It’s time for… Oscar Oscar!
This year I’ve gone all out. I mulled over the idea of throwing an Oscar party and finally decided to go ahead and do it when I found this recipe for Popcorn-Raisinet Cookies I just about died over. Me being me, I had to embrace my old nickname of The Hostess with the Mostest and really have fun with the menu. The fact that the majority of my guests tonight will be my coworkers (aka great cooks but also junk food indulgers) made it extra fun. I wanted to theme everything served around a Best Picture nominee and here’s what I came up with:
Whiskey Sours (True Grit)
Pinot Noir (The Kids Are Allright)
Cucumber-mint tea sandwiches (The King’s Speech)
Amputated Roasted Chicken Wings (127 Hours)
Pizza Rolls & Mountain Dew (The Social Network)
Black (Bread) & Blue (Cheese) (The Fighter)
A dip within a dip within a dip (Inception)
Favorite childhood candies (Toy Story 3)
Black & White Swirled Brownies (Black Swan)
Popcorn-Raisinet Cookies (party favors)
Amputated Roasted Chicken Wings
- 4 pounds chicken wings, cut into drumettes and flats
- 1 Tbsp. baking powder, divided
- 1 Tbsp. kosher salt, divided
- 4 ounces (1 stick) unsalted butter
- 1 cup Frank’s RedHot Sauce
- Blue cheese dressing
- Celery sticks
- Line rimmed baking sheet with aluminum foil, and set rack inside. Carefully dry chicken wings with paper towels. Place 1/3 of wings in large bowl, sprinkle with 1 teaspoon baking powder and 1 teaspoon salt, and toss until thoroughly and evenly coated. Place on rack, leaving slight space between each wing. Repeat with remaining two batches of wings
- Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours, and up to 18 hours.
- Adjust oven rack to upper-middle position and preheat oven to 450°F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
- Meanwhile, combine butter and hot sauce in small saucepan and cook over medium heat, whisking until combined. Transfer wings to large bowl, add sauce, toss to thoroughly coat, and serve immediately with blue cheese dressing and celery sticks.
Recipe courtesy of Bluebonnets & Brownies.
Makes about 18 large cookies.
- 2 cups all purpose flour
- ½ tsp. baking soda
- ½ tsp. table salt
- ¾ cup (1½ sticks) butter, melted
- 1 cup brown sugar
- ½ cup sugar
- 1 Tbsp. pure vanilla extract
- 1 egg plus 1 egg yolk
- 1 cup Raisinets (2 small boxes)
- 1 cup popped Kettle Corn popcorn, cooled and crushed
1.) Preheat oven to 325° F. Line baking sheets with parchment and set aside.
2.) In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment beat together sugars and butter. With mixer running, beat in vanilla, egg, and egg yolk. Beat until batter is light and creamy, about 3 minutes. Add flour in 3 parts, letting mixture completely combine before adding next addition. Fold in raisinets and popcorn by hand.
3.) Using an ice cream scoop, scoop batter onto baking sheets. Give at least 3 inches of space between dough balls – about 6 to a sheet. Bake 17-19 minutes or until edges are lightly browned. Cool on baking sheet and move to cooling racks.