BUFFALO WING BITES
The Buffalo wing fans in my family were happy to do the taste testing as I was experimenting to create these zingy snacks. This version was the winner! -Jasey McBurnett, Rock Springs, Wyoming
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen (2 cups dressing).
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small bowl, combine Parmesan cheese and 1 teaspoon dressing mix. In another bowl, mix mayonnaise, milk and remaining dressing mix. If desired, stir in blue cheese. Refrigerate until serving., In a large bowl, mix chicken, cheddar-Monterey Jack cheese and wing sauce. On a lightly floured surface, unroll pizza crust dough and pat into a 14x12-in. rectangle. Cut into 24 squares., Place 1 rounded tablespoon chicken mixture on the center of each square. Pull corners together to enclose filling; pinch to seal. Place 1 in. apart on greased baking sheets, seam side down. Brush tops with butter; sprinkle with Parmesan cheese mixture., Bake 15-17 minutes or until golden brown. Serve with dressing.
Nutrition Facts : Calories 165 calories, Fat 12g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 374mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
BUFFALO CHICKEN WINGS
Americans are a wing-loving people. The Buffalo variety, by most accounts "invented" at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl. These can be made on the grill or in the oven.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes. (You can also broil in the oven on a sheet pan, flipping wings halfway through.)
- While the wings cook, combine 1/3 cup relatively mild hot sauce, 4 tablespoons melted butter, 1 tablespoon sherry vinegar or white vinegar, 1 tablespoon minced garlic, salt and pepper in a large bowl.
- When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides. (Or return to the broiler for a few minutes.)
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 38 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 589 milligrams, Sugar 0 grams, TransFat 0 grams
BONELESS BUFFALO CHICKEN "WINGS"
These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings-without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks and you'll never choose bone-in wings again!
Provided by Rhoda Boone
Categories Appetizer Chicken Super Bowl Party Buttermilk Paprika Fry
Yield 6-8 appetizer servings
Number Of Ingredients 26
Steps:
- Prep the chicken:
- Stir buttermilk, hot sauce, and 1 Tbsp. salt in a wide, shallow bowl. Add chicken and toss to coat.
- Mix flour, garlic powder, paprika, cayenne, black pepper, and remaining 1 Tbsp. salt in a large bowl.
- Working in batches, transfer chicken to bowl with flour mixture. Toss to coat, then transfer to a rimmed baking sheet or large platter. Working in batches again, dip in buttermilk mixture, allow excess to drip off, then dip again in flour mixture. Transfer back to baking sheet and chill at least 15 minutes and up to 2 hours.
- For the hot sauce:
- Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat, stirring, until butter is melted and mixture is smooth.
- For the blue cheese dip:
- Whisk sour cream, buttermilk, blue cheese, pepper, salt, and 1 Tbsp. plus 2 tsp. chives in a small bowl. Top with remaining 1 tsp. chives.
- Fry the chicken:
- Preheat oven to 250°F. Set a wire rack over another rimmed baking sheet.
- Pour oil into a large heavy pot fitted with thermometer to a depth of 2". Heat over medium-high until thermometer registers 350°F. Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant-read thermometer registers 165°F, 4-6 minutes per batch. Transfer chicken to prepared wire rack, season with salt, and keep warm in oven.
- Right before serving, transfer fried chicken to a large bowl. Pour hot sauce mixture over and gently turn with tongs until coated. Serve with blue cheese dip and celery sticks alongside.
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