Poker Night

The best parts about game nights are the laughs with family and friends and, of course, the food.  For our family poker night, Aunt Suzanne's Chinese Chicken Wings and Buffalo Chicken Dip met the challenge of pleasing a big crowd of healthy appetites!


Aunt Suzanne's Chinese Chicken Wings are all that is awesome about wings. They are the perfect combination of sweet and savory and just the right amount of messy. Thanks for sharing Aunt Sue!


1 cup regular sugar
1 cup brown sugar
garlic powder (enough for flavor)
5-10 oz. soy sauce
approx. 8 lbs. chicken wings/wingettes


Mix together sugars, garlic powder, soy sauce (enough to have a thickened but pour-able sauce).  Spread wings into a glass Pyrex dish.  Pour sauce mixture over all wings.  Place in a 250 degree oven and cook for 2 1/2 hours basting every 20 minutes.  Low temp and frequent basting are the keys to an awesome wing flavor.


Notes: After oven cooking, I transferred the wings to a crock pot.  They transferred nicely and only got better as they continued to marinate in the delicious juices.

   The recipe for Buffalo Chicken Dip was shared with me by both Aunt Jean and Julie B.  It has a good kick with just enough cheese to counteract the spice and keep the crowd coming back for more.  It doesn't get much better than a bowl of melty, cheesy, spicy goodness.




8 oz. cream cheese, softened
1/2 cup blue cheese or ranch dressing
1/2 cup hot sauce
1/2 cup shredded mozzarella or cheddar
2 cups cooked, shredded chicken


Heat oven to 350 degrees.  Combine ingredients in a bowl and place in baking dish.  Bake for 25-30 minutes until bubbly.  Serve with chips, crackers or vegetables.


Notes: I used blue cheese dressing, Rhode Island Red Hot Sauce and shredded cheddar.