Buffalo Wing Hoagies Recipes

BUFFALO CHICKEN HOAGIE

Steps:

• Put the hot sauce and butter in a small skillet and heat until melted and combined. Let cool slightly, then pour over the shredded chicken in a medium bowl and toss to coat completely.
• To assemble the sandwich, spread the chicken in an even layer on the bottom half of the bread. Top with the sliced celery and an ample amount of shredded lettuce. Spread the Blue Cheese Ranch on the top half of the bread and close the sandwich, using toothpicks to secure it. Cut into pieces and serve.
• Stir together the blue cheese, mayonnaise, sour cream, chives, vinegar, onion powder and garlic powder in a medium bowl until well incorporated. Season with salt and pepper.

BUFFALO WING GARLIC-TOASTED HOAGIES

Steps:

• 1. In frying pan combine chicken, hot sauce, 4 tbsp butter, bbq sauce and chili powder. Heat til simmering. Simmer on very low.
• 2. In small bowl, combine 1 1/2 sticks soft butter, garlic, and parsley. Spread insides of hoagie rolls with butter mixture (both cut sides).
• 3. Place open-faced on cookie sheet and broil til lightly toasted. Or 4 minutes at 400º.
• 4. Top each bottom half of hoagie rolls with meat mixture, (pile high), then top each with 2 slices muenster cheese. Return to oven and bake 2 more minutes.
• 5. Remove from oven and top each with lettuce tossed with celery, and a pinch each of salt and pepper. Top each with 3 tomato slices.
• 6. Top each with 2 tbsp blue cheese dressing. Place on top halves of toasted hoagie rolls.
• 7. Cut in half on the bias. Makes 4 hoagies.

BUFFALO WING GARLIC-TOASTED HOAGIES!

Steps:

• In frying pan combine chicken, hot sauce, 4 Tbl. butter, bbq sauce and chili powder.
• Heat til simmering. Simmer on very low.
• In small bowl, combine 1 1/2 sticks soft butter, garlic and parsley.
• Spread insides of hoagie rolls with butter mixture, (both cut sides.).
• Place open-faced on cookie sheet and broil til lightly toasted. Or 4 minutes at 400º.
• Top each bottom half of hoagie rolls with meat mixture, (pile high), then top each with 2 slices muenster cheese.
• Return to oven and bake 2 more minutes.
• Remove from oven and top each with lettuce tossed with celery, and a pinch each of salt and pepper.
• Top each with 3 tomato slices.
• Top each with 2 Tbl. blue cheese dressing. Place on top halves of toasted hoagie rolls. Cut in half on the bias. Makes 4 hoagies.
• *I use Tyson(fully cooked)Southwest Chicken Breast Strips for this this, but it just would NOT go into the computor right.
• **Note: You can make these with a purchased rotisserie chicken from your local grocery store, too. Just pick the meat off, and cut it into pieces. Leftover chicken, even BBQ'ed, also works well for this. In a PINCH, canned chicken (2-3 large cans) drained, also works.
• Just use whatever you have on hand for convenience or have a taste for!

BAKED BUFFALO WINGS

Steps:

• Make the blue cheese dip: In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
• Place an oven rack 4 to 6 inches from the broiler. Heat the broiler.
• Prepare the chicken: Pat the wings dry. If the wings are not yet broken down into three pieces, cut each wing at the two joints. To do so, flip the wing over and wiggle each part to find the joint. Cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.
• In a large bowl, toss the baking powder with 1 tablespoon kosher salt. Add the wings and toss until evenly coated. Spread the wings in an even layer on a foil-lined baking sheet. (To prepare them in advance and allow them to dry-brine, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)
• Broil the wings in the oven until golden and crisp all over, turning halfway through, about 15 minutes per side.
• As wings cook, make the buffalo sauce: In a large bowl, stir together the hot sauce, butter, lemon juice and garlic. Season to taste with salt and pepper.
• Transfer the wings to the hot sauce-mixture and toss to coat. Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind. Broil until sizzling and browned in spots, about 5 minutes. (Depending on your broiler, you may need to rotate the pan so all the food is exposed to the heat source.)
• Serve with extra buffalo sauce and the blue cheese dip.

SHREDDED BUFFALO CHICKEN SANDWICHES

Steps:

• In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.

RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
• Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.