Chicken Wings and Stuffed Baked Potatoes

Spicy Buffalo Wings

12-24 pieces chicken wings
1/2 c. any barbecue sauce
1/3 c. ketchup
2 Tbsp. hot sauce (I used Mexican Tapatio)
3 Tbsp. honey

Bake chicken wings without sauce at 425 for 20 minutes. Flip over and bake another 20 minutes. While those are baking, mix all ingredients together in a large bowl. Add cooked wings to the sauce and stir until all are coated with sauce. Serve.

From frozen: Heat oven to 375, and place parchment paper on cookie sheet (for much easier cleanup). Lay chicken out so none are overlapping. Cook for about 15 minutes. Serve with Ranch or Blue Cheese dressing and celery slices.

Honey BBQ Wings

12-24 pieces chicken wings
1/2 bottle Hickory BBQ sauce
1/8 c. honey
1/8 c. brown sugar
1 tsp. minced garlic

Follow directions above only using different sauce. From frozen, time is also the same as above.

Stuffed Baked Potatoes

6 medium baking potatoes, about 2 pounds
4 Tbsp. butter
3/4 c. milk
3/4 tsp. salt
1/4 tsp. black pepper
paprika
shredded cheddar
bacon bits
sliced green onions

Scrub potatoes and pat dry. Bake in a 400 oven for 45-50 minutes or until cooked through and tender (or use the microwave potato bag - it works great and so much faster). Cut potatoes in half lengthwise; scoop out pulp and place in a bowl. Beat in butter, milk, salt, and pepper. Pile potato mixture back into the shells (you may want to leave 1 or 2 of the shells empty so the others can be more full). Sprinkle with paprika, and top with bacon bits, green onions, and cheese. Place back in oven for 5-10 minutes, until cheese is melted and they are warmed through.

From frozen: Heat oven to 375. Place in an 8x8 pan so they don't tip over. Cook for 30-35 minutes or until warmed through and cheese is melted. Serve.