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How to Make Wet Wet Chicken Wings

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If you love saucy wings, you need to try wet wet wings for the big game! Chef Nicole shows you how to make this bold, flavorful dish with a savory, spicy sauce featuring green onions, ginger, garlic, Korean chili flakes, and sesame oil. Air fry the wings until crispy, toss them in the rich, umami-packed sauce, and finish with sesame seeds and scallions. No blue cheese or ranch needed—just pure flavor!
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How to Make Wet Wet Chicken Wings

How to Make Millionaire Pie

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Your summer cookout isn’t complete without this rich and creamy dessert! Nicole shows you how to make a budget-friendly, no bake millionaire pie. Loaded with fresh pineapple taste and crunchy pecans, millionaire pie is decadent and super easy to throw together.

How to Make the Perfect Pan Pizza | Get Cookin’ | Allrecipes

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If you love Pizza Hut pan pizza – make this at home! Nicole makes her easy recipe for a crispy pan pizza using a no knead crust.

Whisk flour, yeast, and salt together in a large bowl. Stir water and 1 tablespoon olive oil together in a separate bowl or measuring cup and add to flour mixture. Stir just until well combined. Cover bowl with plastic wrap and let stand at room temperature until dough has tripled in size, 8 to 12 hours. Alternatively, cover and refrigerate at least 12 hours and up to 36 hours, or until dough has tripled in size.

Uncover dough and transfer to a floured surface. Gently stretch and fold dough over a few times until nearly smooth; use your hands to lightly shape dough into a ball. Dough should remain a little sticky.

Pour remaining olive oil into a 12-inch cast iron skillet and use your fingers to liberally coat the bottom and sides of the skillet. Using oiled hands, transfer dough to the skillet, gently flatten into a thick disc shape, and lightly coat with some of the oil. Lightly cover the skillet with plastic wrap and set aside at room temperature for 2 hours.

Preheat the oven to 400 degrees F (200 degrees C). Use fingers to lightly press dough to an even layer to the edges of the pan and about 1/2 inch up the sides.

Sprinkle Parmesan cheese around the edges and over dough. Sprinkle 1/3 cup shredded mozzarella over dough. Spread pizza sauce in an even layer over entire crust. Sprinkle with remaining cheese and top with pepperoni.

Bake in the preheated oven until crust is golden around the edges and cheese is lightly browned and melted, 20 to 25 minutes.

Remove from the oven and place on the stove over medium heat. Cook until bottom of crust is golden brown and toasted, 3 to 5 minutes.

Carefully slide pizza from the pan to a wire rack; let stand for 10 minutes. Transfer pizza to a cutting board; slice and serve.
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How to Make 3 Pasta Salads | Best Pasta Salad Recipes

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Nicole shares 3 of the best pasta salad recipes that have gone viral on TikTok!

Italian Grinder Pasta Salad Recipe – 0:00

Dill Pickle Pasta Salad – 8:08

Summer Street Corn Pasta Salad Recipe – 11:05

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How to Make an Easy Gyro

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With this simple recipe, you can enjoy an authentic Greek sandwich without hunting around town. Nicole shows you how to make an easy gyro at home!

How to Make Seafood Boil in a Bag | Get Cookin’ | Allrecipes

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Nicole makes the juiciest, tastiest, and easiest seafood boil ever… using only a cooking bag.

0:00 Restaurant Recipe
1:06 Make the Sauce
3:36 Prep the Veggies
4:18 Bag ‘em Up
5:49 Taste Test

Ingredients:

2 teaspoons salt

2 pounds small red potatoes

3 ears corn, cut into thirds

1 head garlic, halved lengthwise

1 pound smoked sausage, cut into 2-inch pieces

1 small onion, chopped

1/3 cup white wine

1/2 cup water or stock

1 1/2 cups butter

1/4 cup hot sauce, such as Crystal® hot sauce

2 tablespoons lemon pepper

2 tablespoons seafood seasoning (such as Old Bay® Original)

1 1/2 tablespoons Cajun seasoning

1 tablespoon paprika

2 teaspoons granulated garlic

1 teaspoon cayenne pepper

large oven or turkey cooking bags

8 ounces whole button mushrooms

4 large hard-boiled eggs

4 snow crab clusters

2 pounds shrimp

2 lemons, halved, divided

Directions:

Place potatoes in a large pot and cover with water by 3 inches. Add 2 teaspoons salt and bring to a boil; boil 5 minutes, then add corn and garlic. Return to a boil and cook until potatoes are tender, about 10 minutes. Drain and set aside.

