Jul 14 2026
Restaurants›Rock Creek Tap and Grill›Combo #2 Recipe

Combo #2 Recipe

Inspired by Rock Creek Tap and Grill
Time2h
Serves4

Wings (choose flavour), RC Seasoned Bone in Riblets, Pietown Pepperoni Pizza (13 inch), Large Fries or Caesar Salad

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Ingredients

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Buffalo-Style Chicken Wings

RC Seasoned Bone-In Riblets

Pietown Pepperoni Pizza (13-inch)

Large Fries

Caesar Salad (alternative to Fries)

Method

Buffalo-Style Chicken Wings

  1. 1

    Prep the wings

    Pat the 24 wings dry with paper towels. Season evenly with 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika; toss to coat.

  2. 2

    Fry the wings

    Heat 1.5 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Working in two batches to avoid crowding, fry wings 8–10 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan to drain.

  3. 3

    Make buffalo sauce

    While wings fry, melt 6 tbs unsalted butter in a small saucepan over low heat. Whisk in 0.75 cups hot sauce until smooth. If you prefer milder/sweeter, whisk in 2 tbs honey. Keep warm but do not boil.

  4. 4

    Toss and serve

    Place fried wings in a large bowl, pour sauce over, and toss until evenly coated. Serve with 0.75 cups ranch or blue cheese dressing and 6 celery sticks.

RC Seasoned Bone-In Riblets

  1. 5

    Make RC seasoning (if not using pre-mix)

    Combine 3 tbs seasoning blend (or mix 1 tbs brown sugar, 1 tbs paprika, 1 tbs onion powder, 1 tbs garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper) in a small bowl.

  2. 6

    Season and brown

    Preheat oven to 325°F (160°C). Rub 2 lbs pork riblets with 2 tbs olive oil, then coat evenly with the seasoning mixture and 1 tbs brown sugar. Heat a large ovenproof skillet over medium-high and brown riblets 2–3 minutes per side to develop color.

  3. 7

    Braise and finish

    Add 1/2 cup water to the pan, cover with a lid or foil, and transfer to the oven. Braise 1 hour to 1 hour 15 minutes until meat is tender and pulls from bone. If you want a glazed finish, remove cover, brush with a thin layer of additional seasoning mix or a light glaze and broil 2–3 minutes to caramelize—watch carefully.

  4. 8

    Rest and serve

    Let riblets rest 5 minutes before serving.

Pietown Pepperoni Pizza (13-inch)

  1. 9

    Preheat and prepare dough

    Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat. Stretch or roll 1 pizza dough into a 13-inch round on a lightly floured surface. Transfer to a pizza peel or parchment-lined baking sheet.

  2. 10

    Assemble pizza

    Brush the outer 1/2-inch rim of the dough with 1 tbs olive oil. Spread 0.75 cups pizza sauce evenly over the dough, leaving the rim uncovered. Sprinkle 2 cups shredded mozzarella across the sauce, then evenly arrange about 30 pepperoni slices on top. Sprinkle 0.5 tsp dried oregano and 2 tbs grated Parmesan if using.

  3. 11

    Bake

    Slide pizza onto the preheated stone or place sheet on center rack. Bake 8–12 minutes until crust is golden and cheese is bubbly and slightly browned. Rotate halfway if your oven has hot spots.

  4. 12

    Finish and slice

    Remove pizza, let rest 2–3 minutes, slice into 8 pieces and serve hot.

Large Fries

  1. 13

    Prepare potatoes

    Peel if preferred and cut 3 russet potatoes into 1/4–3/8-inch sticks. Rinse in cold water until water runs clear to remove excess starch. Optional: soak 30 minutes for extra crispness, then drain and pat completely dry.

  2. 14

    Par-cook (optional) and dust

    For extra-crispy fries, toss dried potato sticks with 2 tsp cornstarch and a pinch of salt until lightly dusted.

  3. 15

    Fry

    Heat 3 cups vegetable oil in a heavy pot to 325°F (160°C) for the first fry. Fry potatoes in batches 3–4 minutes until soft but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry batches again 2–3 minutes until golden and crisp. Drain on paper towels.

  4. 16

    Season and serve

    Immediately season with 2 tsp kosher salt and 1/2 tsp black pepper. Serve hot as a large side.

Caesar Salad (alternative to Fries)

  1. 17

    Assemble

    In a large bowl combine 3 cups chopped romaine, 0.5 cups Caesar dressing, 0.75 cups croutons and 2 tbs grated Parmesan. Toss gently to coat. Add 1 tsp fresh lemon juice if desired to brighten flavors.

  2. 18

    Serve

    Divide into portions and serve chilled or at room temperature alongside the pizza, wings and riblets.

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