Baked Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/cooking/baked/ Fun and creative open fire and campfire recipes & tutorials. Mon, 06 Oct 2025 18:31:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://overthefirecooking.com/wp-content/uploads/2021/09/cropped-cropped-cropped-cropped-OTFC_Squarelogo_Black-937x1024-1-4-32x32.png Baked Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/cooking/baked/ 32 32 Fried Potato Skins https://overthefirecooking.com/fried-potato-skins/ https://overthefirecooking.com/fried-potato-skins/#respond Mon, 06 Oct 2025 14:18:00 +0000 https://overthefirecooking.com/?p=38373 A platter of fried potato skins, stuffed with brisket, cheese and jalapeños, with a bowl of jalapeño ranch dressing in the center of the plate

We’re at peak football food season here in Tennessee, which means I’m busting out all my tailgating favorites. And I’m…

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]]> A platter of fried potato skins, stuffed with brisket, cheese and jalapeños, with a bowl of jalapeño ranch dressing in the center of the plate

We’re at peak football food season here in Tennessee, which means I’m busting out all my tailgating favorites. And I’m most definitely saving a spot for these fried potato skins! They fit perfectly into any game day spread as an appetizer or meal.

A platter of fried potato skins, stuffed with brisket, cheese and jalapeños, with a bowl of jalapeño ranch dressing in the center of the plate

Special thanks to Mike Kubiesa for the recipe inspiration! He stuffs the deep-fried potato skins with chili, but I couldn’t resist trying it with brisket. You can make one of my brisket recipes, like the Foil Boat Brisket or Smoked Brisket, then use the leftovers for easy prep with these loaded potato skins. A great way to get so many freakin’ delicious meals out of one grill session!

Table of Contents

Why You’ll Love Fried Potato Skins

Think on what you love most about French fries. The crispy, golden outside and the melt-in-your-mouth potato inside, right? With fried potato skins, you get the best parts of French fries AND the chance to load them up with your favorite toppings. And friends, I went wild. Like a full-on baked potato bar loaded into these crispy potato skins. Brisket, bacon bits, two kinds of cheese and jalapeño ranch dressing? Game ON. 

Dipping a loaded fried potato skin in jalapeño ranch dressing

Like you would with your favorite baked potato recipe, you can easily change out the filling or the toppings for what you want. Mike uses chili, which looks so freakin’ delicious. Taco meat, pulled pork or even chicken would be great here too.

Looking for more appetizer or game day ideas? Check out my roundups of The Best Grilled Appetizer Recipes and The Best Tailgating Recipes.

Fried Potato Skins Ingredients

  • Filling: We’ll stuff our fried potato skins with chopped brisket, bacon bits, jalapeños, cream cheese, sharp cheddar cheese, kosher salt, black pepper and garlic powder. 
  • Potatoes: I like to use baked russet potatoes in this recipe. You’ll need frying oil for the deep fryer portion of this recipe, plus chopped scallions for garnish.
  • Jalapeño Ranch: This dressing takes the fried potato skins to an 11. Grab some sour cream, mayonnaise, pickled jalapeños, garlic powder, black pepper and buttermilk for basically the best ranch dressing of your life. 
Mixing together filling with brisket, bacon bits, cheddar, cream cheese and diced jalapeños

Why Use Russets? 

There are a few reasons why russets are the ideal potato in this fried potato skins recipe. First, with baked potatoes, you want a potato that’s low in moisture and high in starch. This balance creates a baked potato with a fluffy inside and crispy potato skin. Secondly, a Russet’s thick, rough skin crisps up really nicely and holds its structure well — two qualities you need when frying potato skins. Finally, Russets are typically large and oblong, which creates deeper cups. That’s the essentially perfect shape for loading up with toppings!

This recipe also calls for fully baked potatoes. To bake your russets, scrub them, use a fork to poke 6-8 holes in the potato, then bake at 425 degrees Fahrenheit for 45-60 minutes (depending on the size of your potato). Skip the foil so you have a crispy exterior! You’ll know they’re done when you can slide in a fork or knife with no resistance. Let them rest for five minutes after you take them out of the oven. 

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How to Make Fried Potato Skins

Begin by fully baking your 6-8 russet potatoes until they are completely soft on the inside. Then, cut the potatoes lengthwise and scrape out the filling. Season with salt and set to the side.

Russet potatoes baking on the smoker, and a hand holding a scooped out potato skin with potato flesh in a bowl in the background

Heat up some frying oil to 350 degrees F.  Add in the potato skins and fry 2-4 minutes until crispy golden brown. When they’re done, pull off and let cool.

Frying potato skins in oil in a cast iron skillet, then holding a finished fried skin with tongs close up to show texture

In a bowl, mix together your filling ingredients. You’ll use finely chopped brisket, bacon bits, diced jalapeños, cream cheese, shredded cheddar cheese, kosher salt, black pepper and garlic powder.

Add a scoop of the filling into your potato skins, then top with more shredded cheese and bacon bits. 

Stuffing fried potato skins with the brisket filing, then topping with cheese while they're on a wire rack set into a baking sheet

Time to cook! Preheat your smoker to 325 degrees F for indirect cooking. Place the potato skins in the smoker and let them cook for 10-15 minutes, until the cheese is fully melted on top and the potatoes are hot throughout. Pull off and let cool for 5 minutes.

Rows of fried potato skins lined up on the grill grates of a smoker and a hand holding a fully loaded potato skin with jalapeño ranch in the background

In a bowl, mix together the jalapeño ranch dressing ingredients: sour cream, mayonnaise, diced pickled jalapeños, pickling juice, garlic powder, black pepper, and buttermilk to your desired consistency and salt to taste. 

Serve the dressing with the fried potato skins and enjoy!

​What to Serve with Fried Potato Skins

These loaded, cheesy potato skins are a meal unto themselves, so you don’t need much to round out your lunch or dinner. A simple green salad, coleslaw, dill pickles or grilled vegetables on the side would be great, plus a cold IPA to wash it all down. Like I said, they fit in perfectly with any tailgating or appetizer spread too!

For More Potatoes

Leftovers and Reheating

If you’ve got leftover potato skins, store them in an airtight container in the fridge for up to three days. I’d recommend storing the filling separate if you can, so that way your potato skins don’t get too soggy. But no big deal if they’re already assembled! To reheat, place them in a baking sheet in a 400-degree F oven for 10 to 15 minutes. You could also use your air fryer at 375 degrees F for 5-8 minutes.

FAQs

What size potatoes should I use? 

You’ll want to use medium to large russets, about 8-10 ounces. That’s roughly the size of your fist. Smaller potatoes won’t give you enough room for the filling once you scoop out the potato flesh. On the flip side, larger potatoes can be tough to fry evenly, and they can get too large to eat as finger food. 

Can I make these fried potato skins with sweet potatoes? 

For sure. They’ll have a sweeter flavor and different texture than russets, but will still be freakin’ delicious. Sweet potatoes have more moisture and less starch than russets, so the skins won’t get quite as crispy. They still fry up nicely, though. Sweet potato skins are more delicate too, so be sure to handle them gently.

Can I make these fried potato skins ahead of time? 

Absolutely! You can bake the potatoes, scoop them out and fry the skins the day before. Store the unfilled fried skins in an airtight container in the fridge. Then, when you’re ready to eat, add your filling in the set potato cups and proceed with the rest of the recipe.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
A platter of fried potato skins, stuffed with brisket, cheese and jalapeños, with a bowl of jalapeño ranch dressing in the center of the plate
Print

Fried Potato Skins

These fried potato skins, stuffed with freakin' delicious brisket and drizzled with jalapeño ranch, are perfect for any game day spread.
Course Appetizer, Lunch, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 1100kcal
Author Derek Wolf

Ingredients

Filling:

  • 1.5 lbs Finely Chopped Brisket
  • 1 cup Bacon Bits
  • 2 small Jalapenos diced
  • 8 oz Cream Cheese
  • ¼ cup Cheddar Cheese shredded
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder

Potatoes:

  • 6-8 Russet Potatoes fully baked
  • Chopped Scallions garnish
  • Frying Oil

Jalapeno Ranch:

  • 2.5 tbsp Sour Cream
  • 2 tbsp Mayonnaise
  • 1 tbsp Diced Pickled Jalapenos
  • 1 tbsp Pickling Juice
  • 1.5 tsp Garlic Powder
  • 1 tsp Black Pepper
  • Buttermilk to desired consistency
  • Salt to taste

Instructions

  • Begin by fully baking your potatoes until they are completely soft on the inside.
  • Cut the potatoes out lengthwise and scrape out the filling. Season with salt and set to the side.
  • Heat up some frying oil to 350F.
  • Add in the potato skins and for 2-4 minutes until crispy golden brown. Pull off and let cool.
  • In a bowl mix the filling. Add a scoop of the filling into your potato skins topping with more shredded cheese and bacon bits.
  • Preheat your smoker to 325F for indirect cooking.
  • Add the potato skins to cook for 10-15 minutes until the cheese is fully melted on top and its hot throughout. Pull off and let cool for 5 minutes
  • In a bowl, mix together the jalapeno ranch. Serve with the fried potato skins and enjoy!

Notes

Why Use Russets? 
There are a few reasons why russets are the ideal potato in this fried potato skins recipe. First, with baked potatoes, you want a potato that’s low in moisture and high in starch. This balance creates a baked potato with a fluffy inside and crispy potato skin. Secondly, a Russet’s thick, rough skin crisps up really nicely and holds its structure well — two qualities you need when frying potato skins. Finally, Russets are typically large and oblong, which creates deeper cups. That’s the essentially perfect shape for loading up with toppings!
This recipe also calls for fully baked potatoes. To bake your russets, scrub them, use a fork to poke 6-8 holes in the potato, then bake at 425 degrees Fahrenheit for 45-60 minutes (depending on the size of your potato). Skip the foil so you have a crispy exterior! You’ll know they’re done when you can slide in a fork or knife with no resistance. Let them rest for five minutes after you take them out of the oven. 

Nutrition

Calories: 1100kcal | Carbohydrates: 81g | Protein: 67g | Fat: 57g | Saturated Fat: 21g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 2730mg | Potassium: 2129mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1010IU | Vitamin C: 28mg | Calcium: 231mg | Iron: 7mg

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]]> https://overthefirecooking.com/fried-potato-skins/feed/ 0 Fried Potato Skins_Cover Image Close up of Dipped Potato Skin Mixing the Filling for Potato Skins New-rubs-1026-x-600-1024-×-400-px Baking and Hollowing out Potato Frying the Potato Skins Filling the Potato Skins Smoking the Potato Skins chorizo sweet potato hash Savory Steak and Potatoes finished BBQ volcano potatoes topped with garnishes overhead Birria Baked Potato Recipe The Carne Asada Baked Potato is comfort food at its best. A surf and turf baked potato, with a Russet potato as the base and steak, shrimp, shredded cheese and chimichurri butter as toppings cookbooks A platter of fried potato skins, stuffed with brisket, cheese and jalapeños, with a bowl of jalapeño ranch dressing in the center of the plate Jalapeño Cornbread https://overthefirecooking.com/jalapeno-cornbread/ https://overthefirecooking.com/jalapeno-cornbread/#respond Wed, 26 Mar 2025 08:00:00 +0000 https://overthefirecooking.com/?p=34577 The final results of this recipe are epic, with a moist crumb and spicy flavorful kick to go with all your favorite BBQ recipes.

If you’re searching for the ultimate Jalapeño Cornbread recipe, skip the cornbread mix and look no further. This side dish…

The post Jalapeño Cornbread appeared first on Over The Fire Cooking.

]]> The final results of this recipe are epic, with a moist crumb and spicy flavorful kick to go with all your favorite BBQ recipes.

If you’re searching for the ultimate Jalapeño Cornbread recipe, skip the cornbread mix and look no further. This side dish is so freakin’ delicious, perfectly moist, and hits your taste buds with just the right amount of heat. Honestly, it’s so good you might just want to make it the main course! Now that your taste buds are prepped, grab your skillet—’cause things are about to get epic!

The final results of this recipe are epic, with a moist crumb and spicy flavorful kick to go with all your favorite BBQ recipes.

Table of Contents

Why You’ll Love Jalapeño Cornbread

First off, this cornbread isn’t your typical quick bread—it’s loaded with sharp cheddar cheese and fresh jalapeños, creating a killer combo you never knew you needed. Whether paired with BBQ ribs, southern collard greens, or your favorite soup, it’s the perfect side dish every time. Plus, it’s insanely easy and quick to whip up, making it ideal for a last-minute tasty treat.

