This rainy weather is great for pre-Super Bowl food prep, so if you’re on the hunt for something great to snack on tomorrow, here are some ideas I found through #Austin360Cooks this week.
The chunkiest real-cheese queso I’ve seen all season from @fivehearthome:
There are three things you need to know about this Chili Cheese Dip: 1⃣It's loaded with real food ingredients…homemade chili, cheddar cheese sauce, black beans, fresh garlic, jalapenos, & cilantro…👌 2⃣It is creamy and cheesy and decadent and I could eat it like soup…but I try real hard not to.😬 And, 3⃣serving this at your Super Bowl party will make you the hero of gameday…really!🙌 #ontheblog #fivehearthome #linkinprofile #feedfeed #foodblogger #foodphotography #foodporn #instayum #instafood #instagood #superbowl #austin360cooks
Tangy Barbecue Chicken Wings
5 lbs. chicken wings
2 1/2 cups ketchup
2/3 cup white vinegar
2/3 cup honey
1/2 cup molasses
2 to 3 Tbsp. hot pepper sauce
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. chili powder
1/2 to 1 tsp. liquid smoke, optional
Preheat oven to 375 degrees. Using a sharp knife, cut through the two wing joints; discard wing tips. Arrange remaining wing pieces in two greased 15-inch-by-10-inch-by-1-inch baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.
Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
Drain wings. Place one-third of the chicken in a 5-quart slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low, 3 to 4 hours. Stir before serving. Makes 2 dozen wings.
— From Taste of Home magazine