You guys know I’m from Foxboro, right? Deflategate or no deflategate, I’m rooting for Katy Perry. Seriously, I may be married to one of the biggest sports fans of all time, but my favorite parts of the Super Bowl have always been the ads, the halftime show, and–of course–the snacks.

That said, Buffalo wings tend to leave me cold. All those bones and all that flabby skin…ick. I do love that spicy sauce though. So why not skip the chicken and pour it all over popcorn instead?

I used to have a coworker who would burn a bag of microwave popcorn every day at 4pm. Is there any smell worse in the world? I’ve always been a proponent of the “from scratch” stovetop method. It takes barely any more effort, and it’s so much more delicious.

My recipe calls for baking the sauced popcorn in a very low oven. This is to dry it out and ensure that it stays crispy for a day or two. If you are going to eat it immediately, you can skip that step. Also, go easy on the salt. Buffalo sauce is very high in sodium, so taste before you add any extra. You might not need it.

Buffalo Popcorn
Makes 8-10 cups

3 tablespoons neutral flavored oil, like canola or vegetable
1/2 cup popcorn kernels
3 tablespoons coconut oil
3 tablespoons Buffalo sauce, such as Frank’s
Kosher salt, to taste

Preheat the oven to 250°F. Line a baking sheet with parchment paper.

In a large, deep pot, combine the neutral oil and a few popcorn kernels. Cover the pot and heat over medium-high heat until the kernels pop. Add the rest of the kernels, cover, and continue to cook, shaking the pot frequently, until the popping slows down, 3 to 5 minutes. Remove the pot from the heat.

In a small saucepan, combine the coconut oil and Buffalo sauce. Heat over medium heat, whisking, until the coconut oil is melted and the mixture is smooth. Pour the sauce over the popcorn and toss well to coat (I like to recover the pot and give it a good shake). Taste and season with salt.

Transfer the popcorn to the prepared baking sheet and bake until dry to the touch, 20 to 30 minutes. Popcorn will keep in an airtight container for 2 to 3 days.