What you’ll need:

Crispy Baked Chicken Wings

• 2 to 3 pounds chicken wings
• 1 tablespoon aluminum-free baking powder
• 2 teaspoons Splash Café Smoky Chimi seasoning
• 1/2 teaspoon pepper

Buffalo Ranch Sauce

• 1/4 cup Splash Café Carrot Pepper Hot Sauce
• 1/4 cup ranch dressing

Instructions:

1. Place a wire rack onto a baking sheet. Use paper towels to pat chicken wings as dry as possible and place into a large mixing bowl.
2. In a small bowl, stir together baking powder, pepper, and Smoky Chimi seasoning.  Sprinkle over chicken wings and toss until wings are evenly coated.
3. Place wings in a single layer on the prepared baking sheet. Refrigerate uncovered overnight, 12 to 24 hours.
4. Preheat oven to 425 °F. Take wings directly from refrigerator and roast in the preheated oven for 30 minutes, until crispy brown and the internal temperature reaches 165 °F. Cooking time will vary based on your oven and the size of your chicken wings.
5. Serve with Buffalo Ranch sauce.

Buffalo Ranch Sauce

1. In a small bowl, whisk together Carrot Pepper Hot Sauce and ranch dressing.
2. Add cooked chicken wings to a large mixing bowl. Pour in sauce and toss to coat.
3. Serve more sauce on the side for dipping.

These Smoky Chimi wings can be served as an awesome appetizer or in a larger spread, which means… bring on the insanely good sides!

What you’ll need:

Parmesan Tots

• 5 cups frozen tater tots
• 1/4 cup olive oil
• 2 teaspoons Splash Café Smoky Citrus seasoning
• 1 1/2 tablespoons granulated garlic
• 3 tablespoons chopped flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese, not from a can
• Salt and pepper as needed

Raucous Aioli

• 1/4 cup Carrot Pepper Hot Sauce
• 1/4 cup mayonnaise
• Squeeze of fresh lime

Instructions:

1. Preheat oven to 400 °F.
2. Combine the tater tots, olive oil, Smoky Citrus seasoning and crushed garlic in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes.
3. Remove the tater tots from the oven, season with salt and pepper as needed, and transfer to a mixing bowl. To the taters, add the cheese. Toss to combine and return to baking sheet
4. Turn oven on to broil and place under broiler for 2 minutes or until fully crisped.
5. Top with parsley and serve with Raucous Aioli for dipping.

What you’ll need:

• 2 tablespoons unsalted butter
• 1 cup cottage cheese, NOT low fat
• 2 cups milk, NOT skim
• 1 teaspoon Splash Café Smoky Citrus seasoning
• 1 teaspoon Splash Café Carrot Pepper Hot Sauce
• 1 pound extra sharp cheddar cheese, grated
• ½ pound small shell pasta, uncooked

Instructions:

1. Heat oven to 375 °F and place oven rack in upper 1/3 of oven. Use 1 tablespoon of butter to grease a 9” square or round pan
2. In a blender, puree cottage cheese, milk, seasoning and sauce. Reserve 1/4 cup of the cheddar for topping. In a large bowl, combine remaining grated cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
3. Uncover pan, stir, sprinkle with reserved cheese and dot with remaining butter. Bake uncovered for another 30 minutes, until browned. Let cool at least 15 minutes before serving.

What you’ll need:

• 1 cup butter, softened 
• 1 cup white sugar 
• 2 eggs 
• 1 cup packed brown sugar 
• 2 teaspoons vanilla extract 
• 1 teaspoon baking soda 
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 3 cups all-purpose flour 
• 2 cups semisweet chocolate chips 
• 1 cup chopped walnuts 
• 1 ½ to 2 teaspoons Splash Café Espresso Beach BBQ Spice Rub

Instructions:

1. Preheat the oven to 350 °F
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add the batter along with salt and Splash Espresso Beach BBQ Spice Rub. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until the edges are nicely browned.