Buffalo Wing Style Chicken Chowder Recipes

Steps:

• 1. In 2 quart saucepan over medium heat, sauté onions and celery in butter 'til softened. Stir flour into pan. Cook and stir 1-2 minutes over low heat, do not brown. Slowly whisk in milk and broth. Stir in rest of ingredients and simmer over low heat 'til cheeses are melted. Serve topped with crumbled blue cheese, and a celery stick inserted in bowl. (Can also serve with extra hot sauce and a little sour cream if preferred.) Enjoy!

Steps:

• In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.

Steps:

• 1. Melt the butter in a large sauce pan over medium heat. Add the chicken and saute until golden brown, about 8-10 minutes.
• 2. Add the onion, celery and carrots and cook until tender, about 10-15 minutes. Add the garlic and flour and cook until fragrant, about a minute.
• 3. Add the chicken broth and deglaze the pan. Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer for 20-30 minutes. Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.

Steps:

• For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
• Whisk together the flour, cayenne and salt in a large bowl.
• Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
• Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
• For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
• Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.

Steps:

• Sauté onions and celery in butter in a large pot until tender.
• Add garlic and cook for another minute.
• Reduce heat and stir in flour, cook for 1-2 minutes. Do not brown.
• Add milk, wing sauce, corn, chicken and cream cheese and bring to a simmer. Cook until cheese is melted and soup has thickened.
• Serve topped with bleu cheese crumbles.

Steps:

• In 2 quart saucepan over medium heat, sauté onions and celery in butter 'til softened.
• Stir flour into pan.
• Cook and stir 1-2 minutes over low heat, do not brown.
• Slowly whisk in milk and broth.
• Stir in rest of ingredients and simmer over low heat 'til cheese is melted.
• Serve topped with crumbled bleu cheese, and a celery stick inserted in bowl.

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.