BAKED BUFFALO WINGS
These easy to make hot wings are crispy without being fried. Always yummy to snack on. They only take 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy.
Provided by Leesah
Categories Appetizers and Snacks Spicy
Time 2h
Yield 20
Number Of Ingredients 7
Steps:
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable 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 place into the refrigerator. Refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 3.8 g, Cholesterol 31.5 mg, Fat 9.2 g, Fiber 0.2 g, Protein 6.8 g, SaturatedFat 4.2 g, Sodium 257.6 mg, Sugar 0.1 g
BAKED BUFFALO CHICKEN WINGS
Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier
Provided by Good Food team
Categories Canapes
Time 1h10m
Yield Serves 12 as a canapé
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
- Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.
Nutrition Facts : Calories 210 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 17 grams protein, Sodium 0.94 milligram of sodium
TRULY CRISPY OVEN BAKED BUFFALO WINGS
Recipe video above. This recipe uses a genius technique discovered by Cook's Illustrated to make chicken wings in the oven that come out so crispy that it's hard to believe they aren't deep fried. Tossed in a classic Buffalo sauce and served with a side of blue cheese dip and celery sticks and you have one of the most genius food combinations this world has ever seen! Comprehensive FAQ is available in the original Crispy Baked Wings (scroll below recipe).
Provided by Nagi | RecipeTin Eats
Categories Chicken Wings Party Food
Time 1h25m
Number Of Ingredients 17
Steps:
- If you plan ahead, lay the wings on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight. Alternatively, pat them dry with paper towels.
- Preheat the oven to 250°F/120°C (all oven types). Put one oven shelf in the lower quarter of the oven and one in the top quarter.
- Line the tray with foil. Spray the rack on the baking tray with oil.
- Place the wings in a large bowl. Sprinkle over baking powder and salt. Use hands to toss well (or shake in ziplock bag) to coat wings evenly.
- Place the wings skin side up on the rack (ok if snug, they shrink). Bake on the lower shelf in the oven for 30 minutes.
- Then move the tray up to the higher shelf and turn the oven up to 425°F / 220°C. Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over.
- The wings are ready when they are dark golden brown and the skin is very crispy.
- Toss with Hot Sauce and serve immediately with Blue Cheese Dip and celery sticks. They can be served plain, with a dipping sauce or tossed in sauce. Wings also reheat crispy!
- Whisk together the Sauce ingredients. Keep warm or reheat just prior to using.
- Mash the blue cheese with sour cream until smooth (or to your taste).
- Add remaining ingredients and mix well until combined, using milk to get it to the consistency you want.
- Store in the fridge until required. Remove from the fridge 15 minutes before serving.
Nutrition Facts : ServingSize 247 g, Calories 476 kcal, Carbohydrate 3.1 g, Protein 63.3 g, Fat 22 g, SaturatedFat 8.1 g, Cholesterol 210 mg, Sodium 1195 mg, Sugar 1.3 g
BUFFALO WINGS
Get the spicy bar staple at home by roasting Alton Brown's Buffalo Wings recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h55m
Yield 4 appetizer servings
Number Of Ingredients 5
Steps:
- Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
- Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
- Preheat the oven to 425 degrees F.
- Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
- While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
- Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
RESTAURANT-STYLE BUFFALO CHICKEN WINGS
This is similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.
Provided by Kelly
Categories Appetizers and Snacks Spicy
Time 2h
Yield 5
Number Of Ingredients 10
Steps:
- In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
- Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 10.7 g, Cholesterol 44.2 mg, Fat 32.4 g, Fiber 0.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 496.5 mg, Sugar 0.3 g
CLASSIC BUFFALO WINGS
This adaptation of the original Anchor Bar buffalo wing is simple and delicious. Perfect for enjoying on football Sunday or as a tasty appetizer.
Provided by John Mitzewich
Categories Appetizer
Time 50m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Mix the Louisiana hot sauce, butter, vinegar, cayenne pepper, garlic powder, Worcestershire sauce, and salt in a medium saucepan.
