Unlock Stunningly Easy Meals: Your Guide to Delicious Shortcuts with Store-Bought Helpers

In the fast-paced world we live in, it seems impossible to cook a delicious meal from scratch. The answer? Welcome store-bought helpers. They’re not shortcuts they’re kitchen hacks that help you prepare impressive, filling meals without dedicating hours of your day to cooking. Think of them as your kitchen co-pilots, providing a hand where you need it most.

1. Ina Garten’s Smart Shortcuts

Ina Garten, a household name in home cooking, regularly employs premium store-bought ingredients to make refined, uncomplicated meals. Her Chicken Pot Pie Soup converts the traditional comfort food into a weeknight-friendly meal by serving it with frozen puff pastry croutons. Another favorite is her Chicken with Goat Cheese & Basil. Rather than chopping herbs or garlic, she employs flavored goat cheese to impart levels of flavor with ease. Even her brunch-appropriate egg salad tartines and herbed ricotta bruschetta come down to store-bought ricotta or minimal prep steps to keep things easy. Whether applying prepared sauces like arrabiata to her Easy Eggs in Purgatory or simply making it easy on herself with her salad dressings, Garten shows how convenient thoughtfulness doesn’t come at the expense of taste.

Roasted Tomato Basil Soup

This recipe creates a rich and flavorful tomato basil soup by roasting fresh plum tomatoes to enhance their sweetness, then simmering them with sauteed aromatics, canned tomatoes, and herbs. The soup is finished by passing it through a food mill for desired texture before seasoning.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 1 hour hr 50 minutes mins

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 185.4 kcal

Equipment

• 1 Baking Sheet
• 1 8-Quart Stockpot Or large pot
• 1 Food Mill Fitted with the coarsest blade
• 1 Knife and Cutting Board
• 1 Spatula or wooden spoon

Ingredients

  

Main

• 3 pounds ripe plum tomatoes cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions 2 onions
• 6 garlic cloves minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 28-ounce canned plum tomatoes, with their juice
• 4 cups fresh basil leaves packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Instructions

 

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Notes

Using ripe plum tomatoes for roasting is key to achieving a deep, sweet flavor base. The roasting process concentrates their natural sugars. A food mill provides a specific texture; if unavailable, an immersion blender or standard blender can be used, but straining afterwards might be necessary for a smoother consistency, as it won't remove seeds and skins as effectively. Simmering the soup uncovered allows it to reduce slightly, intensifying flavors. Adjust salt and pepper carefully after passing through the food mill. For a vegetarian version, use vegetable stock or water.

2. Frozen Chicken Wings: Quick, Delicious Favorites

Frozen wings are now the convenience option for quick dinners, snacks, or parties. They are a big time-saver and can be enlivened by clever combinations. A taste test of seven kinds emphasized stark differences:

• Perdue Lemon Pepper Crispy Wings were also flavorful, with citrusy skin and unseasoned, greasy meat that made them a no-go.
• TGI Fridays Buffalo Style Wings provided a good scent and mild burning but were marred by plain chicken flesh.
• Perdue Roasted Wings had no strong smell but provided buttery, slightly salted flesh and crunchy skin perfect to pair with your own sauce.
• Tyson Any’tizers BBQ Wings boasted a great scent, zesty-sweet sauce, and crunchy skin, making them a safe bet with BBQ.
• Tyson Buffalo Wings had great buffalo flavor, good texture, and crispy skin. Although the meat was unimpressive, the sauce saved the day.
• Foster Farms Honey BBQ Wings had charred, seasoned meat with crisp skin and a well-balanced sweet-and-spicy glaze, just short of the best.
• Foster Farms Sweet Chipotle BBQ Wings took top honors with its well-seasoned meat, crisp skin, and rich, tangy sauce that stayed put.

These rankings highlight the value of texture, scent, and seasoning. Selecting the appropriate frozen wings can make a basic heat-and-eat meal a craving-inducing meal.

