Hands-Of Party Wings

Start to finish: 3 1/2 hours (15 minutes active)

Makes: 30 wings

For the wings: 2 tablespoons baking powder

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

5 pounds chicken wings, split and wing tips removed

For the honey-Sriracha sauce:

1/3 cup soy sauce

3 tablespoons Sriracha

3 tablespoons honey

1 1/2 tablespoons minced fresh garlic

1 1/2 tablespoons toasted sesame oil

For cilantro-sour cream dip:

3/4 cup sour cream

3 tablespoons chopped fresh cilantro

3 tablespoons rice vinegar

3 scallions, white and green parts, finely chopped

Line 2 baking sheets with foil, then arrange a wire rack over the foil. Coat the rack with cooking spray.

In a large bowl, stir together the baking powder, salt and black pepper. Add the wings and toss to coat evenly. Spread the chicken wings over the rack and refrigerate for 2 hours, uncovered.

When ready to cook, heat the oven to 375 F.

Bake the chicken wings for 60 to 70 minutes, flipping them halfway through, or until very crispy and golden brown.

While the wings bake, prepare the sauces. For each sauce, combine all ingredients in a small bowl and mix until uniform. Serve the wings on a platter accompanied by the sauces for dunking.

Nutrition information per wing: 110 calories; 60 calories from fat (54 percent of total calories); 7 g fat (2.5 g saturated; 0 g trans fats); 50 mg cholesterol; 400 mg sodium; 3 g carbohydrate; 0 g fiber; 2 g sugar; 8 g protein.

Hot-and-Creamy Pesto Spinach Dip

Start to finish: 30 minutes (10 minutes active)

Servings: 8

2 teaspoons olive or vegetable oil

1 teaspoon finely minced garlic

9-ounce package frozen chopped spinach, thawed and squeezed to remove excess liquid

8-ounce package cream cheese, softened

3/4 cup shredded Monterey Jack cheese

1/4 cup grated Parmesan cheese

1/4 cup milk or cream

1/4 cup minced fresh basil Kosher salt and ground black pepper

Heat the oven to 350 F. Coat a shallow, 4-cup baking dish or 9-inch pie pan with cooking spray.

In a medium skillet over medium, heat the oil. Add the garlic, stir for 30 seconds, then add the spinach and cook, stirring frequently, until the spinach is cooked and no liquid remains in the pan, about 4 minutes. Remove from the heat and cool.

Meanwhile, in a medium bowl, combine the cream cheese, Monterey Jack, Parmesan, milk, basil and a hefty pinch each of salt and pepper. Use an electric mixer to beat until well combined, then add the spinach mixture and mix again until fully incorporated. Transfer the mixture to the prepared pan, smoothing the top, then bake for 20 minutes, or until hot and bubbling. Serve hot with bread or crackers.

Nutrition information per serving: 170 calories; 130 calories from fat (76 percent of total calories); 15 g fat (8 g saturated; 0 g trans fats); 45 mg cholesterol; 340 mg sodium; 3 g carbohydrate; 0 g fiber; 2 g sugar; 6 g protein.

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