3) If using canned chicken, mix the chicken, hot wing sauce, 2 TBSP Ranch
Smear cream cheese in bottom of 9 1/2 x 11 baking dish.
Mix drained chicken with hot wing sauce in a separate bowl.
Pour over cream cheese. Cover with Ranch dressing, then cheese layer. Bake at 350\u00b0 until cheese is melted.
Serve with celery or tortilla chips.
s best for cooking wings.
Discard small tip of each wing
epper together, blend well. Cut chicken wings into drumettes and flappers
lightly. Return wings to the hot oil and fry a second
Rinse chicken and pat dry.
Roll in mixture of flour, salt and pepper.
Deep fry drumettes in hot oil until brown on both sides; drain.
Place in baking pan.
Pour hot wing sauce over drumettes. Bake at 350\u00b0 for 10 minutes.
Serve with Ranch dressing.
Yields 60 servings.
hile cauliflower is roasting, put hot wing sauce and siracha into a
To make the \"Garlic Flavoured Chicken Hot Stock\" put the stock into
killet over medium heat, cook chicken until no longer pink and
Combine all ingredients. Add salt if desired, I find it is not necessary. Refrigerate until ready to serve. Keeps for 5 days.
It is great on some grilled chicken, chicken wings, or for dipping.
ff the tip of each chicken wing, and discard it (or save
In frying pan combine chicken, hot sauce, 4 Tbl. butter, bbq
1. Heat chicken and hot sauce in a skillet over
ith lid, combine BBQ and wing sauce.
Lightly brush wings
Cut off tips and separate each wing at the joint.
Sprinkle wings with salt and pepper to taste.
Heat oil in deep-fat fryer or large heavy pot.
When it is quite hot, add half the wings and cook about 10 minutes, stirring occasionally.
When wings are golden brown and crisp, remove them and drain well.
Add remaining wings and repeat process.
Meanwhile, melt butter in saucepan, add hot sauce to taste and vinegar.
Pour hot sauce over wings and shake in bucket.
Serve with Blue Cheese dressing and celery sticks.
egrees C).
Fry chicken in the hot oil, working in batches
Combine chicken, hot sauce, garlic, vegetable oil and seasoning mix. Cover and marinate in refrigerator for 30 mins.
Skewer chicken on 24 skewers and grill or broil, turning once, until no longer pink (for about 5 mins). Drizzle, if desired, with additional sauce.
Combine dressing and celery. Serve with chicken.
ine, the tomatoes, place the chicken (or carcass) in the pot
Mix ground chicken, bread crumbs, egg, and wing sauce together in a large bowl. Add enough water to the chicken mixture so it is a little sticky; shape into patties about 3 inches in diameter.
Heat a large skillet over medium-high heat. Cook patties in hot skillet until burgers are hot and no longer pink in the middle, about 4 minutes per side. Serve on buns.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.
Bake 15 minutes in the preheated oven, until hot and bubbly.