Thank you for joining Sous Chef on Monday, October 19th for a virtual culinary experience! Chef Tom Ashcraft will lead you in making Chicken Wings Two Ways & Bacon Wrapped Jalapeño Poppers.
We look forward to cooking together!
Event Details:
Date: Monday, October 19, 2026
Time: 5:30 p.m. ET
Dial-in:
Meeting Room: https://us02web.zoom.us/j/82877972328
Meeting ID: 828 7797 2328 | Passcode: 572376
Meet Your Chef:
Tom Ashcraft
Chef Tom Ashcraft has over 20 years of professional culinary experience. Prior to joining Sous Chef, Tom served as head banquet cook for The Ritz-Carlton in Boston, gaining extensive experience conducting live cooking demonstrations for weddings, corporate events and sports teams.
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Please complete the following steps 30 minutes in advance:
Locate and portion all items
Remove cream cheese from refrigerator to soften
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Chicken Wings:
2 mixing bowls
Baking rack and sheet tray
Basting brush
Aluminum foil (optional)
Jalapeño Poppers:
1 mixing bowl
Baking rack and sheet tray
Ziplock or piping bag
Aluminum foil (optional)
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Menu
Chicken Wings Two Ways
Yields 12 Wings
Ingredients
Chicken Wings
12 chicken wings
Honey BBQ Sauce
½ (18 oz) bottle Original Sweet Baby Ray’s BBQ Sauce (substitute sauce of choice)
1/2 cup honey
Louisiana Licker Sauce
½ (18 oz) bottle Sweet Baby Ray’s BBQ Sauce (substitute sauce of choice)
1 cup Frank’s Red Hot Sauce (substitute hot sauce of choice)
1 cup ranch dressing
2 tbsp. Cajun seasoning
Method
Preheat oven to 400 degrees F.
In a mixing bowl, whisk together BBQ sauce and honey until well combined.
In a separate mixing bowl, whisk together BBQ sauce, hot sauce, ranch dressing and Cajun seasoning until well combined.
Brush six wings Honey BBQ Sauce and six wings with Louisiana Licker Sauce.
Arrange on a baking rack on a sheet try. Transfer to the oven and bake on the middle rack until internal temperature reaches (minimum 165 degrees) 175 – 195 degrees and chicken skin is crispy, approximately 35 – 45 minutes.
Bacon Wrapped Jalapeño Poppers
Yields 12 Poppers
Ingredients
12 jalapeños, cored, seeded and stems removed
1 (8 oz) block cream cheese, softened
1 cup sharp cheddar cheese, shredded
1 – 2 garlic cloves, minced
12 strips bacon
Method
Preheat oven to 400 degrees F.
In a mixing bowl, stir together cream cheese, cheddar cheese and minced garlic. Spoon the mixture into a Ziplock or piping bag. Seal the bag and cut off a small section of one corner. Set aside.
Cut the top of the jalapeno off, removing the stem and creating a flat top to the pepper. Run a small knife around the inside of the pepper to remove the seeds. Pipe the cream cheese mixture into each cored jalapeno.
Wrap one strip of bacon around each pepper.
Arrange the poppers on a baking rack on a sheet tray. Transfer to the oven and bake on the middle rack for approximately 20 – 30 minutes, or until the bacon is crisp and the peppers are tender.