2 recipes converted from their YouTube cooking videos.

A juicy, herb‑seasoned oven‑baked chicken thigh served over buttery mushroom rice. Ray Mack’s simple technique of starting the thighs skin‑side down in a hot skillet gives the skin a crispy, golden finish while the rice cooks in a foil packet alongside the chicken for maximum flavor.

These ultra‑crisp air fryer chicken wings are tossed in a flavorful blend of mustard, spices, MSG and a Sazón packet, then air‑fried at 400°F for a golden, crunchy finish. The recipe requires minimal prep, a short 35‑minute rest, and only 28 minutes of cooking, making it perfect for a quick snack or appetizer.