BEST BUFFALO CHICKEN DIP RECIPE EVER RECIPES

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BEST EVER FRIED CHICKEN WINGS RECIPE: HOW TO MAKE IT



Best Ever Fried Chicken Wings Recipe: How to Make It image

For game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. When they ask me how to fry chicken wings, they never believe it's so easy! —Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield about 4 dozen.

Number Of Ingredients 23

4 pounds chicken wings
2 teaspoons kosher salt
Oil for deep-fat frying
BUFFALO WING SAUCE:
3/4 cup Louisiana-style hot sauce
1/4 cup unsalted butter, cubed
2 tablespoons molasses
1/4 teaspoon cayenne pepper
SPICY THAI SAUCE:
1 tablespoon canola oil
1 teaspoon grated fresh gingerroot
1 garlic clove, minced
1 minced Thai chile pepper or 1/4 teaspoon crushed red pepper flakes
1/4 cup packed dark brown sugar
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 tablespoon fish sauce
SPICY BARBECUE SAUCE:
3/4 cup barbecue sauce
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons honey
1 tablespoon cider vinegar
Thinly sliced green onions, optional

Steps:

  • Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels., For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper., For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce., For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes. , Toss wings with 1 of the sauces. If desired, sprinkle with green onion slices.

Nutrition Facts : Calories 87 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 218mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

BEST CROCK-POT BUFFALO CHICKEN DIP - HOW TO MAKE ... - DELISH



Best Crock-Pot Buffalo Chicken Dip - How to Make ... - Delish image

This Crock-Pot Buffalo Chicken Dip is so easy to make. Filled with everything you could want in a game-day snack.

Provided by Makinze Gore

Categories     gluten-free    nut-free    Super Bowl    tailgate    appetizers    snack

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 10

1

rotisserie chicken, shredded 

3

(8-oz.) blocks cream cheese

2 c.

shredded cheddar

3/4 c.

buffalo sauce

1/2 c.

ranch dressing

1/2 c.

crumbled blue cheese

Freshly chopped chives, for garnish 

Sliced baguette

Celery sticks

Carrots

Steps:

  • In a large slow cooker, combine chicken, cream cheese, cheddar, buffalo sauce, and ranch.  Cook on low for 3 hours or until everything is melted together and warmed through.  When ready to serve, top with blue cheese and chives and serve with dippers.

Nutrition Facts : Calories 399 calories

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BEST EVER FRIED CHICKEN WINGS RECIPE: HOW TO MAKE IT
For game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. When they ask me how to fry chicken wings, they never believe it's so easy! —Nick Iverson, Denver, Colorado
From tasteofhome.com
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Calories 87 calories per serving
  • Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels., For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper., For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce., For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes. , Toss wings with 1 of the sauces. If desired, sprinkle with green onion slices.
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