Drain, reserving 1/2 cup cooking water in a small heatproof bowl.

Transfer the chickens to a cutting board or a platter and let rest for 20 minutes..Carve each chicken into 8 pieces and serve with the dipping sauce..

Originally appeared: March 2013.8 cups popped corn.This recipe is a smart way to bring buffalo wing vibes to the party when you'd rather not spend your time deep-frying and coating chicken wings.To make this recipe, start by popping a big batch of popcorn.

Divide it in half, and toss one half with a buttery buffalo wing sauce and the other half with blue cheese powder and celery salt.Mix them together and you get the flavors of buffalo wings dipped into blue cheese dressing in an easy snack.. Cook Mode.

popcorn kernels.

(preferably Frank’s Red Hot).In a large bowl, toss the noodles with the sauceand scallions.

Serve with sesame oil, vinegar and chile pasteon the side.. Make Ahead.The sauce can be refrigerated for up to 1 week..

small new potatoes.shelled early spring peas.