BUFFALO CHICKEN CUPS
A fun way to serve buffalo chicken in bite-sized cups! I made these after thinking about what a hit buffalo chicken is with my guests, but wanting to keep it a little less messy to eat during the big games. They were a hit, so I thought I'd share :) This is especially fast and easy if you already have some cooked chicken on hand to shred and use. Note - if you like bleu cheese with your buffalo chicken, feel free to sub in bleu cheese dressing instead of ranch, or bleu cheese instead of the cheddar. We're just not bleu cheese fans around here ;)
Provided by Starrynews
Categories < 30 Mins
Time 20m
Yield 12 bite-sized cups
Number Of Ingredients 7
Steps:
- Combine chicken and hot sauce in a pan and warm through, mixing well.
- Put tortilla chip scoops out on platter.
- Combine ranch dressing and sour cream, mixing well.
- When chicken is warm, fill each chip with buffalo chicken mixture.
- Sprinkle each chip with cheddar cheese.
- Top each chip with a dollop of the ranch dressing & sour cream mixture.
- Sprinkle with diced celery.
- Enjoy!
BUFFALO CHICKEN PHYLLO CUPS
This is a simple recipe that I created borrowing the Buffalo Chicken portion from a separate recipe. It's quick, easy, and is always a hit at parties! AND... It's from Buffalo... so no Ranch dressing allowed!! :-) The measurements for the ratio of Frank's Red Hot to dressing and bleu cheese is up to you, but this should give you a good place to start.
Provided by rjonmaire
Categories Chicken
Time 20m
Yield 24 mini cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the chicken, Red Hot, dressing, and chunky bleu cheese together. Fill the mini phyllo cups with the mixture, and top with extra chunks of blue cheese.
- Cook at 350 for 10-12 minutes, or until warmed through.
- For the garnish, I use baby carrots, and cut them into 4 or 6 pieces, and the celery I cut to about that same size (~1 1/2 inches long and the thickness of a plastic coffee stirrer).
Nutrition Facts : Calories 197.4, Fat 16, SaturatedFat 4.4, Cholesterol 41, Sodium 649.5, Carbohydrate 1.6, Fiber 0.2, Sugar 1, Protein 11.5
BUFFALO CHICKEN NACHOS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Bring 1 1/2 cups wing sauce and 1/2 cup water to a simmer. Add 4 cups shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips with 3 cups shredded cheddar. Bake, then top with blue cheese, chopped celery and the reserved wing sauce.
BUFFALO CHICKEN SUBS
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the broiler. Season the chicken with salt and black pepper; sprinkle with the brown sugar, paprika and cayenne. Warm the vegetable oil in a 12-inch ovenproof skillet over medium-high heat. Cook half of the chicken in the skillet until golden, 2 to 3 minutes per side; transfer to a plate. Cook the rest, then return all the chicken to the skillet. Add the wing sauce and bring to a simmer, then reduce the heat to medium and cook until the chicken registers 160 degrees F on an instant-read thermometer, about 10 minutes. Let cool, then shred and return to the skillet. Add more wing sauce if desired, then broil until crisp and caramelized, about 4 minutes.
- Combine the carrots, celery and tomatoes in a bowl and season with salt and black pepper.
- Make the ranch dressing: Combine the mayonnaise, buttermilk, garlic, dill, honey, mustard, 1/4 teaspoon salt and a pinch of black pepper in a bowl.
- Split open the bread lengthwise. Put the blue cheese crumbles on the bottom, then add the chicken and veggies. Cut into small sandwiches and serve with the ranch dressing on the side.
BUFFALO CHICKEN FILLED TORTILLA CUPS
Make and share this Buffalo Chicken Filled Tortilla Cups recipe from Food.com.
Provided by Shelby Jo
Categories Lunch/Snacks
Time 10m
Yield 12 bite sized cups
Number Of Ingredients 8
Steps:
- Place a small sauce pot over low heat, add hot sauce. Whisk in the butter until melted (the sauce will have an orange color).
- In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside. In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper.
- To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top. Sprinkle with chives and serve.
BUFFALO-STYLE CHICKEN WINGS
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield about 4 appetizer servings.
Number Of Ingredients 17
Steps:
- For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
- Whisk together the flour, cayenne and salt in a large bowl.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
- Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
- For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
- Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.
BUFFALO CHICKEN WONTON CUPS
Love Buffalo wings but not the bones? Try this version, made with shredded cooked chicken breasts baked in wonton wrapper cups.
Provided by My Food and Family
Categories Sauces & Condiments
Time 40m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Mix cream cheese and wings sauce in medium bowl until blended. Add chicken and onions; mix well.
- Spray 12 muffin pan cups with cooking spray. Line each cup with wonton wrapper, with edges extending over top of cup. Fill with chicken mixture.
- Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
BUFFALO CHICKEN WONTON CUPS
Make and share this Buffalo Chicken Wonton Cups recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 27m
Yield 36 appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.
BUFFALO CHICKEN LETTUCE CUPS
Buffalo chicken, meet salad -- but as fun finger food! My Buffalo chicken filling is packed with punchy flavor, then scooped up in lettuce, topped off with crunchy celery and creamy blue cheese, then dunked in a zippy pickled red onion vinaigrette. It's Delicious with a capital D!
Provided by Carla Hall
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the lettuce leaves on a serving platter and arrange the celery, blue cheese and parsley in small individual serving bowls and set aside.
- Toss the ground chicken or turkey with the hot sauce, thyme, chile flakes and 1 1/2 teaspoons black pepper, or to taste, until combined in a medium bowl; set aside.
- In a small skillet, heat the butter and oil over medium-high heat. When the butter is almost melted, add the onion and 1 teaspoon salt. Cook, stirring occasionally, for 2 minutes, then stir in the garlic. Cook until the onion is golden and tender, then stir in the ground chicken mixture. Cook until browned all over, stirring occasionally, about 6 minutes. Spoon into a serving bowl and serve with the platter of lettuce leaves, bowls of garnish and the Pickled Red Onion Vinaigrette.
- Place the vinegar, sugar, 1/2 cup water and 1 teaspoon salt in a 2-quart saucepan over medium-high heat and bring to a boil; stir in the red onions and let simmer for 5 minutes, then remove the pan from the heat and let cool.
- Drain the onions, reserving the pickling liquid. Put the onions in a blender with the olive oil, lemon zest, 1 teaspoon salt and 1 teaspoon pepper, and blend on high while slowly drizzling in just enough of the reserved pickled liquid until emulsified and at a pourable consistency (you will not use all the liquid). Makes about 2 cups. Can be refrigerated in an airtight container for up to 2 weeks.
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