Yield: Yields 2 pounds.
Servings: four as a main dish or eight to twelve as an appetizer.
Instead of the traditional and now rather expensive chicken wings, I use boneless, skinless chicken thighs in my version of this popular snack. It’s best to use natural, high-quality chicken. The dip can be made up to four days ahead, but definitely start this dish at least a day ahead of time to let the chicken marinate.
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When I read through this recipe I wasn't sure about it but it was a huge hit for Superbowl Sunday. A big a hit for both kids (without the hot sauce in the last step) and adults alike!
These are ridiculously good! I make them every year for our annual Christmas party of 50 people. They don't even make it out of the kitchen to the table.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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