Tabasco^® Brand Buffalo Style Sauce

Ingredients

From Scratch with Tini (FSWT) Wing Blend

• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon mustard powder
• 1 teaspoon chili powder
• ¼ teaspoon cayenne

Wing Sauce

• 1 cup (250 ml) TABASCO® Buffalo Style Sauce
• 8 tablespoons (113 grams) unsalted butter

Baked Chicken Wings

• 1 pound (455 grams) chicken wings
• 1 tablespoon baking powder
• 1 tablespoon FSWT wing blend

Air Fried Chicken Wings

• 1 pound (455 grams) chicken wings
• 1 tablespoon baking powder
• 1 tablespoon FSWT wing blend
• Nonstick cooking spray

Deep Fried Chicken Wings

• 1 pound (455 grams) chicken wings
• 1 cup (250 ml) buttermilk
• ¼ cup (60 ml) pickle juice
• 2 tablespoons TABASCO® Buffalo Style Sauce
• 1 tablespoon baking powder
• 1 tablespoon FSWT wing blend
• Neutral oil, for frying
• ½ cup (60 grams) cornstarch

Ranch

• ½ cup (115 ml) buttermilk
• ½ cup (120 grams) mayonnaise
• ¼ cup (85 grams) sour cream
• 2 tablespoons fresh lemon juice
• 2 tablespoons pickled juice
• 2 tablespoons chopped chives
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Preparation

Make the wing blend

1. In a mixing bowl, combine all of the ingredients.

Make the wing sauce

1. In a medium saucepan over medium heat, combine the TABASCO® Buffalo Style Sauce with the butter and cook until the butter is melted completely.

Baked Wings

1. In a large mixing bowl or resealable bag, combine the baking powder and wing blend. Add the chicken wings and toss to coat completely. Place the wings on a wire rack set over a baking sheet and place in the refrigerator, uncovered for at least 3 hours and up to overnight.
2. Preheat oven to 400℉. Bake the wings until cooked through and crispy, about 20-30 minutes. Toss the wings in the sauce and serve.

Air Fried Wings

1. In a large mixing bowl or resealable bag, combine the baking powder and wing blend. Add the chicken wings and toss to coat completely. Place the wings on a wire rack set over a baking sheet and place in the refrigerator, uncovered for at least 3 hours and up to overnight.
2. Preheat your air fryer to 400℉. Grease the air fryer basket with non-stick spray and place the wings in a single layer. Cook for 10 minutes, flip and continue cooking until golden brown and crispy, about 10 more minutes. Remove the wings from the fryer and toss in the wing sauce.

Deep Fried Wings

1. In a large mixing bowl or resealable bag, combine the buttermilk, pickle juice, TABASCO® Buffalo Style Sauce, baking powder and wing blend. Add the chicken wings and toss to coat completely. Place the wings in the refrigerator and let marinate for at least 3 hours and up to overnight.
2. Place the oil in a large pot over medium heat and bring to 350℉. Remove the wings from the marinade and pat dry. Toss the wings in cornstarch to coat completely. Place the wings in the hot oil and cook until crispy and golden brown, about 10 minutes. Remove the wings from the oil and place on a wire rack to drain. Toss the wings in the sauce and serve.

Make the ranch

1. In a mixing bowl, combine all the ingredients and refrigerate until ready to use.

Ingredients

Pretzels

• 1 ½ cups (355 ml) warm water
• 1 tablespoon brown sugar
• 2 ¼ teaspoons (7 grams) active dry yeast
• 5 cups (700 grams) bread flour
• 2 teaspoons (12 grams) kosher salt
• 4 tablespoons (28 grams) butter, melted and cooled
• ⅓ cup baking soda, for water bath
• 1 large egg, to brush before baking
• Coarse salt

From Scratch with Tini (FSWT) Seafood Seasoning Blend

• 1 tablespoon salt
• 1 tablespoon ground celery seed
• 1 tablespoon smoked paprika
• 1 teaspoon mustard powder
• 1 teaspoon ginger
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne
• ¼ teaspoon mace or nutmeg
• ⅛ teaspoon ground allspice
• ⅛ teaspoon ground clove
• ⅛ teaspoon ground cardamom
• ⅛ teaspoon ground cinnamon
• 2 bay leaves, crushed

Crab Dip

• 8 ounces (227 grams) cream cheese, softened
• ½ cup (125 grams) sour cream
• ¼ cup (60 grams) mayonnaise
• 1-2 tablespoons TABASCO® Buffalo Style Sauce
• 1 tablespoon whole grain mustard
• 1 tablespoon FSWT seafood blend
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 lemon, juiced
• 2 tablespoons chopped chives, divided
• 8 ounces (225 grams) lump crab meat
• 8 ounces (227 grams) cheddar cheese, shredded
• 6 ounces (227 grams) Gruyere cheese, shredded

Preparation

Make the pretzels

1. In the bowl of a stand mixer fitted with a dough hook attachment, combine the warm water, brown sugar and yeast. Let the mixture sit until foamy, about 5 minutes. Add the flour, salt and melted butter and mix on medium speed until the dough begins to climb the hook, about 5 minutes. Cover the bowl and let sit in a warm place until the dough has doubled in size, about 1 hour.
2. Preheat the oven to 450℉. Bring a large pot of water to a rolling boil over high heat and add the baking soda.
3. Divide the dough into 6 equal pieces and roll each piece into a rope about 1-inch in diameter. Cut the rope into 1-inch pieces. Place the dough pieces into the boiling water and cook for 5-10 seconds. Use a slotted spoon to remove the dough to a parchment-lined baking sheet, about ½-inch apart. Brush the tops of the nuggets with the egg wash and sprinkle with coarse salt. Bake until golden brown, about 10 minutes.

Make the seafood seasoning blend

1. In a bowl, combine all ingredients.

Make the crab dip

1. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, TABASCO® Buffalo Style Sauce, mustard, onion powder, garlic powder, chili powder, lemon juice and half of the chives. Fold in the crab and half of the cheddar cheese. Place the dip into a 2-quart baking dish and top with the remaining cheddar cheese. Bake until the cheese is melted and golden brown on top.
2. Sprinkle the remaining chives and serve the dip with the pretzel bites.