coriander, garlic and onion powder, fennel seeds, thyme, sage, salt and pepper.  This blend brings out the bold, savory notes that make bratwurst so mouthwatering and adds the sage I love to combine with chicken recipes.

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Chicken Breast vs Chicken Thighs in Brat Burgers

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When it comes to choosing chicken for your brat burgers, you have options. Chicken breast is lean and keeps things light.  I used chicken breasts in this recipe.  However, chicken thighs offer more fat and a juicier bite. Both work well but for those that like chicken thighs, they will give your burgers extra tenderness and a richer flavor. For those that don’t, stick with chicken breasts.  That’s why I added in some apples and onions to my chicken brat burgers.

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How Do You Make Homemade Chicken Brat Burgers?

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Turning brats into burgers is easier than you might think. Start by coarsely chopping your chicken.  I put mine in a food processor and pulsed the breasts a few times.  This made for a nice coarse texture for the burgers.  Then I added in the brat seasoning, diced onions, and diced green apples.  I pulsed the mixture a few times more to blend everything together.

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Shape the mixture into patties.  You can make the brat burger patties ahead of time.  Simply cover and chill them until you’re ready for the grill. Remove them from the fridge about 30 minutes before cooking so they’re not cold when you put them on the grill.  This simple process brings together classic brat flavors and fresh ingredients for a memorable burger experience.

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Adding Shallots and Apples for Moisture and Flavor

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Green apples and shallots are the secret weapons of keeping these chicken breast burgers moist. The apples add a touch of sweet tartness.  The shallots infuse every bite with mild onion flavor. While they both add flavor and a touch of tang, they also bring lots of moisture. These fresh additions are what make chicken brat burgers juicy but also stand out at any cookout.

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Ingredients to make these chicken apple brat burgers

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You might not have the fennel seeds and the coriander, but everything else are pantry staples for us.  If you had to pick, get the coriander.  I use it in a lot of Eastern European recipes.

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Pantry ingredients – garlic powder, onion powder, fennel seeds, coriander seeds, dried thyme, rubbed sage, salt, pepper, buns

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Refrigerator ingredients – chicken (thighs or breast your choice), apples, shallots, cheese (I used provolone), toppings like lettuce, tomato, mustard, sauerkraut

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Instructions for making these chicken burgers

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The best way to make these is grabbing your food processor.  Pulse the chicken 4 to 5 times for a large coarsely ground mixture.  Add the chopped apples and minced shallots and pulse 5 to 6 times.  Then add the spices and pulse 2 to 3 times more to make sure they’re incorporated.

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Wet your hands and form the mixture into 6 patties.  The chicken is sticky.  If you don’t wet your hands, then you’ll have chicken sticking to them.  And when I was finished, I still had some on my hands but not as much.  Refrigerate the burger patties until you’re ready to cook them. 

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I cooked mine in a skillet.  You can grill, broil, or air fry yours.  I haven’t tested those methods so I’m not entirely sure how long to cook them.  For grilling and broiling try 5 to 6 minutes a side.  If you want to air fry them, preheat your air fryer then give them between 10 and 15 minutes making sure to flip halfway through.  Just make sure the internal temperature is between 160 F and 165 F.  Let them rest which should bring the final temperature to at least 165 F.

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Creative Serving Suggestions

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Play with the buns!  I mean the burger buns not THOSE buns.  I am all for a pretzel bun which would give these burgers a brat like feel and taste.  By adding some sauerkraut or even some sweet and sour cabbage you really get the German bratwurst flavors.  Or try some slaw for a sweet and sour crunch.  Apple slaw would really bring out the apple flavors of the burgers.  If you’re looking for that bratwurst flavor, top yours with some caramelized onions and sautéed peppers.

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Now, for the cheese.  I put provolone on mine as a nod to the Italian sausage with peppers and onions.  If you want a more German flavor, try Emmentaler.  It’s a German version of Swiss cheese or just use Swiss cheese.  Muenster, which is one of my favorites cheese, is a great melty option for your burgers.  For a more traditional German cheese, try a butterkäse (soft and melty), rauchkäse (smoky flavor), or tilsiter (fruity and spicy) cheese.

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I served mine with some kicked up coleslaw.  They would pair well with some sweet potato fries to bring out the sweetness of the apple.  Or try German cauliflower salad.  Of course you can go with regular fries, but I’d sprinkle them with pommesgewurz which is a German seasoning for fries!  It has similar spices as these burgers but adds paprika, cayenne, curry, and garam masala.  Yes, Germans like curry.  They have currywurst you know!  And they really like curry in their ketchup, so I’d try some of that to top these burgers with. 

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What do chicken apple brat burgers taste like?

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For me, chicken burgers tend to be a bit loose without a binder. That means they can easily fall apart on the grill if you’re not careful. My grill pan made them easy and delicious to cook up. If they fell apart in the pan no big loss! I could just scoop the pieces up and throw them on the bun. Thankfully, these burgers didn’t do that. I ground the meat coarse enough to keep everything together.

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They are super moist and delicious. These burgers are packed with delicious bratwurst flavors like sage and coriander. The shallots and apples keep them moist and add unique flavor to these burgers. Using a tart apple really makes them unique and different. If you don’t want to use a tart apple, use a sweeter apple. I would add some heat to counter the sweet if I did that. In fact, I might have to try that next time I make these.

Yield: 4 burgers

Chicken Apple Brat Burgers

Prep Time: 18 minutes

Cook Time: 15 minutes

Total Time: 33 minutes

Step up your burger game with our Chicken Apple Brat Burgers - a delicious twist on a classic dish. Juicy, flavorful and perfect for any summer BBQ or tailgate party.

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Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/2 cup peeled and diced Granny Smith apple
• 1/4 cup diced shallots
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried, rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hamburger buns
• 4 slices reduced fat provolone cheese

Instructions

1. Place the chicken in the bowl of a food processor. Pulse 4 to 5 times or until coarsely ground.
2. Add the apple and shallots and pules 5 to 6 times. Add the spices and pulse 2 to 3 times or until the spices are incorporated.
3. Form 6 patties, wetting your hands slightly to keep the chicken from sticking. Refrigerate 10 to 15 minutes.
4. Heat a large skillet coated with cooking spray over medium-high heat. Cook the brat burgers 4 to 5 minutes on each side or until the burgers are no longer pink the middle.
5. While the burgers are cooking, lightly toast the buns and top with condiments and toppings of choice. I suggest Not Ketchupor El Diablo mustard.
6. Turn the heat off and flip the burgers one last time. Top with cheese and cover until the cheese melts. Remove from heat and place one burger on each prepared bun. Serve with your favorite tailgate side dishes; beans, fries, poppers, pizza, burgers, brats, etc.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 441Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 116mgSodium 826mgCarbohydrates 30gFiber 2gSugar 7gProtein 47g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Flavor Packed Chicken Apple Brat Burgers appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have been working on a recreation recipe from that wing joint.  The one with like 20 different sauces?  Yeah, that one.  Then it hit me. This recipe needs a ton of garlic to make these wings super delicious!!  So, I changed my recipe and added a head and a half of pressed garlic to the wings. 

I also combined Peri-Peri sauce and butter to make a rich and spicy power sauce duo.  Then I added garlic and herb Old Bay to the party.  All this combined with the head and a half of garlic makes for the most delicious baked wings.  And you can easily air fry these, too.

What is Peri-Peri Sauce?

Peri-peri sauce is a fiery, aromatic condiment with origins in Portuguese and African cuisine. It’s also known as piri-piri or pili-pili.  This sauce is traditionally made from African bird’s eye chilies, garlic, lemon, vinegar, oil, and a medley of spices.  It is renowned for its tangy, spicy kick.

