Carbonara-Inspired Pasta for a Cozy Night In

On By Madison SimpsonIn DinnerLeave a comment

Some dinners are about efficiency. This one is about slowing down just enough to make something comforting.

This carbonara-inspired pasta is the kind of meal I reach for when I want dinner to feel intentional without being fussy. It’s rich, savory, and deeply satisfying, built from simple ingredients that come together into something that feels a little special. Crispy bacon, sautéed mushrooms, and sweet peas get tossed with hot pasta, Parmesan, and egg yolk to create a silky, creamy sauce – no cream required.

This isn’t a traditional carbonara, and it’s not trying to be. Instead, it takes inspiration from the technique – using eggs, cheese, and pasta water to form a sauce. Bacon brings salt and richness, mushrooms add depth, and peas give just enough sweetness to balance everything out. The sauce comes together off the heat, relying on the warmth of the pasta and a bit of reserved pasta water to stay glossy and smooth. The result is indulgent without feeling heavy, and comforting without being complicated.

The fresh pasta here deserves its own moment. I used a small portion of homemade pasta dough for this recipe, rolled and cut just enough for one serving. Fresh pasta cooks quickly and has a soft, tender bite that works beautifully with the silky sauce.

That said, this dish is just as good with dried pasta. If that’s what you have—or what fits your night—use it. The sauce doesn’t depend on fresh pasta; it depends on timing, heat, and a good toss. This is a dinner meant to meet you where you are.

Carbonara-Inspired Pasta

This carbonara-inspired pasta is rich, comforting, and made with simple pantry ingredients. Crispy bacon, sautéed mushrooms, and sweet peas are tossed with hot pasta, Parmesan, and egg yolk to create a silky, creamy sauce—no cream required. It’s an easy, cozy dinner that feels special but stays approachable.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Calories: 620
Ingredients Method

Ingredients
  

  • 4-6 oz dry pasta
  • 2 egg yolks
  • 1/2 cup Parmesan cheese shredded
  • 1/4 cup baby bella mushrooms diced
  • 1/4 cup peas
  • 6 bacon slices cooked and chopped
  • 4 garlic cloves minced
  • 1 tsp black pepper
  • pasta water reserved, at least 1/3 cup

Method
 

  1. Cook 6 bacon slices in a pan on medium heat until crispy. Remove excess grease.
  2. Cook 4-6 oz dry pasta according to package directions, making sure to reserve the pasta water.
  3. In the same pan that the bacon was cooked in, cook 1/4 cup baby bella mushrooms. When the mushrooms are halfway done, add in 1/4 cup peas and finish with 4 garlic cloves.
  4. While the peas and mushrooms are cooking, mix together 2 egg yolks, 1/2 cup Parmesan cheese, and 1 tsp black pepper until a paste is formed.
  5. Remove the pan from the heat and add in the cooked pasta and paste. Slowly add in the reserved pasta water while stirring. Stop adding water when the desired consistency for the sauce has been reached.

What I love most about this recipe is that it feels thoughtful without being stressful. Everything happens in stages, but none of them are hard. You can prep while the pasta water heats, cook the bacon and vegetables in one pan, and bring it all together in just a few minutes at the end.

Serve it right away, while the sauce is glossy and the pasta is hot. This is not a dish that waits, and honestly, it shouldn’t have to.

Custardy Buttermilk French Toast with Quick Fruit Compote

On By Madison SimpsonIn BreakfastLeave a comment

When Georgia threatened an ice storm, I did what any anxious food person would do: I went into full storm-prep mode. Stores were already running low on bread, shelves were half empty, and everyone was panic-buying like Snowmageddon was coming back for round two.

So instead of joining the chaos, I baked my own loaf of bread.

The night before the storm rolled in, I churned butter from heavy cream due to expire soon, baked a small sandwich loaf, filled water bottles, charged every device in my house, and tried very hard not to spiral about the forecast flipping back and forth. By morning, the storm had arrived. I woke up to a rare white blanket of snow outside my window — and miraculously, the power was still on.

With homemade bread on the counter and nowhere to be, French toast felt like the only correct choice.

This custardy buttermilk French toast is rich, soft in the center, and perfectly golden on the outside. It’s soaked in a simple buttermilk-egg custard with an extra yolk for richness, then pan-fried low and slow for that café-style texture I love.