If you’re hooked on all things Jalapeño, check out these recipes next: Jalapeno Popper Egg Rolls, Smoked Fried Jalapeño Poppers, Jalapeño Popper Bread, Jalapeño Popper Dip, and Shrimp Jalapeño Poppers.

Derek Wolf gets ready to take a bite of the most epic cornbread with ranch, cheese, and jalapenos!

Cheddar Jalapeño Cornbread Ingredients Round-up

  • Dry Ingredients: You’ll need yellow cornmeal, all-purpose flour, baking powder, salt, and garlic powder for a flavorful cornbread base.
  • Wet Ingredients: Grab unsalted butter, buttermilk (or whole milk if you’re in a pinch), and eggs at room temperature to create a perfectly moist cornbread batter.
  • Flavor Boosters: Sharp cheddar cheese (or pepper jack), fresh jalapeño peppers, and a sweet drizzle of honey deliver a perfect balance of spicy, cheesy, and sweet notes.

Now that you know the main ingredients to snag from the grocery store (or delivery!), let’s grab those fresh jalapeños, your skillet, and favorite pot holder and hop to it! If it’s your first time making homemade cornbread, you’re in for a tasty treat!

How to Make Jalapeño Cornbread

Kick things off by aiming for a 400 F fire on your grill. Grab a 10-inch cast-iron skillet and grease it up with melted butter or vegetable oil—hot skillet equals golden brown perfection!

The cornbread batter is mixed in a separate bowl with the cheddar cheese mixed into it.

In a large mixing bowl, whisk together your dry ingredients: cornmeal, purpose flour, baking powder, salt, and garlic powder. In a separate medium bowl, combine your wet ingredients: melted butter, buttermilk, and eggs. Mix until smooth and creamy.

The jalapeno peppers and cornbread batter are spooned into the cast iron skillet.

Next, fold sharp cheddar cheese and diced fresh jalapeños into the batter. Pour this flavorful cornbread batter into your preheated skillet, smoothing the top with a spatula.

The jalapeno cheddar cornbread recipe is fire - with those jalapeno peppers layered on top.

Slide the skillet onto your grill, cover it, and let it bake for 20-25 minutes. You’ll know it’s done when the top turns golden brown and a toothpick inserted comes out with moist crumbs. Pull it out, let your cornbread cool slightly on a wire rack, and finish it off with an epic drizzle of honey.

Cheers to your cornbread adventure—your friends and family are about to thank you!

Protip for Making Epic Cornbread

Always preheat your cast-iron skillet in the oven before adding the batter. A hot skillet ensures a beautifully crispy, golden crust every single time—total game changer!

another view of the baked ranch jalapeno bread in the cast iron skillet.

What Goes Great with Jalapeño Cornbread

Jalapeño Cornbread is a total winner paired with other favorites. Check out my Ranch Steak, Jalapeño Popper Smash Burgers, Jalapeño Watermelon BBQ Ribs, and Hot Honey Steak Sliders—insanely tasty recipes that perfectly complement this cheesy jalapeño cornbread.

The ranch jalapeno cornbread is baked to perfection and served up with a spatula.

And if you’re feeling like some extra heat, go ahead and make some Hot Honey Butter to drizzle over the top of your jalapeño cheddar cornbread.

How to Make Hot Honey Butter

Whip up epic hot honey butter by blending softened unsalted butter, honey, and a splash of your favorite FYR Hot Sauce. Simply mix together in a bowl until smooth, creamy, and perfectly spicy-sweet. Spread this irresistible heat onto warm cornbread—it’s an absolute game changer!

the three fyr hot sauces, red, blk, and gld

How to Store Leftovers and Reheat

Got leftover cornbread? No worries! Wrap it in plastic wrap or store it in an airtight container. It’ll stay moist and flavorful for 2-3 days. To reheat, just pop slices in the oven or a hot pan until warm and freakin’ delicious again.

More Jalapeno Recipes!

FAQs for Jalapeno Cheddar Cornbread

Can I make this cornbread less spicy?

​Absolutely! Just remove the seeds from your jalapeño peppers or use less jalapeño for a milder heat level.

What else can I substitute if I don’t have buttermilk?

Low-fat milk with a bit of sour cream or cream-style corn works great and keeps everything super moist since nobody likes dry cornbread! 

Can I use a baking dish instead of a cast-iron skillet?

​For sure, but make sure it’s heavy enough to avoid burning the edges! Grease your baking dish well and follow the same cooking time to achieve that perfect cornbread every time.

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices
The final results of this recipe are epic, with a moist crumb and spicy flavorful kick to go with all your favorite BBQ recipes.
Print

Jalapeño Cornbread

Skip the cornbread mix and make your own Jalapeño Cornbread in your cast iron skillet. The results won't disappoint!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 755kcal
Author Derek Wolf

Ingredients

Jalapeño Cornbread

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ cup butter melted
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup shredded cheddar cheese
  • 1 jalapeño finely diced
  • 2 tbsp honey

Instructions

Cornbread:

  • Heat up an oven or grill to 400F and then grease a skillet with butter or oil for baking.
  • Whisk the corn meal, flour, baking soda, salt and garlic together in a bowl. Then add the melted butter, buttermilk and eggs. Mix until smooth.
  • Fold in the cheese and sliced jalapenos into the mixture. Add to the skillet and place in the oven or grill.
  • Bake for 20-25 minutes then pull off a let cool. Add some honey to the top once done and serve.

Notes

Protip for Making Epic Cornbread Recipes
Always preheat your cast-iron skillet in the oven before adding the batter. A hot skillet ensures a beautifully crispy, golden crust every single time—total game changer!

Nutrition

Calories: 755kcal | Carbohydrates: 67g | Protein: 19g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 891mg | Potassium: 349mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1253IU | Vitamin C: 4mg | Calcium: 302mg | Iron: 3mg

The post Jalapeño Cornbread appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/jalapeno-cornbread/feed/ 0 Jalapeno Ranch Cornbread_Cover Image Single Piece of Cornbread Mixing Cornbread Ingredients Adding Mixture to Skillet Raw and Cooked Cornbread Extra Shot of Dish Close Up Shot of Sliced Cornbread HOT-SAUCE-TRIO-LS jalapeno poppers on the grill Bacon Wrapped Jalapeño Cheese Fatty a plate filled with jalapeño chicken drumstick poppers with ranch next to a fire Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served Honey Garlic Jalapeño Wings are plated and ready to be served. New-rubs-1026-x-600-1024-×-400-px The final results of this recipe are epic, with a moist crumb and spicy flavorful kick to go with all your favorite BBQ recipes. Best Chicken Wing Recipes https://overthefirecooking.com/chicken-wing-recipes/ https://overthefirecooking.com/chicken-wing-recipes/#respond Wed, 17 Jul 2024 08:00:00 +0000 https://overthefirecooking.com/?p=29563 The best chicken wings have a crackly skin and tender meat.

If you love wings while watching the big game, come along with me as I round up my best chicken…

The post Best Chicken Wing Recipes appeared first on Over The Fire Cooking.

]]> The best chicken wings have a crackly skin and tender meat.

If you love wings while watching the big game, come along with me as I round up my best chicken wing recipes in one spot. Whether you’re prepping party wings for football season or just craving some finger-lickin’ goodness, these unique and easy chicken wing recipes are sure to set your taste buds on fire.

A pile of wings garnished and ready to serve.

From grilled to baked and, of course, fried wings, we’ve got it all covered in this chicken wings roundup. Read each recipe card to find out how easy it is to achieve crispy crackling perfection with simple ingredients. 

Table of Contents

Why You’ll Love Chicken Wing Recipes

Chicken wings are fun to make, eat, and then, of course, share. Perfect for game-day foods or a casual family dinner, wings are always a surefire hit. Their versatility means you can create a variety of flavors using different sauces and spice mixtures … and textures, depending on the cooking method.

A plate of our nacho chicken wings.

Whether you’re searching for extra-crispy wings or super spicy skin on your tender meat, there is a recipe here for everyone. Whether deep frying, baking or grilling, you’ll love my next-level flavors, often inspired by my signature spices and hot sauces.

Add flavor to everything you’re cooking

shop over the fire spice lines

Shop all of the spices

Cooking Tips for Making Chicken Wings

  1. High-Quality Chicken: The first step is to always choose fresh, high-quality chicken wings for the best flavor and texture.
  2. Prep Like a Pro: If you’re starting with whole wings, separate the wing tips with a super sharp chef’s knife. Use paper towels to pat the chicken skin dry, which helps achieve that crispy skin we all love.
  3. Preheat the Oil: If you are frying the wings, make sure the oil is at medium to high heat. Moreover, use a digital thermometer to ensure it’s about 375 degrees F.   
  4. Don’t Overcrowd: Frying wings is a process, so make sure to fry them in single-layer batches so they don’t get too crowded in the hot oil. 
  5. Cooling Rack: Undoubtedly, a good stainless steel wire rack is super helpful to have on hand after you remove the wings from the oil to keep them from getting too greasy.

Basic Crispy Chicken Wings Recipe

If you simply want to make the crispiest chicken wings ever, here’s a simple plan. Mix them up in a flour blend with baking powder, garlic powder, onion powder, black pepper, white pepper, lemon juice and then a dash of cayenne pepper for kick.

Then, go ahead and fry them up in medium-hot oil until golden brown, remove and toss your wings in a large bowl with your go-to sauce—hot sauce, Buffalo sauce or my favorite new BBQ sauce. Fry ’em again for a quick minute and sauce ’em up one more time. Double the trouble, double the flavor!

Chicken Wing Recipes Roundup

Get ready for some truly great recipes that deliver the crispy perfection you crave in your chicken wings. Whether you’re hosting a game day party, looking for the perfect appetizer or just craving a delicious snack, these chicken wing recipes have got you covered!

Smoked and Fried Wings

Smoked and twice fried chicken wings seasoned with Primal Kitchen BBQ Sauce and Buffalo Sauce is foodie heaven.

Double Fried Chicken Wings

This game-changer recipe offers incredibly crispy wings with a deliciously bold flavor from a double frying process and a perfect blend of spices.
View Recipe
Nashville Hot Chicken Wings on a cutting board with Alabama White Sauce.

Nashville Hot Chicken Wings

Prepare for a spicy, mouthwatering kick with perfectly crispy wings, coated in a fiery blend of spices and hot sauce.
View Recipe
overhead of a platter filled with honey chili oil chicken wings next to a fire

Honey Chili Oil Chicken Wings

These honey chili oil chicken wings offer a perfect balance of sweetness and heat, with crispy wings coated in a sticky, spicy glaze that will leave your taste buds tingling.
View Recipe
HNY FYR Hot Wings

HNY FYR BBQ Wings

Perfectly crispy wings with a sticky, mouthwatering glaze is my idea of so freakin' delicious.
View Recipe
Bourbon Bacon Chicken Wings

Bourbon Bacon Chicken Wings

You'll love the rich, smoky flavors of bourbon and crispy bacon and the oh-so-tender, juicy wings.
View Recipe
The Garlic Parmesan Wings sitting on a serving platter.

Garlic Parmesan Wings

Crispy wings coated in a rich, buttery garlic sauce are topped with a generous sprinkle of parmesan cheese.
View Recipe
The Nacho Wings sitting on a serving plate.

Nacho Wings

This cheesy, spicy treat, features crispy wings coated in a rich nacho cheese sauce and topped with classic nacho toppings like jalapenos, sour cream, and salsa.
View Recipe
Smoked and Fried Sticky Wings

Smoked and Fried Sticky Wings

Need a fun recipe thats a fun twist on a classic? Try these Smoked and Fried Sticky Wings on your Oklahoma Joe Smoker for an epic wing party in your backyard.
View Recipe
A plate full of Hot Honey Garlic Wings that are garnished and served.

