Game Day Appetizers – PHUIIS BLOG

1. Boneless Chicken Wings

Ingredients

Canola oil for frying
1 pound boneless skinless chicken breast cut into 1 inch pieces
2 cups all-purpose flour
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
1 cup buttermilk room temperature
1 large egg room temperature
1 cup bottled buffalo wing sauce

Instructions

Add enough canola oil to a large heavy duty pot (5-6 quart Dutch oven works well) so that you have 4-5 inches deep, or to the container of an electric fryer to the fill line, and heat the oil to 375° F.While the oil is heating, line a large baking sheet with paper towels and top with a wire cooling rack. This will be for the fried boneless chicken wings to be placed to allow the excess oil to drain off before tossing in the buffalo wing sauce.
In a large shallow dish add the all-purpose flour, seasoned salt, garlic powder, onion powder and black pepper. Stir to evenly incorporate all the spices into the flour. Set aside.
To a second, large shallow dish, add the buttermilk and egg. Whisk to incorporate the egg completely into the buttermilk and set aside.
Add 12-15 pieces of chicken pieces to the buttermilk mixture and toss to coat.
Transfer those buttermilk coated pieces to the seasoned flour mixture and toss to coat.
Transfer the coated pieces of chicken back into the buttermilk mixture, toss to coat and lastly back into the flour mixture to toss and fully coat the chicken pieces with the breading mixture.
Transfer the coated chicken pieces to a plate and repeat, in batches of 12-15 pieces of chicken, until all the chicken pieces have been coated.
Add 12-15 pieces of coated chicken pieces to the hot oil and fry the boneless chicken wings for 5-6 minutes or until golden brown and the internal temperature reaches 165° F.
Using a wire spider strainer, or the basket of the electric fryer, lift the fried chicken pieces from the oil and allow some of the excess oil to drip back into the pot of hot oil. Transfer the fried boneless chicken wings to the prepared baking sheet to cool slightly and allow the excess oil to drip off.
Repeat steps 9-10 until all the coated chicken pieces have been fried.
To a large bowl add the fried boneless chicken wings and bottled buffalo wing sauce. Using a large slotted spoon, gently toss to completely coat the chicken with the sauce.
Using the slotted spoon, transfer the boneless chicken wings to a serving platter. Be sure to allow any excess sauce to drip back into the bowl before adding to the platter.
Add some celery sticks, carrot sticks and a small bowl of ranch dressing to the platter and serve while the boneless chicken wings are still warm.

Notes

To freeze the fried, and cooled, chicken pieces, place them in a single layer onto a parchment paper lined baking tray. Flash freeze the fried boneless chicken wings, that have not been tossed in sauce, for 30-45 minutes, then transfer to an airtight container and freeze for up to 2 months. Thaw the boneless chicken wings in the refrigerator before reheating and tossing in the buffalo wing sauce.
Be sure that your boneless skinless chicken breasts are at room temperature before cutting them into 1 inch pieces. This will ensure that your chicken pieces fry up evenly and reach 165°F. internal temperature when done.
You can choose your favorite brand of bottled buffalo wing sauce for this recipe.
Depending on the size of your heavy duty pot, or electric fryer, you may have to fry the chicken pieces in 2-3 batches.
The total amount of canola oil will vary as well according the the size of your pot or electric fryer

Nutrition

2. Homemade Crab Rangoon

Ingredients

6 ounces crab meat (4 ounces when drained)
8 ounces cream cheese softened
2 tablespoons green onions sliced plus more for garnish
½ teaspoon Worcestershire sauce
½ teaspoon roasted garlic paste
12 ounces wonton wrappers you may not use all
½ teaspoon cornstarch mixed with 2 to 3 tablespoons of water (slurry)
vegetable oil or shortening, for frying
sweet Thai chili sauce or sweet and sour sauce, for dipping

Instructions

Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worcestershire sauce, and garlic paste.
Working with a few wonton wrappers at a time, lay them out and scoop about ½ to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.
Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.
Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an “open envelope” shape.
Moisten the top “flap of the envelope” and fold it down, pressing gently to seal the whole packet together. Set aside, covered loosely with a piece of plastic wrap.
Continue filling and folding the wonton wrappers until you have used all of the filling.
Clip a deep fry or candy thermometer on to a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.
Drop crab rangoon packets into the oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.
To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.
Serve warm with your favorite dipping sauce.