The sauce’s vibrant heat is balanced by citrusy brightness and earthy undertones.  These flavors make it a beloved addition to grilled meats, seafood, and chicken wings. Its global popularity has soared thanks to restaurants like Nando’s.  You can easily incorporate peri-peri into your own cooking with ready-made bottles found in most supermarkets.

What is Old Bay Seasoning?

Old Bay seasoning is a classic American spice blend originating from Baltimore, Maryland. Since 1939, Old Bay has been a kitchen staple for fans of seafood.  It’s delicious in crab cakes but also delicious on poultry, fries, and more. The blend is a secret recipe.  But you can taste hints of celery salt, paprika, black pepper, red pepper flakes, and other aromatic spices create its unmistakable flavor profile.

It’s zesty, savory, and just a touch peppery.  This provides depth and complexity without overwhelming your wings. When paired with peri-peri, the garlic & herb Old Bay brings a unique Chesapeake twist to these garlic peri-peri baked wings.

Save Money with Whole Wings

Let’s face it pre-cut chicken wings are convenient.  However, you pay for that convenience.  If you want to save money while feeding a hungry crowd, purchase whole chicken wings. They’re typically priced lower per pound. 

My grocery sells whole wings for about $2.50 a pound.  The separated wings are almost double that.  Purchasing whole wings in bulk is especially cost-effective when planning for game day gatherings or family parties.

Whole wings are usually fresher, and they allow you to control the prep process for superior results. Plus, buying whole wings means you end up with the wing tips.  These are the perfect addition for making rich, homemade chicken stock. There’s a certain satisfaction in working with whole wings.  It gives you a sense of connection to the cooking process that’s lost with pre-cut pieces.

How to Separate Whole Wings for Game Day Wings

If you’ve never broken down a chicken wing before, don’t worry because it’s easier than you might expect.  With a sharp knife, you’ll have a pile of party-ready wings in minutes. First you must locate the joints.  Lay the wing flat and stretch it out. You’ll see two joints.  The first is the drumette-to-flat and the second is the flat-to-tip. 

Next, find the sweet spot.  Use your fingers and bend the wing to feel where each joint naturally separates.  For me, I usually make a V with the wing.  Then I take a sharp chef’s knife and cut down the center of V which cuts through the joints.  If the knife doesn’t go through easily, then move it a little to the left or right to find the joint.

You now have drumettes and flats (or wingettes) exactly like you find in restaurants.  Save the tips in the freezer until you’re ready to make stock.  I just keep tossing them into the same bag until it’s full.  That’s when I know it’s time to make some delicious chicken stock.  Prepping your own wings not only stretches your budget but also ensures fresher, juicier results.

Prepping these Garlic Peri-Peri Baked Wings

This recipe is all about maximizing flavor with minimal fuss. This recipe has five ingredients.  There’s chicken wings, garlic, peri-peri sauce, garlic & herb Old Bay seasoning, and butter.  And prep is super simple.  Combine the garlic with some of the peri-peri sauce and some of the Old Bay.  Toss the wings to coat them in the mixture and marinate them overnight. 

Baking the Chicken Wings

Deep frying may be the traditional way to cook up chicken wings.  But oven-baked wings are just as crispy and flavorful.  They’re also less messy to make than deep fried wings.  First, preheat your oven to 425 F.  This ensures a hot and even bake along with gloriously crispy skin.

Take the wings out 30 minutes before cooking.  Place the wings on a rack over a sheet pan.  Make sure to space them out, too, so air can circulate around the wings.  The rack also allows air to completely circulate the entire wing.  This makes the wings crispy and delicious.  Bake the wings for 15 minutes, turn them over, and then bake an additional 20 minutes. 

If you want the skin even crispier, you can broil them for 2 to 3 minutes on each side.  Make sure to keep an eye on them.  Broiling can go from golden brown the burned in the blink of a eye.  The high heat can also render more fat making the skin crispier.

Combine the rest of the peri-peri sauce with the butter and Old Bay in a heatproof bowl.  When the wings are cooked, immediately toss them in the garlic sauce.  Let them rest in the sauce for a few minutes to cool slightly before serving with a garlic ranch, peri-peri sauce, or blue cheese dressing.

You can air fry these wings, too!

I also air fry my wings.  I put them in the air fryer at 350 F for 15 minutes, then I turn up the heat to 400, flip the wings over, and cook for an additional 20 minutes.  This makes them crispy, too.  The air fryer is great for smaller batches.  But to feel a large crowd, oven baked is best.

Now, the hubs isn’t a fan of Old Bay.  I love the stuff and think that the garlic and herb flavor isn’t as powerful as he thinks it is.  But then again, I’ve pretty much grown up with it on almost all seafood that I can’t get enough of it.  So, if you’re not a fan of Old Bay like I am, you can omit it or swap out some garlic powder for the Old Bay.

Yup.  I’m drooling!  Aren’t you drooling??  Just imagine that garlicky, spicy sauce coating those crispy, baked wings.  There’s flecks of the Old Bay seasoning and some pieces of the delicious garlic.  I just need a cold brew and I’m all set!!  Who needs to go to a wing joint for delicious wings?  Just make these!

Yield: 4

Garlic Peri-Peri Baked Wings

Cook Time: 35 minutes

Total Time: 35 minutes

With just a kick of spice and a LOT of garlic, these Garlic Peri-Peri Baked Wings taste like garlic wings from my favorite wing joint only healthier!

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Ingredients

• 1 1/2 heads of garlic (yield approximately 3 tablespoons of pressed garlic)
• 1/2 cup Peri-Peri sauce
• 1/3 cup melted butter
• 3 teaspoons Garlic & Herb Old Bay seasoning
• 1 1/2 pounds chicken wingettes

Instructions

1. Using the Garject garlic press, process one head of the garlic into a medium mixing bowl. Add 1/3 cup of Peri-Peri sauce and 2 teaspoons Old Bay seasoning.
2. Add the chicken wings and toss to coat. Place the wings in a zip top pastic bag and marinate overnight.
3. Preheat oven to 425.
4. Place the chicken wings on a baking rack placed on top of a baking sheet and bake at 425 for 15 minutes. Turn the wings over and bake for an additional 20 minutes.
5. While the wings are baking combine the remaining ingredients in a heatproof mixing bowl.
6. Remove the wings from the oven and immediately toss in the garlic sauce. Allow to cool slight in the sauce before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 568Total Fat 40gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 20gCholesterol 206mgSodium 453mgCarbohydrates 8gFiber 1gSugar 2gProtein 43g

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Favorite Chicken Wing Recipes

• Air Fryer Teriyaki Chicken Wings from Creative Cynchronicity
• Baked Marinated Chicken Wings from Art of Natural Living
• Blackstone Griddle Chicken Wings from Jen Around the World
• Garlic Peri-Peri Baked Wings from A Kitchen Hoor’s Adventures
• Sriracha Honey Chicken Wings from Karen’s Kitchen Stories

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The post Garlic Peri-Peri Baked Wings appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I wanted to make a super simple appetizer recipe.  It needed to have just a few ingredients that would complement the polenta crisps. I’m calling them crisps because I’ve baked them long enough and at a high enough temperature to make them extra crispy.  I wanted something sweet, something savory, something delicious.  And that’s just what these are.

I also wanted to use pears.  They’re in season in the winter months.  And they’re tops on my list of fruits.  Pears are crispy and juicy.  They’re sweet and oh so delicious.  This is making me want some more pears to eat.  I may need to get some more pears from the grocery store.

How can you tell if a pear is ripe?

