Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
Stir chicken, Buffalo wing sauce, cream cheese, egg, and egg white together in a large bowl until well-mixed. Add Cheddar cheese and green onion; stir. Stir quinoa into chicken mixture. Spoon mixture into prepared mini-muffin cups.
Bake in the preheated oven until browned around the edges, 18 to 22 minutes.
Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese, chicken, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Evenly sprinkle Colby-Monterey Jack cheese over dip.
Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.
ixture is smooth. Stir in buffalo wing sauce.
Taste and season
Heat chicken and buffalo wing sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm.
Mix in 1 cup of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining 1/2 cup cheese over the top, cover, and cook on Low setting for 30 minutes or until hot and bubbly.
Serve with celery sticks and crackers.
Heat chicken, lime juice, BBQ sauce and buffalo sauce in a large saucepan
In frying pan combine chicken, hot sauce, 4 Tbl. butter,
nd stir in the ground chicken. Cook and stir until the
Cut chicken into 1-inch strips. Place
In a bowl, toss shredded chicken with 1/2 cup buffalo wing sauce until well coated. (You might need more, you want the mixture to be nice and moist.).
Spread 1 tablespoon buffalo wing sauce on pizza crust, leaving a couple of inches around the edge bare (that will be your crust). Spread saucy chicken on top of sauce on pizza crust.
Top chicken with cheeses, then sprinkle with green onions.
Bake at 425\u00b0F 15-20 minutes or until pizza has reached desired crispness.
br>In a bowl combine chicken and buffalo wing sauce; set aside.
f the buffalo wing sauce, and set aside. Dip each chicken tender first
Place chicken in a single layer in
Cut each chicken breast in half; place into
ixing bowl, combine bread crumbs, Buffalo Wing Sauce, egg, seasoning, kosher salt
hisking in buffalo wing sauce.
Set aside.
Add shredded chicken to
Spray a 5- to 6-quart slow cooker with cooking spray.
In cooker, mix all ingredients except buffalo wing sauce and cheese.
Cover; cook on low heat setting 8-10 hours.
Stir in buffalo wing sauce.
Serve sprinkled with blue cheese, if desired.
pizza pan.
Place chicken into a large pot and
Place chicken in a bowl and season with chili powder, cumin, and garlic powder. Spoon chicken into taco shells. Pour Buffalo wing sauce over seasoned chicken and top with blue cheese.
reezer bag.
Toss wings (recipe good for up to 20