Finger foods are not just for your kids or for munching on while sitting at a high-top in a bar somewhere. These days, finger foods are sophisticated, delicious and make the perfect meal, if they’re done right. If you are sick and tired of the same old chips and salsa and veggie platter, then check out these recipes.
Flavour-packed chicken wings
A longtime finger food favourite is chicken wings — they are both economical and convenient. But why settle for the typical teriyaki or standard spicy when you can whip up more interesting combinations?
Pineapple-Habanero Chicken Wings
This sweet and spicy wing recipe was created by Chef Robert McGrath in Phoenix, AZ. It ties the tang of Tabasco with the cool sweetness of pineapple for an irresistible flavour.
- 1/4 cup crushed pineapple
- 1/4 cup mayonnaise
- 1 tablespoon Tabasco® brand habanero sauce
- 1 pinch salt
- Vegetable oil
- 2 dozen chicken wings
- 1/4 cup Wondra flour or rice flour
- Combine crushed pineapple, mayonnaise, Tabasco habanero sauce and salt; whisk until smooth. Preheat vegetable oil in fryer to 350 degrees F.
- Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour.
- Fry wings for 10 minutes or until golden and crispy. Toss wings with desired amount of pineapple-habanero wing sauce.
Barbara Seeling-Brown is a New York City chef, cooking-show host and spokesperson for Honeysuckle White Turkey. She takes nachos to the next level by adding turkey to the traditional nacho dish, which makes them a more substantial and filling finger food.
For nachos tasty and big enough to be a meal, try this recipe, which only takes 10 minutes to prepare. This recipe was adapted with permission from Barbara Seeling-Brown.
- 1/2 pound ground turkey meat, shredded
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon coarse ground black pepper
- 1 bag (12 ounces) corn tortilla chips
- 1 can (15 ounces) refried beans
- 2 cups cheddar cheese, shredded
- 2 medium tomatoes, diced
- 1/2 cup guacamole
- 1/2 cup black olives
- 1 jar (8 ounces) jalapenos
- 1 cup salsa
- 1 cup sour cream
- Preheat oven to 400 degrees F. In a skillet, combine ground turkey, onion, garlic, chili powder, cumin, salt and pepper. Cook over medium heat until turkey is no longer pink, approximately four minutes. Set aside.
- Place tortilla chips on baking sheet. Warm beans on stovetop and place on top of chips. Top with turkey mixture and grated cheese. Bake until cheese melts, approximately five minutes.
- Add as many toppings as you like, including diced tomatoes, guacamole, black olives and jalapenos. Serve with salsa and sour cream.