Spicy Buffalo Chicken Bake Recipes

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Steps:

• Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray. Measure the imprinted stitching on an approximately 12-by-8-inch football-shaped baking pan and cut the provolone into 2 long strips and 7 shorter strips to imitate; set aside. Spray the football pan with the cooking spray.
• Unroll 1 tube of dough and cut in half widthwise. Bake one of the halves on the prepared baking sheet until lightly done, about 8 minutes. (Reserve the other half of the dough.) Use a knife or kitchen shears to cut the baked dough into a football shape slightly smaller than the pan.
• In a medium bowl, toss together the Buffalo sauce and shredded chicken.
• Unroll the remaining tube of dough and drape into the prepared football pan, letting the extra dough hang over the sides. Fill with half of the chicken mixture, half of the grated Swiss or mozzarella and half of the scallions. Top with the football-shaped crust. Add the remaining chicken mixture, grated cheese and scallions. Add the blue cheese. Top with the reserved uncooked dough half. Use a knife to trim the excess edges of dough, leaving a little extra to pinch the 2 edges of dough together. Put the pan on a baking sheet.
• Bake until the crust is just beginning to brown, about 15 minutes. Remove from the oven and invert the football pan onto the baking sheet to unmold the calzone. Drizzle the crust with olive oil and sprinkle with garlic salt. Continue to bake until golden brown, 5 to 10 minutes. Arrange the strips of provolone to mimic the football stitching; the heat of the calzone will slightly melt the cheese and adhere it to the football. Let stand 5 minutes.
• Slice and serve with ranch dressing for dipping, and celery sticks on the side.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
• Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
• Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
• Bake until the cheese is melted and bubbling, 15 to 20 minutes.
• Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
• Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
• Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

Steps:

• Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.