I went to a food and wine expo once where USA Pears had a booth there.  You can only imagine how sweet and delicious those pears were.  They were demonstrating how to tell if a pear is ripe.  The best way to tell is to gently press near the stem.  If it gives slightly, the pear is ready to eat.  Ripe pears have a sweet aroma at the stem and have a vibrant and consistent color all around. By making sure your pears are ripe, you’ll enhance the overall flavor and texture of this appetizer.

What is polenta?

Polenta is an Italian dish made from boiled cornmeal.  It can be cooked to a creamy or solid consistency, depending on the desired outcome.  The texture is smooth and slightly grainy, making it a perfect base for a variety of recipes.  Its mild flavor allows the other ingredients to shine.  In this recipe it creates a deliciously crispy base for the other ingredients in this appetizer.

What is prosciutto?

Prosciutto is a type of dry-cured Italian ham.  It is known for its rich and salty flavor which is why it is usually thinly sliced. Made from the hind leg of a pig, prosciutto is aged for an extended period, resulting in a tender and melt-in-your-mouth texture.  Its distinctive taste adds a savory element to dishes, making it a popular choice for antipasto platters, sandwiches, and appetizers like pear prosciutto polenta bites.

What can you use instead of prosciutto?

If you’re looking for a substitute for prosciutto in your pear prosciutto polenta bites, there are plenty of options to consider.  If you want to stick with a ham but not prosciutto, then you can try some Black Forest ham.  The authentic version is similar in texture but less salty and smoky than prosciutto.  You could also try pancetta.  It has similar characteristics as prosciutto. 

If you want to skip the ham entirely, then try some smoked salmon or trout.  Both can add a similar salty richness and savory contrast to the sweet pears and creamy polenta.  For a vegetable option, try some portobello bacon.  And apparently, there’s a plant-based prosciutto you can try.

Ingredients to make these polenta bites

• Polenta – water, cornmeal, salt
• Crisps – pear, asiago cheese, prosciutto

Instructions to make these pear prosciutto polenta bites

Start by making the polenta.  Bring the water and salt to a boil.  Slowly stir in the cornmeal whisking continuously until all the cornmeal is added.  Once it starts to thicken, lower the heat and simmer for 15 to 20 minutes stirring occasionally.  Let the polenta cool slightly before spreading it onto a piece of plastic wrap.  Roll the plastic wrap up and twist the ends like a giant piece of polenta candy.  Refrigerate the polenta until you’re ready to make the crisps.

Preheat the oven and then slice the polenta into coins.  Place them on a baking sheet lined with parchment paper or a silpat mat and bake for 20 minutes, flip, and bake for another 20 minutes.  While the crisps are baking, slice the pears, cheese, and prosciutto.  Place one slice of cheese and two pieces of pear on top of a piece of prosciutto.  When the crisps have cooked on the second side, top with a pear bundle and bake an additional 10 to 15 minutes or until the cheese begins to melt.

Pairing with wine or sparkling wine

If you’re looking to serve this pear recipe for a special holiday like New Year’s, you can pear it with some delicious wines and even some sparling wines or champagne.  Riesling and sauvignon blanc go well with pears.  Both have clean and crisp flavors that elevate the sweetness of the pears.  Sauternes is a dessert wine that would really highlight the sweetness of the pears and the saltiness of the prosciutto.  And don’t shy away from a red like merlot.  It has a sweet, mellow flavor that compliments the pear and cheese combination.

Tips for serving these pear prosciutto polenta bites

I served mine on a white plate to let the colors of the ingredients stand out.  But if I wanted to serve these for New Year’s Eve or other party, I would serve them on a decorative plate or serving board and garnish them with a sprinkling of some rosemary or thyme.  You could also drizzle them with a little balsamic vinegar.  I have some flavored balsamic that would kick these bites up a bit like Vermont maple or habanero honey.

These bites would also make a great addition to a charcuterie board.  You don’t have to serve them hot.  They can be served at room temperature making them easy to make ahead of time and add to any charcuterie or appetizer board.  And the ingredients in these polenta bites could also be part of the board like prosciutto and pears. 

What does this polenta appetizer taste like?

First, the polenta is earthy, slightly salty, and crispy.  Mostly crispy, but the cornmeal is slightly earthy to me.  The pears are soft and sweet with compliments the salty, smoky, and crispy prosciutto.  Finally, the cheese kicks in.  It’s also salty with sharp kick from the asiago cheese.  All these elements come together in an explosion of flavor.  Sweet, salty, earthy, sharp, crunchy, and smoky.  All in one bite.

Now, to make this recipe super easy, you can purchase a tube of pre-made polenta.  Just open and slice instead of making your own polenta.  Even though making your own is super cheap, but it is an extra step you can eliminate with a convenience food.  And when you’re preparing a fun and exciting New Year’s Eve or other celebration sometimes it’s worth it to save some time with prepared polenta.

Yield: 10

Pear, Prosciutto, Polenta Bites

Cook Time: 40 minutes

Total Time: 40 minutes

Discover a unique and flavorful appetizer with this recipe for pear, prosciutto, and polenta bites. The combination of sweet pear, savory prosciutto, and crispy polenta creates a perfect bite-sized treat that will impress your guests at any gathering.

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5.0 Stars (1 Review)

Ingredients

• 3 cups water
• 1 cup polenta (yellow cornmeal)
• pinch of salt
• 1 whole pear, cored and thinly sliced
• 4 ounces Asiago cheese, thinly sliced
• 8 ounces thinly sliced prosciutto

Instructions

1. Bring the water to a boil and slow add the cornmeal, stirring continuously with a whisk until all the cornmeal has been added.
2. Once the cornmeal begins to thicken, reduce the heat to a simmer and switch to a wooden spoon. Simmer for 15 to 20 minutes stirring constantly.
3. Allow the polenta to cool slightly before spreading it down the center of a large piece of plastic wrap. Roll the plastic wrap, twist the ends to form a tube of polenta, and refrigerate overnight. Alternatively, you could spread it into a shallow dish, refrigerate overnight, and use a cookie cutter to cut rounds. You could also purchase precooked polenta in a tube and cut it into think slices.
4. Preheat the oven to 400.
5. Place the rounds on a baking sheet covered with a silpat or aluminum foil coated with cooking spray. Lightly spray each side of the polenta rounds with cooking spray or brush with butter. Bake at 400 for 20 minutes on one side, flip and bake an additional 20 minutes.
6. While the rounds are baking, thinly slice the pears, the cheese, and the prosciutto. Place one slice on cheese on top of two pieces of pear and wrap with prosciutto.
7. After the rounds have baked on the second side, remove from the oven, top with the prosciutto bundles, and bake an additional 15 to 20 minutes or until the prosciutto begins to crisp and the cheese melts.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 118Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 856mgCarbohydrates 5gFiber 1gSugar 2gProtein 11g

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Quick and Easy New Year’s Recipes

• Beetroot Hummus from Magical Ingredients
• Cocktail Weiners from That Recipe
• Jalapeno Cream Cheese Crescent Rolls from Jen Around the World
• Pear Prosciutto Polenta Bites from A Kitchen Hoor’s Adventures
• Spinach Squares from Art of Natural Living

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If you’re craving a juicy chicken burger with a little sweet-and-savory twist, these apple cheddar chicken burgers.  They are such a fun recipe to add to your weeknight dinner or backyard cookout lineup. The crisp apple keeps the patties tender.  The sharp cheddar adds that melty, cozy flavor every good burger needs. Try serving them piled onto toasted buns with crispy buttermilk onion rings on the side and a creamy dill pickle dip for dunking.  They turn this easy chicken burger recipe into a full, crave-worthy meal you’d find at a pricey burger joint.

