Type what you have

Ingredients

• ✓ black food coloring
• brown sugar
• soy sauce
• teriyaki sauce
• honey hickory barbeque sauce
• chicken wing

Instructions

1. 1 Whisk brown sugar, soy sauce, teriyaki sauce, and barbecue sauce together in a large glass bowl until sugar is dissolved. Add black food coloring in small amounts, stirring until you get the desired color.
2. 2 Pierce wings liberally with a fork; add to sauce. Cover the bowl with plastic wrap; marinate in the refrigerator, 1 hour to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Transfer chicken and marinade to a large baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

By gopintos

Ingredients

• ✓ black food coloring
• almond flour
• confectioners' sugar
• orange food coloring
• egg white
• cream of tartar
• sugar
• mascarpone cheese
• caramel sauce
• confectioners' sugar

Instructions

1. 1 Line 2 baking sheets with silicone mats or parchment paper.
2. 2 Sift almond flour and 2/3 cup confectioners' sugar into a bowl. Sift again into a second bowl, adding powdered orange food coloring. Whisk well and set aside.
3. 3 Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until they begin to foam, 1 to 3 minutes. Add cream of tartar and continue whisking until creamy, 1 to 3 minutes more. When the whisk leaves traces in the egg white mixture, increase speed to medium-high. Add 1/2 the superfine sugar while whisk is in motion. When sugar is fully incorporated, add remaining sugar. Whip until stiff peaks form, another 1 to 3 minutes.
4. 4 Use a rubber spatula to gently fold in 1/3 the almond flour mixture until incorporated. Fold in remaining flour mixture gently; overmixing will create a runny batter and cookies will not rise. Pour batter into a piping bag or a resealable plastic bag with a corner cut off. Pipe 32 small circles onto the prepared baking sheets, allowing approximately 2 inches between cookies. Lightly rap the baking sheets to release any air bubbles from the batter; cookies will spread slightly, this is normal.
5. 5 Allow cookies to sit at room temperature for at least 30 minutes; during this time, tops will become opaque and no longer glossy and if you lightly touch them, the batter will give and bounce back.
6. 6 Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Bake 1 baking sheet in the preheated oven until cookies rise and bottoms begin to get crinkly and firm, 12 to 15 minutes. Remove from oven and allow to cool. Wait for oven to return to temperature before baking the second batch.
8. 8 While cookies are baking, whip mascarpone cheese, caramel sauce, 1 tablespoon confectioners' sugar, and powdered black food coloring together until fluffy. Store filling in the refrigerator until needed.
9. 9 Cool cookies completely before filling. Transfer filling to a clean piping bag and pipe filling onto 1 cookie base and top with another. Use leftover filling to decorate the tops of the macarons if desired. Let cookies rest before enjoying.

By Buckwheat Queen

Ingredients

• ✓ black food coloring
• water
• vanilla extract
• butter
• corn syrup
• bittersweet chocolate
• semisweet chocolate
• confectioners' sugar
• confectioners' sugar
• water
• salt
• vanilla extract
• corn syrup
• confectioners' sugar
• butter
• milk
• lemon extract
• vanilla extract
• lemon zest
• egg
• butter
• white sugar
• baking powder
• salt
• cake flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
2. 2 Make cookies: Mix together flour, salt, and baking powder in a medium bowl until well combined and set aside. Beat together sugar and butter in a large bowl using an electric mixer until creamy, about 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla, and lemon extract; mix well. Add flour mixture and milk gradually in equal 1/3 proportions, mixing well after each addition until fully incorporated.
3. 3 Spoon cookie dough into 1/4-cup portions onto the prepared cookie sheet.
4. 4 Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.
5. 5 While cookies cool, make vanilla icing: Melt butter in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla, and salt. Add water gradually until icing comes together. Heat over a double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
6. 6 Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.
7. 7 Meanwhile, making chocolate icing: Set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla, and food coloring to remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
8. 8 Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours.

By bpyser1