Hot Honey Garlic Wings

Hot Honey Garlic Wings for juicy but crispy wings tossed in a sweet heat glaze.
View Recipe
overhead of a plate of smoked double fried wings next to a grill

Smoked Double Fried Wings

These Smoked Double Fried Wings are smoked until fall-apart tender, fried twice for the best texture, then smothered in buffalo sauce.
View Recipe
Colorado Golden BBQ Wings Recipe

Colorado Golden BBQ Wings

Colorado Golden BBQ Wings
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Honey Gochujang BBQ Wings

Honey Gochujang BBQ Wings

Honey Gochujang BBQ Wings for something sweet, something salty and we can’t forget about the spice.
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Maple Peach Sticky Wings on a serving platter

Peach Wings

Peach Wings are everything you want from a summertime barbecue. Sticky. Sweet. Crispy. And Freakin' Delicious. All accomplished with Cowboy Charcoal for the win!
View Recipe
Smoked Peanut Butter and Jelly Wings

Smoked Peanut Butter and Jelly Wings

When sandwich meets wing, this Smoked Peanut Butter and Jelly Wings Recipe is the perfect marriage between two of our favorite foods.
View Recipe
honey garlic sriracha fried wings

Honey Garlic Sriracha Fried Wings

Sometimes you cannot beat the classics like this Honey Garlic Sriracha Fried Wings recipe. Grilled then fried over fire for ultimate crispiness.
View Recipe
Best buffalo wings ready to eat

Buffalo Wings

Our best Buffalo wings have a spicy-sweet kick, paired with the smoking, frying and saucing masterpiece of double fried wings.
View Recipe
A platter of hot honey wings with chili crisp in front of a grill fire

Hot Honey Wings

Classic wings get a freakin' delicious boost from my hot honey butter sauce, making these hot honey wings perfect for game day or dinner.
View Recipe

Smoked Wings

Maple Chili Bacon Wrapped Chicken Wings Recipe

Bacon Wrapped Chicken Wings

Its time to crush some wings! These Maple Chili Bacon Wrapped Chicken Wings are all about the flavor of sweet, spicy and smoke. The ideal cook for the backyard tailgate!
View Recipe
Smoked Citrus Chile Chicken Wings with Black Bean Corn Salsa

Smoked Citrus Chile Chicken Wings with Black Bean Corn Salsa

Time for another chicken wing throwdown! Today we paired our wings with a salsa to create the most incredible Smoked Citrus Chile Chicken Wings with Black Bean Corn Salsa recipe featuring Bush’s Black Beans!
View Recipe
Honey Garlic Jalapeño Wings are plated and ready to be served.

Honey Garlic Jalapeño Wings

Honey Garlic Jalapeño Wings for a delicious dinner!
View Recipe
The smoked bat wings plated and served.

Smoked Bat Wings

Smoked Bat Wings for a fun, spooky Halloween dish!
View Recipe

Whisky Brined BBQ Wings

The Best Brined BBQ Wings I know of are my whisky brined chicken wings. The Pendleton whisky adds great flavor but also helps retain moisture.
View Recipe

Grilled Wings

overhead of a plate of honey chipotle garlic chicken wings

Honey Chipotle Garlic Chicken Wings

These Honey Chipotle Garlic Chicken Wings are juicy, deliciously crispy and smothered in a sweet and spicy Honey Chipotle Garlic Sauce.
View Recipe
a plate of elote style chicken wings with a bottle of mayo in the background

Elote Style Chicken Wings

These Elote Style Chicken Wings are grilled chicken wings tossed in a chili lime sauce and topped with grilled corn, cotija cheese, and more! 
View Recipe
a large plate piled with huli huli chicken wings and garnished with sesame seeds, sriracha, and cilantro

Huli Huli Chicken Wings

These Huli Huli Chicken Wings are grilled in a rotisserie basket until tender and smoky, then tossed in a sweet, spicy pineapple BBQ sauce. 
View Recipe
Grilled Kung Pao Chicken Wings plated and ready to serve.

Kung Pao Chicken Wings

Kung Pao Chicken Wings for a spicy, delicious chicken wing experience.
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Garlic Parmesan and Beer Wings

Garlic Parmesan and Beer Wings

Everyone, it’s time for another chicken wing throwdown! Garlic Parmesan and Beer Wings are here and they’re ready to party.
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Buffalo Chicken Wings with Melted Cheese

Grilled Buffalo Chicken Wings with Melted Cheese

Grilled Buffalo Chicken Wings with Melted Cheese for dinnertime deliciousness! Tossed in buffalo sauce and wrapped in cheese, you don't want to miss these wings!
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Tequila Lime Wings

Tequila paired with chicken wings and lime. Its Spring Break in food form.
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Wings filled with the sweet and spicy flavors of hot BBQ sauce and Cola.
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Chicken Wing Skewers

Chicken Wing Skewers are a game day (or any day) winner!
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The final dish, serving with dipping sauce on a large plate.

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Change whatever plans you had for dinner tonight, because you're going to want to put these honey Korean gochujang wings on the menu.
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Baked Wings

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Fire Baked Chimichurri Wings

Testing out my new pizza oven with some Fire Baked Chimichurri Wings! Quick and easy recipe that can be done on any grill or oven at home.
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Baked Chile Lime Wings

Baked Chile Lime Wings with Reynolds Wrap Heavy Duty Foil for some summer grilling. I use @ReynoldsBrands because it's strong and durable. A really fun way to make juicy and delicious wings.
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For more of my chicken favorites, check out My Best Chicken Leg Recipes!

What to Serve with Chicken Wings

Chicken wings pair perfectly with classic sides like French fries, celery sticks and cooling dipping sauces. On game days or Super Bowl Sunday, serve a variety of wings—think ranch wings, garlic-parmesan wings and spicy sauce wings—to keep everyone happy. Consider making some crispy baked chicken wings and air fryer chicken wings for those who prefer a lighter option.

Leftovers & reheating

For leftovers, wrap the wings in aluminum foil and store them in an airtight container in the refrigerator for 3-5 days. To keep it simple, you can reheat them in the air fryer so they stay nice and crisp. Store dipping sauces like blue cheese dressing and homemade ranch dressing in small containers for easy access.

More Chicken, Buffalo Style

FAQs for the Best Chicken Wing Recipes

What’s a Good Secret Ingredient to Make My Chicken Wings Better?

A fantastic secret ingredient to elevate your chicken wings is baking powder. Adding a bit of baking powder to your seasoning mix helps the skin crisp up beautifully. You’ll get that perfect crispy texture that everyone loves!

Why Baking Powder and Not Baking Soda?

Great question! Baking powder and baking soda are similar, but baking powder helps break down the proteins in the chicken skin. This process leads to a crispier and more evenly browned exterior when cooked. Baking soda, on the other hand, can give the wings a soapy taste if not used correctly. So, stick with baking powder for that perfectly crispy finish!

Do I Need to Invest in a Deep Fryer to Make Chicken Wings?

Not at all! While a deep fryer can give you super crispy wings, there are plenty of other methods that work just as well. I also love grilling wings or smoking them! I’ve got recipes for every style of cooking.

What Kind of Oil is Best for Frying Chicken Wings?

The best oil for frying chicken wings is one with a high smoke point, such as peanut oil, canola oil or avocado oil. These oils can withstand the high temperatures required for frying without breaking down, ensuring your wings cook evenly and achieve that perfect crispy texture. Grass-fed beef tallow is also an excellent choice, adding rich flavor to the wings.

Get The Cookbooks!

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By Derek Wolf

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]]> https://overthefirecooking.com/chicken-wing-recipes/feed/ 0 A_IMG_5472-2 A_IMG_7773-2 New-rubs-1026-x-600-1024-×-400-px Smoked and twice fried chicken wings seasoned with Primal Kitchen BBQ Sauce and Buffalo Sauce is foodie heaven. Nashville Hot Chicken Wings on a cutting board with Alabama White Sauce. overhead of a platter filled with honey chili oil chicken wings next to a fire HNY FYR Hot Wings Bourbon Bacon Chicken Wings The Garlic Parmesan Wings sitting on a serving platter. The Nacho Wings sitting on a serving plate. Smoked and Fried Sticky Wings A plate full of Hot Honey Garlic Wings that are garnished and served. overhead of a plate of smoked double fried wings next to a grill Colorado Golden BBQ Wings Recipe Honey Gochujang BBQ Wings Maple Peach Sticky Wings on a serving platter Smoked Peanut Butter and Jelly Wings honey garlic sriracha fried wings Best buffalo wings ready to eat A platter of hot honey wings with chili crisp in front of a grill fire Maple Chili Bacon Wrapped Chicken Wings Recipe Smoked Citrus Chile Chicken Wings with Black Bean Corn Salsa Honey Garlic Jalapeño Wings are plated and ready to be served. The smoked bat wings plated and served. overhead of a plate of honey chipotle garlic chicken wings a plate of elote style chicken wings with a bottle of mayo in the background a large plate piled with huli huli chicken wings and garnished with sesame seeds, sriracha, and cilantro Grilled Kung Pao Chicken Wings plated and ready to serve. Garlic Parmesan and Beer Wings Buffalo Chicken Wings with Melted Cheese tequila lime wings an overhead shot of the wings placed in a circle on the outside of the grill The final dish, serving with dipping sauce on a large plate. fire baked chimichurri wings Baked Chile Lime Wings Chipotle Garlic Chicken Legs The buffalo chicken kettle chips ready to devour. Cheesy Buffalo Chicken Sliders done, plated and ready to devour. Dipped quesadillas in the ranch. Easy Buffalo Cheese Dip in a Stuffed Pizza Dough Crust. Grilled Buffalo Chicken Fries are easy to make for game day! cookbooks Pizza Sandwich https://overthefirecooking.com/pizza-sandwich/ https://overthefirecooking.com/pizza-sandwich/#comments Fri, 12 Apr 2024 08:00:00 +0000 https://overthefirecooking.com/?p=27961 Viral pizza sandwich made with chorizo and chimichurri

If you love food and spend time on social media, then you know about the viral pizza sandwich. Seeing gooey…

The post Pizza Sandwich appeared first on Over The Fire Cooking.

]]> Viral pizza sandwich made with chorizo and chimichurri

If you love food and spend time on social media, then you know about the viral pizza sandwich. Seeing gooey melted cheese in a crispy crusty pizza dough instead of sandwich bread is mesmerizing. It excites my taste buds every freakin’ time. Today, to satisfy all my jealous cravings, I’m making the Pizza Sandwich in my new Breeo Pizza Oven.  

Post sponsored by Breeo.
Derek Wolf's take on the Viral Pizza Sandwich made in the Breeo Pizza Oven.

While others might make the viral sandwich recipe from Stouffer’s French bread pizzas, my take is a riff on Choripan. If you’ve never heard of it before, it’s a popular Argentinian street food. Imagine spicy chorizo tucked into a crusty bread roll with generous amounts of chimichurri sauce on top. It’s a seriously good sandwich and the perfect inspiration for the Pizza Sandwich.

For another great Italian Argentinian crossover dish, check out Steak Milanesa Napolitana!

Table of Contents

Why You’ll Love the Pizza Sandwich

A cheese pizza sandwich is always a great idea for any occasion. The sandwich first became popular in Italy with classic pizza toppings like prosciutto, mozzarella, and warm pizza sauce. The pizza sandwich recipes have since evolved and exploded, making all sorts of gourmet toppings fair game. 

Indeed, one of the things I love most about the viral pizza sandwich is its versatility. You can customize it with homemade pizza sauce and your favorite pizza toppings. Green peppers anyone? Whether you’re a pepperoni pizza lover or a pineapple and ham weirdo, you can make these pizza sandwiches your own. 

I happen to love the flavors of Argentinian street food in my Pizza Sandwich. The next time you’re looking for an easy dinner that’s a fun twist on pizza, I can almost guarantee this recipe will hit the spot.

​If you want to explore other ways to use your Breeo Pizza Oven, check out these OTFC recipes: Steak and Lobster in a Pizza Oven, Carne Asada Pizza, Smoked Pizza Burgers, and Flap Steak Pizza.

Pizza Sandwich Ingredients

  • ​Dough – Pizza dough pieces, coated in flour and cornmeal, get a drizzle of flavorful olive oil.
  • Choripan – Juicy chorizo sausages, nestled between slices of mozzarella cheese, complement optional additions such as mayonnaise, fresh tomatoes, and jalapenos.
  • Chimichurri – A zesty chimichurri sauce adds endless flavor with chopped parsley, minced garlic cloves, red wine vinegar, red chili flakes, olive oil, and kosher salt.

When you’re looking for a quick and easy meal for Friday night, this epic pizza sandwich won’t disappoint. 