I topped it with a quick fruit “compote” made from jam — because when you’re snowed in and fruit isn’t exactly an option, preserves plus a splash of water is a very good workaround.

It turned a stressful storm weekend into something cozy, grounding, and honestly kind of healing.

Why You’ll Love This French Toast

  • Extra custardy thanks to one whole egg + one extra yolk
  • Buttermilk adds richness and a subtle tang
  • Thick slices soak up the custard beautifully
  • The fruit compote works with almost any jam you have on hand
  • Perfect for slow mornings, snow days, or cozy weekends

Custardy Buttermilk French Toast with Quick Fruit Compote

This custardy buttermilk French toast is rich, soft in the center, and perfectly golden on the outside. Made with thick slices of bread soaked in a buttermilk-egg custard and topped with a quick fruit compote from preserves, it’s a cozy, café-style breakfast that comes together easily at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 3 to 4 slices bread
  • 1/4 cup buttermilk
  • 1 egg
  • 1 egg yolk
  • 1 tsp sugar
  • 1 tsp vanilla bean paste
  • 1/4 tsp ground cinnamon optional
  • 1-2 tbsp butter for cooking
Fruit Compote
  • 1/4 – 1/3 cup fruit preserves any will do
  • 1-2 tsbp water
  • splash lemon/lime juice optional, for brightness

Method
 

  1. In a shallow bowl, whisk together the 1 egg, 1 egg yolk, 1 tsp sugar, 1 tsp vanilla bean paste, and 1/4 tsp ground cinnamon (if using) until smooth and well combined.
  2. Whisk in the 1/4 cup buttermilk until fully incorporated
  3. Heat a large skillet or nonstick pan over medium-low to medium heat and add 1-2 tbsp butter.
  4. Dip each slice of the 3 to 4 slices bread into the custard mixture, soaking for about 25-25 seconds per side, until saturated but not falling apart.
  5. Placed the soaked bread into the hot buttered pan and cook for 3-4 minutes per side, or until deeply golden brown and set on the outside but still soft and custardy in the center.
  6. Repeat with remaining slices, adding more butter to the pan as needed.
Easy Fruit Compote
  1. While the French toast cooks, add t1/4 – 1/3 cup fruit preserves and 1-2 tsbp water to a small saucepan.
  2. Heat over medium-low, stirring frequently, until loosened, glossy, and warmed through.
  3. Add a small splash lemon/lime juice if desired, then remove from heat.
To Serve
  1. Plate the French toast and spoon the warm fruit compote generously over the top.
  2. Finish with powdered sugar, butter, and syrup if desired.
  3. Serve warm and enjoy!

Notes

Tips for Perfect Custardy French Toast:
  • For extra custardy texture, use thick slices of bread and soak them well without letting them fall apart. 
  • The extra egg yolk adds richness and help create a soft, custard like center.
  • Buttermilk adds tenderness and a slight tang that pairs beautifully with sweet fruit toppings.
  • This compote method works with almost any jam or preserve – strawberry, blueberry, peach, apricot, or mixed berry all work well.
  • Adjust the water in the compote slightly depending on how thick your preserves are.

Tips for Perfect Custardy French Toast

  • Thick slices of bread work best for a soft, custardy center.
  • The extra egg yolk adds richness and a more custard-like texture.
  • Buttermilk gives the French toast a subtle tang and tender crumb.
  • Soak bread thoroughly but don’t let it fall apart.
  • Cook low and slow to avoid burning the outside before the inside sets.
  • This compote method works with almost any jam or preserve you have.

Snow-Day Notes

This recipe started as storm prep and turned into one of my favorite breakfasts ever.

If you’re ever stuck at home during bad weather — or just trying to use up odds and ends in your fridge — this French toast is proof that cozy, comforting food doesn’t have to be complicated.

Sometimes the best recipes come from what you already have.

If you make this custardy buttermilk French toast, I’d love to hear what fruit preserves you used. Tag me on TikTok so I can see your cozy snow-day breakfasts too.

Creamy Potato Soup with Caramelized Onions

On By Madison SimpsonIn SoupsLeave a comment

Hearty, savory, and creamy — without being heavy. This Creamy Potato Soup with Caramelized Onions is the kind of comfort food you crave on a chilly night. The caramelized onions take time, but they build the deep, savory flavor that makes this soup so special.

