Cheesy Buffalo Chicken Dip
This creamy dip tastes like Buffalo chicken wings, without the red fingers. Serve hot with carrots, celery sticks, bell peppers and other veggies for a healthier Super Bowl favorite. From Frank’s RedHot, makes 3 cups spread (about 12 servings).
Ingredients
1 8-ounce package cream cheese
1/2 cup blue cheese salad dressing
1/2 cup buffalo wing sauce or cayenne pepper sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cup shredded cooked chicken
Directions
Heat oven to 350 degrees. Place cream cheese in a deep 9-inch pie plate. Microwave 1 minute to soften. Whisk in salad dressing, sauce and cheese until smooth. Stir in chicken.
Bake 20 minutes or until mixture is heated through. Stir well. Garnish. Serve with crackers or cut-up vegetables.
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Classic Buffalo Chicken Wings
This recipe adapted from Frank’s RedHot makes 24-30 pieces.
Ingredients
2 1/2 pounds chicken wings
3/4 cup hot pepper sauce
1/3 cup melted butter (optional)
Combine in a large bowl and keep warm.
Directions
Oven: Preheat oven to 425 degrees. Bake wings 45 minutes until fully cooked and crispy, turning halfway. Combine sauce and butter (if using). Toss wings in sauce.
Fryer: Deep-fry at 400 degrees for 12 minutes.
Broiler: Broil 6 inches from heat 15-20 minutes, turning once.
Grill: Grill over medium heat 30-40 minutes, turning often.
Serve with blue cheese or ranch dip and celery sticks.
Buffalo Chicken Nachos
From Frank’s RedHot, serves 4 and doubles easily.
Ingredients
2 cups diced cooked chicken
or turkey
1/2 cup wing sauce
1 (10-ounce) bag tortilla chips
2 cups shredded cheddar
or jack cheese
1/2 cup diced tomatoes
1/2 cup sliced pitted black olives
1/2 cup diced bell peppers
1/2 cup diced jalapeño peppers
1/2 cup sliced green onions
Blue cheese or ranch salad dressing
Sour cream
Directions
Toss chicken with wing sauce. Layer chicken mixture with chips and cheese in baking dish or on pizza pan. Sprinkle tomatoes, olives, peppers and onions on top. Bake at 350 degrees for 5 minutes until hot and cheese melts. Serve with blue cheese dressing, sour cream and additional wing sauce.
Nuevo Latino Chicken Wings
Chef Douglas Rodriguez, author of “Nuevo Latino,” created this citrusy dish for the Wine Market Council, which suggests sauvignon blanc, unoaked chardonnay, lightly spicy pinot noir, fruity beaujolais or traditional Spanish rioja with these wings. Serves 12.
Ingredients
MARINADE:
1 cup distilled white vinegar
Zest of 4 oranges
Juice of 4 oranges
3/4 cup honey
16 cloves garlic, peeled
4 tablespoons coriander seeds, toasted
4 tablespoons cumin seeds, toasted
2 tablespoons dried oregano
2 tablespoons crushed red pepper flakes
1 cup fresh cilantro, cleaned and stemmed
4 tablespoons salt
CABRALES SAUCE:
4 ounces crumbled Cabrales blue cheese (or any other blue cheese aged 6 months or less)
8 ounces mayonnaise
8 ounces sour cream
Juice of 1 lemon
10 dashes Tabasco sauce
1 pinch salt
WINGS:
48 chicken wings (6 pounds), wing tips removed
2 tablespoons vegetable oil
12 green onions, thinly sliced on the bias
Directions
Place all marinade ingredients in blender and purée on high 1 minute; reserve. Place all Cabrales sauce ingredients in a food processor and purée 1 minute; transfer to serving bowl and chill.
Score each wing 3 times on each side. Reserve 1/2 cup marinade for basting wings, cover with plastic wrap and refrigerate. In large bowl, toss wings in remaining marinade, cover with plastic wrap and refrigerate 24-48 hours to allow all the marinade flavors to fully develop.
Preheat oven to 350 degrees. Drain marinade fully from wings and toss in vegetable oil to prevent sticking. Place wings on a cookie sheet and place in oven. Bake 10 minutes; flip each wing and baste with reserved marinade. Bake 10 minutes more and baste again with remaining reserved marinade.
