Bang Bang Sauce
A no-cook three-ingredient sauce. Mayo gives body, sweet chilli sauce brings the sweet-tart-mild-spice base, sriracha tops the heat to whatever level you want. Stirred together, ready immediately. Keeps for weeks in the fridge.
Snacks
Buffalo Wings
Chicken wings separate at the joint into drums and flats. Pat very dry; toss with a little baking powder + salt; rest on a rack 1 hour (the baking powder draws moisture for crispness). Oil heats to 160°C for stage one (cooks through, 10 min); rest for 5 min; oil up to 190°C for stage two (crisps shell, 4 min). Sauce: equal parts melted butter + Frank's RedHot whisked together with a touch of vinegar and a pinch of cayenne. Toss hot wings in warm sauce; serve immediately with celery sticks and blue-cheese dip.
Chili Cheese Dip
Ground beef browns in a wide oven-safe skillet with onion and garlic. Spices (chilli powder, cumin, oregano, smoked paprika) bloom in the fat. Tomato passata, kidney beans, a splash of stock, salt and pepper simmer for 20 minutes to thicken. Surface scatters with a thick layer of grated cheese (cheddar + Monterey Jack). Goes under a hot grill for 4-5 minutes till bubbling and crisped at the edges. Tops with sliced spring onion, jalapeños, soured cream. Eats hot with tortilla chips.
Mac 'n' Cheese Bites
Make a stiff mac-and-cheese, sharp cheddar, parmesan, a touch of mustard, just enough béchamel to bind, no more. Spread in a parchment-lined 20×20 cm tin; level; chill 4+ hours till firm. Lift out; cut into 3 cm cubes. Each cube dips in flour → egg → seasoned panko. Deep-fries for 2-3 minutes at 175°C until amber-gold. Drains briefly. Eats hot with ranch or chipotle mayo.