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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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