To see if wings are done, pry open one of the scores with a knife blade . no blood should be visible on the bone and wings should be brown and caramelized.
To serve, sprinkle with green onions and serve with the Cabrales sauce on the side.
Jamaican Jerk Chicken Wings
Jamaica native Derrick Williams, chef at Island Village Cafe in New York, created this recipe. Makes 6 appetizer servings.
Ingredients
3 pounds chicken wings
3 fresh hot red peppers (or to taste), chopped
1 teaspoon freshly ground black pepper
2 teaspoons allspice
2 garlic cloves, peeled and crushed
1 medium onion, chopped
1 tablespoon chopped fresh thyme
2 tablespoons white vinegar
1 tablespoon salt
1 tablespoon sugar
1/4 cup vegetable oil
1/2 cup water
Directions
In a large baking pan, arrange the chicken wings in a single layer.
In a blender or a food processor, combine remaining ingredients and purée until very smooth.
Pour the sauce over the wings, ensuring they are coated evenly.
Cover the pan with plastic wrap and refrigerate for at least 2 hours. Half an hour before cooking, preheat oven to 350 degrees. Remove the plastic wrap and bake the chicken wings 1 hour. Serve hot.
Fajita Chicken Wings with Cool Ranch Avocado Dip
Holly Moore of The French Culinary Institute developed this recipe for Hass Avocados from Mexico. Makes 25-30 chicken wings.
Ingredients
2 packages fajita or taco seasoning
3/4 cup ketchup
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
1 teaspoon salt
2 1/2 pounds chicken wings, split at the joint, wing tips removed
DIP:
2 avocados, mashed
1 package ranch dressing mix
1/2 cup sour cream
1 tablespoon lemon juice
Directions
Mix fajita seasoning, ketchup, vegetable oil, Worcestershire sauce and salt in a 1-gallon resealable bag. Add chicken wings, seal bag and shake until the wings are completely covered in the marinade. Refrigerate at least 1 hour, or overnight.
Preheat oven to 375 degrees.
In a small bowl, combine the avocado, ranch dressing mix, sour cream, and lemon juice. Mix thoroughly until smooth.
Place wings in a single layer onto a lightly greased or nonstick baking sheet. You may have to use two baking sheets to fit all of the wings. Place wings in oven and bake for 25-30 minutes. Serve warm with dip.
Chinese Chicken Wings
This recipe from The Arizona Republic makes 9 servings.
Ingredients
36 chicken wings
1 cup soy sauce
1/2 cup granulated sugar
1 cup dark brown sugar, tightly packed
Directions
Heat oven to 325 degrees. Cut off wing tips. Cut chicken wings into 2 pieces, separating them at the joint. Put 36 parts in each of 2 large shallow roasting pans.
Combine soy sauce and sugars and pour mixture over chicken in each pan.
Bake 30 minutes. Remove from oven and turn each piece. Return pans to oven for 30 minutes. Turn wings again and cook about 20 minutes longer, or until mahogany-colored and tender.
Root Beer Chicken Drumettes
Laura Marquez teaches tailgate cooking at Plate It Up cooking school in Glendale, Ariz. Her recipe serves 5.
Ingredients
4 cups water
3 pounds chicken drumettes
3/4 cup soy sauce
1 cup orange juice
2 cups purchased barbecue sauce
1 can root beer
1/4 cup fresh ginger, minced
1 tablespoon crushed red pepper
2 tablespoons sesame seeds
Directions
Combine water, chicken drumettes, soy sauce and orange juice in a large bowl. Cover and refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Drain chicken and transfer to large rimmed baking sheet. Bake 30 minutes.
Bring barbecue sauce, root beer, minced ginger and crushed red pepper to simmer in a large heavy saucepan over medium-high heat for 5 minutes or until sauce has thickened. Pour 1/3 of barbecue sauce mixture into a small bowl and set aside. Brush chicken drumettes thoroughly with remaining barbecue sauce mixture.
Return to the oven and continue baking until cooked through, about 15 minutes longer. Brush with reserved barbecue sauce. Transfer to platter.
Sprinkle chicken drumettes with sesame seeds and serve.
