Tangy barbecue chicken wings from Taste of Home.

This rainy weather is great for pre-Super Bowl food prep, so if you’re on the hunt for something great to snack on tomorrow, here are some ideas I found through #Austin360Cooks this week.

The chunkiest real-cheese queso I’ve seen all season from @fivehearthome:

http://instagram.com/p/yZu5u-nZZI/

Five-minute salsa from @mariesaba:http://instagram.com/p/yX4LoOQV5o/Sriracha-roasted cauliflower (that just might satisfy your craving for buffalo wings) from @fullandcontent:http://instagram.com/p/yU9goUK3kw/Below, you’ll find another spin on the mighty buffalo wing from “Taste of Home” magazine, a recipe we ran in a big Super Bowl story in Wednesday’s paper.We’d love to see what you’re making this Super Bowl weekend and what you’re enjoying at parties on Sunday. Add the #Austin360Cooks hashtag to your pics on social media and we’ll pull the best ones and print them in this week’s food section.Tangy Barbecue Chicken Wings

5 lbs. chicken wings
2 1/2 cups ketchup
2/3 cup white vinegar
2/3 cup honey
1/2 cup molasses
2 to 3 Tbsp. hot pepper sauce
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. chili powder
1/2 to 1 tsp. liquid smoke, optional

Preheat oven to 375 degrees. Using a sharp knife, cut through the two wing joints; discard wing tips. Arrange remaining wing pieces in two greased 15-inch-by-10-inch-by-1-inch baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.

Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

Drain wings. Place one-third of the chicken in a 5-quart slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low, 3 to 4 hours. Stir before serving. Makes 2 dozen wings.

— From Taste of Home magazine