This soup takes simple ingredients and turns them into something special. With each bite, you’ll taste the care that goes into slowly caramelizing the onions — it’s worth every extra minute in the kitchen.

Why You’ll Love This Recipe

  • Creamy and thick without extra butter or milk – You get that rich, velvety texture without relying on heavy dairy.
  • Deep, savory flavor from caramelized onion – The slow-cooked onions build the flavor base, making every spoonful comforting and satisfying.
  • Made with simple, budget-friendly ingredients – No specialty items — just pantry staples you may already have on hand.
  • Comfort food that doesn’t feel heavy – It’s filling and cozy, but still light enough to enjoy any night of the week.
  • Perfect for make-ahead meals – This soup reheats beautifully, making it great for leftovers or meal prep.

The caramelized onions are what truly make this soup. Starting them in a cold pan and cooking them low and slow allows their natural sweetness to develop without burning. Be sure to stir every so often, and don’t worry about the browning on the bottom of the pan — that’s pure flavor, and it all gets deglazed with the butter. It takes a bit of patience, but the payoff is absolutely worth it.

Creamy Potato Soup with Caramelized Onions

This creamy, rich, and comforting caramelized onion potato soup is a true labor of love. The slow-cooked onions bring deep, sweet flavor, while the bacon, garlic, and seasonings make it hearty and savory. Though it requires a bit of patience, there’s no need for a roux — it’s surprisingly simple to make. Perfect for cozy weeknights, this soup is satisfying, indulgent, and topped with cheese for the finishing touch.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method

Ingredients
  

  • 1 sweet, yellow onion thinly sliced
  • 6 oz bacon cooked, rough chopped
  • 2 lbs potatoes peeled, diced
  • 3-4 garlic cloves minced
  • 1 tbsp unsalted butter
  • 3 cups chicken broth
  • 2/3 cup milk
  • 1/3 cup heavy cream
To Taste
  • salt
  • pepper
For Topping
  • bacon
  • sharp cheddar cheese shredded
  • green onions

Method
 

  1. Thinly slice 1 sweet, yellow onion and place in a cold pan. Place on stove and turn on to medium heat. Allow onions to caramelize, while occasionally stirring.
  2. While onions are cooking, cook 6 oz bacon according to package directions until crispy. Once done, roughly chop and set aside.
  3. Peel and dice 2 lbs potatoes, while the onions are caramelizing, making sure to keep an eye on them. Place diced potatoes in water once done.
  4. When onions are done caramelizing, add 1 tbsp unsalted butter. Allow to melt while trying to scrape up the bits from the bottom. Once butter is all melted, add 3-4 garlic cloves and cook until fragrant.
  5. Deglaze the pan with a little bit of the 3 cups chicken broth. Then, add the rest of the broth and the prepped potatoes. Bring to a low simmer and cook potatoes until they are tender.
  6. Blend half of the soup mixture with either a blender or immersion blender. Add the puree to the pot and use a spoon to break up the rest of the potato chunks. Give it a good stir.
  7. Add 2/3 cup milk, 1/3 cup heavy cream, bacon crumbles, salt, and pepper. Stir the soup until well combined.
  8. Serve with toppings of bacon, sharp cheddar cheese, and green onions. Enjoy!

Maddie’s Small Table Tips

  • Let the potatoes do the thickening – Cooking the potatoes directly in the broth releases their natural starches, which helps thicken the soup without relying on lots of cream. Blending a portion of the soup at the end creates that creamy, comforting texture while keeping it light.
  • Add cheese on top, not in the pot – While it’s tempting to stir cheese straight into the soup, topping each bowl with shredded cheddar works better for reheating. It prevents the soup from becoming grainy and lets everyone customize their bowl.
  • Don’t rush the onions – Low and slow caramelization is key to building flavor. If the onions start to stick, a quick stir will lift all that flavorful browning back into the pan.
  • Finish with your favorite toppings – This soup is best served with toppings. My go-tos are sharp cheddar cheese, extra bacon crumbles, green onions, and—if I’m feeling a little wild—a small dollop of sour cream.

Whether you’re making this soup for a cozy night in or prepping it ahead for the week, it’s a recipe that delivers big comfort with simple ingredients. Don’t rush the onions, have fun with the toppings, and enjoy every warm, savory spoonful.