Heat a deep skillet or saucepan over medium heat, add sausage, increase heat to medium-high, and cook until sausage is browned on both sides, about 3 minutes. Remove sausage from pan and set aside.

Preheat the oven to 400 degrees F (200 degrees C) with an oven rack set in the lower third of the oven.

Add onion to skillet with sausage drippings and cook, stirring constantly, until onion begins to soften, about 3 minutes. Stir in wine, and scrape the browned bits from the bottom of the pan; stir in water.

Add butter, hot sauce, lemon pepper, Old Bay, Cajun seasoning, paprika, granulated garlic, and cayenne to the skillet; reduce heat to medium and cook, stirring constantly, until butter is melted and everything is well combined. Remove from heat.

Open the oven bag in a large bowl or pot and hang the top edge over the top of the bowl to make filling easier. Place corn and potatoes in first. Add mushrooms, eggs, crab legs, shrimp, and sausage, and pour butter mixture over. Squeeze two lemon halves into the bag. Tie bag tightly at the top, allowing room for the bag to fill with steam. (Double bag if necessary to prevent punctures from the seafood.) Very carefully toss contents of bag to coat everything with sauce and place bag in a large baking dish.

Bake in the preheated oven until the bag has filled with steam, shrimp is opaque, and crab is cooked through, about 30 minutes.

Carefully cut bag open; squeeze remaining lemon over the top and enjoy.

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How to Make a Cuban Sandwich | Allrecipes

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Nicole makes the best ever Cuban sandwich, pressed and toasted, buttery, Cuban bread layered with shredded pork, ham, Swiss cheese, dill pickle, and dressed with mustard and mayonnaise.

Ingredients
Roast Pork

1/2 white onion, cut into chunks

15 cloves garlic

3 oranges, juiced

3 limes, juiced

1 tablespoon ground cumin

2 teaspoons dried oregano

2 teaspoons freshly ground black pepper

2 teaspoons kosher salt

1 (5 pound) pork shoulder roast

Sandwiches
1/4 cup butter, softened, divided

1 loaf Cuban bread, cut into 4 pieces and halved lengthwise

2 1/2 tablespoons yellow mustard

1 1/2 tablespoons mayonnaise

8 slices Swiss cheese

2 cups shredded roast pork

12 ounces thinly sliced deli ham

12 sandwich-sliced refrigerated kosher dill pickles, such as Claussen Kosher Dill Sandwich Slices

Directions
Prepare pork shoulder: Add onion, garlic, orange juice, lime juice, cumin, oregano, black pepper, and salt into a food processor or blender and process until smooth.

Place pork in the bottom of a heavy-bottomed Dutch oven or large baking dish and cut 3 or 4 large deep slits in the meat. Pour marinade over pork, cover, and marinate in the refrigerator 4 hours or overnight.

Place Dutch oven with prepared pork, covered, in the oven and set the temperature to 325 degrees F (165 degrees C). Bake until pork is very tender, 3 to 4 hours. Remove from the oven; rest 15 minutes. Remove pork to a cutting board. Skim any fat from the cooking liquid, and set cooking liquid aside.

Shred pork with two forks, and discard any remaining fat and bone. Return pork to the pot, and add cooking liquid back into meat as needed to moisten.

Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium heat.

Spread about 2 tablespoons softened butter over cut sides of bread and place bread, buttered sides down, in skillet. Cook until buttered side is lightly browned and toasted, about 3 minutes.