How to Make the Choripan Pizza Sandwich

Alright, let’s get started with some happy cooking with the amazing Breeo Pizza Oven! Preheat the oven to a toasty 450-500° degrees F. While that’s heating up, grab a bowl and mix together all the ingredients for the chimichurri sauce. Once it’s all combined, set it aside until you’re ready to use it.

Chimichurri sauce is easy to make and so freakin' delicious on the pizza sandwiches.

Now, let’s prep the sausage. Pop a large skillet into the preheated oven and add your sausages. Let them cook for about 10-12 minutes until fully cooked. Once they’re done, remove from heat but keep warm.

The chorizo cooks in a cast iron pan.

Next up, it’s time to work with the dough balls. Slice it into quarters and place each piece on a well-floured work surface. Then, stretch each quarter into an 8-inch round shape. Drizzle some oil over the flattened dough and layer on the mozzarella cheese slices.

Now, fold the dough slightly onto itself, drizzle with a bit more olive oil, and pop it into the pizza oven. For 10 minutes, let the pizza dough cook until fully cooked, golden brown, and each slice of cheese melts. 

The pizza dough is cooked with slices of mozzarella.

Once your dough is perfectly cooked, take it out of the oven and slice up those sausages. Load up your pizza buns with the sliced sausages and then top them off with generous amounts of chimichurri sauce, sliced jalapenos, sliced tomatoes, and mayo if you’re feeling extra indulgent. 

And there you have it. Your delicious homemade pizza sandwiches are now ready to be devoured! Serve and enjoy every bite of that crunchy, savory, cheesy, saucy goodness!

What to Serve with a Pizza Sandwich

A pizza sandwich is a fairly filling and complete meal on its own. However, a common side dish to serve with choripan is an “ensalada criolla” or Creole salad. This salad typically consists of sliced onions, tomatoes, and bell peppers, seasoned with salt, vinegar, and olive oil.

For another idea, make some tomato soup with some marinara sauce for added Italian seasoning flavor to go with the sandwiches.  

More Sandwich Inspo

How to Store & Reheat

To store any leftover pizza sandwiches, allow them to cool completely before wrapping them tightly in aluminum foil or plastic wrap. Place the wrapped sandwiches in an airtight container or resealable plastic bag and store them in the refrigerator for 2-3 days. 

When you’re ready to enjoy them again, preheat your oven to a medium heat of 350° degrees F. Unwrap the sandwiches and place them on a baking sheet or sheet pan, then heat them in the oven for about 10-15 minutes until warmed through and the cheese is melted. Alternatively, heat the sandwiches up in a frying pan or hot skillet with some olive oil.

The viral pizza sandwich is ready to eat.

FAQs for the pIzza Sandwidh

Can I use other kinds of sausage? 

Sure, spicy Italian sausage would taste amazing in these pizza sandwiches. 

​What other kinds of cheeses can I use? 

While mozzarella and pizza go together like butter on bread, feel free to experiment with other options like Monterey Jack with some Parmesan cheese. 

Where can I find good pizza dough? 

Your local grocery store should have some pizza dough prepared and ready for you to take home. If not, check out this simple Pizza Dough Recipe.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
Viral pizza sandwich made with chorizo and chimichurri
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Pizza Sandwich

The Pizza Sandwich features spicy chorizo, melted mozzarella, and homemade chimichurri on a pizza bun.
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 534kcal
Author Derek Wolf

Ingredients

Dough:

  • 1 Whole Pizza Dough quartered
  • 1 cup All Purpose Flour
  • ½ cup Cornmeal
  • Olive Oil as needed

Choripan:

  • 3-4 Chorizo Sausage
  • 9-10 Mozzarella Slices
  • Mayonnaise optional
  • Sliced Tomatoes optional
  • Sliced Jalapenos optional

Chimichurri:

  • ¾ cup Parsley chopped
  • ¼ cup Red Wine Vinegar
  • 4-6 Garlic Cloves minced
  • 1 tbsp Red Chili Flakes
  • Olive Oil to desired consistency
  • Salt to taste

Instructions

  • Preheat your pizza oven to 450-500F.
  • In a bowl, mix all the ingredients for the chimichurri. Set to the side until ready to use.
  • Add a cast iron skillet to the oven to preheat.
  • Then add your sausage to the skillet to cook for 10-12 minutes until fully cooked. Pull off and keep warm
  • Slice your dough into quarters. Place on a well floured workplace and stretch into 8” round.
  • Drizzle oil over the flat dough and top with cheese.
  • Slightly fold the dough onto itself, drizzle with olive oil and place into the pizza oven to cook for 10 minutes or until the dough is fully cooked.
  • Pull out once melted, then slice up your sausages and place into the pizza bun.
  • Top with ample amounts of chimichurri, sliced jalapenos, sliced tomatoes and mayonnaise. Serve and enjoy!

Video

Nutrition

Serving: 8Oz | Calories: 534kcal | Carbohydrates: 82g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 52mg | Sodium: 469mg | Potassium: 218mg | Fiber: 7g | Sugar: 1g | Vitamin A: 1911IU | Vitamin C: 29mg | Calcium: 60mg | Iron: 4mg

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]]> https://overthefirecooking.com/pizza-sandwich/feed/ 1 Cover-Image-2 Untitled-23-×-24-in-4 Untitled-23-×-24-in-5 Untitled-23-×-24-in-6 The picanha steak sandwich is assembled and ready to eat! overhead of a plate lined with open faced cheese stuffed sausage sandwiches on a plate by a grill The steak frites sandwich prepared and ready to serve. A Birria Grilled Cheese Sandwich after being dipped in the consomme. The Californian Steak Sandwich sliced and ready to eat! The assembled Smoke Fried Bologna Sandwich. A_IMG_1209-2 cookbooks Viral pizza sandwich made with chorizo and chimichurri Steak and Lobster in a Pizza Oven https://overthefirecooking.com/steak-and-lobster-in-a-pizza-oven/ https://overthefirecooking.com/steak-and-lobster-in-a-pizza-oven/#respond Fri, 09 Feb 2024 08:00:00 +0000 https://overthefirecooking.com/?p=26768 Steak and Lobster are a breeze to make in the Breeo Pizza Oven.

The classic Steak and Lobster recipe marries two of my favorites: a succulent ribeye steak with a rich, buttery lobster. For Valentine’s Day, consider…

The post Steak and Lobster in a Pizza Oven appeared first on Over The Fire Cooking.

]]> Steak and Lobster are a breeze to make in the Breeo Pizza Oven.

The classic Steak and Lobster recipe marries two of my favorites: a succulent ribeye steak with a rich, buttery lobster. For Valentine’s Day, consider trying an alternate cooking method for your steak and lobster dinner: the new Breeo Pizza Oven. 

Post Sponsored by Breeo.

The final recipe is presented in a cast iron skillet is ready to serve.

Cooking steak always takes some skill, but the innovative Breeo Pizza Oven makes it as straightforward as possible. This recipe proves this state-of-the-art outdoor oven is not just for pizzas. Its even-heat distribution abilities make it an ideal companion for grilling, roasting, and baking a variety of dishes. 

Table of Contents

Why You’ll Love Steak and Lobster in a Pizza Oven

For your next romantic dinner or other special occasion, the Breeo Pizza Oven is your outdoor cooking ally. You’ll easily impress your person with this epic surf and turf recipe without spending three hours in the kitchen. On your date night, you’ll be thanking the Breeo for making you shine! 

A close up on the steak being pulled from the pizza oven.

Ingredients for the Best Surf & Turf Dinner

  • Steak – Ribeye is the perfect steak for this recipe because of it’s tender bite and throughout marbleing. First, we’ll cover it in beef tallow and then season it with my favorite trio: kosher salt, black pepper, and garlic powder. Smashed garlic cloves and ​rosemary finish off the flavor party since we’ll use them to baste the steak before serving.  
  • Lobster Tails – Butterflied lobster is seasoned simply with a coating of canola oil and some of your favorite seafood seasoning.
  • Garlic Parmesan Crust – Parmesan cheese, crunchy panko, chopped parsley, garlic, salt, and olive oil crown the baked lobster.

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From the first time you fire up the Breeo pizza oven, you’ll realize how easy it is to achieve outdoor cooking perfection. However, remember to keep a steady focus while you engage with the high heat of any pizza oven because these ovens get hot. We don’t want to hear of any ER visits, especially on Valentine’s Day! 

If you love the Surf and Turf combo, check out these recipes: Grilled Surf and Turf, Surf and Turf Smashburger Tacos, Grilled Steak with Lobster Mac and Cheese, Chili Butter Steak and Shrimp, and Wood Plank Surf and Turf Recipe.

The Secret to Perfect Steak

Allowing red meat to come to room temperature before cooking is the secret to even cooking in less time. It also ensures a nicer, more even crust on the steak.

As a general guideline, you can let the steaks sit at room temperature for approximately 30 minutes to an hour before cooking. If you forget and your steaks are cold when they hit the heat, keep in mind, that they may take longer to cook.

A meat thermometer is the best way to know if your steaks are done. 

How to Make Steak and Lobster in a Pizza Oven

Steak Prep

Start by preparing your cut of beef: generously slather the steak in beef tallow. If you’re familiar with my recipes, then you know how much I like to season steaks with my signature mixture of salt, pepper, and garlic powder. 

The ribeye steak is prepped with seasonings.

Lobster Tail Cooking Instructions

For the lobster tails, split them in the middle of the top of the shell, allowing them to lay flat, and coat them with oil. Apply a generous amount of your favorite seafood rub, and place them in a skillet with a base of rock salt.

In a small bowl, create the Garlic Parmesan Crust by combining all the ingredients. 

Breeo Pizza Oven & Skillet Prep

Meanwhile, preheat your Breeo Pizza Oven to 400 degrees F, and heat a cast iron skillet within it for 3-4 minutes. This oven gets super hot, so much so that we actually had to remove some wood from the fire.

The pizza oven itself has a thermometer for the oven, so it’s really easy to know what temperature your oven is at, how it’s changing, and if you need to do anything to increase or decrease it’s temperature. Breeo knows how to make a good product and never fail to impress.

Cooking Steak and Lobster

Place steak in the skillet with the beef tallow. Return the skillet to the pizza oven, pulling it out and flipping every 2-3 minutes until it reaches an internal temperature of 120 degrees F (approximately 10-12 minutes). 

The ribeye steak is seared in the cast iron skillet and basted with beef tallow infused with rosemary and smashed garlic.

Just before the steak with the perfect sear is ready to pull from the heat, add some smashed garlic, rosemary, and additional beef tallow to the skillet.

Baste the steak every few minutes in this aromatic fat, then remove and let the meat rest for 10 minutes on a baking sheet or, better yet, a cutting board. 

Finishing the Surf & Turf Meal

Next, place the lobster tails in the skillet and bake them for 4-5 minutes in the pizza oven. Once the shells start transitioning from brown to red and the meat turns white, pull them out and cover them with the Garlic Parmesan Crust. Return them to the Breeo Pizza Oven and cook until golden brown (about 3-4 minutes) before removing. 

The lobster topping in a bowl at left and on the tails at right.

Finally, with a sharp knife, slice into the steak and serve it alongside the crusted lobster.

Since it’s a special occasion, make sure to break out the nice plates and cloth napkins. And, set each place with a proper steak knife for a frustration-free meal.

The meat is sliced with a sharp knife and the lobster is ready to eat.

What to Serve with Steak and Lobster? 

Steak and lobster is a rich and satisfying meal on its own. With a glass of wine, it’s perfection. However, feel free to provide some garlic butter for dipping and maybe kick up the heat with a few drops of my FYR Red Hot Sauce. And don’t forget the lemon wedges.

If you want some greenery with your meal, try making some garlicky green beans sautéed in the skillet with some more of that spicy, citrusy sauce.  

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Leftovers & Reheating

Allow any leftover steak to cool to room temperature before wrapping tightly in aluminum foil. Store in an airtight container inside the fridge for 3-4 days.

Any leftover lobster should be removed from the shell and stored in an airtight container in the fridge for no more than 2 days. 

To reheat, place the sliced steak and lobster in an aluminum boat and warm through on the grill for about 10 minutes. 

For More Steak and Lobster

FAQs

Can I use another cut of beef? 

Of course, you can always experiment with different cuts of beef. Wagyu steak or filet mignon steaks anyone? 

Can I use other fresh herbs besides rosemary to baste the steak?