This was the October burger challenge recipe. The October challenge included creating a burger with apples, squash, ancho chile pepper, and buttermilk.   Yeah. It’s a motley assortment of ingredients. But, then again, they’re all a motley assortment of ingredients. That’s kind of the point of the group.

I was late posting it because I didn’t get the squash part of the challenge taken care of. Initially, I planned on making pumpkin buns. Me and bread don’t have such a great working relationship. I love to eat it but it hates when I try to make it. One of these days I will take a bread baking class and figure it all out.  Or just decide that it’s a problem I want to solve and just keep trying until I figure it out.

Where do burgers come from?

Burgers are a staple in American cuisine and have been for decades.  Their origins date back to the late 19th century.  A doctor named Salisbury suggested people with digestive issues eat cooked ground beef patties.  These “Salisbury steaks” became popular with other physicians. 

While there are some controversies over who invented the hamburger, how it became popular is not controversial.  The St. Louis World’s Fair in 1904 introduced this new fangled food.  It became a popular choice for fast, satisfying meals. There was a slight dip in popularity with the publication of The Jungle which detailed the less than savory parts of meat packing during that time. 

However, over the years, the burger has bounced back.  It has even evolved to include a variety of proteins, from turkey and fish to meatless veggie patties.  This makes for endless possibilities of flavor combinations. This evolution has led to unique flavor combinations like the apple cheddar chicken burger.

What does combining chicken and apples taste like?

Some cuisines pair apples and pork together.  So, I thought why not apples and chicken?  Chicken is light in flavor like pork.  It makes a burger delicious especially if you include added moisture to the ground meat. That’s what makes the apples perfect for chicken; it adds moisture to the burger.

The sweetness of the apples also complements the savory chicken.  This combination creates a delicious balance that tantalizes the taste buds and is a refreshing twist to the classic burger.  This new flavor sensation is a a must-try combination for anyone looking to experience unique and delicious burger.

Ingredients for these apple cheddar chicken burgers

Ground chicken

Produce – apples, Vidalia onion, zucchini

Pantry ingredients – garlic powder, black pepper, ancho chile pepper powder, poultry seasoning, bread crumbs, hamburger buns

Dairy – buttermilk, cheddar cheese

Instructions to make this burger recipe

If you don’t have ground chicken you can easily make some by pulsing some chicken breasts or, in this case, chicken thighs.  Pulse until the chicken a few times until it’s in large pieces.  Add the apple, onion, and spices to the chicken mixture and pulse a few more times until the chicken is coarsely ground then put the mixture into a mixing bowl.

This burger has additional moisture from moistened breadcrumbs.  Combine the breadcrumbs with the buttermilk and let them soak for 5 minutes before stirring in some shredded cheddar cheese.  Fold this mixture into the chicken mixture making sure not to overmix everything.  Form the chicken into 4 patties and refrigerate them until you’re ready to cook and serve the burger.

Preheat your grill to high heat and add the burgers, cooking 5o to 7 minutes on each side.  Make sure to turn them a quarter turn halfway through the cooking time on each side.  This creates those epic burger grill marks.  When the burgers are almost done, put more shredded cheddar cheese on top and let the cheese melt.  Remove the burgers to a plate and tent with foil to let them rest.

Tips for Cooking the Perfect Burger

When it comes to cooking the perfect burger, there are a few tips and tricks that can take your burger game to the next level. First, make sure your grill or skillet is preheated to the right temperature and that it’s coated with oil so the burgers don’t stick.  Resist the urge to press down on the patties while they cook.  It’s okay to press them right after putting them on the heat, but don’t press down as they’re cooking because this can cause the juices to escape and make for a dry burger.

Avoid flipping the burgers too frequently.  This can prevent the burger from caramelizing which seals in the juices.  Let them cook undisturbed for a few minutes on each side to develop a nice sear and lock in the flavor. Don’t overcook your burgers.  If you’re not sure, check the temperature with a thermometer.  These chicken burgers should be pulled at 165 because carryover cooking while they rest will bring it to 170 F.

How to Elevate Your Burger Experience

This burger already is elevated with the combination of apples and chicken all topped with homemade zucchini chips.  But if you want to elevate it even more, try adding some caramelized onions, avocado slices, or spicy aioli. With the ancho chili powder, some guacamole or even a lime crema would be the perfect topping for this burger.

Try changing up the bun.  A sweet brioche bun would highlight the sweetness of the apple.  Or maybe a onion bun to bring out the Vidalia onions in the mixture.  Or a fun pretzel bun that can stand up all the toppings of this burger.  I’m always fond of potato buns for burgers because they have a denser texture which stands up to this burger.  Another favorite of mine is a ciabatta bun like the one I used in this lamb burger. 

What do apple cheddar chicken burgers taste like?

For those that say chicken burgers are dry I’m here to tell you these are not dry.  The moistened breadcrumbs, the apples, and the onions make sure of that. They all combine for this sweet and savory flavor in your mouth that is just delicious. And I’m not a huge sweet and savory person. But these burgers were on the menu at least twice. They were that good.

The ancho chile pepper adds a nice little kick you’re not expecting. So does the Cabot seriously sharp Cheddar cheese. You don’t expect flecks of cheese throughout the burger like that. It does make for a rather intoxicating aroma as they’re cooking, though. Finally, the zucchini chips bring an earthiness to the burger you’re not quite expecting. And it doesn’t hurt that they’re microwave zucchini chips.

Yield: 4 servings

Apple Cheddar Chicken Burgers

Prep Time: 10 minutes

Cook Time: 14 minutes

Additional Time: 5 minutes

Total Time: 29 minutes

Upgrade your burger game with our Apple Cheddar Chicken Burgers. Juicy chicken patties, melted cheddar, and a hint of sweetness from the apples. Trust us, your taste buds will thank you.

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5.0 Stars (3 Reviews)

Ingredients

• 1 pound boneless, skinless chicken thighs, cut in 2 inch pieces
• 1/2 cup chopped Gala apple
• 1/3 cup chopped Vidalia onion
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon ancho chile pepper
• 1/4 teaspoon poultry seasoning
• 1/2 cup fresh bread crumbs
• 2 tablespoons buttermilk
• 2 cup Cabot Vermont Seriously Sharp Cheddar cheese, divided
• 1 large zucchini (at least 2 inches in diameter and 7 to 8 inches long)
• 4 hamburger buns
• Toppings of choice

Instructions

1. In the bowl of a food processor, add the chicken and pulse a few times. 
2. Add the apple and next five ingredients (Vidalia onion through poultry seasoning) to the chicken mixture. Pulse a few more times until it is coarsely ground. Put in a mixing bowl.
3. Combine the bread crumbs with the buttermilk and let sit for 5 minutes.
4. Using a spatula, fold in bread crumb mixture and 1 cup of the Cabot Vermont Seriously Sharp Cheddar cheese into the chicken mixture.
5. Form the mixture into 4 patties and refrigerate.
6. Slice the ends off the zucchini. Using a mandolin, slice the zucchini into 1/8-inch-thick rounds.
7. Spray a large microwave safe plate with cooking spray. Place one layer of the zucchini slices onto the plate. 
8. Microwave on high 4 1/2 to 6 minutes (depending on the wattage of your microwave). Watch the zucchini carefully after the 4-minute mark to make sure they don’t burn.
9. Carefully remove the plate from the microwave and remove the zucchini slices to rack to cool. Repeat with remaining zucchini slices.
10. Preheat a grill on high heat.
11. Remove the burgers from the refrigerator and place on the grill. Cook on high heat 5 to 7 minutes per side or until the internal temperature reaches 160.
12. Using a jar lid, pile 1/4 cup cheese on top of the 4 burgers. Cover and let the cheese melt 1 to 2 minutes. Remove from heat and allow the burgers to rest.
13. While the burgers are resting, prepare the buns with your choice of toppings. I prefer mayonnaise, lettuce, tomatoes, and onions. 
14. Place the burgers on the tops and top with the zucchini chips before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Simply Organic Ancho Chili Powder
• 
  Mueller Mandoline
• 
  Cuisinart Burger Press

