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JARRIE's Hot Wing Hummus with Snack Factory® Pretzel Crisp® Dippers
Appetizer American

JARRIE's Hot Wing Hummus with Snack Factory® Pretzel Crisp® Dippers

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine beans, hot sauce, ranch dressing, garlic, and oil in a food processor. Pulse, adding water as necessary to improve consistency until desired consistency is reached, 8 to 10 pulses.
  2. 2 Top with crumbled blue cheese and a drizzle of more hot sauce. Serve with Snack Factory® Pretzel Crisps® and assorted vegetables for dipping.
  3. 3 Top with blue cheese and an optional drizzle of hot sauce. Serve with Snack Factory® Pretzel Crisps® and assorted veggie sticks like carrots and celery.

By JARRIE

Crispy Honey Sriracha Chicken Wings
Appetizer American

Crispy Honey Sriracha Chicken Wings

4.7

Prep
5 min
Cook
55 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
  2. 2 Whisk baking powder, salt, black pepper, and paprika together in a small bowl.
  3. 3 Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Repeat with remaining baking powder mixture, tossing well to coat.
  4. 4 Arrange wings on the rack of the prepared baking sheet.
  5. 5 Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
  6. 6 For the glaze: Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until smooth. Drizzle glaze over wings and toss to coat completely.
  7. 7 Transfer wings to a serving platter and sprinkle sesame seeds over the top.

By John Mitzewich

Peanut Sesame Chicken Wings
Appetizer American

Peanut Sesame Chicken Wings

4.6

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil*. Set pan aside.
  2. 2 Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Put wing pieces into a large bowl set aside.
  3. 3 Combine the peanut butter, water, lime juice, soy sauce, honey, sesame oil, ginger, and garlic in a food processor or a blender. Cover and process or blend until smooth. Remove 1/3 cup of the sauce add it to the chicken wings and stir to coat evenly. Add the cilantro to the remaining sauce in the food processor or blender and process or blend until combined. Set aside. Arrange chicken pieces in a single layer in prepared pan.
  4. 4 Broil wings 4 to 5 inches from the heat for 10 minutes. Turn wings. Broil about 10 minutes more or until tender and brown. Drain off fat.
  5. 5 Place wings on a platter to serve, sprinkle with sesame seeds, and serve with the reserved peanut sauce.

By Reynolds KitchensR

Pot Sticker Dumplings
Appetizer American

Pot Sticker Dumplings

4.3

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
  2. 2 Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
  3. 3 In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
  4. 4 Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
  5. 5 Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

By PATTY5

Gochujang Chicken Wings
Appetizer American

Gochujang Chicken Wings

5.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Coat a wire rack with cooking spray; place on the prepared baking sheet.
  2. 2 Whisk baking powder, salt, black pepper, garlic powder, and onion powder together in a small bowl; transfer to a large resealable plastic bag.
  3. 3 Pat wings dry with a paper towel; add wings, in batches, to the plastic bag. Shake and toss until coated; shake off excess coating and set aside. Place wings on the prepared rack, being sure not to overcrowd. Repeat with remaining wings and coating mixture.
  4. 4 Bake in the preheated oven for 20 minutes; flip wings. Bake until browned and crispy, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  5. 5 Meanwhile, whisk gochujang, soy sauce, honey, vinegar, sesame oil, and ginger together in a large bowl. Immediately add chicken wings when done cooking; toss until coated.
  6. 6 Transfer wings to a serving platter; garnish with green onions and sesame seeds.

By lutzflcat

Asian Twist Chicken Wings
Appetizer American

Asian Twist Chicken Wings

4.5

Prep
20 min
Cook
25 min
Total
180 min

Instructions

  1. 1 Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool.
  2. 2 While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours.
  3. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate.
  4. 4 Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

By Erin

Savory Crackers
Appetizer American

Savory Crackers

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix together whole wheat and all-purpose flours, wheat germ, flax seed, poppy seeds, onion flakes, parsley flakes, basil, oregano, garlic salt, baking powder, paprika, and cayenne in a large bowl until well combined.
  3. 3 Combine water, olive oil, and sesame oil in a separate bowl; add to flour mixture and stir until dough is just moistened and easy to handle. Gather into a ball and divide into 4 equal pieces.
  4. 4 Roll 2 pieces into thin sheets and place on ungreased cookie sheets. Prick with a fork or dough docker and cut into squares of desired size with a pizza cutter or pastry edger. Sprinkle with kosher salt.
  5. 5 Bake in the preheated oven until golden brown, 12 to 15 minutes; watch carefully so crackers do not burn. Remove from the oven and transfer to wire racks to cool.
  6. 6 Repeat steps 4 and 5 with remaining dough.