Herbed Ricotta Bruschettas

This recipe features herbed ricotta bruschettas. Thick slices of sourdough bread are grilled until golden, rubbed with garlic, and topped with a creamy mixture of ricotta cheese combined with fresh scallions, dill, and chives. Served with a simple green salad, it makes an easy and elegant starter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 minutes mins

Total Time 13 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 2085.3 kcal

Equipment

• 1 Grill Charcoal or Gas
• 1 Mixing Bowl For ricotta mixture
• 1 Cutting Board
• 1 Chef's knife
• 1 Pastry Brush or Spoon To brush bread with oil

Ingredients

  

Main

• 2 cups ricotta store-bought or homemade (recipe follows)
• 3 tablespoons minced scallions white and green parts (2 scallions)
• 2 tablespoons minced fresh dill
• 1 tablespoon minced fresh chives
• Kosher salt and freshly ground black pepper
• 1 round sourdough bread
• Good olive oil
• 1 whole garlic clove cut in half
• Green Salad Vinaigrette recipe follows
• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons good white wine vinegar
• 8 to 10 cups salad greens or mesclun mix
• 1/4 cup freshly squeezed lemon juice 2 lemons
• 1/2 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

 

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
• When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.

Notes

Ensure the grill is properly preheated for even toasting. Don't overcrowd the grill when cooking the bread slices. Use high-quality whole milk ricotta if possible for the best texture and richness. Draining store-bought ricotta can help if it seems too wet. Rubbing the garlic clove on the warm, grilled bread is key to infusing the garlic flavor – press gently as you rub. Use fresh herbs; dried won't yield the same vibrant taste. Serve immediately after topping the bruschetta to enjoy the contrast of the warm, crisp bread and cool, creamy ricotta.

3. Store-Bought Sauces: The Secret Weapon

Good sauces are the key to effortless, sophisticated meals. Whether serving over wings or introducing flavor to roasted vegetables, a good store-bought sauce has the ability to instantly elevate your dish. The case of arrabiata sauce on Ina Garten’s eggs using a pre-made such as Rao’s provides depth without the cooking.

Buffalo sauces are a breed unto themselves, particularly popular during events such as the Super Bowl. A taste test of twelve store-bought Buffalo sauces yielded stark differences:

• Worst-ranked Dougie’s tasted more barbecue than Buffalo.
• Hot Ones Original was not spicy and seemed better for eggs.
• Mikee Buffalo contained strange flavorings and thick texture, combining Buffalo and sriracha awkwardly.
• Texas Pete struck common Buffalo notes but was too watery.
• Sweet Baby Ray’s Buffalo appeared the part but didn’t have punch.
• Noble Made had decent heat and good ingredients but insufficient volume for complete flavor.
• Chef Hak’s had strong jalapeño taste but was diminished by thin coating.
• Steve’s and Ed’s Garlic Buffalo had good flavor with garlicky undertones.
• Primal Kitchen was complimented for its taste and texture, perfect for dairy-free or paleo diets.
• Frank’s Red Hot did not disappoint in its status as a classic with fantastic coating and balance.
• Top-pick Cholula Buffalo amazed with its pepper combination, zesty punch, ideal texture, and impressive spice profile.

These sauces show that it takes the right bottle to turn a meal from ordinary to unforgettable. Attributes such as coating power, heat, and consistency are what make all the difference.

4. Kitchen Helpers That Keep Giving

Outside of wings and sauces, other off-the-shelf kitchen essentials are worth noting. Items such as squeeze bottles make dressing and sauce application easy, keeping countertops clear and servings measured. A product that comes highly recommended: the BURIUS 6pack 16 oz squeeze bottles. They work for everything from ketchup and mustard to pancake batter and salsa. Easy to fill and reuse, they’re useful to any cook optimizing their workflow.

Similarly, included sauces such as Sweet Baby Ray’s Honey Chipotle BBQ provide smoky-sweet depth to barbecues and Tex-Mex recipes. Such a diverse product excels as both marinade and dipping sauce, elevating beef, chicken, and beyond. Gourmet condiments enable home cooks to craft complex, restaurant-worthy meals in the comfort of their own homes, with ease.

Pork Chops With Apple Cider Pan Sauce Recipe

This recipe guides you in preparing juicy bone-in pork chops by brining and searing them to golden perfection. The dish is finished with a flavorful pan sauce made from shallots, thyme, apple cider, and butter, utilizing the fond from the pan for depth.