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 863Total Fat 50gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 19gCholesterol 251mgSodium 1279mgCarbohydrates 41gFiber 3gSugar 8gProtein 63g

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Awesome Apple Recipes

• Apple Cheddar Chicken Burgers from A Kitchen Hoor’s Adventures
• Apple Fritter Bites from That Recipe
• Caramel Apple Sago from Magical Ingredients
• Cinnamon Fried Apples from Hezzi-D’s Recipe Box
• How to Make Apple Pie Spice from Jen Around the World

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There are hundreds of cheeses in the world. HUNDREDS! I haven’t even touched the iceberg in tasting cheese. However, I feel like I’ve had a few more types of cheese this past year than in years past. I’ve tasted stilton and manchego. There’s been a delicious creamy blue cheese or blue cheese brie that I have recently fallen in love with. And then there’s muenster.

Hands down, muenster is my all-time favorite cheese. There’s just something about it’s creamy, slightly tangy flavor that I love. Especially when it’s super fresh. I fell in love with muenster in Rochester at the public market there in upstate New York. Fresh, it is a completely different flavor than one that’s prepackaged in slices.

What are Irish nachos?

Irish nachos are a delightful twist on traditional nachos. Instead of tortilla chips, crispy potato slices are the base for a glorious mountain of toppings. The combination of hearty potatoes with gooey beer cheese sauce and savory extras creates a flavor explosion that is perfect for game day snacking. These Irish nachos also boast a hearty topping of corned beef and Irish cheddar cheese. These layers of flavor will make you the star of game day!

Who invented beer cheese?

I know we have had a beer cheese recipe in the family for a while, but I always wonder where the food we make comes from. It makes me wonder who thought to combine cheese with beer and stir in some garlic and onion for a creamy spread. Not to mention who turned this beer cheese idea into the rich and creamy sauce that takes these nachos to the next level.

Beer cheese originated in Kentucky, where it has become a beloved staple in local cuisine. This explains why my family has a recipe for it and has eaten it as long as I can remember. While the exact origins are unclear, it is believed that beer cheese was created in the 1940s by a chef named Joe Allman at a local tavern in Clark County. Allman reportedly mixed sharp cheddar cheese with beer, garlic, and spices to create a smooth and flavorful sauce that quickly gained popularity among patrons.

 

Today, beer cheese has evolved into a versatile condiment that can be found in various forms across the globe. From creamy dips to tangy spreads and even a burger topping, beer cheese adds a unique twist to dishes like pretzels, burgers, and of course, Irish nachos. Its rich flavor and creamy texture make it a perfect companion to a wide range of snacks and appetizers.

What is beer cheese made of?

Beer cheese is a simple dip or spread made with simple ingredients. It typically consists of a combination of sharp cheddar cheese, beer, garlic, and a variety of seasonings. The cheese provides a creamy base, while the beer adds depth of flavor and a slight tang. Garlic and spices help to enhance the overall taste profile, creating a savory and aromatic sauce that pairs perfectly with a variety of foods.

 

The amount of beer you add will alter the consistency, of course. More beer makes it creamier and less beer makes it more like a spreadable cheese similar to port cheese or pub cheese. Creamier beer cheese makes the delicious sauce for these Irish nachos, but a thicker cheese is deliciously melted into macaroni for beer and brats mac and cheese.

What type of beer is best for beer cheese?

The best beer is the beer that you enjoy drinking. Like cooking with wine, you don’t want to use a beer that you wouldn’t drink. The type of beer you use can greatly impact the flavor profile of your cheese sauce. Some popular options include pale ales, lagers, stouts, or even a flavorful IPA.

The key is to select a beer that complements the sharpness of the cheddar and enhances the overall taste of the sauce. I opted for Guinness which is a full-bodied stout beer. I thought it would pair well with the corned beef and potatoes in these Irish nachos. Pale ale also makes a good beer cheese sauce, too. They taste completely different, but both are delicious!

Is beer cheese the same as pub cheese?

Beer cheese and pub cheese do share some similarities, but they are not exactly the same. Pub cheese typically refers to a spreadable cheese dip that may or may not contain beer as an ingredient. On the other hand, beer cheese specifically incorporates beer into the cheese sauce to add a unique depth of flavor. This distinction is important to keep in mind as you prepare your Irish Nachos with Beer Cheese Sauce.

What ingredients do you need for this nacho recipe?

You will need potatoes, obviously. For the cheese sauce, you will need Irish cheddar. That’s a nice sharp cheddar with delicious flavor. Don’t frown, but to make this melty and delicious I’ve included some Velveeta in my sauce. There’s just 3 ounces of it to really make this a creamy sauce that pours well over the potatoes. Of course, there’s beer in the sauce and a slurry made with milk and flour. Finally, there’s garlic salt, thyme, and rosemary in the sauce and chopped corned beef for the toppings.

How do you make Irish nachos with beer cheese sauce?

To make these delicious Irish Nachos with a Twist of Beer Cheese Sauce, start by preheating your oven to 400 F and thinly slicing your potatoes. Sprinkle the potatoes with salt and pepper and bake the potato slices on a single layer in a baking sheet lined with foil for 15 to 20 minutes or until golden. Then flip the potatoes over and bake an additional 10 to 15 minutes until the second side is crispy.

While the potatoes are baking, start the beer cheese sauce by combining the beer, milk, and flour in a saucepan over medium heat. Stir frequently until the sauce begins to thicken and then stir constantly until it’s thick enough to coat the back of a spoon. Remove the sauce from the heat and add in 2/3 of the Irish cheddar, the Velveeta, and the spices stirring until the cheese melt.

Place a layer of potatoes in the bottom of a cast iron skillet and top with half of the chopped corned beef and half the remaining cheddar cheese. Pour 1/3 of the beer cheese sauce over the top and repeat with the remaining potatoes, cheese, corned beef, and 1/3 of the beer cheese sauce. Keep the remaining beer cheese sauce in a bowl for dipping. Finally, broil the nachos on high until the cheese melts and the cheese sauce is bubbly and brown. Serve with the remaining beer cheese sauce.

What does Irish nachos with beer cheese sauce taste like?

When you think if nachos I think of cheesy, messy, delicious goodness. And now I think of corned beef, potatoes, and beer sauce goodness. And now you will, too! The beer combined with the Irish cheddar in the cheese sauce and on the nachos make for rich and delicious cheese experience.

The potatoes are baked super crispy ahead of time. They stand up to loads of toppings they will carry to your mouth. That includes rich and delicious corned beef, sharp Irish cheddar, and creamy beer cheese sauce. The flavorful corned beef paired with the beer cheese sauce made with Irish stout and the Irish cheddar on top are a total game day nacho goodness your guests will love.

Yield: 10 servings

Irish Nachos with Beer Cheese Sauce

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

Irish Nachos with Beer Cheese Sauce are the perfect combination of cheesy and crispy goodness. Grab a pint and dive into this delicious snack!