Of course! Fresh thyme or marjoram would be equally amazing. Just about anything Mediterranean herb tastes good with smashed garlic in my opinion. 

Are lobsters sustainably harvested?  

It varies, so make sure to ask your fishmonger. For a behind-the-scenes look at how Maine lobsters are sustained by local fishermen, check out Jacob Knowles YouTube channel.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
Steak and Lobster are a breeze to make in the Breeo Pizza Oven.
Print

Steak and Lobster in a Pizza Oven

For your next romantic dinner, the new Breeo Pizza Oven is your outdoor cooking ally for making the best Steak and Lobster … ever!
Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 People
Calories 441kcal
Author Derek Wolf

Ingredients

Steak:

  • 1 Large Ribeye Steak
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • 2-3 Smashed Garlic
  • 2-3 Rosemary Sprigs
  • Beef Tallow as needed

Lobster Tails:

  • 3-4 Whole Lobster Tails butterflied
  • 2 tbsp Favorite Seafood Seasoning
  • Canola Oil as needed
  • Rock Salt for serving
  • Lemons for serving

Garlic Parmesan Crust:

  • ¼ cup Grated Parmesan
  • 2.5 tbsp Panko Crumbs
  • 2.5 tbsp Chopped Parsley
  • 1 tbsp Minced Garlic
  • 1 tsp Kosher Salt
  • Olive Oil as needed

Instructions

  • Slather your steak in beef tallow then generously season with salt, pepper and garlic powder.
  • Split your lobster tails open so they can lay flat and slather with oil.
  • Generously season with your favorite seafood rub and place in a skillet that has a base of rock salt on the bottom.
  • In a bowl, mix together all the ingredients for the Garlic Parmesan Crust.
  • Preheat your Breeo Pizza Oven to 400 degrees F. Add a skillet to heat up for 3-4 minutes.
  • Add some beef tallow to the skillet then add the steak. Add back into the pizza oven and continue pulling out and flipping every 2-3 minutes until the steak reaches 120 degrees F internal (about 10-12 minutes). Right when its about to be done, add your smashed garlic, rosemary and more beef tallow to the skillet, Baste the steak every couple of minutes, then pull off and let rest for 10 minutes.
  • Add your skillet with the lobster tails to the pizza oven and bake for 5 minutes.
  • When the shell starts turning from brown to red and the meat is turning to white, pull out and cover the meat in the garlic parmesan crust. Add back to the oven to cook until golden brown (about 3-4 minutes).
  • Pull out and let cool when done.
  • Slice into your steak and serve with the lobster on the side. Enjoy!

Video

Notes

The Secret to Perfect Steak
Allowing red meat to come to room temperature before cooking is the secret to even cooking in less time. As a general guideline, you can let the steaks sit at room temperature for approximately 30 minutes to an hour before cooking. If you forget and your steaks are cold when they hit the heat, keep in mind, that they may take longer to cook. A meat thermometer is the best way to know if your steaks are done. 

Nutrition

Serving: 8Oz | Calories: 441kcal | Carbohydrates: 41g | Protein: 46g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 263mg | Sodium: 10742mg | Potassium: 820mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1317IU | Vitamin C: 19mg | Calcium: 586mg | Iron: 7mg

The post Steak and Lobster in a Pizza Oven appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/steak-and-lobster-in-a-pizza-oven/feed/ 0 Cover-Image A_IMG_0296-2-1 New-rubs-1026-x-600-1024-×-400-px Untitled-23-×-24-in Untitled-23-×-24-in-2 Untitled-23-×-24-in-3 Untitled-23-×-24-in-4 FYR banner post (3) Surf and Turf Habachi is an epic recipe with the most satisfying umami flavors. Surf and Turf Fajitas plated and ready to serve. platter full of surf and turf nachos with a margarita in the background Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served Sliced Surf and Turf Pinwheels Surf and Turf Sandwich sliced in half so you can see the inside layers. cookbooks Steak and Lobster are a breeze to make in the Breeo Pizza Oven. Big Mac Stuffed Bread https://overthefirecooking.com/big-mac-stuffed-bread/ https://overthefirecooking.com/big-mac-stuffed-bread/#comments Fri, 12 Jan 2024 08:00:00 +0000 https://overthefirecooking.com/?p=26185 Big Mac Stuffed Bread is a tasty twist on the classic fast food burger!

Today we’re making Big Mac Stuffed Bread, which is a riff on the classic Big Mac that is so freakin’…

The post Big Mac Stuffed Bread appeared first on Over The Fire Cooking.

]]> Big Mac Stuffed Bread is a tasty twist on the classic fast food burger!

Today we’re making Big Mac Stuffed Bread, which is a riff on the classic Big Mac that is so freakin’ delicious!

Instead of beef patties, we’ll lay down layers of seasoned ground chuck. This is followed by some gooey melted shredded cheese, crisp lettuce, tangy pickles, and a special sauce that’ll make your taste buds do a happy dance. 

Big Mac Stuffed Bread is the ultimate comfort food that comes together quickly on the grill.
This post is sponsored by QALO.

My friends at Qalo just launched a new collection inspired by yours truly. In case you’re not familiar, this company makes a range of active lifestyle products, all purpose-designed to help you (and your pets!) through life’s adventures.

Table of Contents

Why You’ll Love Big Mac Stuffed Bread

There’s not much you won’t love about this recipe, which is perfect for game day or casual weekend dinners. This Big Mac Stuffed Bread is a bold, savory adventure combining the best burgers and comfort food in one glorious bite.

When it comes to comfort food, this easy grilling recipe is the ultimate way to win friends over at your lunch or dinner table. And, after one bite, you’ll never want to make that trip to the drive-thru again!

If you love burgers as much as me, check out these other recipes: Animal Style Burger, Poutine Burger, Bacon Jalapeño Popper Stuffed Burgers, and Glizz Burger Oscar.

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Ingredients

Flavorful Burger Filling – The heart and soul of this masterpiece, the ground chuck, provides that juicy, flavorful meaty base. We’ll season it with my favorite trio of kosher salt, black pepper, and garlic powder to elevate the beef’s natural flavor.  

Crusty Bread – We’ll transform one Italian bread loaf (or French bread) into a Big Mac attack with some cheddar cheese, diced white onion, dill pickles, chopped iceberg lettuce, and then some sesame seeds as the finishing touch for that authentic sesame seed bun vibe. 

Making the Big Mac Special Sauce in a bowl.

Special Big Mac Sauce – This tangy sauce is what makes this twist on the fast-food burger so freakin’ delicious. It’s a savory combo of mayonnaise, white vinegar, yellow mustard, sweet pickle relish, paprika, onion powder, kosher salt, and garlic powder. 

So, let’s gather these ingredients, fire up that grill, and prepare to make fast-food history in your backyard. Your taste buds will thank you, and your satisfied friends will be begging for the recipe. 

How to Make Big Mac Stuffed Bread

First, start by preheating your grill for two-zone cooking at 325 degrees F. Next, slice your Italian-style bread in half, creating a divot for the stuffing. Load it up with cheese, onions, pickles, and then the seasoned ground beef. Firm it up in the fridge for 15-20 minutes.

Hollowing out the crusty Italian bread for the Big Mac Stuffed Bread.

While it chills, whip up the Special Big Mac Sauce, just by mixing all the ingredients in one bowl. Set aside until you’re ready to drizzle it over your sandwich.

Grill the bread with the beef face down for 8-10 minutes, then flip and finish on the cooler side until it hits 165 degrees F. Amp up the heat to a toasty 450 degrees F, top with more shredded cheese, and then go ahead and let it bubble away for 5-7 minutes. 

Grilling the beef so it's ready for the toppings.

After cooling for 2-3 minutes, garnish with the chopped lettuce, onions, pickles, and then a generous drizzle of the sauce. Slice, serve, and brace yourself for flavor fireworks!

What’s the story behind the Big Mac Sauce anyway?

The Big Mac Sauce, aka the “Special Sauce,” was developed by McDonalds in the 1960s. The exact recipe has been a closely guarded secret, but the basic ingredients are similar to mine. Feel free to experiment with the sauce ingredients to make it one of your original recipes!

Derek Wolf adding the shedded cheese, pickles, lettuce, and special sauce.

What to Serve with Big Mac Stuffed Bread

Pair this carnivore’s delight with some golden crispy fries or a side of onion rings to complete your Big Mac-inspired experience. A refreshing coleslaw or a simple garden salad also makes for a fantastic side dish.

Leftovers & Reheating Big Mac Stuffed Bread

If, miraculously, you have any leftovers, store them in an airtight container in the fridge. Wrap them in plastic wrap or aluminum foil. To reheat, use an oven or toaster oven for that crispy exterior. Just avoid the microwave – we want that bread to stay delightfully crunchy!

Take a bite of heaven with the Big Mac Stuffed Bread.

FAQs

What’s the difference between Ground Chuck and Ground Sirloin?  

Ground Chuck, sourced from the beef shoulder and neck, boasts a higher fat content (15-20%), resulting in a rich and robust flavor—perfect for those craving a juicy bite. On the other hand, Ground Sirloin, originating from the leaner sirloin part, contains less fat (7-10%), offering a leaner option with a good beefy, but less intense taste. 

Can I customize the toppings and sauce?

Of course! Feel free to get creative with toppings. Add bacon, jalapeños, or any favorite burger toppings. The special sauce is also versatile. Add some bbq sauce or some of my tasty FYR sauces.

Can I prepare Big Mac Stuffed Bread in some dinner rolls? 

If you’d rather make some cheeseburger bombs that are individually portioned instead of sliced, grab some large dinner rolls to hollow out, stuff, and grill. Enjoy!

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A slice of heavenly Big Mac Stuffed Bread.
Print

Big Mac Stuffed Bread

The Big Mac Stuffed Bread is comfort food at its best: seasoned ground chuck, gooey melted cheese, crisp lettuce, tangy pickles, and a special sauce between some toasted Italian bread will make your taste buds do a happy dance. 
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 1122kcal
Author Derek Wolf

Ingredients

Beef:

  • 1.5 lbs Ground Chuck 80/20
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder

Bread:

  • 1 Italian Bread Loaf
  • 2 cups Shredded Cheddar Cheese
  • 1 cup Finely Diced White Onions garnish
  • 1 cup Sliced Dill Pickles garnish
  • 1 cup Shredded Lettuce garnish
  • 1.5 tbsp Sesame Seeds garnish

Special Sauce:

  • 1 cup Mayonnaise
  • ⅛ cup White Vinegar
  • 2.5 tbsp Yellow Mustard
  • 1.5 tbsp Sweet Pickle Relish
  • ¾ tbsp Paprika
  • ½ tbsp Onion Powder
  • ½ tbsp Kosher Salt
  • ½ tbsp Garlic Powder

Instructions

  • Preheat your grill for two zone cooking at 325F.
  • Slice your Italian Style Bread in half and separate the top from the bottom (set the top to the side to be used later).
  • Next, carefully pull out the excess bread on both halves so that you create a divot in the bun.
  • Stuff the divot with shredded cheddar cheese, handful of diced onions, and some of your sliced pickles.
  • Then take a handful of your ground beef and cover the stuffing with it. Make sure to spread out the ground beef all over the bread so it completely covers the cheese.
  • Once the bread is done, place them in the fridge for 15-20 minutes to firm up.
  • In a bowl mix all the ingredients for the Special Sauce, then set to the side until ready to use.
  • Take out the bread and place it over the coals with the ground beef face down.
  • Cook over the heat for about 8-10 minutes. If you have flare ups, make sure to move the bread around in order to prevent them.
  • After 10 minutes, flip the bread over and pull it over to the cooler side of the grill and cook until it is 165F internal (about 15 minutes).
  • When the bread is done, kick up the heat in the grill to 450F while keeping the bread on the indirect side.
  • Top the bread with more shredded cheddar cheese. Let cook until the cheese has melted and the top is bubbly (about 5-7 minutes).
  • When it is done, pull off and let cool for 2-3 minutes.
  • Garnish with sliced lettuce, diced onions, pickles and a drizzle of the special sauce. Slice, serve and enjoy!

Video

Notes

What’s the story behind the Big Mac Sauce?
The Big Mac Sauce, aka the “Special Sauce,” was developed by McDonalds in the 1960s. The exact recipe has been a closely guarded secret, but the basic ingredients are similar to mine. Feel free to experiment with the sauce ingredients to make it one of your original recipes!