Stir mustard and mayonnaise together in a small bowl. Spread about 2 teaspoons mustard mixture over bottom halves of bread and top with 1 slice of cheese, tearing as needed to fit the bread without hanging over the edges. Using tongs or a slotted spoon, add about 1/2 cup shredded pork to each sandwich, draining off any excess liquid. Top each evenly with ham, 3 pickle slices, and 1 cheese slice. Spread remaining mustard mixture evenly over top pieces of bread and place on top.

Reheat the skillet over medium heat. Spread about 1 tablespoon butter lightly on the outsides of the 4 bottom buns. Working 2 sandwiches at a time, place sandwiches, buttered side down, in skillet. Place 1 or 2 heavy-bottomed skillets on top of sandwiches to weigh them down. Cook until toasted and lightly golden brown, 2 to 3 minutes. Remove weighted skillets.

Spread remaining 1 tablespoon butter over the 4 top halves of sandwiches, flip and press with weighted skillets again until toasted. Remove the first 2 sandwiches from skillet; repeat the toasting process with remaining sandwiches. Cut sandwiches in halves and serve immediately.

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How to Make Chicken & Sausage Gumbo | Get Cookin’ | Allrecipes

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Nicole shares a favorite and classic recipe for Chicken & Sausage Cajun Gumbo.

Step 1: Prep & Bake Chicken 00:00
Step 2: Prep Base Vegetables 00:54
Step 3: Prep Sausage & Make Roux 02:09
Step 4: Remove Chicken & Make Broth 04:55
Step 5: Add Vegetables, Seasoning, Chicken & Sausage 05:55
Step 6: Serve It Up! 08:34

Nicole’s Chicken & Sausage Gumbo Recipe:

For Chicken:
2 lbs. Boneless Skinless Chicken Thighs
1 ½ tsp Cajun Seasoning
½ tsp Garlic Powder

For Roux:
1 Large Onion
1 Large Bell Pepper
1 Jalapeno
2 Stalks of Celery
3 Cloves of Garlic
1 lb of Andouille Sausage
1 cup of oil
1 ⅓ cup of Flour
Salt & Pepper to Taste.
1 ½ QT of Chicken Stock
2 Bay Leaves
1 tsp of cajun seasoning
1 tsp of black pepper
1 tbsp of worcestershire sauce
2 tsp of Hot Sauce
1 ½ tsp of fresh thyme
1 lb of Okra

For Rice:
1 tbsp Butter
1 Cup of Long Grain Wild Rice
2 Cups of Water
½ tsp of salt

Place Chicken Thighs in a 9×12 Baking Dish, add 1 ½ tsp Cajun Seasoning and Garlic Powder, Cover and Bake at 300 for 1 hour.

Chop onion, bell pepper, jalapeno, celery, and garlic.
Chop Andouille Sausage.

Render sausage in a pot on the stove. Start with a cold pot and turn up to medium after adding sausage. Add a splash of oil to help release fat from sausage. After the sausage has rendered, remove sausage leaving as much fat in the pot as you can. Set sausage aside.

Add an additional cup of oil and flour to the pot. Whisk on medium heat. Cook for about an hour, stirring occasionally. Roux should be a light chocolate brown color.

Remove chicken from the oven, and set aside, saving pan drippings.

To roux add chopped onion, bell pepper, jalapeno and celery to the roux. Stir. Add salt and pepper to taste. Continue to cook and stir and add garlic. Cook until vegetables are tender.

After the vegetables are tender add chicken drippings to the pot and chicken stock. Stir and cook adding bay leaves, 1 tsp of cajun seasoning, 1 tsp of black pepper, worcestershire sauce, hot sauce, sausage and chicken. Add fresh thyme. Stir and bring to a boil and reduce to a simmer. Once the pot comes to a simmer. Simmer for 30 mins. Add 1 lb of chopped okra and cook until tender.

For Rice:
Add butter to a saucepan. After butter is melted, add rice. Stir rice to coat with butter and add 2 cups of liquid, water or chicken stock. Add salt and stir. Bring to a boil and reduce to a simmer and cover until liquid is absorbed by the rice.

Add rice to a bowl or plate and top with gumbo.

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