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Ingredients

• 2 medium potatoes (about 4 inches in length)
• 10 ounces shredded, Irish cheddar
• 3 ounces Velveeta cheese, cubed
• 1/4 cup porter beer
• 3/4 cup milk
• 1 1/2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• Pinch thyme
• Pinch rosemary
• 1 1/2 cups cubed corned beef

Instructions

1. Preheat oven to 400.
2. Using a mandolin, slice the potatoes 1/4 inch thick. Lay on a single layer on a baking sheet covered with aluminum foil coated with cooking spray. Sprinkle the potatoes with salt and pepper and spray with cooking spray.
3. Bake at 400 for 20 minutes. Turn the slices over and bake an additional 15 to 20 minutes or until crispy and they being to brown.
4. While the potatoes are cooking, combine the beer, milk, and flour in a small sauce pan. Stir with a whisk until the flour is combined. Heat on medium heat until the sauce begins to thicken; stirring occasionally.
5. Once the sauce is thick and coats the back of a spoon, stir in 2/3 of the cheddar cheese and the Velveeta. Continue to stir until the cheese melts. Remove from heat.
6. Place one layer of potatoes in the bottom of a 5 inch cast iron skillet. Sprinkle corned beef, cheddar, and drizzle with the cheese sauce. Continue to layer potatoes, corned beef, cheddar, and cheese sauce until all the potatoes are stacked up. Sprinkle with any remaining cheese.
7. Broil on high until the cheese is melted and lightly browned. Serve in the skillet with some Irish stout.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 275Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 70mgSodium 655mgCarbohydrates 11gFiber 1gSugar 1gProtein 16g

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Cooking with Beer

• Beer Battered Shrimp from Art of Natural Living
• Beer Cheese Fondue from Jen Around the World
• Beer Mustard from That Recipe
• Cheddar Beer Bread from Hezzi-D’s Recipe Box
• Irish Nachos with Beer Cheese Sauce from A Kitchen Hoor’s Adventures
• Sourdough Beer Bread from Karen’s Kitchen Stories

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The post Irish Nachos and Beer Cheese Sauce Makes Game Day Delish appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This is the recipe that is my claim to fame. From an idea hatched at a local restaurant to a contest winning entry, this recipe really made me realize I had some interesting ideas for food. And those ideas sometimes win prizes. This idea got me on Emeril LIVE! And it was the most unique recipe on the show. At least I think it was the most unique recipe. The rest of the winners had recipes I’ve either tried before or was a traditional recipe that many others already knew about.

Who invented potato skins?

There are quite a few restaurants that claim to have created this American favorite. I think the leaders is TGI Fridays, but Prime Rib and RJ Grunts also claim to have created this delicious appetizer. They surfaced around the mid 1970s. The traditional recipe is potatoes that are baked and then hollowed and stuffed with bacon, cheese, and onions before being baked again. I know. My mouth is watering, too. All that potato and cheesy bacon goodness!

What ingredients are in sweet potato skins?

I don’t remember how we got on the top of sweet potato skins. I remember we used to go dancing at this bar/restaurant. It wasn’t far from the house and was a favorite hot spot for those that liked to go country dancing. This included line dancing. Because when I was in college it was a physical education course we could take. And I loved it so much I convinced the family to seek out a place to go dancing.

We used to get potato skins as an appetizer. And they had roasted sweet potatoes as a side dish for your meal. I think that’s how we got to the topic of sweet potato skins. What would you use to make sweet potato skins was the question asked at the table. We toyed around with some interesting combinations.

We settled on some brie and walnuts in syrup. Yes. I know. This calls for pecans. I’ll get there. You see, there is an ice cream topping from Smuckers that has walnuts in syrup. The syrup is simply corn syrup. I see some of you turning up your nose at it. While that was the original idea, it wasn’t the winning recipe.

The final winning recipe, and yes, I did win a contest with it, had sweet potato skins, walnuts, maple syrup, and butter. Lots of butter. I’ll get to that in a bit, too. We suggested many different cheese, but landed on the buttery and delicious brie. The walnuts for texture and the maple syrup to elevate the sweetness of the potato and compliment the brie and walnuts.

How do you prepare sweet potato skins?

To prepare sweet potato skins you first have to bake the potatoes. Try not to over bake them because they will bake again to get crispy. I baked mine in my air fryer. I love my air fryer. Always start by washing your potatoes. I use a vegetable brush to scrub them free of any dirt that may be stuck in the nooks and crannies.

Next, I dry them off and then stab them with a fork. This allows the steam to escape and prevents the potatoes from having a meltdown in the oven or air fryer. This happens more with sweet potatoes than regular potatoes in my experience. After I stab them, I rub them with olive oil and give a sprinkle of salt and pepper.

 
At this point, I popped them into my air fryer at 400 for 20 minutes. Now, I will caveat that my sweet potatoes were smaller than most. I purchased a bag of Simply Perfect sweet potatoes. They were approximately 6 to 7 inches long but they were about 3 to maybe 4 inches in circumference. So, not as big as I’ve seen them before. The larger the potato, the longer it will take to bake. Just throwing that out there.

The fork shouldn’t go through the potatoes super easily. There needs to be a little resistance when pulling the fork out of the potato. After scooping out most of the flesh of the potato, you’re going to roast them again. That’s why you don’t want them thoroughly cooked after roasting. Brush them with melted butter and pop them back into the air fryer at 400 for 10 to 15 minutes or until the skins are crisp.

The rest is smooth sailing! Drizzle them with some maple syrup, sprinkle with the pecans for this version or walnuts, pistachios, whatever nut you want! Top the nuts with some slices of brie cheese. I usually remove the rinds because melted slices of brie with the rind on look weird. Then the sweet potato skins to back into the air fryer at 400 for 5 to 10 minutes or until the brie cheese bubbles with melted goodness.

Before serving, I drizzle them with a little more butter and a little more maple syrup. You could sprinkle them with chopped chives for a little green color. Or a little sea salt to cut some of the sweet and richness of these sweet potato skins.

How can you customize your sweet potato skins?

Well, for those who enjoy a bit of heat you can sprinkle some cayenne pepper to provide a spicy kick. Or garnish with some slices of jalapenos! The sweet potatoes and rich brie would truly lend themselves to a spicy kick and elevate these already delicious potato skins.

I’m sure some were expecting all the sweet spices in there. I never had brown sugar or cinnamon on the roasted sweet potato. I think the potatoes are deliciously sweet without all that added sugar, but if you like those on your potato then by all means add that to these! Sprinkle your sweet potato skins with some cinnamon or nutmeg to infuse your sweet potato skins with warm and comforting spices. The beauty of sweet potato skins is that you can customize the ingredients to suit your personal preferences and experiment with various flavor combinations.

How do sweet potato skins taste?

Sweet potato skins boast a subtly sweet and earthy taste that compliments the rest of the ingredients in this recipe. The skins are slightly crispy on the outside with a tender and creamy center, creating a satisfying contrast of textures. Then you add in the salty and rich butter and sweet maple syrup. Both contrasting flavors in these skins. Finally, the crunchy sweetness of the pecans plays against the salty and creamy brie. All these ingredients make these sweet potato skins a decadently delicious appetizer for your game day!

Don’t like brie? Then try some Gruyere cheese with its salty goodness. Or Camembert cheese. It’s similar to brie. You could use mozzarella, but it wouldn’t have that depth of flavor brie cheese does. A Gouda or smoked Gouda would also be a great cheese to try with these sweet potato skins. Either way you top them, just try them for your game day! Your family and friends will love them!

Yield: 8

Easy Sweet Potato Skins

Cook Time: 45 minutes

Total Time: 45 minutes

Say goodbye to plain old potato skins and hello to these 4 Ingredient Easy Sweet Potato Skins.  They're sure to be a hit with family and friends.

