Origin Bloody Mary Pasta Salad

The Bloody Mary cocktail has been a brunch staple for decades, known for its savory tomato base and spicy kick. This pasta salad brings those same flavors into a dish you can enjoy anytime, combining ingredients that echo the cocktail’s signature taste in a fresh, satisfying salad.

Why You’ll Love This Recipe

It’s vibrant, flavorful, and unlike your average pasta salad. The mix of tangy pickles, fresh veggies, and a spicy, tomato-based dressing creates a refreshing balance that’s perfect for summer or as a party side.

Also Read : World’s Best Potato Salad

Bloody Mary Pasta Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 8 oz rotini or your favorite short pasta

• 1 cup cherry tomatoes, halved

• ½ cup diced celery

• ½ cup diced pickles (dill or spicy, your choice)

• ¼ cup chopped red onion

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped fresh dill (optional)

• ¾ cup tomato juice

• 2 tbsp prepared horseradish

• 1 tbsp Worcestershire sauce

• 1 tbsp lemon juice

• 1 tsp hot sauce (adjust to taste)

• Salt and black pepper to taste

• Olive oil (optional, for drizzling)

Directions

• Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
• In a large bowl, combine the cooked pasta, cherry tomatoes, celery, pickles, red onion, parsley, and dill.
• In a separate bowl, whisk together tomato juice, horseradish, Worcestershire sauce, lemon juice, hot sauce, salt, and pepper.
• Pour the dressing over the pasta mixture and toss until everything is well coated.
• Chill in the fridge for at least 30 minutes to let flavors meld.
• Before serving, drizzle with a little olive oil if you like and toss again.

Notes

• Feel free to adjust the heat by adding more or less hot sauce and horseradish.
• This salad gets better the longer it sits, so making it a few hours ahead or even the day before is a great idea.
• Add chopped cooked shrimp or grilled chicken for a heartier meal.
• If you want extra zing, garnish with celery salt or a few dashes of hot sauce on top.

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Origin Hot Honey Drumsticks

Hot honey is a deliciously modern twist that has gained popularity in recent years, especially in American kitchens and restaurants. Combining the natural sweetness of honey with a spicy kick from chili peppers or hot sauce, it’s become a favorite glaze for fried or baked chicken, wings, and drumsticks. This fusion of sweet and heat perfectly balances flavors, making it an irresistible choice for those who love bold tastes.

Why You’ll Love This Recipe

It’s simple but packs a punch. The hot honey glaze is sticky and luscious, coating the chicken with flavor that’s both spicy and sweet. Plus, it’s easy to make with just a few ingredients you probably already have.

Alos Read : Awesome Pasta Salad

Hot Honey Drumsticks

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 8 chicken drumsticks

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• ⅓ cup honey (use good quality honey for the best flavor; you can heat it slightly to make mixing easier)

• 2 tbsp hot sauce (adjust based on your heat preference)

• 1 tbsp apple cider vinegar (optional, for a tangy touch)

• Fresh parsley, chopped (for garnish)

Directions

• Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
• Pat the drumsticks dry with paper towels. This helps them get crispy!
• In a large bowl, toss the drumsticks with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
• Arrange the drumsticks on the wire rack and bake for 30 minutes.
• Meanwhile, mix together honey, hot sauce, and apple cider vinegar in a small bowl.
• After 30 minutes, brush the drumsticks generously with the hot honey glaze.
• Bake for another 10–15 minutes, brushing once more halfway through, until the drumsticks are sticky, caramelized, and cooked through (internal temperature should be 165°F/74°C).
• Garnish with chopped fresh parsley and serve hot.

Notes

• Adjust the amount of hot sauce to make it as mild or spicy as you like.
• For extra crispiness, broil the drumsticks for 2–3 minutes at the end, watching closely so they don’t burn.
• These drumsticks are great served with a side of cooling ranch or blue cheese dip.

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Origin of Buttermilk Fried Chicken

Fried chicken is deeply rooted in Southern American cuisine, where buttermilk has long been used as a tenderizer for meats. The practice of coating chicken in flour and frying it dates back to West African and Scottish cooking traditions, later evolving into the Southern fried chicken we know today. The air fryer version is a modern twist, allowing for a crispy texture without deep frying.

What I Love About This Recipe

• Healthier than deep-fried chicken but still crispy and delicious.
• Marinating in buttermilk ensures juicy, tender meat.
• Minimal oil needed, so it’s less greasy but still packed with flavor.
• Easy cleanup—no messy frying!

Also Read : Olive Oil Mashed Potatoes

Air Fryer Buttermilk Fried Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 500g bone-in chicken thighs or drumsticks (or boneless if preferred)

• 1 cup buttermilk

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• ½ tsp cayenne pepper (optional, for spice)

• For the Coating

• 1 cup all-purpose flour

• ½ cup cornstarch (for extra crispiness)

• 1 tsp baking powder (helps with crispiness)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp cayenne pepper (optional)

• 1 tbsp buttermilk (to create flaky texture in the coating)

• Cooking spray or oil spray (for air fryer)

Directions

• In a bowl, whisk together buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
• Add the chicken and fully submerge in the buttermilk mixture.
• Cover and refrigerate for at least 2 hours (or overnight for best results).
• In a shallow dish, mix flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and cayenne pepper.
• Add 1 tbsp buttermilk to the flour mixture and mix with fingers to create small clumps (this helps with a crunchy texture).
• Remove chicken from the buttermilk marinade, allowing excess to drip off.
• Dredge each piece in the flour mixture, pressing the coating onto the chicken to help it stick.
• Shake off any excess flour and place the coated chicken on a wire rack.
• Preheat the air fryer to 180°C (360°F) for 3-5 minutes.
• Lightly spray the air fryer basket with cooking oil spray.
• Place chicken pieces in a single layer, ensuring they don’t overlap.
• Spray the top of the chicken with a light coat of oil spray.
• Air fry at 180°C (360°F) for 25-30 minutes, flipping halfway through.
• Increase temperature to 200°C (400°F) for the last 3-5 minutes to get extra crispiness.
• Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
• Let the chicken rest for 5 minutes before serving.
• Enjoy with coleslaw, fries, or a honey drizzle for a sweet-savory touch!

Notes

• Make it gluten-free by using gluten-free flour and cornstarch.
• For extra crispiness, let the coated chicken rest for 10 minutes before air frying.

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