BUFFALO CHICKEN DIPPERS
It's the crispy fried skin that makes wings a diet no-go. Using chicken tenders keeps 'em healthy.
Provided by Marge Perry
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Soak skewers in water 15 minutes. Heat broiler; coat a broiler pan with cooking spray. In a bowl, stir cornstarch into 1 tablespoon hot sauce until smooth; stir in remaining hot sauce. Add chicken; toss to coat. Thread chicken lengthwise on skewers; reserve remaining hot sauce mixture. Place chicken in pan so skewers hang off edge; cover exposed sticks with aluminum foil. Broil 4 minutes. Turn chicken; brush with remaining sauce. Broil until chicken is cooked through, 4 to 5 minutes. In another bowl, combine blue cheese and dressing. Serve chicken with vegetable sticks and blue cheese dipping sauce.
BUFFALO CHICKEN EMPANADAS WITH BLUE CHEESE SAUCE
These little golden-brown pockets are fun to eat and feature the popular taste of Buffalo wings. Using rotisserie chicken and refrigerated pie pastry speeds up the preparation. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 dozen (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture., On a lightly floured surface, unroll 1 pie crust. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess crust and reroll scraps. Repeat with remaining pie crusts., Beat eggs and water; brush over edges of 3-in. pie crust circles. Place heaping teaspoonfuls of filling in the centers. Fold crust in half over filling. Press edges with a fork to seal., Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° until golden brown, 9-12 minutes., Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally. Add blue cheese; cook and stir until cheese is melted and sauce thickens, 2 minutes longer. Serve with empanadas.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BUFFALO CHICKEN SKEWERS WITH BLUE CHEESE DIPPING SAUCE
Make and share this Buffalo Chicken Skewers With Blue Cheese Dipping Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter, hot sauce, cider vinegar and dressing mix in heavy saucepan. Stir over low heat until smooth. Taste and add more hot sauce if desired.
- Spray grill or broiler pan with no-stick cooking spray; heat grill or broiler.
- Place chicken tenders in large bowl; drizzle with oil. Toss to coat. Season with salt and pepper. Thread each chicken tender onto a wooden skewer.
- Grill or broil until cooked through and golden brown, about 8 to 10 minutes. Brush generously with Buffalo Sauce in the last minutes of cooking. Serve with blue cheese dressing for dipping.
Nutrition Facts : Calories 490.7, Fat 42.7, SaturatedFat 15, Cholesterol 127.9, Sodium 975.5, Carbohydrate 1.7, Fiber 0.2, Sugar 1.3, Protein 24.8
BUFFALO WINGS WITH BLUE CHEESE DIPPING SAUCE
Buffalo wings were arguably one of my favorite foods to eat this past year. I love them, and they are incredibly easy to make at home. The balance of sweet and spicy in this recipe is fantastic; great for any game day!
Provided by Kelsey Nixon
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place the chicken wings in large resealable bag in a shallow baking dish.
- Melt the butter in a small saucepan and remove from the heat. Stir in the honey, hot sauce, paprika, salt and cayenne pepper. Let cool completely and pour over the chicken wings. Seal the bag and let marinate at room temperature 25 to 30 minutes. Drain and discard the marinade.
- Meanwhile, preheat the oven to 425 degrees F. Line a large sheet tray with aluminum foil and spray with nonstick spray.
- Bake the chicken on the sheet tray, flipping once halfway through cooking, 35 minutes.
- Serve alongside the Blue Cheese Dipping Sauce and celery sticks.
- Combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce together in mixing bowl or food processor and mix until combined. Season with salt and pepper.
BUFFALO BLUE CHEESE DIPPING SAUCE
This sauce is great for dipping with my Recipe #245645, chicken fingers or fresh raw veggies. It's simple to prepare and it will hold in your refrigerator for as long as two weeks.
Provided by GREG IN SAN DIEGO
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Chill.
- Serve.
BUFFALO CHICKEN CHEESE BALLS WITH BLUE CHEESE DIP
These are simple, delicious and pefect for Super Bowl Sunday or any party! My family and friends always rave about them, sometimes I have to make an extra batch because they go so fast. You don't have to use a rotisserie chicken, but it sure cuts back on the time. If you don't like things too spicy, you can always cut back on the hot sauce and green onions.I like to use peanut oil for frying. They freeze well too. Making the dip ahead of time, then placing in fridge, allows the flavors to marry well. Bring it back to room temp to serve. This is adapted from a Food Network Show, Big Daddy's House. The chef is Aaron McCargo Jr. Hope you enjoy!
Provided by Scoutie
Categories Chicken
Time 30m
Yield 15-20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels.
- To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
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- To make dip, combine first seven ingredients (yogourt, blue cheese, salt, pepper, Worcestershire sauce, garlic, and chives) in a bowl; chill until ready to use (can be made up to 2 days before serving).
- Next, combine salt, garlic, chili powder, and paprika in a small bowl; sprinkle evenly over chicken. Thread each piece of chicken lengthwise onto a 6-inch skewer. (Soak wooden skewers in water for 20 minutes before using to prevent burning.)
- Off heat, coat a grill or grill pan with cooking spray; heat over medium-high heat. Cook chicken, flipping once, until cooked through, about 3-4 minutes per side.
- When ready to serve, melt butter in a small saucepan over medium-low heat (or in microwave); stir hot sauce into melted butter. Brush cooked chicken evenly with butter mixture; drizzle any remaining butter mixture over top. Serve skewers and vegetables with dipping sauce, sprinkled with remaining chives.
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