- Bring the mixture to a simmer over low heat, stirring occasionally, until the butter is melted and the sauce is well mixed. Set aside.
- Pour oil a few inches deep in a deep fryer or heavy-bottomed pan and heat to 375 F. Add the wings in batches and fry for about 15 minutes until crispy and golden.
- Drain the wings on paper towels. Repeat with remaining wings.
- Preheat the oven to 300 F. Line a baking sheet with parchment paper.
- When all the wings are cooked, place them into a large bowl and pour the sauce over the hot wings. Cover the bowl with a lid, and shake it to completely coat the wings. You can also toss the wings and sauce with a spoon or spatula.
- Slide the wings onto the lined baking sheet and bake for 2 to 3 minutes to make them extra crispy and allow the sauce to adhere.
- Serve with blue cheese dressing on the side and enjoy.
Nutrition Facts : Calories 607 kcal, Carbohydrate 11 g, Cholesterol 116 mg, Fiber 1 g, Protein 18 g, SaturatedFat 18 g, Sodium 490 mg, Sugar 1 g, Fat 55 g, ServingSize 30 wings (8 servings), UnsaturatedFat 0 g
BUFFALO-STYLE CHICKEN WINGS
This is a recipe I learned from a very good friend, and every time I make it there isn't a wing left over. Always a 5-star with friends and family. You can tweak the recipe how you like. Less butter gives you a thicker sauce. I prefer a thinner sauce.
Provided by kocyandia
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry chicken wings in small batches in hot oil until no longer pink at the bone and the juices run clear, about 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Assure oil reaches 375 degrees F (190 degrees C) between batches.
- Melt butter in a saucepan over low heat. Stir hot sauce, ranch dressing mix, and vinegar into the melted butter.
- Put cooked chicken wings in a large mixing bowl. Ladle sauce over wings and toss to coat.
Nutrition Facts : Calories 855.7 calories, Carbohydrate 9.5 g, Cholesterol 85.4 mg, Fat 86.6 g, Fiber 0.3 g, Protein 11.7 g, SaturatedFat 20.5 g, Sodium 2097 mg, Sugar 0.7 g
BUFFALO CHICKEN WINGS
Make and share this Buffalo Chicken Wings recipe from Food.com.
Provided by Chef Dude
Categories Lunch/Snacks
Time 3h
Yield 60 Wings, 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut up wings, rinse and pat wing pieces dry.
- Dust wing pieces in flour.
- Heat oil in a large pot or skillet about 1"-2" deep to 375F degrees (Medium to medium high heat).
- Take wing pieces shake off excess flour put in pot and fry in oil until crispy, about 5 minutes per side (Turn often to keep from burning).
- Fry in"batches" to keep from over crowding.
- Drain wings on paper towels on a broiler rack.
- Keep warm in a 200 degree oven until all wing pieces are done.
- Make sauce by melting 1 part butter to 2 parts Crystal hot sauce (1 stick butter= 1/2 cup, 1 cup Crystal hot sauce).
- You can add a dash of vinegar and some cayenne pepper or a dash of Tabasco to make it hotter if you wish!
- Dip the wing pieces in the sauce and serve with the Celery and Carrot sticks with LOTS of the Blue Cheese Dressing.
- NOTE: This recipe came from the famous"bar" in Buffalo NY.
Nutrition Facts : Calories 504.1, Fat 43.6, SaturatedFat 13.8, Cholesterol 137.6, Sodium 172.7, Protein 27
BUFFALO CHICKEN WINGS
I got this recipe from a Betty Crocker cookbook and added my own twist... The cookbook says to bake the wings, but I fry them instead.... I also added a few more seasonings to the flour mixture and the sauce mixture.... I fixed these for a new years party one year and they were a hit....Serve with dressing of choice and carrot or celery sticks...
Provided by gertc96
Categories Chicken
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in fry daddy or fryer.
- Cut each chicken wing at joints to make 3 pieces and discard the tip.