Nutrition

Serving: 8Oz | Calories: 1122kcal | Carbohydrates: 15g | Protein: 46g | Fat: 97g | Saturated Fat: 31g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 201mg | Sodium: 3916mg | Potassium: 826mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5187IU | Vitamin C: 12mg | Calcium: 534mg | Iron: 5mg

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]]> https://overthefirecooking.com/big-mac-stuffed-bread/feed/ 1 Cover-Image-1 New-rubs-1026-x-600-1024-×-400-px Untitled-23-×-24-in-6-1 Untitled-23-×-24-in-5-1 Untitled-23-×-24-in-7-1 Untitled-23-×-24-in-8-1 A_IMG_9740-2 cookbooks A slice of heavenly Big Mac Stuffed Bread. Pork Belly Cinnamon Rolls https://overthefirecooking.com/pork-belly-cinnamon-rolls/ https://overthefirecooking.com/pork-belly-cinnamon-rolls/#comments Fri, 05 Jan 2024 08:00:00 +0000 https://overthefirecooking.com/?p=26118 Pork Belly Cinnamon Rolls getting iced before serving.

This Pork Belly Cinnamon Rolls recipe is my idea of pure fun. Inspired by my good friend @jortskitchen, we will…

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]]> Pork Belly Cinnamon Rolls getting iced before serving.

This Pork Belly Cinnamon Rolls recipe is my idea of pure fun. Inspired by my good friend @jortskitchen, we will turn pork belly burnt ends into pinwheels. Fileting the pork belly in half helps get a tight cinnamon roll shape. It’s a savory twist (a big one!) on the classic breakfast rolls. Whether you make this recipe today or next week, you’re gonna love it!

Pork Belly Cinnamon Rolls getting iced before serving.

Heads up, make sure to control the temperature in the grill and add some foil under the grill gates so we can catch the all fat drippings. 

The vanilla icing is optional, but man, do I recommend it! The sweet and salty is so freakin’ delicious.

Table of Contents

Why You’ll Love Smoked Pork Belly Cinnamon Rolls

This recipe combines some of my favorites: pork belly, maple bourbon rub, brown sugar, and a touch of real Bourbon. 

Shredding one of the pork belly cinnamon rolls so that you can see how tender they are.

Ingredients

  • Pork Belly – skin off, we’ll filet it open before sprinkling it with our filling and rolling it up for that classic cinnamon roll spiral.
  • Maple Bourbon Rub – this maple syrup-inspired rub has a touch of smoky sweetness
  • Brown Sugar – The molasses left on the sugar makes it so perfect for pairing with pork belly. 

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the Glaze

  • Unsalted butter – You’ll need a cup, which is two sticks of butter for this recipe. 
  • Brown Sugar – No cinnamon roll glaze would be complete without brown sugar. 
  • Cinnamon – That sweet, spiced flavor that packs a punch. We simply can’t have a cinnamon roll without this delicious spice, it’s literally in the name.
  • Bourbon – you’ll only need a large spoonful, but it will make all the difference to the flavor of the glaze

Icing

  • Powdered sugar – Did you know that if you don’t have any powdered sugar on hand, you can grind some up in your coffee grinder. Problem solved.
  • Heavy cream – Helps bind the icing together and gives it the indulgent creaminess.
  • Vanilla extract – Make sure to get real vanilla extract; the fake stuff doesn’t cut it. 

See More on Breakfast Recipes:

How to Make Pork Belly Cinnamon Rolls

Slicing open the pork belly and then seasoning the upper layer.

Start by slicing that pork belly down the middle, like you’re giving it a good book-style cut. Then, season one side with the magic combo of maple bourbon and brown sugar.

Then roll it up, tie it with some twine, and make thick slices between the strands to make your “cinnamon rolls.” Sprinkle the rest of the maple bourbon and brown sugar rub on those rolls.

Rolling the pork belly up and securing it with butcher's twine.

Now, get your smoker ready at a nice 250 degrees Fahrenheit – we’re cooking indirectly, you know, letting that smoky goodness work its magic.

Toss those Pork Belly Cinnamon Rolls onto the smoker for about 4-5 hours until they hit 165 degrees Fahrenheit inside.

Adding the rolls to the smoker.

Once they’re at the perfect temp, throw them into a foil bin. Mix up a glaze with cinnamon and bourbon – the good stuff – and drizzle it all over those rolls.

Cover them up with foil and let them hang out for another 1-1.5 hours until they’re tender enough for a probe.

The pork belly cinnamon rolls after smoking, then being added to a pan and covered in the glaze.

Once they’re done, give them a little breather for 15 minutes. While they cool, whip up a sweet vanilla icing. Drizzle that goodness over the top of your Pork Belly Cinnamon Rolls.

Now, just plate ’em up and dive in – it’s time to enjoy!

The rolls, ready for icing.

Like videos about pork? Check out my Pulled Pork BBQ Sandwiches, Fried Pork Belly Tacos and Pork Belly Burnt Ends.

Pro Tip

To bring out a little saltiness in the sweet icing, sprinkle with a tiny bit of kosher salt. 

What to Serve with Pork Belly Cinnamon Rolls

Due to the savory sweetness of our cinnamon rolls, I’d balance it out with some scrambled eggs seasoned with simply salt and pepper… You could also add some garlic if you’d like to get a bit more adventurous.

I also wouldn’t mind some roasted veggies for a fresh, crisp bite. You could add in some asparagus, mushrooms, or bell peppers. You could even sautéed them in with your scrambled eggs and you’ll be eating like a king.

Hash browns are another good options. I like potatoes in all forms, but there’s something extra delicious about some crispy hash browns for breakfast. Yum!

The served dish.

Leftovers & Reheating

If you have leftovers, I’d store them in the same aluminum pan that I cooked them in. Just cover the top with more aluminum foil and then place in the fridge.

If you have the ability to store them without the icing already on top, that would be ideal. But if not, no worries. You might just have to re-icing them upon reheating.

When the time to reheat comes rolling around, preheat your fire or oven to a medium/medium low heat (around 250F). Place the foil bin with the pork belly cinnamon rolls in your smoker or in the oven. Leave them there for 15-20 minutes, or until they’re warmed to your liking.

For more with pork belly, check out my Crispy Pork Belly Burnt Ends, Al Pastor Pork Belly Tacos and Crispy Korean Pork Belly Sandwiches.

The shredded pork held up to the camera.

Pork Belly Cinnamon Rolls FAQs

What if I don’t have the Maple Bourbon Rub?

If you don’t have my Maple Bourbon Rub, don’t let it deter you from making this recipe! Simply sub it for one of your favorite rubs that brings some sweetness.

You could also mix some bourbon with warmed maple syrup and brush it on the inside of the pork belly before rolling into the cinnamon rolls. Be creative and let your inner chef guide you!

I’m not a sweets fan. Could I make this spicy?

A spicy cinnamon roll?! Heck yes.

If this recipe seems a bit heavy on the syrup and brown sugar for your taste, then you can definitely spice it up!

To do this, I’d use some hot sauce as a binder and something like my Cherry Chipotle Ale Rub or Hickory Peach Porter Rub to sub for the Maple Bourbon Rub. You still get a bit of sweet from the cherry or peach, but those flavors also pair well with heat. Give it a try and tell us what you think!

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Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

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Pork Belly Cinnamon Rolls getting iced before serving.
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Pork Belly Cinnamon Rolls

Pork Belly Cinnamon Rolls for a sweet, savory and pull apart pork cinnamon roll experience.
Course Appetizer, Breakfast, Brunch
Cuisine American
Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings 4 People
Calories 7623kcal
Author Derek Wolf

Ingredients

Pork Belly:

Cinnamon Bourbon Glaze:

  • 1 cup Unsalted Butter melted
  • 1 cup Brown Sugar
  • 1 tbsp Cinnamon
  • 1 tbsp Bourbon

Vanilla Icing:

  • 1 cup Powdered Sugar
  • 3 tbsp Heavy Cream
  • ½ tsp Vanilla Extract

Instructions

  • Begin by fileting open your pork belly so that it's cut in half lengthwise.
  • Season the inside half of your maple bourbon and brown sugar.
  • Roll into a log and tie 5-6 butcher twine strands about 2-3” apart. Slice in between the strands to show your “cinnamon rolls”.
  • Season the rolls with the rest of the maple bourbon and brown sugar rub.
  • Preheat your smoker for 250F cooking indirectly.
  • Add your Pork Belly Cinnamon Rolls to the smoker to cook for 4-5 hours until 165F internal.
  • Once you hit temperature, add the rolls to a foil bin.
  • Mix all the ingredients for the Cinnamon Bourbon Glaze in a bowl and drizzle over the top of the rolls.
  • Cover with foil and cook for another 1-1.5 hours until probe tender.
  • Pull off and let cool for 15 minutes once done.
  • In a bowl, mix together the ingredients for the vanilla icing and drizzle over the top of the Pork Belly Cinnamon Rolls. Serve and enjoy!

Video

Nutrition

Serving: 5rolls | Calories: 7623kcal | Carbohydrates: 310g | Protein: 124g | Fat: 665g | Saturated Fat: 257g | Polyunsaturated Fat: 69g | Monounsaturated Fat: 295g | Trans Fat: 2g | Cholesterol: 951mg | Sodium: 467mg | Potassium: 3565mg | Fiber: 21g | Sugar: 195g | Vitamin A: 6373IU | Vitamin C: 25mg | Calcium: 2002mg | Iron: 70mg

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]]> https://overthefirecooking.com/pork-belly-cinnamon-rolls/feed/ 8 A_IMG_9577-2 A_IMG_9589-2 New-rubs-1026-x-600-1024-×-400-px Donut Breakfast Sandwich breakfast hash with yuengling smithfield brats southwest breakfast burrito lets eat campfire breakfast leftover brisket breakfast skillet Carne Asada Breakfast Tacos Untitled (23 × 24 in)-6 Untitled (23 × 24 in)-7 Untitled (23 × 24 in)-8 Untitled (23 × 24 in)-9 Untitled (23 × 24 in)-10 A_IMG_9582-2 A_IMG_9592-2 FYR banner post (3) Pork Belly Cinnamon Rolls getting iced before serving. Easy Buffalo Chicken Dip with Stuffed Crust https://overthefirecooking.com/buffalo-chicken-dip/ https://overthefirecooking.com/buffalo-chicken-dip/#comments Fri, 29 Dec 2023 08:00:00 +0000 https://overthefirecooking.com/?p=26041 Easy Buffalo Cheese Dip in a Stuffed Pizza Dough Crust.

Today’s recipe, Easy Buffalo Chicken Dip with Stuffed Crust, is the perfect appetizer for your upcoming Super Bowl Party! This…

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]]> Easy Buffalo Cheese Dip in a Stuffed Pizza Dough Crust.

Today’s recipe, Easy Buffalo Chicken Dip with Stuffed Crust, is the perfect appetizer for your upcoming Super Bowl Party! This cheesy dip – with hot buffalo sauce, shredded chicken, jalapenos, and red onions – gets nested into a killer pizza dough crust stuffed with more cheese.

This great recipe – perfect for football season eats or casual family gatherings – comes together quickly in the Oklahoma Joe’s Judge Charcoal Grill. If you follow me, you already know this is one of my all-time favorite smokers. When it comes to smoking and grilling outdoors, I can always rely on this workhorse to deliver perfect results.

This post is sponsored by Oklahoma Joe’s.
Easy Buffalo Chicken Stuffed Crust Dip comes together beautifully in the Oklahoma Joe's Judge Charcoal Grill.

Table of Contents

Why You’ll Love the Easy Buffalo Chicken Dip Recipe

This Easy Buffalo Chicken Dip is party food at its finest. For game day or game night, the spicy cheesy goodness snug in a puffy cheesy pizza crust is a great way to kick off any party.

First, before we dive into this easy dip recipe, here’s a quick round-up of the simple ingredients.

Taking a bite of the cheesy dip.

Simple Buffalo Dip Recipe Ingredients

For the Dough:

  • Pizza Dough Crust – Grocery store pizza dough works best in this recipe because homemade dough usually turns out too thick.
  • Cheese Center – Chunks of cheddar cheese are stuffed into the pizza dough squares.
  • Buttery Egg Wash – Melted Butter, fresh egg, and water are what help create a glossy, golden, and perfect pizza crust for the edible bowl.
  • Seasoning – Half of the ranch seasoning gets sprinkled over the pizza dough after it’s brushed with the egg wash.

