BUFFALO SHOT DRINK RECIPES

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BAKED BUFFALO WINGS RECIPE | ALLRECIPES



Baked Buffalo Wings Recipe | Allrecipes image

These easy to make hot wings are crispy without being fried. Always yummy to snack on. They only take 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy.

Provided by Leesah

Categories     Buffalo Chicken Wings

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 20 chicken wings

Number Of Ingredients 7

¾ cup all-purpose flour
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon salt
20 chicken wings
½ cup melted butter
½ cup hot pepper sauce (such as Frank's RedHot®)

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.

Nutrition Facts : Calories 125.4 calories, CarbohydrateContent 3.8 g, CholesterolContent 31.5 mg, FatContent 9.2 g, FiberContent 0.2 g, ProteinContent 6.8 g, SaturatedFatContent 4.2 g, SodiumContent 257.6 mg, SugarContent 0.1 g

THREE GINGER POWER SHOT RECIPES - INSPIRED TASTE



Three Ginger Power Shot Recipes - Inspired Taste image

Your body will love these shots. Ginger is excellent for your digestive system and lemon is a powerful immunity booster. In general, you are looking for about 1 teaspoon of ginger juice for each shot. More than that and it’s going to be difficult to drink. We don’t peel ginger before juicing. Simply scrub and rinse the ginger root to remove grit then pass it through your juicer. Since we’re talking about making shot-sized juices — it doesn’t make much sense to get out the juicer every morning. Instead, we’ve gotten into the ritual of juicing a big piece of ginger then keeping it in the fridge and using it over the next few of days.

Provided by Adam and Joanne Gallagher

Total Time 5 minutes

Prep Time 5 minutes

Yield Makes 2 shots

Number Of Ingredients 10

1-inch length piece fresh ginger, scrubbed clean
1 large lemon
1-inch length piece fresh ginger, scrubbed clean
1 medium carrot, scrubbed clean
1 large lemon
1-inch length piece fresh ginger, scrubbed clean
1/2 small green apple, seeds removed
1 cup packed spinach leaves
1 large lemon
Very small pinch cayenne pepper, optional

Steps:

  • Chop everything into thin pieces small enough to easily go through the juicer.
  • Cut away the yellow peel from the lemon, leaving most of the white pith and lemon flesh. Cut into slices and remove any seeds.
  • Turn the juicer on and push everything through, alternating between harder ingredients and the softer lemon, apple or spinach (if using). Divide the juice between small glasses and drink the shot. It’s best to do this quickly — the ginger will be spicy (but well worth it).

Nutrition Facts : Calories 16, ProteinContent 1 g, CarbohydrateContent 5 g, SugarContent 1 g, FatContent 0 g, CholesterolContent 0 mg

More about "buffalo shot drink recipes"

THREE GINGER POWER SHOT RECIPES - INSPIRED TASTE
Your body will love these shots. Ginger is excellent for your digestive system and lemon is a powerful immunity booster. In general, you are looking for about 1 teaspoon of ginger juice for each shot. More than that and it’s going to be difficult to drink. We don’t peel ginger before juicing. Simply scrub and rinse the ginger root to remove grit then pass it through your juicer. Since we’re talking about making shot-sized juices — it doesn’t make much sense to get out the juicer every morning. Instead, we’ve gotten into the ritual of juicing a big piece of ginger then keeping it in the fridge and using it over the next few of days.
From inspiredtaste.net
Reviews 5.0
Total Time 5 minutes
Calories 16 per serving
  • Turn the juicer on and push everything through, alternating between harder ingredients and the softer lemon, apple or spinach (if using). Divide the juice between small glasses and drink the shot. It’s best to do this quickly — the ginger will be spicy (but well worth it).
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