Spicy Sweet Buffalo Popcorn Recipes

BUFFALO WING POPCORN

Steps:

• Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn to bowl. Set baking sheet aside.
• Bring sugar and 1/4 cup water to a boil in a medium saucepan over mediumhigh heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10-12 minutes.
• Remove from heat; stir in hot sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in salt, baking soda, and cayenne. Working quickly (and carefully-caramel will be very hot), pour caramel mixture over popcorn and toss to coat.
• Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15-20 minutes. Let cool.
• Do ahead: Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.

BUFFALO WING POPCORN RECIPE - (4.1/5)

Steps:

• Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn to bowl. Set baking sheet aside. Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10 to 12 minutes. Remove from heat; stir in hot sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in salt, baking soda, and cayenne. Working quickly (and carefully-caramel will be very hot), pour caramel mixture over popcorn and toss to coat. Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15 to 20 minutes. Let cool. DO AHEAD: Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.

ROB'S SPICY SWEET BUFFALO CHICKEN

Steps:

• Whisk together the flour, garlic powder, onion powder, paprika, black pepper, nutmeg, dried parsley, and chili powder in a bowl until thoroughly combined. Transfer half the flour mixture into another bowl. Beat eggs in a third bowl.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dredge chicken pieces into flour mixture in the first bowl, then dip into beaten egg; finally dip each piece in flour mixture from the second bowl. Place 3 or 4 breaded chicken pieces at a time into the hot oil, and deep-fry until the chicken is golden brown, 5 to 8 minutes. An instant-read meat thermometer inserted into the center of a chicken piece should read 165 degrees F (75 degrees C).
• Stir the hot sauce with soy sauce in a saucepan over low heat; slowly stir the honey into the sauce, mixing until well combined. Stir butter into the sauce. Place the deep-fried chicken into a bowl, and toss with the sauce to serve.

SPICY-SWEET BUFFALO POPCORN

Steps:

• Spray a large bowl with cooking spray. Fill with popcorn.
• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper or a silicone pad.
• Combine sugar and water in a saucepan and bring to a boil over medium-high heat. Cook, without stirring and swirling pan gently as needed, until sugar has melted and the caramel is a deep amber color, 8 to 12 minutes. Remove from heat.
• Stir Buffalo sauce and butter carefully into the caramel; it will spit and bubble and may form a ball. Return to heat; bring to a boil, stirring until caramel is dissolved, about 3 minutes. Remove from heat and stir in the baking soda and cayenne pepper.
• Pour spicy caramel mixture carefully over the popcorn. Toss to completely coat, guarding your hands from the hot caramel. Spread the coated popcorn onto the prepared baking sheet.
• Bake in the preheated oven until dry, 15 to 20 minutes. Let cool for 10 minutes; stir.

BUFFALO CHICKEN SWEET AND SPICY MEATBALLS

Steps:

• Preheat oven to 200c, 180c fan, 400f or gas mark 6
• Spray a frying pan over a medium high heat with spray oil. Add the onion, carrot, garlic and paprika to the frying pan and using the 1/2 cup of stock, add in a little bit at a time, reducing off completely before adding another little bit, until the onion, carrot and garlic are really softened. Make sure you cook off all stock before next step.
• Add this to the a large bowl along with the ground chicken, breadcrumbs, egg, salt, black pepper, chilli flakes, onion and garlic granules and mix to combine, spray a little spray oil into hands and then form in 20 meatballs.
• Line a baking with parchment paper and place the meatballs on the tray, spray over the top with cooking oil spray and bake for 12 minutes until lightly golden, remove from oven and set aside.
• Add all the ingredients for the sauce to a frying pan and whisk until the jam dissolves into the liquid and starts to thicken, then drop in the meatballs and continue to bubble on a medium high heat until sauce is glossy and coats the meatballs.
• Sprinkle with chopped spring onions.
• Serve with your choice of sides and enjoy!!