From our kitchen to yours, we're sharing another asked-about recipe for one of our favorite meals here at The Lodge. And we're not just stopping there. We're also including the perfect Belizean twist on a classic cocktail to pair this finger-licking meal with. So get ready to pull out your favorite baking dish, roll up your sleeves and get your mixology hat ready. And overall, have tons of fun!
Belizean Buffalo Chicken Wings
Ingredients
- 20 chicken wings
- ¾ cup Flour
- ½ cup butter, melted
- 1 teaspoon garlic powder
- ½ hot sauce
- ½ teaspoon cayenne pepper
- ¾ cup tomato sauce
- ½ teaspoon salt
- 1½ tablespoon chili powder
- 1 ½ teaspoon cayenne pepper, separated
Directions
1. Preheat oven to 375°F or 190°C
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
- Place the flour, 1 teaspoon cayenne pepper, garlic powder, and salt into a re-sealable plastic bag, and shake to mix.
- Add the chicken wings, seal, and toss until well coated with the flour mixture.
- Place the wings onto the prepared baking sheet, and bake for thirty (30) minutes, or until cooked thoroughly and crispy.
2.Reduce oven temperature to 250°F or 121°C
- Whisk together the melted butter and hot sauce, tomato sauce, ½ teaspoon chili powder and cayenne pepper in a small bowl.
- Dip the wings into the butter mixture, shake off excess sauce and place back on the baking sheet.
- Bake in the preheated oven for fifteen (15) minutes until the sauce on the wings thickens and looks as if it has been set.
Belizean Vice (Piña Colada & Strawberry Daiquiri)
Here’s our twist on a classic! Just imagine your last vacation to Caves Branch and you’re lounging in a sunbed in the middle of the jungle, and the bartender is keeping you well stocked with a never ending supply of these tropical delights.
Ingredients – Serves 4
- 4 oz coconut rum
- 4 oz light (white) rum
- 10 oz frozen strawberries
- 8 oz pineapple juice
- 8 oz cream of coconut
- 2 cups crushed ice
- fresh pineapple wedges, for garnish
Directions
1.In a blender, combine coconut rum, light rum, and strawberries.
- Blend to a puree.
- Transfer to a clean pitcher.
2.Clean and wash out blender.
- Add pineapple juice, cream of coconut, and crushed ice.
- Blend until smooth.
3.Divide strawberry rum puree among 4 serving classes.
- Slowly pour pineapple coconut mixture into the glass.
- The red mixture will evenly swirl with the white mixture.
4.Garnish with a pineapple wedge and serve immediately. Enjoy!