Print Recipe Pin Recipe

Total Time 1 hour hr 15 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 2168.1 kcal

Equipment

• 1 Heavy-Bottomed Skillet Cast iron or stainless steel works best for searing and sauce
• 1 Knife and Cutting Board For shallots and parsley
• 1 Measuring Cups and Spoons
• 1 Tongs For handling pork chops

Ingredients

  

Main

• 4 bone-in pork rib chops about 2 1/4 pounds total
• 4 tablespoons kosher salt
• 1 tablespoon sugar
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 4 tablespoons unsalted butter divided
• 2 tablespoons minced shallot 1 medium shallot
• 2 teaspoons minced thyme leaves divided
• 3/4 cup apple cider
• 1/2 teaspoon apple cider vinegar
• 2 teaspoons minced parsley

Instructions

 

• Dissolve kosher salt and sugar in water according to recipe instructions to create a brine.
• Submerge pork chops in the brine for the recommended time, then remove, rinse, and thoroughly pat dry with paper towels.
• Season pork chops liberally with freshly ground black pepper.
• Heat vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmering.
• Sear pork chops for 4-6 minutes per side, or until deeply golden brown and cooked through to an internal temperature of 145°F (63°C). Cook in batches if necessary to avoid crowding the pan.
• Remove pork chops from the skillet and let them rest on a cutting board or plate.
• Reduce heat to medium, add 2 tablespoons of butter to the same skillet, and melt.
• Add minced shallot and 1 teaspoon of thyme; cook, stirring, until softened, about 2 minutes.
• Pour in apple cider, scraping the bottom of the pan to loosen any browned bits (fond). Simmer until the cider reduces slightly, about 2-3 minutes.
• Swirl in the remaining 2 tablespoons of butter, apple cider vinegar, remaining thyme, and parsley until the sauce is glossy and emulsified. Season with salt and pepper to taste. Serve sauce over the rested pork chops.

Notes

Brining the pork chops, even for a short time, dramatically improves their juiciness. Ensure the chops are thoroughly patted dry before searing; this is crucial for achieving a good crust. Don't overcrowd the pan when searing; cook in batches if necessary. Allow the chops to rest for at least 5-10 minutes before serving to retain juices. When making the sauce, scrape up all the browned bits (fond) from the bottom of the pan as this adds tremendous flavor.

5. Making Smart Choices: Taste, Texture, and Trust

The success of store-bought assistants is up to choosing well. Not all products perform, but with taste tests and word-of-mouth reviews, it is simpler to spot the champions. The context’s review of frozen wings and sauces highlighted key points:

• Flavor counts: Select products with body, whether in pre-seasoned wings or nuanced sauces.
• Texture matters: Crisp skin, sticky sauces, and good mouthfeel make a difference.
• Smell indicates quality: Scent while cooking suggests strength of flavor.
• Visual appeal: Color and pleasing presentation enhance the dining experience.
• Dietary needs: Gluten-free, keto, or paleo options increase accessibility.

By knowing the secrets that make a product really exceptional, you can stock your kitchen with confidence with dependable, delicious shortcuts. Whether you are a busy parent, weekend host, or just someone who wants wonderful food without the hassle, store helpers can be your kitchen superpower.

Ultimately, it’s not a matter of making everything from scratch it’s about making it smart. Let convenient ingredients cut down on your time without cutting back on satisfaction. With the right decision, simple meals can be amazing.

Rum Cake - Semi-Homemaker Recipe

This easy recipe uses cake and pudding mixes to create a moist rum cake. It involves mixing batter, baking in a Bundt pan, and then soaking the warm cake with a simple rum glaze made with butter, sugar, water, and rum, finished with pecans.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course lunch/dinner, Snack

Cuisine british

Servings 8 people

Calories 6353.9 kcal

Equipment

• 1 Bundt Pan Ensure it is well-greased.
• 1 Electric Mixer Handheld or stand mixer
• 1 Saucepan For making the glaze
• 1 Large Measuring Cup Or heat-safe container for glaze
• 1 Skewer Or toothpick for pricking holes

Ingredients

  

