1 cup jarred marinara sauce (we used Classico Traditional Pizza Sauce)
2 cups shredded Italian or pizza blend cheese (8 oz.) (we used Sargento 6 cheese Italian)
2 Tbsp. each sliced ripe black olives and sliced banana pepper rings (we used sliced black olives and Mt. Olive Hot Banana pepper rings)
Chopped fresh parsley (we used Italian parsley)
Red pepper flakes
Preheat your oven to 425 degrees. Take a baking sheet and spray it with nonstick spray (we lined our sheet with aluminum foil and place them in the oven to cook for 30 to 35 minutes or until the fries have become crisp and golden.
Take half of the pepperoni slices and dice them. Place the diced pepperoni in a skillet that’s set over medium-high heat. Stir the pepperoni for 3 to 5 minutes or until it looks crispy. Pour the marinara in and let it simmer for 3 to 5 minutes or until it looks thick.
Preheat your broiler to high with a rack set 6 inches from the broiler element.
Pour the marinara mixture over the fries, tossing to coat. Top the coated fries with the shredded cheese, remaining pepperoni, olives, and the pepper rings.
Place the sheet under the broiler for 3-4 minutes or until the cheese has melted and looks browned (we broiled ours for 5 minutes).
This really does taste like pizza but with fries ! The fries did get soft after getting tossed in the pizza sauce mixture so we’d suggest just serving the pepperoni pizza sauce on the side as a dipping sauce. This way you still get all the flavors minus the soggy fry experience. Trying to get the cheese browned caused it to get a little dried out so we’ll probably just pull the fries out next time at the 3 minute mark where it looked nice and melted (just not browned). The banana pepper rings got a little dried out and lost some of their acidity when they got put under the broiler so we’d suggest keeping some extra slices on hand to add on after if you love the zippiness that banana peppers bring. Even though there’s a few tweaks to make, we’d gladly make this again. You get to enjoy all the flavors of a pizza but on fries instead of a pizza crust, makes it a fun snack to enjoy !
Recipe source unknown.
We weren’t paid in any form to promote Classico, Sargento, or Mt. Olive.
3 lbs. of chicken wings, tips removed, wingettes and drumettes separated
Kosher salt and freshly ground black pepper for seasoning
3 finely chopped large garlic cloves
1 Tbsp. vegetable oil
1/3 cup fish sauce
1/3 cup firmly packed light brown sugar
2 to 3 tsp. Asian chili-garlic sauce (we used 3 tsp. of sambal oelek)
3 Tbsp. finely chopped toasted peanuts (we used dry-roasted peanuts)
¼ cup torn cilantro and mint leaves
Preheat the oven to 425 degrees. Take two baking sheets and line them with aluminum foil. Spray the foil with the cooking spray. Divide the chicken wings between the two sheets, seasoning the top of the chicken with salt and pepper. Stick one sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, switching the sheets (middle rack sheet going on the bottom rack and vice versa) and letting the wings cook for another 30 minutes.
While the chicken wings are cooking, take a small saucepan and set it over medium heat. Pour the oil into the saucepan, letting it get hot. Now add in the garlic, stirring constantly for a minute or two or until the garlic looks golden. Mix in the fish sauce, brown sugar, and chili-garlic sauce, bringing the sauce to a simmer. Let it simmer, stirring occasionally until thickened and reduced down to about ½ cup (they said this could take between 4 to 5 minutes but it took longer than that for us). Mix in the peanuts.
Take the cooked wings and place them in a large mixing bowl. Pour the the sauce over the wings, tossing the wings to coat. Sprinkle the cilantro and mint over the wings and enjoy !
We tried the wings with cilantro and mint but we didn’t think the cilantro brought anything to the dish. The mint though tasted really good with the flavors from the sauce.
This sauce recipe came from Southern Living.
We weren’t paid in any form to promote Southern Living.
4 pounds chicken wings, split at the joints, tips removed
Kosher salt and freshly ground black pepper
¾ cup hot sauce (we used Frank’s RedHot original)
¼ cup unsalted butter, cut into equal pieces
2 Tbsp. molasses
¼ tsp. cayenne pepper
Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the kosher salt and black pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
Near the end of the last 30 minutes on the cook time for the chicken wings, take a saucepan out and pour the hot sauce in, turning the heat up high enough for boiling to occur.
Once the hot sauce is boiling, take the saucepan off the heat and stir one piece of butter in at a time, not adding more butter until the previous piece has melted. Stir in the molasses and cayenne until combined. Place the cooked chicken wings in a large mixing bowl, pouring the sauce over them afterwards. Toss the chicken wings to coat and eat immediately afterwards.
These wings were freaking delicious ! I thought that the molasses would create a sweet and spicy flavor but you don’t get any sweetness in the flavor. What sauce does stick to the chicken wings just creates a vinegar-y, slightly spicy flavor but if you take the remaining sauce and pour it over the chicken wings, then you get an addictively delicious spiciness to the wings ! These wings taste so good you’ll be fighting over them !
The buffalo sauce recipe came from Taste of Home.
We weren’t paid in any form to promote Frank’s RedHot or Taste of Home.