Get stoked for life

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an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

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For the Creamy Buffalo Chicken Dip:

  • Buffalo Hot Wing Sauce – While there are a lot of great options out there for the red hot buffalo sauce, always go with your favorite.
  • Buffalo Chicken – Leftover rotisserie chicken works great for shredded chicken. However, I don’t recommend canned chicken. Nonetheless, if it’s all you have go for it!
  • Creamy cheese – Shredded jack and regular or sharp cheddar cheese, blue cheese crumbles, and then a block of cream cheese create a cheesy backdrop for the dip.
  • Veggies – Diced red onions and sliced jalapenos add to the flavor, texture, and spice.
  • Seasoning – The other half of the ranch seasoning adds that signature flavor we all love with our buffalo wing sauce.
  • Garnish – Chopped green chives provide the final touch of freshness.

This is how the best buffalo chicken dip recipe in a bowl made of cheesy pizza dough comes together.

Easy Homemade Ranch Seasoning

To make homemade ranch seasoning, combine 1/2 cup dried buttermilk powder, 2 tablespoons dried parsley, 2 teaspoons each of dried dill weed, garlic powder, onion powder, dried onion flakes, dried chives, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Mix the ingredients thoroughly and transfer them to seasoning containers. Store in a cool, dry place. 

More Buffalo Chicken

How to Make This Delicious Dip Recipe

The Oklahoma Joe’s Judge Charcoal Grill

First things first, let’s get that Oklahoma Joe’s Judge Charcoal Grill heated to a toasty 400 degrees F for some indirect cooking. Next, bring that coal basket up to the highest setting so that the heat hits the top of the skillet and melts and caramelizes the cheese.

The Stuffed Pizza Dough Bowl

Now, grab your pizza dough and divide it into 3” x 3” square segments. Now for the cheesy goodness, add a cube of soft cheddar to each dough piece. Roll into little balls. You’ll need about 18-20 to make the dip’s pizza bowl. 

Next up, grease a cast iron skillet and line the outer edge with the dough balls, making a tight circle.

Store-bought pizza dough is the perfect choice for making the pizza dough crust stuffed with cubes of cheddar cheese.

Building the easy Buffalo Chicken Dip

In the center of the pizza dough circle, pour in the buffalo sauce and then add a whole block of cream cheese in the center.  

Place the skillet into the smoker on the grill grates and let it heat up for 15 minutes. Rotate the skillet every 5 minutes for even cooking. Once the time is up, next, pull the skillet out and then give that buffalo sauce and cream cheese a good stir.

A block of cream cheese melts into the hot and spicy buffalo sauce.

Now, toss in the chicken, half the cheese, half the blue cheese, half the ranch seasoning, and then half of the red onions. Mix it all up to create a hot and tasty flavor explosion!

Top it off with the remaining cheese, blue cheese, diced red onions, and then all those tasty sliced jalapeno peppers. 

The Buffalo Chicken Dip Recipe is completed with shredded chicken, diced onions and jalapenos.

Finishing the Dip

Now, brush the water, egg, and melted butter mixture over the dough and then sprinkle on the rest of the ranch seasoning.

The dip goes back into the smoker for another 15 minutes, and you’ll be rotating it again every 5 minutes. When the dough is golden and cooked through, pull that skillet from the heat and give it a breather for 5-10 minutes. 

Then, go ahead and garnish with some chopped chives, and you’re ready to dive into flavor town!

Enjoy, my friends, and get ready for all the rave reviews after serving up this new recipe!

The Buffalo Chicken Stuffed Crust Dip is finished and ready to eat.

What to Serve with Buffalo Chicken Dip

In terms of accompaniments for this crowd-pleasing party favorite, aside from the inherent cheesy bread component, consider adding carrot sticks, baguette slices, or tortilla chips to the mix.

Alternatively, for a complementary duo, you could also present the dip alongside buffalo chicken wings, accompanied by some sliced celery for a refreshing crunch.

For more of our favorite appetizers, check out Jalapeno Popper Egg Rolls, Beef Empanadas and Bacon Wrapped Salmon Bites.

Leftovers & Reheating

Although chances are slim that you’ll have any leftovers of this tasty dip, if it does happen, place it in an airtight container in the fridge for 3-5 days. Reheat on a medium-high heat grill inside some aluminum foil for about 10-15 minutes.

FAQs

Although This recipe looks awesome, Can I make it in the oven? 

Yes! You can still make the Buffalo Chicken Stuffed Crust Dip in the oven. Set your oven to 400° degrees F, and follow the same recipe steps, while still using an oven-safe cast iron skillet.

Can I use a different type of cheese to stuff into the pizza dough? 

Certainly! While the recipe suggests cheddar, feel free to get creative with your cheese choices. Pepper Jack or mozzarella would be equally amazing. 

Can I make it with a different meat? 

While buffalo sauce and chicken are the perfect combo, I’ll never stop you from more adventurous choices. Maybe some shredded pork or some shredded turkey? 

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
Easy buffalo chicken dip in a cheese-stuffed pizza dough crust.
Print

Easy Buffalo Chicken Stuffed Crust Dip

For this killer dip, roasted in the Oklahoma Joe's Judge Charcoal Grill, hot buffalo sauce, shredded chicken, jalapenos, red onions, and cheese are melted and nestled into a killer pizza dough crust stuffed with more cheese.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 950kcal
Author Derek Wolf

Ingredients

Dough:

  • 16 oz Pizza Dough
  • 2 cups Cubed Soft White Cheddar Cheese
  • 1 tbsp Melted Butter
  • 1 Fresh Egg
  • 1 tbsp Water

Dip:

  • 1 1/2 cup Buffalo Wings Sauce
  • 2 cups Shredded Chicken
  • 2 cups Shredded Jack & Cheddar Cheese
  • 3 tbsp Crumbled Blue Cheese
  • 3 tbsp Ranch Seasoning
  • 2 tbsp Diced Red Onions
  • 1 packet Cream Cheese
  • Sliced Jalapenos garnish
  • Chopped Chives garnish

Instructions

  • Preheat your Oklahoma Joe's Judge Charcoal Grill to 400 degrees F for indirect cooking. Tip: Bring the coal basket up to the highest setting!
  • Take your pizza dough and divide into 3”x3” segments.
  • Add a cube of soft cheddar cheese to the dough and roll into a ball. Repeat this until you have 18-20 balls.
  • Next, take a greased skillet and line the outside with the dough balls.
  • Add to the middle your buffalo sauce and the cream cheese.
  • Place the skillet in the smoker to cook for 15 minutes at 400 degrees F. Make sure to rotate the skillet around every 5 minutes to get even cooking.
  • Pull the skillet out and mix up the buffalo sauce and cream cheese.
  • Add to the sauce your chicken, half the cheese, half the blue cheese, half the ranch seasoning, and half the red onions. Mix thoroughly.
  • Finally, top the sauce with the rest of your cheese, blue cheese, diced red onions, and all the sliced jalapenos.
  • Mix together the water, egg and melted butter. Brush the top of the dough with the egg wash and season with the rest of the ranch seasoning.
  • Place the skillet in the smoker to cook for 15 minutes at 400 degrees F. Make sure to rotate the skillet around every 5 minutes to get even cooking.
  • Once the dough is cooked through and browned, pull out the skillet and let cool for 5-10 minutes. Garnish with chopped chives and enjoy!

Video

Notes

Easy Homemade Ranch Seasoning
To make homemade ranch seasoning, combine 1/2 cup dried buttermilk powder, 2 tablespoons dried parsley, 2 teaspoons each of dried dill weed, garlic powder, onion powder, dried onion flakes, dried chives, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Mix the ingredients thoroughly and transfer them to seasoning containers. Store in a cool, dry place. 

Nutrition

Serving: 6Oz | Calories: 950kcal | Carbohydrates: 64g | Protein: 55g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 218mg | Sodium: 5314mg | Potassium: 284mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1351IU | Vitamin C: 0.4mg | Calcium: 844mg | Iron: 4mg

The post Easy Buffalo Chicken Dip with Stuffed Crust appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/buffalo-chicken-dip/feed/ 5 A_IMG_9411-2 A_IMG_9416-2 FYR banner post (3) Cheesy Buffalo Chicken Sliders done, plated and ready to devour. Dipped quesadillas in the ranch. The buffalo chicken kettle chips ready to devour. Buffalo Chicken Wings with Melted Cheese grilled buffalo shrimp with zesty ranch Chipotle Garlic Chicken Legs Untitled-23-×-24-in-15 Untitled-23-×-24-in-16 Untitled-23-×-24-in-17 A_IMG_9409-2 cookbooks Easy buffalo chicken dip in a cheese-stuffed pizza dough crust. Roasted Salmon with Horseradish Sauce https://overthefirecooking.com/roasted-salmon-with-horseradish-sauce/ https://overthefirecooking.com/roasted-salmon-with-horseradish-sauce/#comments Mon, 04 Dec 2023 08:00:00 +0000 https://overthefirecooking.com/?p=24984 Grilled Salmon with a Creamy Horseradish Sauce.

This Roasted Salmon recipe with a creamy horseradish sauce is an easy dinner and can be done in no time! If you…

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]]> Grilled Salmon with a Creamy Horseradish Sauce.

This Roasted Salmon recipe with a creamy horseradish sauce is an easy dinner and can be done in no time! If you don’t have a lot of time to prepare a feast, then this super easy recipe with a short cooking time has you covered!

The recipe’s results are similar to oven-roasted salmon, except that we’ll cook a large piece of salmon on the cool side of the grill.  

Roasted salmon drizzled with a creamy horseradish sauce.

Table of Contents

Why You’ll Love this Easy Roasted Salmon Recipe

I love cooking fish and especially cooking salmon using my grill! The smoke imparts any farm-raised or wild-caught salmon with a smoky flavor but without the patience needed for smoking salmon in the smoker at an even lower temperature. 

You’re also gonna love the zesty, creamy horseradish sauce drizzled over the top. Trust me, roasted salmon with that sharp kick from the peppery horseradish is one of the best flavor combos ever! 

A large side of salmon serves about 6-8 people, which means this recipe is also an easy way to feed a small crew of friends or family a satisfying, healthy weeknight dinner any time of year. 

More Salmon Recipes

Roasted Salmon ingredients

  • Salmon – Wild salmon is my first choice for this recipe, however, there are many types of salmon available from your local seafood counter, including my favorite sockeye salmon. 
  • Kosher Salt – With its larger, flaky crystals this salt is my favorite way to season salmon. It just makes the flavor pop!
  • Black Pepper – Pepper always adds the right amount of kick, smokiness, and depth to any recipe.  
  • Garlic Powder – This is my go-to seasoning for making anything taste better. 
  • Brown Sugar – Some sweetness from the brown sugar helps add rich molasses flavor to the salmon. 
  • Lemons – Instead of a cedar plank for this recipe, the salmon roasts on a layer of sliced lemons inside the covered grill. 
  • Chives – These slender fresh herbs for the garnish always go well with salmon. 
Capers are mixed into the mayo and sour cream sauce.

The Creamy Horseradish Sauce 

  • Sour Cream – Sour cream is a killer ingredient that makes everything taste tangy and so freakin’ delicious.
  • Mayonnaise – When it comes to the best mayo, I won’t start an argument. So, go ahead and use your favorite!
  • Capers – If you’ve never tried these slightly salty green flower buds, then this recipe is the perfect way to discover their amazing flavor.
  • Prepared Horseradish – Fresh horseradish is usually found in your local supermarket near the seafood counter. 
  • Dijon Mustard – This sophisticated cousin to yellow mustard is made from brown mustard seeds, white wine, and various seasonings. 
  • Champagne Vinegar – If you’re doing this last-minute you may not have champagne vinegar on hand. In a pinch, you can use a combo of rice vinegar and apple cider vinegar. 

It’s amazing how such simple ingredients can create the richest aromas and flavors. Honestly, this is one of the most amazing salmon recipes you’ll ever make over the fire! 

If you love salmon as much as I do, then you may also want to try these other killer recipes! Grilled Salmon with Avocado Crema, Planked Salmon with Chili Lime Sauce, and Honey Mustard and Chili Baked Salmon.

Roasted Salmon on the Grill 

Let’s get this recipe started! First, preheat your grill for a two-zone medium-heat fire, around 250 degrees F. Generously season your side of salmon, skin side down.