Main

• 1 1/2 cups pecan pieces reserve 1/4 cup
• 4 whole eggs
• 1/2 cup water
• 1/2 cup canola oil
• 1/2 cup gold rum Bacardi
• 1 18.25-ounce box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
• 1 1-ounce small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
• 1 cup granulated sugar
• 1/4 cup water
• 1 stick butter
• 1/2 cup gold rum recommended: Bacardi

Instructions

 

• For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
• For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
• Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

Notes

Ensure all wet ingredients for the cake are at room temperature for better emulsification. Do not overmix the cake batter after adding the dry ingredients; mix only until smooth to avoid developing gluten. For the glaze, bring the sugar and water to a rolling boil to ensure the sugar is fully dissolved before removing from heat and adding rum. Prick holes while the cake is still warm to allow the glaze to penetrate effectively. Pour the glaze slowly to let it soak in gradually.

Cacio e Pepe

This recipe provides a simple yet authentic method for making Cacio e Pepe. Spaghetti is cooked to just under al dente, then combined in a skillet with butter, grated garlic, generous black pepper, and grated cheese. Reserved pasta water is used to create a classic, creamy, emulsified sauce.

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 2062.7 kcal

Equipment

• 1 Large Pot For boiling pasta
• 1 Large Skillet For sauce and combining pasta
• 1 Slotted spoon or colander For draining pasta
• 1 Cheese Grater If cheese is not pre-grated
• 1 Tongs Helpful for tossing pasta

Ingredients

  

Main

• Kosher salt
• 1 pound spaghetti
• 6 tablespoons butter
• 2 cloves garlic grated
• Freshly cracked black pepper
• 1 1/2 cups grated Parmesan or pecorino plus more for serving
• Minced fresh or dried parsley for serving

Instructions

 

• Bring a pot of water to a boil and salt lightly. Add the pasta and cook until not quite al dente and still quite chewy, 5 to 6 minutes. Reserve 2 cups of the pasta water, then drain.
• Melt 3 tablespoons of the butter in a large skillet over medium heat. When melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. Grind in a generous amount of pepper. Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Taste and add more pepper if desired. Divide among bowls and garnish with the parsley. Serve with more Parmesan on the side.

Notes

The key to a successful Cacio e Pepe is emulsification. Ensure your pasta is undercooked slightly before adding it to the skillet; it will finish cooking in the sauce and release starch. Adding the cheese off the heat is crucial to prevent it from clumping or becoming greasy – the reserved starchy pasta water helps create a smooth, creamy sauce. Use freshly cracked black pepper for maximum aroma and flavor. Toasting the pepper briefly in the skillet before adding the garlic can further intensify its notes. Don't be afraid to add more pasta water, tablespoon by tablespoon, to achieve the perfect consistency.

Italian Helper

This quick and easy recipe combines ground sirloin and sweet Italian sausage with macaroni, tomato puree, Parmesan, and mascarpone, finished with fresh spinach for a comforting and satisfying one-skillet meal ready in under 30 minutes.

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 1915.6 kcal

Equipment

• 1 Large Pot For boiling pasta
• 1 Large Straight-Sided Skillet For cooking meat and sauce
• 1 Colander For draining pasta
• 1 Wooden Spoon For stirring and breaking up meat

Ingredients

  

Main

• Kosher salt
• 1 pound elbow macaroni
• 8 ounces ground beef sirloin
• 8 ounces sweet Italian sausage casings removed
• 1/4 cup olive oil
• 2 shallots diced
• 1 clove garlic peeled and smashed
• 1 1/2 cups tomato puree such as Mutti
• 2 cups freshly grated Parmesan
• 1/4 cup mascarpone
• 2 cups baby spinach torn

Instructions

 

• Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook for 2 minutes less than the package directions, 3 to 4 minutes. Drain well.
• Heat the olive oil in a large straight-sided skillet over medium-high heat. Add the ground sirloin and sausage and cook, breaking up the meats with the back of a wooden spoon, until cooked through and browned, 6 minutes. Stir in the shallots and garlic; cook 2 minutes. Deglaze with the tomato puree, add 1/2 teaspoon salt and stir to combine. Reduce the heat to medium and simmer for another 4 minutes.
• Add the macaroni to the sauce, sprinkle the bare pasta with the Parmesan and mix well. Stir in the mascarpone and spinach and cook an additional 3 minutes, until the sauce is creamy and the spinach wilted.