Notes

Make sure your cream cheese is at room temperature so that you don’t have lumps in your crab and cream cheese mixture
The oil temperature needs to be maintained at 375°F. The filling ingredients do not need to be cooked, so we’re really just heating the filling and frying the wonton wrapper.

Nutrition

3. Deep Dish Pizza Pot Pies

Ingredients

16.3 ounces Pillsbury Grands Original Southern Style Biscuits (8 count)
2 tablespoons olive oil
½ teaspoon italian seasoning blend, plus additional to sprinkle on top before baking (optional)
½ teaspoon garlic salt
⅓ cup jar pizza sauce (1 ½ to 2 teaspoons per pot pie)
1 ½ cups shredded mozzarella cheese (2 to 3 tablespoons per pot pie)
⅓ cup mini pepperoni rounds (7 to 8 per pot pie)

Instructions

Preheat the oven to 350°F. Place 8 – 3 ½ inch wide (½ cup by volume) disposable aluminum muffin tins onto a small rimmed baking sheet. Lightly spray each cup with nonstick cooking spray.
Using your hands, or on a clean work surface, flatten one of the biscuits into a 4-4 ½ inch wide disc. Place the flattened biscuit into one of the prepared muffin tins, being sure to push the dough against the bottom and sides of the muffin tin. Repeat with the remaining biscuits until all the muffin tins have been filled.
Using the tines of a fork, poke holes into the bottom, and on the sides, of each of the biscuits pressed inside the muffin tins. This will help keep the biscuits from expanding too much when baked.
In a small bowl stir together the olive oil, italian seasoning blend and garlic salt.
Using a pastry brush, very lightly brush the seasoned oil onto the bottom and sides of the biscuits in the muffin tins. Be sure to not use too much oil as you do not want excess oil to pool on the top of the mini pizza pot pies when baked.
Spoon 1 ½-2 teaspoons of pizza sauce into each of the biscuits.
Fill each of the biscuits evenly (approximately 2-3 tablespoons each) with the shredded mozzarella cheese.
Top each of the cheese filled biscuits with 7-8 mini pepperoni rounds. If desired, you can sprinkle a pinch of additional italian seasoning on top for garnish before baking.
Bake the mini pizza pot pies for 20-24 minutes or until the biscuit crust is golden brown and the cheese is melted and bubbly.
Remove the sheet pan of mini pizza pot pies from the oven and allow them to cool in the disposable aluminum muffin tins for 5 minutes before removing them from the muffin tins, using a small knife or offset spatula, and serving.

Notes

These mini pizza pot pies can be assembled and cooked in a standard muffin tin if you do not have the disposable aluminum muffin tins.
If you can not find the mini pepperoni rounds, you can simply dice standard sized pepperoni slices into ¼ pieces. You will divide the diced pepperoni evenly between all eight mini pizza pot pies.
You can add a variety of toppings, such as onion, mushroom, bell pepper or italian sausage, to your mini pizza pot pies. You will need to dice your alternate toppings very small and only add a small amount to each biscuit to ensure that as the biscuits bake, and expand, the toppings do not overflow from the muffin tins.

Nutrition

4. Sausage Cream Cheese Crescent Rolls

Ingredients

1 pound mild breakfast sausage, cooked and crumbled
6 ounces cream cheese, softened
10 ounces fire roasted diced tomatoes and green chilies, well drained
1 teaspoon fresh parsley finely chopped
2 cans refrigerated crescent roll dough (two 8-ounce cans)

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a medium size mixing bowl, mix together the cooked and crumbled sausage, softened cream cheese, drained tomatoes and green chilies and the chopped parsley until completely combined.
Roll out one canister of crescent dough.
Cut along the perforated lines with a pizza cutter. Separate the triangles of dough. Carefully slice the triangles in half lengthwise.
Scoop 1 tablespoon of the sausage filling with the cookie scoop, and place at the center top of the triangle. (If you do not have a small cookie scoop, you can use regular teaspoons).
Stretch the top of the dough over the sausage filling and roll towards the end of the triangle. Place on the prepared baking sheet. Repeat with the remaining dough and filling.
Bake for 15 minutes, or until golden brown. Remove from the oven and allow to cool for a few minutes before serving.

Notes

Before adding the scoop of sausage mixture I like to pat the dough out just a bit to get more coverage of dough.
Chopped cilantro can be added to the filling for even more southwest flavor.
Feel free to substitute mild or hot diced tomatoes and green chilies if you are not able to find the fire roasted.
Turkey sausage and low fat cream cheese can be substituted for those who are watching their fat intake.