Creamy Italian Sausage Tortellini Soup

On By Madison SimpsonIn SoupsLeave a comment

There’s nothing better than a bowl of soup that warms you from the inside out — especially on cold days when you want something comforting but still easy. This Creamy Italian Sausage Tortellini Soup is one of those recipes I keep coming back to. It’s rich without being heavy, packed with flavor, and comes together in one pot in about 30 minutes.

The base starts with Italian sausage, chicken broth, and tomato sauce, then gets finished with a splash of heavy cream for that cozy, comforting texture. Cheese-filled tortellini make it hearty, while spinach adds just enough freshness to balance everything out. It’s the kind of soup that feels like a hug in a bowl — especially when served with garlic bread for dipping.

Why You’ll Love This Recipe

  • Creamy & comforting without being fussy
  • One-pot and ready in about 30 minutes
  • Easy to adjust the spice level with mild or hot sausage
  • Perfect for cold days and busy weeknights
  • Pairs beautifully with garlic bread

This is one of my personal favorite recipes. It’s incredibly versatile — you can switch up the type of tortellini, adjust the spice level of the sausage, or add in extra vegetables if you’d like. No matter how you make it, you really can’t go wrong with this Creamy Italian Sausage Tortellini Soup.

Quick & Comforting Tortellini Soup

A hearty, comforting tortellini soup made with Italian sausage, tender veggies, and a creamy tomato broth. It’s the perfect cold-weather dinner and comes together easily in one pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 41 minutes
Servings: 4 people
Course: Main Course, Soup
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage preferably ground, but links will do
  • 1 yellow onion sliced
  • 1/2 cup baby bella mushrooms diced
  • 3 oz spinach
  • 15 oz tomato sauce
  • 4 cups chicken broth
  • 1/4 cup heavy cream
  • 4 cloves garlic minced
  • 9 oz tortellini frozen or fresh
  • 1 tbsp Italian seasoning
  • salt to taste
  • pepper to taste
  • 1 tbsp olive oil
Optional
  • parmesan rind
  • grated parmesan for garnish

Equipment

  • 1 Large Pot
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Place pot on medium heat and drizzle1 tbsp olive oil in the pot. Sautee the 1 yellow onion and 4 cloves garlic until fragrant.
  2. Add 1/2 cup baby bella mushrooms to the fragrant garlic and onion and allow to cook 5 – 10 minutes, until the mushrooms are soft.
  3. Add 1 lb Italian sausage to the pot and brown, making sure to break up chunks.
  4. Once the sausage is cooked thoroughly, add 15 oz tomato sauce, 4 cups chicken broth, 1 tbsp Italian seasoning, salt, and pepper and bring to a simmer. If adding parmesan rind, add it in this step.
  5. Once soup is simmering, add 9 oz tortellini and cook according to package directions.
  6. A few minutes before the tortellini is done, remove Parmesan rind and add 3 oz spinach and 1/4 cup heavy creamcooking until spinach is wilted and tortellini is cooked through.
  7. Serve and garnish with grated parmesan , and Enjoy! 🙂

Notes

  • Add a Parmesan rind:
    If you have a leftover Parmesan rind, toss it into the pot while the soup simmers! It adds a deep, rich umami flavor. Hard cheeses like Parmesan keep well in the fridge, so saving those rinds is always worth it.
    • Fresh or frozen tortellini:
    Use whichever you have on hand. I used frozen tortellini for this recipe — just be sure to follow the cook time on the package. Both work beautifully.
    • Choose your sausage:
    Mild, spicy, Italian, or even deer sausage — they all taste fantastic in this soup. Use whatever you love or whatever you already have in the freezer.

Maddie’s Small Table Tips

  • Parmesan rind = flavor boost. Tossing one into the soup while it simmers adds depth and richness without extra effort.
  • Salt last. Between the sausage, parmesan, and broth, the soup can already be salty — always taste before adding more.
  • Spinach trick. Breaking the spinach up with your hands gives you smaller, more even pieces throughout the soup.
  • Instant Pot option. You can make this soup using the Sauté function to brown the sausage and aromatics, then simmer everything right in the pot. Add the tortellini and cream at the end, just like on the stovetop.

This creamy tortellini soup is one of those recipes that feels special without requiring much effort — the kind you make once and immediately add to your regular rotation. Whether you’re cooking for family, friends, or just yourself on a chilly night, it’s cozy, satisfying, and endlessly adaptable.

