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BIG GAME SNACKS

cook:

1 h

Picture for BIG GAME SNACKS

4,291,435 views  This week on Basics I'm making chicken wing lollipops and candied bacon, some of my favorite snacks for The Big Game.

4 Servings

US

original

metric

INGREDIENTS

For the Lollipop Chicken Wings

For the Lollipop Chicken Wings

raw chicken wings

13.5 raw chicken wings

Frank's Red Hot sauce

Frank's Red Hot sauce

Unsalted butter

Unsalted butter

Frying Oil

1 quart Frying Oil

For the Candied Bacon

For the Candied Bacon

Thick cut bacon

Thick cut bacon

Maple syrup

Maple syrup

Brown sugar

Brown sugar

For the Churros

For the Churros

butter

4 tbsp butter

water

1 cup water

dark brown sugar

3 tbsp dark brown sugar

of kosher salt

pinch of kosher salt

all purpose flour

1 cup all purpose flour

medium eggs, beaten

2 medium eggs, beaten

white sugar

1 cup white sugar

cinnamon

1 tbsp cinnamon

Neutral oil for frying

Neutral oil for frying

DIRECTIONS

1.

For the Lollipop Chicken Wings

1.

Start by laying out your chicken wings and patting them dry with a paper towel.

raw chicken wings

13.5 raw chicken wings

2.

With the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.

3.

With the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone.

4.

In a bowl combine 2 parts Frank’s Red Hot to 1 part melted unsalted butter. Whisk to combine.

Frank's Red Hot sauce

Frank's Red Hot sauce

Unsalted butter

Unsalted butter

5.

In a large pot over medium high heat bring vegetable or peanut oil to 375°F and then add your wings. Slowly move around and stir for 10 minutes before removing and placing on a wire rack for about 5 minutes to get any excess oil off.

Frying Oil

1 quart Frying Oil

6.

Place wings in a bowl and then add a healthy glug of the buffalo sauce and toss to combine.

7.

Serve and enjoy!

8.

For the Candied Bacon

1.

Line a baking sheet with aluminum foil and top with a wire rack. Spray the rack with a nonstick cooking spray.

2.

Line your thick-cut bacon on the wire rack (making sure not to overlap), brush with maple syrup and then top with a dusting of light brown sugar.

Thick cut bacon

Thick cut bacon

Maple syrup

Maple syrup

Brown sugar

Brown sugar

3.

Place in a 350°F oven for about 10 minutes.

4.

Remove bacon from the oven and then flip each slice. Coat the other side with maple syrup and brown sugar.

5.

Return to the oven and flip every 5 minutes until you have nice reddish mahogany color and they are flexible (about 10 more minutes). Let cool completely for 30 minutes.

6.

Serve and enjoy!

7.

For the Bite-Sized Churros

1.

In a saucepan combine water with dark brown sugar and butter. Stir to combine. Once fully incorporated, remove from heat and add all purpose flour. Mix vigorously until a stiff ball of dough forms.

butter

4 tbsp butter

water

1 cup water

dark brown sugar

3 tbsp dark brown sugar

all purpose flour

1 cup all purpose flour

2.

Next, add beaten eggs and mix slowly at first and then vigorously again until fully combined and pastelike. Add dough to a pastry bag with a large star shaped tip.

medium eggs, beaten

2 medium eggs, beaten

3.

In a pot bring oil to 375°F. Squeeze dough out of bag into about 1 inch pieces, using scissors to trim. Let fry for 2 minutes and flip constantly to make sure all sides are evenly browned.

Neutral oil for frying

Neutral oil for frying

4.

Drain on some paper towels.

5.

In a bowl combine 1 cup white sugar with 1 Tbsp cinnamon. Add your churros to that bowl and make sure they’re fully covered in the cinnamon sugar mixture.

white sugar

1 cup white sugar

cinnamon

1 tbsp cinnamon

6.

Serve with your favorite dipping sauce and enjoy!

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