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Ingredients

• 4 whole sweet potatoes, about 3 to 4 inches long
• 6 ounces brie, rind removed
• 1/2 cup halved pecans
• 1/2 cup maple syrup
• 1/4 cup melted butter

Instructions

1. Clean sweet potatoes and remove any eyes or beard (stringy substances).
2. Dry the potatoes and coat them with olive oil before placing them in the air fryer. Cook at 400 F for 20 to 25 minutes or until just fork tender. Remove from heat slice in half and allow to cool enough to handle.
3. Remove the rind from the brie and cut into slices.
4. Once the potatoes are cool enough to handle, scoop out the center part of the flesh with a spoon and reserve it for another use. Place the potatoes back into the air fryer and brush with butter before baking at 400 F for another 10 to 15 minutes or until the skins are crisp.
5. Top the crispy skins with some maple syrup, pecans, and slices of brie. Put them back into the air fryer at 400 F for an additional 5 to 10 minutes or until the brie cheese is bubbly and melted.
6. Remove from heat, garnish with more maple syrup, chives, or other sprinkles of spices and serve.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 271Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 37mgSodium 202mgCarbohydrates 26gFiber 3gSugar 16gProtein 6g

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Potato Lover Recipes

• Blue Cheese Scalloped Potatoes from The Spiffy Cookie
• Cottage Pie Stuffed Potatoes from Palatable Pastime
• Oven Baked Cajun Sweet Potato Fries from A Day in the Life on the Farm
• Potatoes O’Brien from Sneha’s Recipe
• Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto from Karen’s Kitchen Stories
• Spicy Potato & Kale Beer Cheese Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sweet Potato Skins from A Kitchen Hoor’s Adventures
• Tik Tok Parmesan Roasted Potatoes from Jen Around the World

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The post 5 Ingredient Easy Sweet Potato Skins appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Picture this: warm, crispy sourdough flatbread topped with an irresistible array of charcuterie delights. It’s the ultimate crowd-pleaser that will have your friends and family cheering for more while cheering for the game. Using 1 cup of 100% hydrated sourdough starter, flour, and water you can make this easy sourdough flatbread to top with delicious charcuterie meats and cheese. You’ll be cheering at how simple this recipe is to make!

Why is sourdough hydration important to this recipe?

The hydration percentage of a sourdough starter will dictate how much additional water and flour you need to make the flatbread. Or any bread for that matter. Hydration refers to the ratio of water to flour in your sourdough starter, and it directly affects the texture, flavor, and overall quality of your bread.

I feed my starter with 1 cup of water and 1 cup of flour which is 100% hydration. It’s a one to one ratio which makes a wetter more liquid like started. If I fed my starter with half a cup of water and 1 cup of flour that would be a 50% hydration. This would result in a more firm starter meaning you would need more liquid added later in the recipe to make the dough.

The hydration level also affects the fermentation process. A higher hydration level increases the activity of the natural yeast and bacteria present in your sourdough starter. This promotes better flavor development and enhances the texture of your sourdough flatbread.

It’s important to strike a balance that works best for your specific recipe and preferences. If you find your flatbread becoming too dense or lacking in flavor, consider increasing the hydration level of your starter. Conversely, if your flatbread is too moist or difficult to handle, reducing the hydration level might be necessary.

How do you keep your sourdough alive?

Maintaining a sourdough starter is not only key to achieving a tangy flavor in your baked goods, but also crucial for its overall health and longevity. To keep your sourdough starter alive and thriving, there are several tips and techniques you should follow.

Regular feeding is essential for maintaining your sourdough starter. Feeding involves discarding half or the started and then adding a balanced mixture of flour and water. You can adjust the hydration level as needed, feeding it more or less water depending on the flavor you want. By feeding your starter regularly you can ensure its vitality and ensure it stays active and ready for baking.

Maintaining a consistent feeding schedule will help your starter develop a routine and allow for the natural yeast and bacteria to thrive. Ideally, you should feed it at the same time every week depending on your baking frequency. Whether I bake or not I try to feed it once every 2 weeks. Ideally, I should feed it once a week, but I don’t bake that much with it.

The last tip I have is to leave your starter out in a warm place after feeding it until it foamy and bubbly. This is something I didn’t start doing until recently and it’s made all the difference in how active my starter has become. Once it’s all bubbly and almost doubled in size I put it in the fridge to chill until I’m either ready to bake with it or it’s time to feed it again.

What’s in sourdough charcuterie flatbreads?

Sourdough, of course. The bubbles and air pockets that form during the sourdough fermentation process create a light and airy flatbread. This provides the perfect canvas for the rich, salty, and cured meats that adorn the top. The contrast of textures and flavors makes each bite a delightful experience.

Whether you choose to use traditional cured meats like salami, prosciutto, or pepperoni, or explore more unique options like bresaola, pancetta, or chorizo, the result will always be a harmonious symphony of taste. But it’s not just about the meat. The toppings you choose to complement your charcuterie can elevate the experience even further. Sliced olives, roasted peppers, or sun-dried tomatoes can impart a burst of tanginess.

You can add sweetness with apples, dried figs or dried apricots and texture with nuts like pistachios or almonds. And let’s not forget about the cheeses. I used delicious mozzarella pearls, sharp Asiago cheese, and creamy brie with its briny rind. But a soft gouda or smoked cheddar would be good, too. They all have their place on this delectable flatbread.

I drizzled my flatbread with flavor olive oil before adding the meats and cheese to add more flavor. Fresh herbs would be a great addition to your charcuterie flatbread bar. So would some briny olives, tangy sun-dried tomatoes, and sweet roasted red peppers. All of these would add great flavor and texture to your flatbreads.

Why are sourdough charcuterie flatbreads great game day food?

This recipe is great for game day because you can have the dough ready to bake before everyone arrives. It’s easy to make and can proof on the counter for 2 hours or in the fridge for up to 12. If you do refrigerate it, make sure to take it out at least 30 minutes before you plan on shaping and baking.

They take less than 10 minutes to cook! I baked mine on my baking stone at 450 F. They puff up, but when you flip them, they flatten out. Keep them wrapped in a clean towel. As they’re cooling you can set out the meats, cheeses, and other toppings for people to top their own flatbread. It’s a perfect make-ahead recipe that everyone will love and enjoy customizing for their own tastes.

The recipe is a winning combination of savory goodness and endless possibilities for customization. By serving this crowd-pleaser at your next event, you’ll impress your guests and score big. So why wait? Elevate your game day experience with purely delicious sourdough charcuterie flatbread.

Yield: 8

Sourdough Charcuterie Flatbread

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 15 minutes

With its savory flavors and variety of toppings, this Sourdough Charcuterie Flatbread is the ultimate game day snack. Impress your guests and score big by serving this crowd-pleaser.

