|
CHICKEN WING INSPIRED RECIPES Spring & Summer Favorites
|
|
Buffalo Style Blue Cheese Biscuits
1 can Refrigerated Biscuits 1/4 cup Butter 1/4
cup Chicken Wing Sauce 1/4 cup Crumbled Blue Cheese,
mild 1/2 cup Mozzarella Cheese, shredded Unroll the biscuits, cut each one into quarters and place
on a foiled-lined baking sheet. In a saucepan, melt butter and then add chicken wing sauce and blue cheese; mix well.
Remove from heat and brush or spoon this mixture over the biscuit quarters. Sprinkle with mozzarella cheese. Bake
at 350 degrees for 20 minutes or until the biscuits start to lightly brown and the cheese melts. Serve hot.
|
|
|
|
Chicken Wing
Philly 2 Chicken
Breasts, cooked & shredded** 1 medium Onion, sliced 1 Red Pepper, sliced 2
cups Mushrooms, sliced 2 T. Oil 1cup Chicken Wing Sauce 1 pkg.
Hoagie Rolls Sauce 1 cup Chicken Wing Sauce 1/2 cup Processed Cheese In a small saucepan,
heat hot sauce over low to medium heat, add cheese and mix until well blended. Remove from heat. In a large skillet, add 2 tablespoons of oil and add sliced onion,
pepper and mushrooms to it. Cook over medium heat 10-15 minutes. Add the chicken and chicken wing sauce; cook
together for 5-10 more minutes. Remove from heat. Place a good size portion on each Hoagie roll and drizzle with
sauce. **Instead
of using Chicken Breast - Try using the Original Philly Chicken Slices. Visit www.phillycheesesteak.com
|
|
Buffalo
Style Baked Potato Soup 4 large Baking Potatoes 1/2 cup Butter 1/2
cup Flour 3 cups Milk 1 (14oz) can Chicken Broth 1/2
cup Chicken Wing Sauce Pinch of Salt 1/4 t Pepper 1 cup Cheddar Cheese,
shredded 1/2 cup Sour Cream 2 Chicken Breasts, cooked & chopped or shredded Peel potatoes, cut into pieces
and place into a medium size saucepan with water. Boil/cook over high heat until tender. Drain and set aside.
In a large saucepan, melt butter over low-medium heat. Whisk in flour and continue stirring until smooth. Whisk
in milk, chicken broth and chicken wing sauce slowly, stirring constantly until sauce thickens. Reduce heat to low and
stir in the cheddar cheese until it melts. Add salt and pepper. Mash the potatoes and mix in 1/2 cup sour cream.
Stir the potato mixture into the soup. Add the chicken and continue to cook/heat for 15 minutes. Serve hot with
your favorite croutons or crackers.
|
|