Soft, Chewy Ginger Cookies That Taste like the Holidays

On By Madison SimpsonIn Bread & BakingLeave a comment

Nothing beats a warm, soft cookie during the holidays. These Soft, Chewy Ginger Cookies are everything I want in a Christmas bake — soft and tender in the middle, lightly crackled on top, and packed with real ginger for a punch of cozy spice. I love making batches of these for friends, family, coworkers… everyone always asks for the recipe. If you want something festive that isn’t overly sweet and uses simple ingredients, these cookies are perfect.

Why You’ll Love This Recipe:

  • Soft & chewy — never dry or cakey
  • Real ginger flavor — warm, bold, and so cozy
  • Holiday-perfect — sugar-rolled, crackly tops, and freezer-friendly
  • Beginner-friendly — simple steps, forgiving dough

There’s something about ginger and cloves that just feels like Christmas at home. They bring that warm, cozy spice you taste in gingerbread, but here it’s folded into a soft, tender cookie instead of the stiff stuff we grew up with. It’s everything you love about gingerbread—just a whole lot tastier and way more comforting.

Soft Ginger Sugar Cookies

These soft ginger sugar snap cookies are everything you want in a cozy treat — warm spices, a little crunch from the sugar coating, and a soft center that melts in your mouth. Fresh ginger gives them a punch that makes them unforgettable.
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Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/4 cup brown sugar packed
  • 2 tbsp granulated sugar
  • 1/4 cup molasses unsulfured
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp ground ginger
  • 1 tsp grated ginger
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/3 cup granulated sugar for rolling
Optional
  • 1/4 tsp ground cloves

Method
 

  1. In a medium bowl, beat together 1/2 cup unsalted butter, 1/4 cup brown sugar, and 2 tbsp granulated sugar until light and fluffy.
  2. Mix in 1/4 cup molasses, 1 egg yolk, 1 tsp grated ginger, and 1 tsp vanilla extract until smooth and combined.
  3. In a separate bowl, whisk together 1 1/4 cup all-purpose flour, 1/2 tsp baking soda , 1/2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp ground cloves, and 1/4 tsp salt.
  4. Slowly add the dry ingredients to the wet ingredients, making sure to mix them thoroughly.
  5. Once the dry ingredients are mixed in with the wet ingredients, allow the dough to chill for 30 minutes in the fridge, covered.
  6. Divide the dough into 6 – 8 balls and roll in granulated sugar. Place on baking sheet and cook at 350*F for 9-11 minutes, until edges are set and center is still soft.
  7. Once done baking, allow cookies to sit for about 5 minutes before serving! Enjoy!

Notes

  • No fresh ginger? No problem!
    You can absolutely substitute fresh ginger with extra ground ginger. I love adding fresh ginger because it boosts the flavor and adds just a little natural warmth (and even a touch of fiber!), but ground works perfectly too.
  • Cloves are optional.
    You don’t have to add cloves, but I recommend them if you want that warm, cozy holiday flavor. Just a small amount makes the cookies feel extra festive.
  • Don’t skip chilling the dough.
    Chilling is essential for soft, fluffy sugar snap cookies. It helps the dough firm up, prevents spreading, and gives you that perfect chewy texture.

Maddie’s Small Table Tips

  • Cookies accidentally cook together? No problem!
    • Use a large circular glass or mug to reshape the cookies into perfect circles! If doing this, let them set first – they’re delicate coming out of the oven.
  • Want a thicker crackle?
    • Roll the cookies in sugar twice before baking.
  • Don’t skip chilling the dough!
    • It’s essential! It helps the dough firm up, prevents spreading, and gives you that perfect chewy texture.

These soft ginger sugar cookies are the perfect holiday treat — simple, cozy, and full of flavor. Whether you’re baking for a cookie exchange, gifting tins to friends, or just craving something warm out of the oven, this recipe delivers every time. I hope they become one of your new holiday traditions the way they’ve become one of mine.

The Ultimate Game Day Wings – Two Sauces, One Sheet-pan

On By Madison SimpsonIn DinnerLeave a comment

Nothing beats watching the big game, cheering on your team, with a wing in hand. Sure, ordering out is easy — but making your own crispy wings with sauces you choose? That’s a whole different level. These wings come out hot, crispy, and juicy, paired with a sweet-and-spicy and savory combo that I can’t get enough of. I used to be intimidated by cooking wings at home, so this recipe is me finally tackling them head-on — and honestly, they turned out better than anything I’ve ever ordered.

