Category Archives: Appetizer

Boneless Buffalo Chicken Wings


This is probably my most requested appetizer whenever we have a dinner party.  I had something like this in Vegas a few years ago and absolutely loved it.  A couple of experiments later and I got a close replica…

Ingredients – Wings:

  • 2 large Eggs
  • 500 gr diced Chicken Breast (you don’t want to use Thigh here)
  • 2 cups All Purpose Flour
  • 1 tsp Cayenne
  • 1 tbsp Mesquite Seasoning (any meat seasoning will do)
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 cup butter
  • 1 cup Franks Red Hot Sauce

Ingredients – Dip:

  • 2/3 cup full fat Sour Cream (can substitute mayo if needed)
  • 1/3 – 2/3 cup Blue Cheese (amount depends on how strongly you want the dip to be
  • 1 tbsp Vinegar
  • 1/2 tsp Paprika or Cayenne


  1. To make the dip – whisk all ingredients in a bowl and chill until ready to serve
  2. Mix the flour, paprika, garlic powder, and mesquite seasoning in a large bowl
  3. Whisk the eggs in a bowl and add the diced chicken breast and toss well so chicken is coated in eggs
  4. Add the chicken to the bowl with the flour mixture and toss again to coat evenly.  Refrigerate for an hour BBCW
  5. Warm your deep fryer to 375 F.  Once ready, add chicken and fry for 7-8 minutes until cooked and crispy
  6. While chicken is frying, warm butter, pepper, and hot sauce in a sauce pan until melted and keep warm
  7. Toss chicken with sauce and plate…serve with chilled dip and carrots/celery

Jalapeno Poppers


WOW…I love Jalapeno Poppers like you wouldn’t believe, but let me tell you, making them homemade beats anything you would buy from the grocery store.  There is some waiting around after each coating to let them dry, but it’s worth it in the end when you take a bite out of it.


  • 3 large Jalapeno Peppers
  • 1/2 of a Cream Cheese brick (room temperature)
  • Couple of handfuls of Shredded Cheddar Cheese
  • 1 cup Milk in a bowl
  • 1 cup All-Purpose Flour in a bowl
  • 1 cup Breadcrumbs in a bowl


  1. Mix the Cream Cheese & Cheddar until combined
  2. Cut the stems off of the peppers, and cut in half lengthwise
  3. Remove the membrane and seeds from the peppers – this is where most of the heat is, so if you want it hot then leave it as-is
  4. Scoop the cheese mixture into the pepper.  You want the pepper to be overflowing with this mixture from end-to-end, as opposed to barely covering the peppers like mine were (I ran out of cream cheese)

    Not enough cream cheese so they aren't overflowing :(
    Not enough cream cheese so they aren’t overflowing 😦
  5. Dip the pepper into your milk bowl, then into the flour making sure it’s fully covered.  Set on a wire rack and let air dry for 10 minutes

    Dipped in flour
    Dipped in flour
  6. (time permitting – do step #5 again and let dry another 10 minutes)
  7. Dip the pepper in the milk again, then into the breadcrumbs, and let dry another 10 minutes

    Dipped in breadcrumbs
    Dipped in breadcrumbs
  8. At this point – you want to put your deep fryer on for 365 degrees
  9. Repeat step #7…this time, it’s not optional
  10. Once your deep fryer is ready, drop these bad boys in and let them fry for about 2.5 minutes (until fully browned)

Note – if you have them, put on plastic gloves when cleaning the peppers of the seeds, as if you don’t your hands will likely be burning after.