Buffalo Wild Wing Recipes

It all began when my son Bob had a few friends over for dinner recently and one of them brought Buffalo Wings and extra sauce to dip them in… Bob had made soup and he along with others decided to pour a little of the extra wing sauce over the soup. They really liked the added flavor so then Bob started thinking of other things he could pour it over. He made a two egg omelette with Boar’s Head lunch meat and Horseradish Cheddar Cheese and found it was very good on that as well - he passed the recipe on to me and I tried it on a soup that I had made and a recipe I found called Buffalo Roasted Cauliflower. The original recipe just called for “hot sauce” but I substituted the Buffalo Wild Wing Sauce and it was some of the best cauliflower I have had in a long time - and of course, you can always use it on Buffalo Chicken Wings!

Buffalo Wild Wing Sauce
Source: Bill Spooner

1/2 c. Frank’s RedHot Sauce - Original
1/3 c. margarine or butter
1 T. white vinegar
1/8 t. celery seeds - optional
1/8 t. cayenne pepper - (up to 1/4 t. depending on desired hotness)
1/8 t. garlic salt
1 dash black pepper
1/4 t. worcestershire sauce
1/2 t. Tabasco sauce - (up to 2 t. depending on desired hotness)
This makes enough for about 3 lbs. of wings (about 40-50).
Mix all ingredients together in a small saucepan over low heat until the margarine is completely melted, stirring occasionally.
Cook the wings: oven - 375 degrees for 40-45 minutes. Deep fryer - oil 375 degrees, 15 wings at a time for 12-15 minutes.
After cooking wings, place in a bowl and pour sauce over top. Stir them from bottom to coat thoroughly. Wings can be placed on a baking sheet in the oven for a few minutes to crisp the coating (increase temp to 425 degrees).

Bob’s Buffalo Wild Wing Soup
Source: Bob Klinker

2 pounds stew beef that has been cut in chunks (chuck steak or similar)
1-2 T. olive oil
1 onion, chopped
2 bay leaves
1/2 t. allspice
1/3 head cabbage - chunks
handful baby carrots - left whole
20 small red potatoes - cut in quarters
1 can corn - drained
1/2 c. red wine - (adjust to taste)
32 oz. box beef broth
salt
pepper
Buffalo Wing Sauce (recipe above)
Heat Dutch Oven over medium-high heat. Brown beef pieces in oil. Add chopped onions and cook until softened. Add the spices, cabbage, carrots, potatoes and corn. Add 1/2 cup wine and beef broth to barely cover.
Simmer, covered, for about 3 1/2 hours until beef is tender.
Serve with Buffalo Wing Sauce

Buffalo Chicken Wings
http://allrecipes.com

1/2 c. all-purpose flour
1/4 t. paprika
1/4 t. cayenne pepper
1/4 t. salt
10 chicken wings
oil for deep frying
1/4 c. hot sauce (use recipe above)
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. Heat the hot sauce in a small saucepan over low heat. Stir and heat until mixture is well blended and heated through. 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.

Buffalo Roasted Cauliflower
www.closetcooking.com

1 head cauliflower - cut into florets
1 T. oil
salt
pepper to taste
1/4 c. hot sauce (I used the Buffalo Wing Sauce)
blue cheese dip - or ranch dressing for dipping (optional)
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.

Buffalo Wing Dip Recipe
www.tasteofhome.com

2 packages (8 ounces each) cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup sour cream
5 tablespoons crumbled blue cheese
2 cups shredded cooked chicken
1/2 cup buffalo wild wing sauce
2 cups (8 ounces) shredded cheddar cheese, divided
1 green onion, sliced
Tortilla chips
In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese. Transfer to a 3-qt. slow cooker. Layer with chicken, wing sauce and 1 cup cheese. Cover and cook on low for 2-3 hours or until heated through.
Sprinkle with remaining cheese and onion. Serve with tortilla chips. Yield: 6 cups. Print this post