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Ingredients

• 2 - 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup 100% hydration sourdough discard
• 1/2 cup warm water
• 2 tablespoons
• 4 ounces prosciutto
• 4 ounces salami
• 4 ounces sopressata
• 4 ounces thinly sliced off the bone ham
• 6 ounces Asiago cheese
• 6 ounces brie
• 6 ounces mozzarella cheese (I used pearls)
• 1 cup dried apricots
• Other toppings (olives, roasted red peppers, sun-dried tomatoes, pistachios or almonds)

Instructions

1. Combine the sourdough starter, salt, baking powder, 2 tablespoons of olive oil, and water with 1 1/2 to 2 cups of flour in the bowl of a stand mixer or a large mixing bowl. Using a dough hook (or dough whisk or your hands) knead the dough until it is smooth and pulls away from the bowl. Add additional flour as needed.
2. Cover with a clean towel and allow the dough to rise in a warm place for at least an hour and no more than 2 hours if making the same day. Alternatively, you can place the dough in an airtight container and refrigerate it overnight. Make sure to remove the dough from the refrigerator at least 30 minutes before shaping and baking.
3. Form the dough into 8 pieces and shape into balls. Roll with dough out to 1/4 inch. Cover with a towel and let the dough rest.
   Preheat your oven to 450 F. Use a baking stone or baking steel for the best results, but an upside down baking pan is a good substitute to either of those.
4. Cook the flatbreads at 450 for 4 to 5 minutes per side or until golden brown. Flip them over and cook an additional 4 to 5 minutes. Remove them from the oven and wrap them in a clean towel to keep warm.
5. Arrange the meats, cheese, and other toppings on plates and allow your guests to customize their sourdough charcuterie flatbreads. They can either eat them whole or slice them into wedges.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 704Total Fat 27gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 11gCholesterol 99mgSodium 1903mgCarbohydrates 75gFiber 3gSugar 10gProtein 39g

Did you make this recipe?

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Best Breads

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I have lots of chicken wing recipes on my blog. Okay. I have twelve, but that’s a lot to me! Most of them are air fryer wing recipes, but there’s a smoked wing recipe and an oven fried recipe or two. We devour wings in this house. So, they’re something I try to make often. Because they’re so simple yet delicious. And easy to make!

I rarely, if ever, purchase drumettes and drums already separate. Meaning, I purchase whole wings and separate them myself. I find them to be bigger, taste better, and you get that little tip to use for chicken stock. I toss those in the freezer until I’m ready to make stock. They have such great flavor in there for broth.

You’re right, this isn’t a chicken broth recipe post. This is a chicken wing post. For those that are apprehensive about separating wings, just do it! The more you practice it the easier it gets. For me, I place the wing joint on the board and form a V with the two pieces coming off the joint. That usually lines up the joint to make it easy to slice right down the middle and separate the drum from the drumette (or flat) or the drumette and the tip.

How do you make the crispiest air fryer chicken wings?

If your wings aren’t separate, then do that. Follow my little V example above to cut through the joint. I put mine on a plate lined with a paper towel. After separating all the wings, I dry them. THOROUGHLY! I wrapped each wing in paper towel and squeezed them to make sure there weren’t any hidden pockets of liquid in the wing or the in the skin of the wing.

After drying the wings, I tossed them with the olive oil. You could absolutely use seasoned olive oil if you want. I might try the harissa olive oil next time I make these. But for this one, I went with a regular olive oil. Then I tossed them with the seasonings of choice. For me, that’s a Bavarian blend, today. It has brown mustard, rosemary, garlic, thyme, bay leaf, and sage. It’s a rich and earthy mixture that I thought would taste delicious. And I was right!

My air fryer has a two-tiered rack. I think it’s important for me to disclose that. I haven’t ever actually cooked wings in the basket that came with the air fryer. For me, I prefer the rack. I can cook more wings and the air can completely circulate around the wings. This ensures all sorts of crispiness surrounds the wings when they’re finished.

The drumettes are layer into the bottom of the rack because they’re thinner with less meat. I don’t want to overcook them so they go on the bottom. The drums go on top because they’re thicker and take longer to cook.

I cook the wings in stages. First and foremost you want to make sure the wings are cooked through. This means I start mine lower and slower than most everyone else. My wings go in the air fryer at 375 for 15 minutes. That’s the first stage.

The next stage is the first crisping stage. I turn the air fryer up to 400 and cook them for 8 minutes. I call this the first crisping stage because sometimes they’re crispy and cooked enough and sometimes they’re not. Sometimes I find the drumettes aren’t as crispy as I want, and I must rotate the drums to the bottom and drumettes to the top. This could easily lead to the third stage or second crisping stage.

Now, if you’re using the basket, please cook all the drums and then all the drumettes together. They cook at different times and if you cook them together, the drumettes might get too cooked or the drums might not be cooked enough. So, be careful with that if you’re using the basket for your air fryer.

How crispy are the crispiest air fryer chicken wings?

They are packed with crunch!! I’ve tried just the baking powder trick. I wasn’t a huge fan of it. I think combining it with flour wasn’t the best idea when I tried it. The flour coated the wings, but didn’t make them any crispier. They were almost caked on with flour and that’s never attractive in a crispy wing.

And then I tried just baking powder alone and they just tasted weird. I probably added too much because there wasn’t anything else to help coat the chicken wings. It was just 1 teaspoon of baking powder. For like a pound of wings. How is 1 teaspoon of baking powder going to coat all those wings? I just didn’t see it working out.

Enter cornstarch! It’s light and makes things crispy! It’s the key to tempura batter which is always crispy and delicious. And some other crispy wing recipes called for it. So, I thought a delicate balance of the cornstarch and the baking powder would make my wings super crispy. And I was totally right!

The cornstarch combines with the baking powder to create a moisture barrier keeping the juiciness inside and the water outside. The baking powder has a chemical reaction with the skin making it crispy. The cornstarch keeps water from ruining the crisping process making it even crispier. Both of those means these are the crispiest air fryer chicken wings I’ve ever made.

After tasting the crunch, you taste the spices. For me, that’s the Bavarian spice blend I used. It’s earthy and delicious. There’s the rosemary and thyme, sage, and garlic. The mustard is a hidden taste you don’t get right at the front of your bite, but you taste it after a little bit.

I toyed with an Old World blend which, to me, is like Old Bay but not as seafood based. Or a delicious curry blend. Lemon pepper is always in my pantry for wings along with a slew of other herbs and spices to make my own blend I want on my wings. Follow that logic. Pick whatever spices you want on your wings.

Yield: 5

Crispiest Air Fryer Wings

Cook Time: 31 minutes

Total Time: 31 minutes

These are the Crispest Air Fryer Chicken Wings I’ve ever made. They have a crunchy outside and a juicy, tender inside. An easy and delicious snack for game day!

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Ingredients

• 1 – 1 1/2 pounds chicken wings
• 1 tablespoon olive oil
• 2 teaspoons corn starch
• 1 teapsoon baking powder (not baking soda)
• 1 tablespoon seasoning of your choice (I used Bavarian seasoning from Penzey’s)
• 1 teaspoon garlic salt

Instructions

1. Preheat air fryer to 375 while you prepare the wings.
2. Use paper towels to thoroughly dry the wings. I wrapped my wings in paper towels and squeezed to make sure all the juices on the surface of the wing was absorbed by the paper towel.
3. Place the wings in a bowl with the olive oil. Use your hands and make sure the wings are well coated in the olive oil. Sprinkle half of the seasonings on the wings and toss to coat then add the remaining seasonings and toss again to coat.
4. Place the flats or drumettes on the bottom of the air fryer rack. If your air fryer doesn’t have a rack, then cook them in a single layer in the basket. Cook the wings at 375 F for 15 minutes.
5. Turn the wings over, spritz with oil or cooking spray, and cook at 400 for 8 minutes. If the drumettes aren’t very crisp, rotate them the top rack. Otherwise, turn the wings over again, spritz again, and cook at 400 for 8 to 10 minutes or until the wings are at least 165 F at the thickest part of the drum.
6. Remove from the air fryer and cool 5 to 10 minutes before serving with your favorite dipping sauce(s).

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 477Total Fat 36gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 21gCholesterol 112mgSodium 1861mgCarbohydrates 15gFiber 1gSugar 0gProtein 23g

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The post Crispiest Air Fryer Chicken Wings appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.