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.
Roast on a baking sheet for 35-40 minutes or until
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.
anned chicken, mix the chicken, hot wing sauce, 2 TBSP Ranch dressing
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.
ith lid, combine BBQ and wing sauce.
Lightly brush wings
lightly. Return wings to the hot oil and fry a second
Combine beans, hot sauce, ranch dressing, garlic, and oil in a food processor. Pulse, adding water as necessary to improve consistency until desired consistency is reached, 8 to 10 pulses.
Top with crumbled blue cheese and a drizzle of more hot sauce. Serve with Snack Factory(R) Pretzel Crisps(R) and assorted vegetables for dipping.
Top with blue cheese and an optional drizzle of hot sauce. Serve with Snack Factory(R) Pretzel Crisps(R) and assorted veggie sticks like carrots and celery.
est for cooking wings.
Discard small tip of each wing, split
Place wings in a glass or plastic bowl. Pour hot sauce over the wings; cover bowl with plastic wrap. Marinate in the refrigerator, stirring occasionally to coat, 2 to 12 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place wings on the grill. Cook, occasionally turning and coating with leftover marinade, until chicken is no longer pink in the center, about 10 minutes. Continue grilling and turning until browned, 5 to 7 minutes more.
1 quart sauce pan. For 2 people, I generally use
br>Dip chicken pieces in hot wing sauce and coat evenly. Place
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.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
reserved pasta water, and buffalo wing sauce until incorporated.
Add
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Sauce: heat and let it simmer, stir occasionally and reduce to about 1/4 cup volume. Add cayenne sauce and melted butter. Mix.
deep fry wings until fully cooked. Toss in sauce, serve Hot with celery and carrot sticks.
For breading & frying.
In large
Melt the butter in the pan.
Add the garlic and saute for 3 to 4 minutes.
Add the flour and whisk until smooth, cook for 1 more minute.
Add the Franks and the vinegar, bring to a boil.
If desired add the pepper flakes and simmer for 2 or 3 minutes.
Pour over the food of your choice and enjoy.
ake corn tortillas - see my recipe for tortillas de maiz here.