I’m That chik sauce

I’m that chik sauce 

Ingredients

• ½ cup Mayo
• 1 tsp white vinegar
• ¼ cup honey bbq sauce
• 1 ½ tbsp yellow mustard
• 1 ½ tsp honey
• pinch salt

Instructions

• Combine all ingredients into a small bowl and whisk to combine. Taste, and add more honey if it's too tangy. 
  
• Store in air-tight container in fridge for up to 2 weeks. Enjoy!

MILD SAUCE

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  Ingredients

  • 1 cup ketchup
  • 3/4 cup granulated sugar
  • 1 tablespoon paprika
  • 1/4 cup hot sauce*
  • 3 tablespoon white vinegar

  Instructions

  1. Combine all ingredients in a small saucepan and cook over low heat, stirring constantly, for about 10 minutes until sauce has thickened.
  2. Allow sauce to cool before using or serve warm.

  Make ahead tip

  1. Refrigerate – Cool for 1 hour then transfer to an airtight container and refrigerate for up to 2 weeks. Bring to room temperature before serving.
  2. Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight then bring to room temperature before serving.

SPICY HONEY WINGS

Ingredients

5 pounds chicken wings 
1 cup sriracha sauce
1/2 cup honey
1/4 cup rice wine vinegar
1 stick unsalted butter
1 tablespoon salt
vegetable oil for frying

1 cup of flour for Dredging

Directions

1. Heat the oil to 350ºF in a very large pot.
2. Season with salt and dredge in flour and shake off excess.
3. Fry the wings in 3 or 4 batches, 10 to 12 minutes per batch. Do not over crowd the pot.
4. While your wings are frying, preheat the oven to 200ºF and place fried wings on a baking sheet in the oven to keep warm while the other batches are frying.
5. In a saucepan, melt the butter over low heat, then mix in sriracha, honey, vinegar and salt. 
6. Transfer wings to a large bowl, toss with the sriracha mixture to coat and serve immediately

Nacho cheese

INGREDIENTS

• 2 Tbsp butter 
• 2 Tbsp flour 
• 1 cup milk 
• 6oz. sharp cheddar, shredded 
• ¼ tsp salt
• ¼ tsp chili powder 

INSTRUCTIONS

Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 30 seconds.

Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.
Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, 

place the pot over a low flame to help the cheese melt.
Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.

Crab Rangoon

 Crab Rangoon 


Filling
1 (3-ounce) package cream cheese, at room temperature
1/2 teaspoon  soy sauce
3 tablespoons finely chopped scallion
1/4 teaspoon black pepper
1/4 teaspoon lemon juice
4 ounces well drained lump crab meat
Salt, to taste

36 wonton skins
Canola oil, for deep frying
Sriracha sauce, for dipping

1. To make the filling, in a bowl, mix the cream cheese . .  Add the soy sauce, scallion, pepper, lemon juice, and crab meat. Use a fork to mix well. Taste and add salt, as needed. Cover with plastic wrap and set aside for 30 minutes before using, or refrigerate up to a day in advance. 

2. Fill each wonton skin with about 1 teaspoon of the filling. Center the filling, brush two adjoining sides with water, then fold to create a triangle, . As you work, put the finished wontons on a Paper towel.

When done, loosely cover with a dishtowel to prevent drying. The wontons can also be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.

3. Put a wire rack on a baking sheet and place next to the stove. Pour oil to a depth of 1 1/2 inches into a wok, deep skillet, or 5-quart Dutch oven and heat over medium-high heat to about 325F on a deep-fry thermometer. 

4. Working in batches of 4 to 6, slide the wontons into the hot oil and fry for 1 to 2 minutes on each side, or until golden brown. Use a skimmer to transfer to the rack to drain. 

5. Arrange the wontons on a platter and serve hot or warm as finger food along with the sauce for dipping. -