Nutrition

5. Texas Twinkies

Ingredients

12 large-sized fresh jalapenos
8 ounces cream cheese, softened
1 cup pepper jack cheese, freshly shredded
12 ounces chopped smoked beef brisket, home smoked or store bought
2 teaspoons kosher salt
1 ½ teaspoons garlic powder
1 teaspoon fresh cracked black pepper
24 ounces thick cut bacon
Rounded toothpicks, to secure the bacon
¾ cup sweet and tangy barbeque sauce, your favorite brand (I used Sweet Baby Ray’s)

Instructions

Preheat the oven to 375°F. Line a baking sheet with heavy duty aluminum foil. Place a cooling rack over the baking sheet and generously spray with nonstick cooking spray.
Carefully slice a T into the jalapeno, just under the cap, or stem. Scrape out the seeds and membranes, leaving the cap or stem attached. (I strongly recommend wearing nitrile gloves to reduce irritation to your hands)
In a medium size bowl, stir together the softened cream cheese, kosher salt, garlic powder and pepper.
Next stir in the shredded pepper jack cheese and set it aside.
Fill the hollowed-out jalapenos with the chopped brisket.
Using either a spoon or a piping bag, squeeze or spoon the cream cheese mixture on top of the brisket. (You will be wrapping the stuffed jalapenos in bacon, so stuff as much cream cheese as you can on top of the brisket)
Wrap 2 slices of the bacon tightly around the stuffed jalapenos. Secure the bacon in place with 1-2 toothpicks.
Place the wrapped jalapenos on the rack over the baking sheet. Bake them for 45 minutes or until the bacon is crisp.
After 45 minutes, increase the oven temperature to 400°F.
Remove the pan from the oven and brush the jalapenos with BBQ sauce.
Return them to the oven for another 10 minutes until the bacon is crisp and caramelized.
Remove them from the oven and allow the wrapped jalapenos to rest for just a few minutes before serving.

Notes

You can substitute Chihuahua shredded cheese for the shredded pepper jack cheese for a milder flavor.
Sharp cheddar cheese can also be substituted for the pepper jack cheese.
Cayenne pepper powder or chipotle powder can be added for an even spicier twist.
Seasoned flank steak can be substituted for the smoked brisket.
Keep the bacon in the fridge until ready to use, as wrapping it is easier if it is cold.

Nutrition

6. Bacon Wrapped Smokies with Brown Sugar

Ingredients

1 pound Lil Smokies cocktail sausages, 44 smokies
1 pound package smoked bacon, sliced into thirds
1¼ cups light brown sugar, packed (divided into 1 cup and ¼ cup)

Instructions

Lightly spray a 9×13 baking dish with nonstick spray. Set it aside.
Wrap each lil smokie in a slice of bacon. Place each wrapped smokie in the pan.
Once all smokies are wrapped, evenly sprinkle 1 cup of brown sugar over the top of the smokies.
Tightly cover the baking dish and chill in the refrigerator for 1 hour to marinate before baking.
Just before removing the baking dish from the refrigerator, preheat the oven to 375°F.
Sprinkle the remaining ¼ cup of brown sugar before baking.
Bake for 25 minutes, then increase the oven temperature to 400°F. Bake for an additional 10 minutes.
Remove the baking dish and allow it to sit for 5 to 10 minutes before serving.

Notes

Do not use thick-cut bacon. It will take a very long time for the bacon to crisp.
These will be a hit with your party guests. Make a double batch to make sure everyone gets a chance to taste these yummy appetizers.
You can allow the smokies to marinate for 2 hours to overnight.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your sausages as the suggested cooking time approaches.

Nutrition

1. Boneless Chicken Wings

Ingredients

Instructions

Notes

Nutrition

2. Homemade Crab Rangoon

Ingredients

Instructions

Notes

Nutrition

3. Deep Dish Pizza Pot Pies

Ingredients

Instructions

Notes

Nutrition

4. Sausage Cream Cheese Crescent Rolls

Ingredients

Instructions

Notes

Nutrition

5. Texas Twinkies

Ingredients

Instructions

Notes

Nutrition

6. Bacon Wrapped Smokies with Brown Sugar

Ingredients

Instructions

Notes

Nutrition

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