Next, you’ll need to slice enough lemons to make a plank for your salmon on the grill.

Seasoning the salmon before laying it over a plank of sliced lemons.

In a small bowl make the horseradish sauce with the sour cream, mayo, and other tangy ingredients. Set it aside.

On the cool side of the grill, then place salmon over the top of the lemon plank.

What the fish looks like over the lemons, before and after cooking.

Close your grill’s lid and then let the salmon roast on the indirect heat for about 45-60 minutes. While the fish cooks start making your favorite side dishes. 

To check for doneness, use an instant-read thermometer inserted into the thickest part of the salmon. When the internal temperature reaches 130 degrees F, it is ready to pull off the grill. Let the roasted salmon cool for 1-2 minutes.

The salmon recipe's final result is ready on the platter and gets a drizzling of sauce.

Lastly, drizzle the creamy horseradish sauce over the top of the salmon and then garnish with more capers and chives. Transfer to a serving dish with the grilled lemons. Feel free to squeeze some zesty lemon juice over the salmon, slice, and serve! 

The Best Tips for Presenting Salmon

When it comes to serving the salmon for the holidays, or any other special occasion, if you haven’t yet invested in a high-quality oval platter, you may want to consider it as an early Christmas present to yourself. There’s nothing like coming to the table with a beautifully handcrafted platter that truly shows off the beauty of your pink salmon.

How to Store Leftovers & Reheat

If you have any leftover salmon, place the roasted salmon pieces in an airtight container after wrapping them tightly in plastic wrap or aluminum foil. Store for up to 3-5 days. You can gently reheat any salmon in foil packets on the grill or inside the air fryer. 

What to Serve with Roasted Salmon

For a truly great feast, serve roasted salmon with some amazing side dishes like sweet potatoes, baby potatoes, green beans, and some crusty bread. And, don’t forget the wine. Pinot Noir pairs well with salmon or go with a dry chardonnay if you prefer a white wine.

The finished roasted salmon with horseradish sauce on a bed of roasted lemons.

For more delicious salmon, check out my Best Salmon Recipes article!

What’s the difference between roasted salmon and smoked salmon? 

Smoked salmon is cooked over wood chips in a smoker at a lower temperature for about two hours, while this roasted salmon cooks on the cooler side of the grill for no more than one hour.

What Makes Salmon Healthy?

Salmon is a fatty fish and therefore a good source of protein, omega-3 fatty acids, and various vitamins and minerals, and therefore a very heart-healthy protein source.

IsN’T wild-caught salmon something I should avoid? 

When sourced responsibly, I’m all for wild-caught salmon. Whenever possible, support fisheries that are making smart choices in the management of salmon.

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Grilled Salmon with a Creamy Horseradish Sauce.
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Roasted Salmon with Horseradish Sauce

When time is of the essence, we got you covered with this easy Roasted Salmon with Horseradish Sauce recipe that comes together fast.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Servings 6 people
Calories 40kcal
Author Derek Wolf

Ingredients

  • 1 Whole Side of Salmon
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Brown Sugar
  • 4-5 Lemons sliced
  • 2 tsp Chopped Chives

Horseradish Sauce:

  • 2.5 tbsp Sour Cream
  • 2.5 tbsp Mayonnaise
  • 2.5 tbsp Fresh Capers
  • 1.5 tbsp Prepared Horseradish
  • 1 tbsp Dijon Mustard
  • 2 tsp Champagne Vinegar

Instructions

  • Preheat your grill for a two zone medium heat fire (around 250F).
  • Generously season your salmon with salt, pepper, garlic powder and brown sugar.
  • Thinly slice your lemons until you have enough to set the entire side of salmon on top. Set aside.
  • In a bowl, mix all the ingredients for the Horseradish sauce. Set to the side.
  • Add all your sliced lemons to the cool side of the grill to create a “plank” for your salmon to lay on. Place the salmon on top of the lemons. Close your grill lid and cook indirectly for 45-60 minutes.
  • Cook the salmon until it reaches an internal temperature of 130 degrees F. Once done, use a large metal spatula to pull the salmon off the grill to cool for 1-2 minutes.
  • Drizzle the horseradish sauce over the top of the salmon and garnish with more capers and the chopped chives. Serve and enjoy!

Video

Notes

How to Choose Your Salmon
When shopping for a side of salmon at your local seafood counter, look for salmon that has a vibrant color, firm texture, and a clean scent. 

Nutrition

Serving: 6oz | Calories: 40kcal | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 12mg | Potassium: 139mg | Vitamin A: 11IU | Calcium: 3mg | Iron: 0.2mg

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]]> https://overthefirecooking.com/roasted-salmon-with-horseradish-sauce/feed/ 1 Cover-Image-2 maple bourbon smoked salmon Baked Wood Plank Salmon Creamy Honey Cajun Salmon The Cast Iron Skillet Salmon recipes is one of the easiest ways to get smoky flavor into everyone's favorite fish. leaning salmon with roasted garlic aioli Smoked Salmon Burnt Ends garnished and served. Ingredients-photo Prep-shot-1 Prep-shot-2 Prep-shot-3 Last-photo-before-FAQ-and-Recipe-Card cookbooks Grilled Salmon with a Creamy Horseradish Sauce. Smoked Bat Wings https://overthefirecooking.com/smoked-bat-wings/ https://overthefirecooking.com/smoked-bat-wings/#respond Mon, 30 Oct 2023 08:00:00 +0000 https://overthefirecooking.com/?p=24567 The smoked bat wings plated and served.

With Halloween right around the corner, it’s the perfect time to make spooky themed recipes! These Smoked “Bat” Wings are…

The post Smoked Bat Wings appeared first on Over The Fire Cooking.

]]> The smoked bat wings plated and served.

With Halloween right around the corner, it’s the perfect time to make spooky themed recipes! These Smoked “Bat” Wings are off the charts good, and perfect as an appetizer or entree. Don’t worry, there is no bat meat involved– this recipe is simply a themed version of regular ole hot wings. Make sure to grab all 3 of my new FYR Starter hot sauces to make these Halloween bat wings scary good. 

The smoked bat wings plated and served.

You only need 30 minutes of prep time and 1.5 hours of cooking time, and you’ll be ready to serve up to four people! If this is your first batch of smoked bat wings, then get ready for some fun. My crew couldn’t stop talking about these the first time I made them for our annual Halloween party!

Table of Contents

Why You’ll Love This Chicken Wing Recipe

I love finding new ways to enjoy my favorite foods, especially when it comes to chicken wings. I’ve made them PB&J style to Elote style and of course, the crowd pleasers like Maple Peach Sticky Wings.

The Halloween theme of these smoked “bat” wings makes them feel brand-new. Keep in mind, they are simply smoked chicken wings rubbed with activated charcoal BBQ rub for a fun twist. It’s the perfect recipe for any Halloween gathering! 

A close up shot of the black chicken wings.

If you’d like to add some vampire flare into the mix, check out my Grilled Steak Vampiro Tacos! While they might not be as eye-catching as these “bat” wings, I can assure you they are so freakin’ delicious!

Smoked Bat Wings Ingredients

To make your homemade “bat” wings, all you need is whole chicken wings and a charcoal-based BBQ rub to get the black color, FYR BLK Hot Sauce, and FYR Red Hot Sauce! 

Pro Tip

Don’t skip out on the charcoal-based seasoning or the FYR BLK Hot Sauce. A lot of “bat wing” recipes use black food coloring, but mine doesn’t. I’m able to achieve that black color because of the seasoning and sauce!

You’ll dip your wings in our special spooky ranch, made out of sour cream, mayonnaise, buttermilk, FYR GLD Hot Sauce, fresh lemon juice, chopped parsley, chopped dill, kosher salt, black pepper, and garlic powder.

How to Make Smoked Bat Wings

This Halloween party starts by slathering your chicken wings in FYR BLK Hot Sauce, then add your favorite charcoal-based BBQ rub. Season thoroughly. Set chicken aside until ready to use.

Seasoning the chicken wings.

Next, preheat your smoker to 250F for indirect cooking. Add some hickory wood chunks for added smoke flavor if desired.

Once the smoker is ready, add your chicken wings to the smoker and cook for about 1.5-2 hours or until their internal temperature reaches 165F. 

Placing the raw bat wings on the smoker to get cooking.

As wings are smoking, mix together all the sauce ingredients for the spooky ranch. Then cover that bowl with aluminum foil, and set in the fridge until you’re ready for serving.

Pull the wings from the smoker when they hit 165F internal. Then drizzle some FYR RED Hot Sauce over the wings, and serve with the spooky ranch on the side. 

Mixing together the spooky ranch.

Enjoy!

Tips and Tricks

This is a fun Halloween recipe for all! The key to make perfect smoked bat wings is to use my FYR BLK Hot Sauce and an activated charcoal based bbq rub, so make sure to grab some before cooking. The wings won’t get their spooky black color without it!

Place wings on a rimmed baking sheet or on a wire rack for cooking. This makes them easier to move while they’re smoking and prevents seasoning from falling off of them when being moved. Also, make sure to serve them with some paper towels because these juicy wings are also drizzled in the FYR RED Hot Sauce, so it can get to be a messy, but delicious, business. 

Drizzling the smoked bat wings with the FYR Red Sauce.

If you’re using frozen wings, make sure they’re completely thawed before seasoning them and putting them into the smoker.

How to Store Leftovers & Reheat

Store any leftovers in an airtight container in the fridge for up to 3 days. Heat up wings in the oven or air fryer for best results! Pair with a different side than you did the first time to make the meal feel brand new.

More Chicken Wings

What to Serve with Smoked Bat Wings

During October, black isn’t the only seasonal color! Orange, green, and purple are more Halloween colors that can pair well with your themed chicken wings. Why not grab some baby carrots, Doritos, celery sticks, salad, and red grapes to serve on the side? 

And of course, nothing goes better with chicken wings than more wings! If you’ll be hosting some picky eaters, make some crowd-pleasing Smoked and Fried Sticky Wings or Garlic Parmesan Wings to feed a whole crowd!

A dipped "bat" wing held up to the camera.

Recipe FAQ’s 

What are Smoked Bat Wings?

Smoked Bat Wings don’t actually come from bats, just like buffalo wings don’t come from buffaloes! They’re simply themed chicken wings with an activated charcoal BBQ rub that turns them black. While they look unusual, they still have that delicious smokey BBQ flavor that will make your mouth water from start to finish.

Can I Use Different Sauces?

Everyone loves to dip their chicken wings in different sauces. Try blue cheese dressing, barbecue sauce, buffalo sauce, or any other wing sauce you just can’t live without! You can even make it a fun part of dinner. Provide all the sauces, and have the whole family rate each sauce with the wings. It can be so much fun!

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The smoked bat wings plated and served.
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Smoked Bat Wings

Smoked Bat Wings for a fun, spooky Halloween dish!
Course Appetizer, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 People
Calories 769kcal
Author Derek Wolf

Ingredients

“Bat” Wings:

Spooky Ranch:

  • 3 tbsp of Sour Cream
  • 3 tbsp of Mayonnaise
  • 2 tbsp of Buttermilk
  • 1.5 tbsp FYR GLD Hot Sauce
  • 1 Lemon juiced
  • 2 tsp of Parsley finely chopped
  • 2 tsp of Dill finely chopped
  • ½ tsp of Kosher Salt
  • ½ tsp of Black Pepper
  • ½ tsp of Garlic Powder

Instructions

  • Slather your chicken wings in FYR BLK Hot Sauce then add your favorite charcoal based bbq rub.
  • Season thoroughly. Set chicken aside until ready to use.
  • Preheat your smoker to 250F for indirect cooking. Add some hickory wood chunks for added smoke flavor if desired.
  • Add your chicken wings to the smoker and cook for about 1.5-2 hours or until 165F internal.
  • As wings are smoking, mix together all the ingredients for the Spooky Ranch and set in the fridge till serving.
  • When the wings are done, pull off and let cool.
  • Drizzle some FYR RED Hot Sauce over the wings and serve with the Spooky Ranch on the side. Enjoy!

Video

Nutrition

Serving: 4g | Calories: 769kcal | Carbohydrates: 106g | Protein: 37g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 822mg | Potassium: 2141mg | Fiber: 64g | Sugar: 8g | Vitamin A: 2806IU | Vitamin C: 28mg | Calcium: 2404mg | Iron: 56mg

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