Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Toss the chicken wings with olive oil, garlic powder, onion powder, paprika, salt, and black pepper.
Step 3. Arrange the wings on a baking sheet and bake for 40 to 45 minutes, turning once halfway through.
Step 4. In a bowl, whisk together the barbecue sauce, honey, and Worcestershire sauce.
Step 5. During the last 10 minutes of baking, brush the wings generously with the honey BBQ sauce and return to the oven until caramelized.
Step 6. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Drain and set aside.
Step 7. In a large skillet, cook the ground beef and onion over medium heat until browned.
Step 8. Add the garlic and cook for 1 minute until fragrant.
Step 9. Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 15 minutes.
Step 10. Toss the cooked spaghetti with the meat sauce and sprinkle with Parmesan cheese.
Step 11. Boil the corn for 8 to 10 minutes until tender. Drain and toss with butter, salt, and parsley.
Step 12. Mix the softened butter, garlic, and parsley. Spread over the bread slices.
Step 13. Toast the garlic bread in a 375°F (190°C) oven for 5 to 7 minutes until golden.
Step 14. In a large bowl, toss the romaine lettuce with Caesar dressing, Parmesan cheese, and croutons.
Step 15. Arrange the honey BBQ wings, spaghetti, Caesar salad, buttered corn, and garlic bread on serving plates.
Step 16. Serve immediately while hot.
Storage and Reheating Tips
Store the wings, spaghetti, corn, and garlic bread in separate airtight containers in the refrigerator for up to 4 days.
Keep the Caesar salad separate and add dressing just before serving to maintain freshness.
Reheat the wings in a 375°F (190°C) oven or air fryer for 8 to 10 minutes to keep them crispy.
Warm the spaghetti in a saucepan or microwave with a splash of water if needed.
The wings and spaghetti sauce can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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