As far back as I can remember, which only goes as far as the mid-’80s, McDonald’s McNuggets have been a mainstay communal dish amongst my friends and family. The never-changing morsels of breaded chicken meat paired with a smorgasbord of dipping sauces always brought light to the paralyzing darkness in the pit of my stomach.
Never once did I ever think McDonald’s would change their McNugget in any capacity. Turns out, I was pretty wrong.
The fast-food chain just announced that they’ll be launching a new variation of their iconic Chicken McNuggets for the first time ever.
Dubbed the Spicy Chicken McNuggets, the new Golden Arches innovation is breaded with tempura batter seasoned with chili and cayenne powder.
Joining the new Chicken McNugget offering will be the brand’s first new dipping sauce flavor since 2017: Mighty Hot Sauce. McDonald’s Mighty Hot Sauce is made with a blend of crushed red pepper and spicy cheeses combined with savory garlic and just the tiniest hint of sweetness.
With all the hot new items added to the menu, McDonald’s is also adding a new McFlurry flavor to help balance out all the heat. The new Chips Ahoy! McFlurry features the chain’s famous soft serve topped with caramel and Chips Ahoy! Cookie pieces blended together.
Patrons can find the new items arriving on September 16 at participating McDonald’s locations.
The worlds of spicy Takis chips and cheesy Totino’s pizza rolls are combining for a new fiery and gooey snack.
The two iconic snack brands have teamed up to make Totino’s Takis Fuego Mini Snack Bites. It’s not exactly a pizza roll (no pizza sauce, just mozzarella cheese inside), but the outside packs a citrusy punch of heat with Takis Fuego seasoning.
For those who have devoured plates of both while snacking, it’ll be an interesting mix of flavors, textures, and nostalgia to see these come out of the microwave or toaster oven (which is recommended for those who want the crunch of Takis to go with that heat).
They could also make an intriguing, spicy alternative to regular pizza rolls for those craving a bit of heat.
You can find these fiery hot and cheesy bites at retailers nationwide. A pack of 60 goes for $5.
Imagine eating a meal that gets progressively spicier with each course. Sure, your appetizer starts tame. But when dessert rolls around, get ready for a couple million Scoville (the unit that measures how spicy a chili is) to hit your palate. Sounds like a method of torture, right? On paper, sure. But the silver lining to this scorching scenario is that it doesn’t sacrifice flavor and deliciousness at all. This is the one of a kind aspect about the WP24 restaurant’s new summer ‘Bring the Heat’ tasting menu.
Developed by Chef John Lechleidner, the Bring the Heat menu features six courses that get progressively hotter via the chilies incorporated in each dish. For example, the appetizer, chili Dan Dan noodles, starts off with mild Fresno chilies that clock in at a manageable 8,000 Scoville. Fast forward to the last dessert course, a peach cobbler incorporating Carolina Reapers that singe meters at 2,000,000 Scoville.
“The special summer menu is designed to showcase chilis as not only a source of heat, but a source of flavor,” shared Chef Lechleidner. “Balancing the heat across multiple courses encourages guests to dine beyond their usual boundaries.”
However strong your boundaries are when it comes to spiciness will be tested, for sure. But at least you’re savoring the flavor the whole way.
The ‘Bring the Heat’ menu is only available for a limited time, up until Labor Day weekend and is $29 per person with $8 add on for the sixth dessert course.
The shishito — a mild, distinctly delicious pepper originally from Japan — has made its appearance in all sorts of cuisines over the years, most notably in East Asian cooking. But one of its most recent debuts was in the Royal Hawaiian Fire Grill’s Laguna Beach kitchen.
One dish in particular, the wood-grilled hanger steak with okra, charred tomatoes and watermelon radish, mixes tropical tastes with the unexpected mild heat of this ingredient. It’s the creation of renowned Chef Martin Molteni, who ranks among Argentina’s top chefs. He joined his brother and fellow chef, Mariano “Maro” Molteni, who formerly owned Argentina-inspired steakhouse Maro Wood Grill, in the rebirth of the Royal Hawaiian. The brothers took over ownership and operations in January, and since then, the restaurant has undergone a face-lift, an overhaul of the food and drink menu, and a rebranding. The restaurant reopened as Royal Hawaiian Fire Grill in April, and together Martin and Maro are continuing the landmark restaurant’s aloha spirit with an homage to Polynesian-inspired dishes, drinks and flavors.
“[The hanger steak] not only reflects the beautiful California summer season, but it also spotlights our real love for open wood-grill cooking, which is a cultural highlight in both Argentina, where my brother Maro and I were raised, and Polynesian culinary heritages,” says Martin. “I chose hanger steak as the protein, as it has a great deal of character and presence. When you choose hanger steak, however, every subsequent product you choose for the plate must have a strong edge in flavor, too. The shishito pepper is a perfect choice because it gives acidity, fruitiness and a soft piquant that helps to express the meat’s lovely flavor.”
Bright, slightly sweet and a little bit smoky, the shishito makes an excellent addition to dishes that require a pepper without adding too much heat. Frieda’s Specialty Produce’s Alex Berkley describes the taste of the shishito pepper as a cross between a jalapeño and a bell pepper. “They have the great taste of peppers without being overly hot,” she notes. “So I can actually taste the pepper and incorporate them with other ingredients, without them overwhelming the recipe.”
Although shishito peppers were originally from Japan, Berkley says they’re now most often sourced from Mexico. Bright green and bumpy, they’re usually about finger-length and, like many peppers, they’re naturally high in vitamin C. The seeds of the shishito are edible, and those who are more sensitive to spice need not worry much — only one in 10 shishitos reach a medium level of heat.
