Check Your Six Recipe

In a large bowl, combine 2 cups all-purpose flour, 1 tsp instant yeast, 1 tbsp sugar and 1 tsp salt. Mix to distribute dry ingredients.

Warm 3 tbsp water and 3 tbsp milk to about 105–115°F (warm to the touch). Add the warm liquids and 1 tbsp melted butter to the dry mixture and stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and slightly elastic. If dough is sticky, add up to 2 tbsp more flour.

Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place for 45–60 minutes until doubled.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment and brush lightly with 1 tbsp vegetable oil.

Punch down the risen dough and divide into 24 equal portions. Roll each into a small bite-sized ball and place on the prepared sheet, leaving small gaps.

Prepare a baking soda bath by bringing about 4 cups water to a simmer and stirring in 2 tbsp baking soda. Carefully drop the pretzel bites, a few at a time, into the simmering bath for 20–30 seconds, then remove with a slotted spoon and return to the sheet.

Whisk 1 egg and brush the tops of the bites. Sprinkle with 1 tsp coarse kosher salt.

Bake 12–15 minutes until deep golden brown. Cool 5 minutes before serving.

Pat 12 medium shrimp dry with paper towels. Toss with 1 tbsp cornstarch, 2 tbsp flour, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Heat 1 cup vegetable oil in a small skillet or saucepan over medium-high heat to 350°F (if you have a thermometer) or until shimmering.

Working in a single layer, fry the shrimp 1–2 minutes per side until golden and cooked through. Remove to a paper towel-lined plate to drain.

In a bowl, combine 3 tbsp mayonnaise, 2 tbsp sweet chili sauce, 1/2 tsp sriracha, 1/2 tbsp honey and 1/2 tsp lime juice. Stir until smooth to make the dynamite sauce.

Toss the warm fried shrimp in the sauce to coat evenly. Transfer to a serving dish and garnish with 1 tbsp sliced green onions. Serve immediately alongside pretzel bites or as a separate option.

Preheat oven to 425°F (220°C) or prepare a fryer for 375°F if frying.

Pat 5 chicken wings dry. Toss wings with 1 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper so they are evenly coated. The baking powder helps crisp the skin when baked.

Place wings on a wire rack set over a baking sheet (or shallow fry in oil). Brush or spray lightly with 1 tbsp vegetable oil.

Bake 35–40 minutes, flipping halfway, until skin is crisp and internal temperature reaches 165°F. If frying, cook 8–10 minutes until golden and cooked through.

For honey BBQ: gently warm 2 tbsp honey BBQ sauce. Toss cooked wings in the sauce to coat.

For buffalo: melt 1/2 tbsp butter and stir into 2 tbsp buffalo sauce, warm and toss wings to coat.

Serve wings with optional celery sticks and a choice of 2 tbsp bleu cheese or 2 tbsp ranch dressing on the side (add for extra cost).

If using potatoes: preheat oven to 425°F (220°C). Thinly slice 2 russet potatoes (mandoline recommended). Toss slices with 2 tbsp vegetable oil and 1/2 tsp salt.

Arrange potato slices in a single layer on a parchment-lined baking sheet and bake 12–15 minutes per side until crisp and golden. Alternatively, use store-bought kettle chips for a shortcut.

Transfer crispy potato slices or chips to a serving plate. Sprinkle 3/4 cup shredded cheddar cheese and 2 chopped bacon strips over the top.

Return to oven for 2–3 minutes to melt the cheese, or microwave briefly until cheese is melted.

Garnish with 1 tbsp sliced green onions and dollop 2 tbsp sour cream. Serve hot.