Game Day Recipe Compilation

Hey everybody, Super Bowl’s tomorrow and if you’re still trying to figure out what you want to eat and drink that day, we’ve compiled all our recipes, just click: here

Vietnamese Peanut Sauce Chicken Wings

Ingredients

  • 3 lbs. of chicken wings, tips removed, wingettes and drumettes separated
  • Kosher salt and freshly ground black pepper for seasoning
  • Cooking spray
  • 3 finely chopped large garlic cloves
  • 1 Tbsp. vegetable oil
  • 1/3 cup fish sauce
  • 1/3 cup fish sauce
  • 1/3 cup firmly packed light brown sugar
  • 2 to 3 tsp. Asian chili-garlic sauce (we used 3 tsp. of sambal oelek)
  • 3 Tbsp. finely chopped toasted peanuts (we used dry-roasted peanuts)
  • ¼ cup torn cilantro and mint leaves

Directions

  1. Preheat the oven to 425 degrees. Take two baking sheets and line them with aluminum foil. Spray the foil with the cooking spray. Divide the chicken wings between the two sheets, seasoning the top of the chicken with salt and pepper. Stick one sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, switching the sheets (middle rack sheet going on the bottom rack and vice versa)  and letting the wings cook for another 30 minutes.
  2. While the chicken wings are cooking, take a small saucepan and set it over medium heat. Pour the oil into the saucepan, letting it get hot. Now add in the garlic, stirring constantly for a minute or two or until the garlic looks golden. Mix in the fish sauce, brown sugar, and chili-garlic sauce, bringing the sauce to a simmer. Let it simmer, stirring occasionally until thickened and reduced down to about ½ cup (they said this could take between 4 to 5 minutes but it took longer than that for us). Mix in the peanuts.
  3. Take the cooked wings and place them in a large mixing bowl. Pour the the sauce over the wings, tossing the wings to coat. Sprinkle the cilantro and mint over the wings and enjoy !

We tried the wings with cilantro and mint but we didn’t think the cilantro brought anything to the dish. The mint though tasted really good with the flavors from the sauce.

This sauce recipe came from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

Barbecue Chicken Meatball Sliders

Ingredients

  • 4 tablespoons vegetable oil, divided
  • 2/3 cup finely chopped onion (we used yellow onion)
  • 2 pounds ground chicken
  • ¼ cup panko (Japanese bread crumbs)
  • 1 ½ teaspoons koser salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • Slider buns (we used Pepperidge Farm Golden Potato Slider Buns), pickles (we used dill pickle slices), and White Barbecue Sauce (recipe follows), to serve

Directions

  1. Take a small skillet out and pour 1 tablespoon of the oil into it, placing the skillet over medium heat. Once the oil’s hot, toss in the onion, cooking it for 6 minutes or until it’s softened. Transfer the softened onions to a large mixing bowl, letting them cool before adding the following ingredients to the bowl as well: chicken, bread crumbs, salt, paprika, garlic powder, and pepper. Stir well to combine, putting a lid on the bowl afterwards and placing it in the fridge for one hour. Take the  bowl out of the fridge and roll the chicken mixture into 32 balls (about 4 teaspoons of the mixture per meatball).
  2. Preheat your  oven to 350 degrees. Take a rimmed baking sheet out and spray it with cooking spray (we lined our baking sheet with aluminum foil and then sprayed the foil with cooking spray).
  3. Take a large skillet out and pour 2 tablespoons of the oil into it, placing the skillet over medium-high heat. Once the oil’s hot, add a portion of the meatballs in, gently turning them now and then for 3 minutes or until they get browned all over (we had to turn them frequently so they wouldn’t get burnt). Transfer the browned meatballs to the baking sheet. Repeat with remaining meatballs, adding in the last tablespoon of oil if necessary.
  4. Place the baking sheet in the oven for 15 minutes or until the meatballs are fully cooked. Serve the meatballs on the buns, topping the meatballs with the pickles and White Barbecue Sauce.

White Barbecue Sauce

Ingredients

  • 1 cup mayonnaise
  • 5 tablespoons distilled white vinegar
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon sugar
  • 1/8 teaspoon garlic powder

Directions

  1. Add all of the ingredients to a medium-sized mixing bowl, stirring until combined and smooth. You can serve this right away or cover and stick it in the fridge for up to a week.

We love Alabama barbecue so when we saw a meatball slider version, we had to try it out ! You get a little bit of smokiness in the meatballs and while the meatballs taste good on their own, these sliders taste fantastic once the White Barbecue Sauce is added on. The sauce was creamy and tangy and paired wonderfully with the meatball. The pickle slices only add more flavor as well as some crunchiness to the dish that’d be missing otherwise. Hope you enjoy these as much as we did !

We got this recipe from Taste Of The South.

We weren’t paid in any form to promote Pepperidge Farm or Taste Of The South.

Take care everybody !