Notes

Cook the pasta 2 minutes less than package directions as it will finish cooking in the sauce. Ensure the meat is well-browned for maximum flavor before adding shallots and garlic. Deglazing with tomato puree helps lift browned bits from the pan, adding depth. When adding Parmesan, sprinkle it directly onto the bare pasta before mixing with the sauce; this helps it coat the pasta better and prevents clumping. Mascarpone adds richness and creaminess to the final dish.

Smoked-Turkey Gravy

This recipe creates a rich, smoky gravy by simmering smoked turkey parts and vegetables with fresh turkey pieces to make a flavorful stock base. The stock is then strained, defatted, and thickened with flour, resulting in a deeply savory accompaniment perfect for roasted turkey or other dishes.

Print Recipe Pin Recipe

Total Time 2 hours hrs 25 minutes mins

Course lunch/dinner

Cuisine American

Servings 10 people

Calories 3011.9 kcal

Equipment

• 1 Large Stockpot For simmering stock
• 1 Fine-mesh Sieve For straining stock
• 1 Fat separator (optional) For removing excess fat from stock
• 1 Saucepan For finishing the gravy
• 1 Whisk For thickening gravy

Ingredients

  

Main

• Turkey neck and giblets reserved from Smoked Turkey recipe
• 3 pounds fresh or frozen turkey pieces necks, wings, backs, or 3 pounds fresh or frozen chicken wings and backs (thawed if frozen)
• 2 medium carrots halved lengthwise
• 1 medium yellow onion quartered
• 1 small piece celery about 4 inches long
• 1 small fresh or dried bay leaf
• 6 cups Easy Homemade Turkey Stock or store-bought chicken or turkey broth, or water, or a combination
• ½ cup dry white wine or water
• 2 to 3 tablespoons all-purpose flour or 1 to 2 tablespoons Wondra flour
• Kosher salt we use Diamond Crystal and freshly ground pepper

Instructions

 

• Combine turkey neck, giblets, turkey pieces (or chicken), carrots, onion, celery, bay leaf, and stock/broth/water in a large stockpot.
• Bring the mixture to a boil, then immediately reduce heat to a gentle simmer.
• Skim off any foam or impurities that rise to the surface during the initial simmering.
• Cover partially and continue to simmer gently for at least 2 hours, or until the stock is rich and flavorful.
• Carefully strain the stock through a fine-mesh sieve set over a clean bowl, discarding all solids.
• Allow the stock to settle briefly, then skim off any excess fat from the surface (or use a fat separator).
• In a saucepan, whisk together the flour with a small amount of the defatted stock or cold water to create a smooth slurry.
• Heat the remaining defatted stock in the saucepan over medium heat.
• Gradually whisk the flour slurry into the hot stock, ensuring no lumps form, and bring to a simmer.
• Simmer, whisking occasionally, until the gravy thickens to your desired consistency, then season generously with salt and pepper.

Notes

Using smoked turkey parts adds a depth of flavor distinct from regular gravy. Ensure you simmer the stock for a sufficient time (at least 2 hours) to extract maximum flavor from the bones and vegetables. Skimming the fat is crucial for a clean, ungreasy gravy; a fat separator simplifies this. When thickening, ensure your flour slurry or roux is lump-free before whisking into the hot stock. Simmer gently after thickening to cook out the raw flour taste. Season progressively; the stock concentration affects final saltiness.

Air Fryer Chicken Wings

Nothing is more satisfying than cooking up a batch of wings without deep frying. The air fryer’s fan and heating mechanism create a frenzy of forceful hot air that swirls down and around the wings, crisping up the skin to golden perfection (and without the added calories of frying oil). Self-contained air fryers are not the only option for cooking at home: look for multi-cookers and ovens that have an air fryer setting. You can buy chicken wings that are already split or do the work yourself with whole wings – don’t forget to save the tips for making chicken stock.

