Ingredients
Scale
- 2 lbs chicken wings, split and tips removed
- 1/4 cup hot sauce
- 2 tbsp melted butter
- 1 tbsp brown sugar
- 1 (10 oz) can refrigerated biscuits
- 2 cups shredded cheddar cheese
- 1 cup chopped spinach, drained
- 1/2 cup cream cheese, softened
- 2 cloves garlic, minced
- 1 lb deli roast beef or pulled pork
- 12 mini slider buns
- Assorted veggies for crudité (carrots, bell peppers, celery)
Instructions
- Preheat oven to 425°F. Toss wings with salt and roast for 45–50 minutes until crispy. Toss warm wings in hot sauce + melted butter + brown sugar.
- Mix cream cheese, spinach, garlic, and 1 1/2 cups cheddar. Spoon into greased ramekin, top with remaining cheese. Bake at 350°F for 20 minutes.
- Slice biscuits in half, stuff with jalapeño rounds and cheese, seal, and bake at 375°F for 12–15 minutes.
- Warm slider buns and roast beef/pulled pork. Assemble sliders with pickles or slaw if desired.
- Arrange veggie skewers and dips on a large platter, garnish with fresh herbs.
Notes
- Make dips and wings up to 1 day ahead; reheat before serving.
- For a veggie version, swap wings for crispy cauliflower bites and use plant-based cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Baking, roasting
- Cuisine: American
- Diet: Contains dairy, gluten, and meat
Nutrition
- Serving Size: 2 wings + 2 tbsp dip + 1 popper + 1 slider
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
