Hot Honey Butter Chicken Wings

Found in Southern Living Jan/Feb 2025 here

3 1/2# chicken wings (about 13 whole wings), cut at the joints, wing tips discarded
1 Tbsp. baking powder
4 1/2 tsp. kosher salt, divided
1/4 cup unsalted butter
1/4 cup hot honey
2 tsp. hot sauce
1 small jalapeño, very thinly sliced
1/4 cup fresh cilantro leaves (optional)

Preheat oven to 450° F. Pat chicken wings very dry with paper towels, and place in a large bowl. Stir together baking powder and 4 teaspoons of the salt in a small bowl, and sprinkle over chicken, tossing well to coat.

Line a rimmed baking sheet with parchment paper or foil, and fit a wire rack inside baking sheet. Coat rack with cooking spray. Arrange wings, with fatty sides down, on rack in a single layer.

Bake until crispy on one side and lightly golden, about 25 minutes. Turn wings over, and bake until well browned and crispy, about 25 minutes. (***start here for other recipes below)

Bring unsalted butter, hot honey, hot sauce, and remaining 1/2 teaspoon kosher salt to a boil in a small saucepan over medium-high. Boil 30 seconds, stirring constantly. Remove from heat. Place wings in a large bowl. Add hot honey-butter sauce and sliced jalapeño; toss to coat wings in sauce. Transfer to a platter, and garnish with fresh cilantro leaves, if desired. 

Parmesan Ranch Wings

Prepare wings as directed through ***. Microwave 1/4c unsalted butter in a heatproof bowl on high until melted, 30-45 seconds. Stir in 1 tbsp ranch seasoning, 1/2 tsp grated garlic and 1/4 tsp salt. Place wings in a large bowl. Add ranch sauce to wings and toss to coat. Sprinkle wings with 6 tbsp grated parmesan and 1 1/2 tbsp thinly sliced fresh chives.

 

Honey Mustard BBQ Wings

Prepare wings as directed through ***. Stir together 6 tbsp Chick Fil A sauce, 5 1/2 tsp dijon mustard, and 4 tsp honey in a medium bowl. Place wings in a large bowl. Add sauce to bowl as desired and toss well to coat. Garnish with black pepper.

BLT Pasta Salad

Found in SL Aug 2023 here

1 Tbsp garlic-and-herb butter (such as Kerrygold)
1/2 cup panko breadcrumbs
1 cup mayonnaise
1/3 cup whole buttermilk
1 1-oz envelope ranch dressing mix
4 tsp. Dijon mustard
1 16-oz pkg. farfalle pasta, cooked al dente and cooled
1/2 cup thinly sliced scallions, plus more for garnish
2 1/2 cups thinly sliced romaine lettuce (from 1 romaine heart)
1 lb. thick-cut bacon, cooked and chopped
2 cups assorted grape tomatoes, halved

Heat butter in a small skillet over medium until melted and bubbly. Add panko, and cook, stirring often, until toasted, 3 to 5 minutes. Transfer to a small bowl, and set aside.
Whisk together mayonnaise, buttermilk, ranch dressing mix, and Dijon mustard in a large bowl.
Add cooked pasta, scallions, lettuce, bacon, and tomatoes; toss gently until combined and coated with dressing. Sprinkle with toasted panko and additional sliced scallions just before serving.