Print Recipe Pin Recipe

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course lunch/dinner

Cuisine American

Servings 2 people

Calories 1420.7 kcal

Equipment

• 1 Air Fryer 3.5-quart or larger recommended
• 1 Tongs For flipping wings safely
• 1 Large Bowl For tossing wings in sauce
• 1 Microwave-Safe Bowl For melting butter
• 1 Whisk For combining butter and hot sauce

Ingredients

  

Main

• 2 pounds chicken wings split at the joint and tips removed
• Kosher salt
• 4 tablespoons unsalted butter
• 1/2 cup hot sauce such as Frank's RedHot
• Ranch or blue cheese dressing for serving

Instructions

 

• Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the basket of a 3.5-quart air fryer so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
• Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
• Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.

Notes

Ensure wings are thoroughly dry before seasoning and air frying; this is key to achieving maximum crispiness. Do not overcrowd the air fryer basket – cook in batches if necessary to allow proper hot air circulation around each wing. The two-stage cooking process (lower temp first, then higher) ensures the wings cook through evenly before the skin is crisped to perfection. Feel free to experiment with different hot sauces or add garlic powder, paprika, or cayenne to the salt seasoning for extra flavor.

Crispy Wings with Hot Honey Sauce

This recipe yields crispy baked chicken wings coated in a flavorful sweet and spicy hot honey sauce. Wings are baked on a rack for crispness, then briefly coated in the reduced sauce and broiled to caramelize. Serve garnished with parsley and with ranch dressing on the side.

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 1 hour hr

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 3046.3 kcal

Equipment

• 1 Sheet Pan For baking the wings.
• 1 Wire Rack To fit inside the sheet pan for crispy wings.
• 1 Small Saucepan For making the hot honey sauce.
• 1 Tongs Essential for handling hot wings and dipping.
• 1 Paper Towels Crucial for patting wings dry for crispness.

Ingredients

  

Main

• 2 1/2 pounds chicken wings
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 cup honey
• 1 tablespoon barbecue sauce
• 1 tablespoon Louisiana hot sauce
• 1 tablespoon apple cider vinegar
• 2 jalapenos thinly sliced
• 1 serrano chile thinly sliced
• 1/4 cup chopped fresh parsley
• Ranch dressing for serving

Instructions

 

• For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack on the pan.
• Pat the wings dry with kitchen paper, then sprinkle with the salt, pepper and smoked paprika on both sides. Place them on the rack, making sure they are not touching. Bake for 25 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes .
• For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos and serranos to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes.
• Remove the wings from the oven and turn the oven to broil. One by one, dunk the wings in the sauce. Place them back on the rack and broil for 3 minutes to caramelize.
• For the garnish: Place the wings on a platter and sprinkle over the chopped parsley. Serve with a bowl of ranch dressing for dipping.

Notes

Achieving crispy wings starts with patting them completely dry before seasoning. Baking on a wire rack allows air circulation and fat drainage, maximizing crispness. When making the hot honey sauce, simmering it for the recommended time concentrates the flavors and ensures it coats the wings properly. Be vigilant during the final broiling step; the high heat caramelizes the sauce quickly but can also burn the wings if left unattended. Adjust the amount of fresh chiles and hot sauce to control the desired level of heat.

Buffalo Wings

This recipe utilizes a unique steam-then-roast method to produce exceptionally crispy Buffalo wings. Wings are steamed to render fat, chilled to dry, then roasted until golden brown. Finally, they are tossed in a classic buttery hot sauce for serving.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 55 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 380.1 kcal

Equipment

• 1 6-quart Saucepan with steamer basket
• 1 Kitchen Shears or Knife for jointing wings
• 1 Half Sheet Pan & Cooling Rack for chilling and roasting
• 1 Large Mixing Bowl for tossing with sauce

Ingredients

  

Main

• 12 whole chicken wings
• 3 ounces unsalted butter
• 1 small clove garlic minced
• 1/4 cup hot sauce
• 1/2 teaspoon kosher salt

Instructions

 

• Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Notes

Steaming the wings first is a key technique here, helping to render fat and achieve a crispier skin during roasting. Ensure the wings are thoroughly patted dry after steaming and before chilling – moisture is the enemy of crispy skin. Chilling further helps dry the skin and sets the fat. Toss the wings with the warm sauce immediately after they come out of the oven to ensure optimal coating. A high-quality hot sauce makes a significant difference in the final flavor profile.