By Candi B

Vegan Lettuce Wraps
Appetizer American

Vegan Lettuce Wraps

Prep
40 min
Cook
7 min
Total
47 min

Instructions

  1. 1 Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
  2. 2 Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
  3. 3 Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat.
  4. 4 Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.

By VeggieCravings

"Let Game Day Begin" Snack Board
Appetizer American

"Let Game Day Begin" Snack Board

Prep
45 min
Cook
60 min
Total
1555 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
  2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
  3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
  4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
  8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
  9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
  10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
  11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat

Vegan Portobello Jerky
Appetizer

Vegan Portobello Jerky

5.0

Prep
5 min
Cook
120 min
Total
605 min

Instructions

  1. 1 Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
  2. 2 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  3. 3 Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
  4. 4 Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
  5. 5 Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.

By Soup Loving Nicole

Honey Sesame Wings
Appetizer

Honey Sesame Wings

4.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Whisk honey, sesame oil, soy sauce, ginger, and garlic together in a small bowl.
  3. 3 Arrange chicken wings on prepared baking sheet.
  4. 4 Bake chicken in the preheated oven for 45 minutes. Brush 1/2 of the honey mixture over the wings; bake for 10 minutes. Brush remaining sauce over wings, sprinkle sesame seeds over the top, and bake wings until no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish wings with scallions.

By Sam Lewin

Moroccan Carrot Dip
Appetizer

Moroccan Carrot Dip

4.6

Prep
10 min
Cook
12 min
Total
22 min

Instructions

  1. 1 Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
  2. 2 Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

By SandyG

Teriyaki Eggs
Appetizer Asian

Teriyaki Eggs

4.9

Prep
10 min
Cook
10 min
Total
395 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, cover, and let stand in hot water for about 10 minutes. Remove eggs from hot water, cool under cold running water, and peel. Place eggs in a quart-size Mason jar.
  2. 2 Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes, then pour over eggs in the jar.
  3. 3 Refrigerate eggs until flavors are absorbed, at least 6 hours.

By Jessie D

Fried Cauliflower with Sesame and Hoisin
Appetizer

Fried Cauliflower with Sesame and Hoisin

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.
  2. 2 Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.
  3. 3 Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.
  4. 4 Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).
  5. 5 Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.
  6. 6 Serve with hoisin mixture drizzled on top, or on the side for dipping.

By Bustercluck

Crabby Cream Cheese Wontons
Appetizer

Crabby Cream Cheese Wontons

3.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
  3. 3 Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
  4. 4 Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
  5. 5 In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.

By Shawn Salzman

Mini Sweet Potato Samosas
Appetizer Indian

Mini Sweet Potato Samosas

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.
  4. 4 Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

By Allrecipes Member

Sesame Oil Chicken Wings
Appetizer Chinese

Sesame Oil Chicken Wings

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cut chicken wings into 3 portions. Combine chicken, water, dark soy sauce, light soy sauce, garlic, and green onion in a large skillet. Stir together and cook for 15 minutes over medium heat.
  2. 2 Add 1/4 cup sesame oil and simmer for another 15 minutes over low heat. Bring mixture to a boil and add a dash of sesame oil. Remove from heat, let cool, and serve.

By Joshua Koh

Air Fryer Beef Wontons
Appetizer Asian

Air Fryer Beef Wontons

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Fill a small bowl with water.
  2. 2 Mix ground beef, green onions, salt, garlic powder, pepper, and ginger in a bowl until well combined.
  3. 3 Place several wonton wrappers onto a work surface. Place 1-tablespoon balls of beef mixture onto one side of each wrapper. Dip your fingertips into the water and wipe around wonton edges. Fold wontons in half to form a triangle around the filling, then wet your fingertips again and pinch the edges together to seal. Transfer to a plate, ensuring they don't overlap. Repeat to make remaining wontons.
  4. 4 Working in batches, lightly brush as many wontons as will fit in a single layer in the air fryer basket on one side with sesame oil. Place into the air fryer basket, oiled-side down, then brush the tops lightly with additional sesame oil.
  5. 5 Air fry in the preheated air fryer for 4 minutes, then carefully flip with tongs. Continue cooking until crispy and the edges are golden brown, 3 to 4 more minutes. Transfer to a paper towel-lined plate and let cool while you cook the remaining wontons.

