Chef Jeremy McMinn says he gave up on traditional methods of making this bar staple and ended up creating his own process. They boil the potatoes, shred them, liberally mix in the seasonings, then shape them and deep-fry them — no dehydrating needed.

There are no packaged pork rinds here — these start right from the pigskin. Chef McMinn boils it, slices it and dehydrates it. Then he tosses the strips into the deep fryer for crunch.

Always fresh, these spicy mac and cheese bites are made with creamy bechamel, three types of cheese and three types of hot sauce before they're dredged, deep-fried and served with ranch.

The wings here are done in a very unique way: After they're fried, they're tossed in sauce and grilled twice. These have the classic garlicky flavor of shrimp scampi right in the sauce.