- Combine the flour garlic and seasoning salt in gallon size zip lock bag.
- Place chicken in bag and shack until it's all well coated.
- Fry in fryer until done.
- Remove chicken to a paper towel lined dish and drain.
- Meanwhile, mix the buffalo ingredients into a bowl.
- Add chicken and toss until evenly coated with buffalo mixture.
Nutrition Facts : Calories 228.6, Fat 16.1, SaturatedFat 4.4, Cholesterol 72.8, Sodium 149.4, Carbohydrate 2.1, Fiber 0.1, Protein 17.6
RESTAURANT-STYLE BUFFALO CHICKEN WINGS
If you are a lover spicy food and buffalo wings then you might want to give this recipe a try, you may of coarse double or triple this recipe but because of the spices and cayenne you will need to make each recipe in a separate bowl (10 wings in each bowl) the amount of cayenne may be adjusted to suit heat level, plan ahead the coated wings *must* be refrigerated 2 hours before frying, this is important so do not skip ;-) Serve the wings with a blue cheese dip see recipe#181552 or use your own favorite recipe
Provided by Kittencalrecipezazz
Categories Chicken
Time 2h15m
Yield 10 wings
Number Of Ingredients 13
Steps:
- For the sauce; in a small saucepan combine the butter, hot sauce, black pepper, salt and 1/2 teaspoon garlic powder; bring to a simmer over medium-low heat.
- Reduce heat to low and simmer uncovered for about 20 minutes stirring occasionally; remove from heat and set aside to be coated with the wings later.
- For the wings; in a bowl combine flour, paprika, cayenne (you may adjust cayenne to suit heat level) 1/2 teaspoon garlic powder, onion powder and seasoned salt.
- Place the wings in a shallow dish and sprinkle the flour mixture over; mix using hands to coat evenly and completely (I use disposable rubber gloves for this!).
- Cover the dish and refrigerate for 2 hours (THIS IS IMPORTANT, the wings must be refrigerated for that amount of time!).
- Heat oil in a deep-fryer to 375 degrees F (the oil should be just enough to cover the wings completely, about 1-1/2-inches or more).
- Fry the flour-coated wings in hot oil for about 10-15 minutes or until parts of the wings begin to turn brown.
- Remove from heat then place wings in a serving bowl; add in prepared hot sauce mixture and turn the wings to coat with the sauce.
- You may serve the wings as is or place on a baking sheet and bake in a 250 degree oven for 10 minutes.
- Serve with a blue cheese dip.
Nutrition Facts : Calories 174.4, Fat 12.5, SaturatedFat 5.1, Cholesterol 49.9, Sodium 233.3, Carbohydrate 5.2, Fiber 0.3, Sugar 0.2, Protein 9.8
BUFFALO STYLE CHICKEN WINGS
I have not made this recipe but it sounds good. It was in our local TV guide. Posted by request. In a way this is a dip but it sounds great with the wings.
Provided by Bergy
Categories Chicken
Time 35m
Yield 18 Appetizers
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Combine: cheese, sour cream, mayo, milk, parsley, lemon juice& 1/4 tsp salt.
- Cover and refrigerate.
- Arrange chicken wings on a rack in a broiling pan and sprinkle with 1/4 tsp salt.
- Broil 5" from heat for 10 minutes, turn wings and broil a further 10-15 minutes.
- Meanwhile in a saucepan melt butter; combine with the hot sauce.
- Pour sauce over broiled wings and toss.
- Arrange on a platter with the celery sticks and cheese mixture.
- Dip sticks and wings in the cheese.
Nutrition Facts : Calories 226.8, Fat 17.3, SaturatedFat 6.6, Cholesterol 71.9, Sodium 336.2, Carbohydrate 1.4, Fiber 0.5, Sugar 0.8, Protein 15.7
CRISPY BUFFALO CHICKEN WINGS
Crispy Buffalo Chicken Wings are exactly what they claim to be. CRISPY without deep frying, using one special ingredient you have in your kitchen pantry!