By fabeveryday

Chinese Popcorn Snack Mix
Appetizer Asian

Chinese Popcorn Snack Mix

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil or parchment paper.
  2. 2 Combine popcorn, chow mein noodles, and peanuts in a large bowl.
  3. 3 Whisk butter, soy sauce, lime juice, sesame oil, Sriracha, and ginger together in a small bowl. Drizzle the butter mixture over the popcorn, tossing to evenly coat. Distribute evenly on the prepared baking sheet.
  4. 4 Bake in the preheated oven for 30 minutes, stirring halfway through. Remove baking sheet from oven. Set aside to cool before storing in an airtight container.

By lutzflcat

Absolutely Amazing Ahi
Appetizer Asian

Absolutely Amazing Ahi

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
  2. 2 Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

By JULESKICKS2

Mini Fried Shrimp Spring Rolls
Appetizer Asian

Mini Fried Shrimp Spring Rolls

5.0

Prep
30 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Heat sesame oil in a large skillet over medium-high heat. Add coleslaw mix; cook 2 minutes. Add shrimp, green onions, mushrooms, and soy sauce; cook 4 minutes. Off heat, stir in hoisin sauce; cool 5 minutes. Fold in bean sprouts.
  2. 2 Lay 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Place about 1 teaspoon shrimp mixture in center of the wrapper; fold bottom of the wrapper over filling. Roll up tightly to keep spring roll firm. Fold sides of the wrapper over filling. Brush top edge of wrapper with water. Roll up tightly to the edge; seal. Place roll, seam-side down, on a plate or baking sheet until ready to fry. Repeat with remaining wrappers and filling.
  3. 3 Heat 2 inches peanut oil in a large, heavy-bottomed pot to 350 degrees F (175 degrees C).
  4. 4 Lower 1/2 spring rolls carefully into hot oil; fry until lightly golden, about 3 minutes. Transfer to a paper-towel-lined plated with a slotted spoon to drain. Repeat with remaining 1/2 spring rolls.

By Soup Loving Nicole

Air Fryer Asian-Inspired Deviled Eggs
Appetizer Asian

Air Fryer Asian-Inspired Deviled Eggs

4.6

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Place eggs on an air fryer rack or trivet with enough space between them for air to circulate. Set the air fryer temperature to 260 degrees F (125 degrees C) and set the timer for 15 minutes. Close air fryer.
  2. 2 Remove eggs from the air fryer and put them in a bowl of ice water for 10 minutes. Remove eggs from water, peel, and cut in half.
  3. 3 Carefully scoop out yolks and place into a mini food processor. Add mayonnaise, sriracha, sesame oil, low-sodium soy sauce, Dijon mustard, ginger root, and rice vinegar. Process until thoroughly combined and mixture has a creamy, mousse-like consistency.
  4. 4 Fill a piping bag with the yolk mixture and evenly distribute into egg white halves until they are heaping full; you can also use a spoon to do this. Garnish with a sprinkle of sesame seeds and green onion.

By lutzflcat

Erin's Jalapeno Hummus
Appetizer Mediterranean

Erin's Jalapeno Hummus

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend chickpeas, about half the reserved liquid from the chickpeas, olive oil, lemon juice, sesame seeds, ground dried jalapeno pepper, garlic, sesame oil, sea salt, and cumin in a blender until smooth and creamy. Blend more reserved liquid or olive oil into the mixture until the hummus reaches your desired consistency.

By Erin

Korean Marinated Hard-Boiled Eggs
Appetizer Korean

Korean Marinated Hard-Boiled Eggs

3.9

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine soy sauce, water, sugar, green onions, jalapeno, garlic, and sesame seeds together in a large bowl. Add eggs to the bowl, cover, and refrigerate for 8 hours to overnight.
  2. 2 Remove eggs from the refrigerator. Slice in half and place on a serving platter. Spoon some of the marinade over top and drizzle with sesame oil to serve.

By Soup Loving Nicole