Often found in East Asian cuisine, the shishito offers an interesting array of flavors depending on how it’s prepared. When left raw, the crisp, thin walls of the shishito are reminiscent of a bell pepper, although it becomes much more complex when cooked. Since the shishito is quite thin-skinned, it chars and blisters easily. When paired with simple ingredients such as soy sauce or sesame oil, the distinct smokiness of the pepper shines through.“Grilled or roasted is the most common way to prepare them,” Berkley says.
And when it came to preparing their wood-grilled hanger steak, Maro and Martin wanted to go with an ingredient that would lend a light and fresh profile, while still offering a depth of flavor and strong character. “It’s a perfect summery plate that expresses all the bright and fresh produce of the season,” notes Martin.
The nuggets were a clear fan favorite, and even Chance The Rapper felt the pain when they were discontinued.
Chance tweeted out Saturday, “Positive Affirmations for today: I WILL have a good day, I Will succeed today, Wendy’s WILL bring back spicy nuggets at some point please please Lord let it be today.”
Positive Affirmations for today: I WILL have a good day, I Will succeed today, Wendy’s WILL bring back spicy nuggets at some point please please Lord let it be today.
— Chance The Rapper Owbum 📅 (@chancetherapper) May 4, 2019
Apparently Wendy’s is very much aware of our sentiments toward the spicy nuggets, and responded to Chance’s tweet, saying, “Y’all keep asking, so here’s your chance. The people in charge say if you guys can get our tweet (this one right here) to 2 Million likes, they will bring SPICY CHICKEN NUGGETS BACK.
Let’s freakin’ do this!”
Yes, the power was put in our hands, and with one 2 million likes achieved on the weekend tweet, Wendy’s will bring back its spicy nuggets.
Apparently, this whole time, all we needed was Chance The Rapper to speak up on the issue.
THIS IS NOT A DRILL!
Spicy Chicken Nuggets are coming back! Y’all are crazy!
That took like a day and a half! WHAT?!
We don’t know when yet, gotta figure it out, but soon, and ok, LOSING IT RIGHT NOW THIS IS AMAZING!!
It’s expected to be caught in a three-hour line when you’re visiting Howlin’ Ray’s — the spot that put Nashville hot chicken on the Los Angeles map. If you haven’t already been to the fried chicken hotspot, the never-ending crowd is a clear indicator that this place knows how to do hot chicken proper. Paired with an ambrosial dish like their newest Nashville Hot Grilled Cheese aptly named “The Brick,” Howlin’ Ray’s may have discovered the recipe to double their wait time — and we’re totally fine with that.
Now, when we say it’s a next-level version of grilled cheese, that’s not something to be taken lightly.
Photo: Marc Kharrat | Foodbeast
The Brick first begins as a double sliced grilled cheese sandwich, which is then battered and deep fried until its crunch can be heard from neighboring Little Tokyo. It is then seasoned the exact same way the restaurant’s famous hot chicken is, with patrons able to choose the level of heat they want for their sandwich.
If lactose intolerant folks ever had to pick a moment to pop a Lactaid pill, it’d be for this.
Howlin’ Ray’s also offers a secret-menu variation of their cheese fries, as if all that cheesiness wasn’t enough to entice you. Guests can actually ask the restaurant to load your fries with hearty chunks of Nashville hot chicken, coleslaw, pickles, and a shower of their special “Comeback Sauce.”
Grilled cheese and hot chicken aficionados may want to set an afternoon aside to sink their teeth into The Brick. Regardless of wait times, Howlin’ Ray’s is definitely an experience you don’t want to rush — especially with the debut of that glorious new sandwich. Just make sure to come with clear calendars and empty stomachs. You’ll leave happy, albeit with a well-earned layer of perspiration.
Sour Patch Kids are bringing a fiery twist to a classic sour, then sweet favorite.
Junk food aficionado @candyhunting, debuted a picture of the new Fire Sour Patch Kids that’s yet to be released. According to the caption, they supposedly “taste like normal Sour Patch Kids, but then there’s a tiny kick of heat in the aftertaste.”
Now there’s different types of heat that can apply. Is it more of a cinnamon-like heat that’ll remind us of a Big Red gum? Or is it more like a hot chili heat, resembling a delicious Vero Mango lollipop? We won’t know for sure until we get a chance to try them ourselves.
There’s no official date of release that’s been set yet, but we’re hoping they come out soon so we can munch on them while we watch their much-anticipated Macy’s Thanksgiving Day Parade float this year.
Chick-Fil-A is bringing back the heat by testing out two all-new spicy chicken items: Spicy Chick-n-Strips and a Grilled Spicy Chicken Deluxe Sandwich.
After the chain restaurant nixed their Spicy Chicken Biscuit from their menu last year, fans of the bold flavor requested all over social media for more fiery options to be put back on the menu. Finally, those requests have been fulfilled… sorta.
According to a press release from Chick-Fil-A, starting October 18, Spicy Chick-N-Strips will be available to try for fans in Philadelphia, Central Texas, and South Texas, and the Grilled Spicy Chicken Deluxe Sandwich will be available in Orlando, Fla., St. Louis, and Knoxville, Tenn.
According to the manager of menu development at Chick-fil-A, Kanika Patrick, the feedback from the test trial will help the company determine whether or not they will roll out the new entrees nationwide in the future.
It’s important to note that Chick-Fil-A will be testing these new items until early 2018, so get your hands on them quickly, and please don’t mess this up for the rest of us.