Provided by Karina
Categories Dinner
Time 1h5m
Number Of Ingredients 18
Steps:
- Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside.
- Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
- In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
- Arrange on rack, leaving about 1-inch of space between each wing.
- Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
- While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat.
- Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.
Nutrition Facts : Calories 411 kcal, Carbohydrate 3 g, Protein 25 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 134 mg, Sodium 892 mg, ServingSize 1 serving
BAJA BUFFALO CHICKEN WINGS
Here's your new go-to chicken appetizer. Amp up classic buffalo wings with a baja twist-the chipotle peppers spice up the wings and the party.
Provided by My Food and Family
Categories Chicken
Time 1h5m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients until blended; pour over chicken in shallow dish. Turn to even coat both sides of each wing. Refrigerate 30 min. to marinate.
- Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 15 min., turning occasionally. Brush lightly with some of the barbecue sauce; grill 4 to 5 min. or until chicken is done, turning and brushing frequently with remaining barbecue sauce.
- Place chicken on platter; top with onions.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 7 g, Protein 9 g
BUFFALO-STYLE CHICKEN WINGS
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield about 4 appetizer servings.
Number Of Ingredients 17
Steps:
- For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
- Whisk together the flour, cayenne and salt in a large bowl.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
- Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
- For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
- Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.
BUFFALO CHICKEN WINGS
Provided by Sunny Anderson
Categories appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Fill a large 5 to 6-quart heavy pot with 2-inches of oil. Heat over medium heat until a deep fry thermometer registers 375 degrees Fahrenheit. Working in batches, pat 5 to 6 wings dry with VIVA® towels. Gently drop wings into the hot oil. Move them gently in the oil with a spider or slotted spoon so the wings don't stick together. Fry until crispy and golden, about 7 minutes. Remove to a VIVA® towel lined plate and season with salt immediately. Continue with remaining batches. Melt butter over medium heat in a small sauce pan with the hot sauce and lemon juice and a pinch of salt. Pour into a large bowl and add wings. Toss to coat well. Remove celery sticks from water and drain on Viva® towels. Serve chicken wings on a platter with celery sticks and blue cheese dip. Blue Cheese Dip: Whisk all ingredients together in a bowl, cover with plastic wrap and refrigerate at least 2 hours before serving.
BUFFALO-STYLE CHICKEN WINGS
Steps:
- For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
- Whisk together the flour, cayenne and salt in a large bowl.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
- Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
- For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
- Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.
AUTHENTIC BUFFALO CHICKEN WINGS
Steps:
- Gather the ingredients.
- Remove the tips from the wings and reserve for making chicken stock .
- Cut the joint between the drumette and the flat portion of the wings. Pat the wings dry with paper towels-this will ensure they fry up crispy, and there will be less spatter from water hitting the hot oil.
- Heat 3 inches of oil in a deep pan to 375 F.
- Meanwhile, in a small separate saucepan, combine the hot sauce, butter, and vinegar over low heat until the butter melts.
- Taste the sauce to see if it's to your liking. If you'd like to reduce the heat of the sauce, feel free to add more butter, a little water, or some brown sugar. To increase the heat, add more hot sauce. Add salt if needed.
- Fry the wings in 2 to 3 batches for 12 to 15 minutes per batch, or until crispy and cooked through. Give the oil time to reheat before frying the next batch to ensure all of the wings are crispy.
- Toss the wings in a bowl with the warm sauce.
- Serve with blue cheese dressing, ranch dressing, or garlic Parmesan dip. Enjoy.
Nutrition Facts : Calories 478 kcal, Carbohydrate 5 g, Cholesterol 47 mg, Fiber 0 g, Protein 7 g, SaturatedFat 9 g, Sodium 415 mg, Sugar 1 g, Fat 48 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
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- Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
- Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.
- In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.
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- Heat a saucepan over medium heat. Melt the butter and stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
- Stir in the hot sauce, Worcestershire sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
- Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
- In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
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BUFFALO STYLE CHICKEN WINGS NUTRITION FACTS - EAT THIS MUCH
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