Why You’ll Love This Recipe:

  • Total game-day showstopper
  • Minimal-ingredients
  • Beginner friendly
  • Ready in about an hour
  • Mix and match – use any of your favorite sauces!

This recipe is mostly prep — then the oven does the rest. The most important step for crispy wings is making sure they’re completely dry before seasoning. If you notice any stray feather bits, don’t panic — just trim them off with kitchen scissors. Totally normal!

If you’re making fries alongside the wings, start those first. They need time to soak in an ice bath to remove excess starch, which helps them crisp up beautifully. While the fries soak, prep the wings. By the time the wings go in the oven, the fries will be ready to cook. While everything bakes, prep carrot + celery sticks and whip up the sauces. Easy!

The Ultimate Gameday Wings – Two Sauces, One Sheetpan

Crispy baked wings made on one sheet pan and served with two easy homemade sauces — one sweet-and-spicy and one savory. Perfect for game day, parties, or weeknight cravings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken wings
  • 3 potatoes medium
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1 tbsp oil neutral
Garlic Parmesan Sauce
  • 3 tbsp butter unsalted
  • 2 garlic cloves minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/4 cup grated Parmesan
Hot Honey Mustard Sauce
  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 1/2 tbsp yellow mustard
  • 1/2 tbsp butter unsalted, melted
  • 1/2 tbsp apple cider vinegar
  • 1 – 2 tbsp hot sauce your favorite
  • pinch salt

Equipment

  • 1 sheet pan
  • 2 Bowl
  • 1 sauce bowls
  • 1 kitchen knife
  • 1 sauce pan
  • 1 Cutting Board

Method
 

  1. Preheat oven to 450*F
  2. While oven is preheating, prep 1 lb chicken wings by patting dry. In a large bowl or Ziploc bag, mix 1 tbsp baking powder, 1 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp paprika. Once mixed, lightly coat the dry wings in the mixture and place on a lined baking sheet.
  3. Wash and cut 3 potatoes into your fries and let soak in an ice bath for 20 – 30 minutes. This help creates a crispy fry.
  4. Once oven is preheated, cook chicken wings for 40 minutes – flipping them halfway through.
  5. After the fries are done soaking, pat them dry and toss them in 1 tbsp oil (I prefer Avocado) and whatever seasonings you would like on your fries.
  6. Cook the fries at 400*F for 30 minutes, tossing halfway through. You can use either the oven or the air-fryer.
Garlic Parmesan Sauce
  1. melt 3 tbsp butter on low heat in sauce pan.
  2. Once butter is melted, add 2 garlic cloves, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Allow garlic to cook for a few minutes until fragarant.
  3. Next, add 1/4 cup grated Parmesan to the pan and give a good mix. Toss fresh, hot wings in the sauce and top with a little more parmesan and some parsley flakes, if desired.
Hot Honey Mustard
  1. In a bowl, mix 2 tbsp honey, 1 tbsp dijon mustard, 1/2 tbsp yellow mustard, 1/2 tbsp apple cider vinegar, 1 – 2 tbsp hot sauce, and pinch salt. Once mixed, add in 1/2 tbsp butter, melted to bring it together. Toss wings and serve

Notes

  • Serves 2 as a generous game-day portion or 4 as an appetizer or lighter option. 
  • Fries are optional, but a great way to stretch the portions!
  • Mix and match with your favorite wing sauces using the base recipe. 

Maddie’s Small Table Tips

  • Pat the wings completely dry.
    • Moisture is the enemy of crispiness — even a little water will make the skin steam instead of brown.
  • Don’t skip the baking powder!
    • It raises the pH of the skin, allowing it to get that crackly, fried like texture. (Make sure it’s baking powder. NOT baking soda.)
  • Let the wings rest before saucing.
    • Let the wings rest 3 to 5 minutes – this allows the skin to set. Keeps the crispy texture throughout saucing.

Whether you’re cooking for one other person or a full crowd, these wings are sure to be a touchdown. They’re easy to scale up and pair perfectly with any of your favorite game-day sides. Whether you’re watching the Super Bowl or cheering on your college team in a bowl game, I hope you enjoy them with a plate of wings in hand!