Buffalo Chicken Wing Soup Food

BUFFALO CHICKEN WINGS

Steps:

• Preheat the broiler.
• Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
• For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
• Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.

BUFFALO CHICKEN WING SOUP

Steps:

• Combine milk and soups in slow cooker. Stir till smooth.
• Stir in chicken.
• Cover and cook 3 3/4-4 3/4 hours.
• When done cooking stir in sour cream and hot sauce.
• Cover and continue cooking for 15 minutes, or until bubbly.

BUFFALO CHICKEN WING SOUP

Steps:

• In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.

BUFFALO-STYLE CHICKEN WINGS

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.

SPICY BUFFALO CHICKEN WING SOUP

Steps:

• In a stockpot, melt the butter and add the celery, carrots, and onions. Cook until slightly tender.
• Add the flour and coat the vegetables and continue to cook for approximately 2 minutes. Then add the chicken stock and continue cooking. Stir until the liquid begins to thicken.
• Add the chicken and heavy cream and stir to combine the cream. Increase heat to bring soup almost to a boil. Add the hot sauce (if you're from Buffalo, you know Frank's is one of the better ones, but there are many out there that are just as good or better) and cheddar cheese and continue stirring until very well incorporated.
• Serve in heated bowls and garnish with bleu cheese crumbles.
• ***(The prep and cooking times are estimated and do not include cooking chicken time).

BUFFALO CHICKEN WING SOUP

Steps:

• In a large Dutch oven or soup pot melt the butter over medium heat. Add the onions, celery, carrots, garlic and stir. Season generously with salt and pepper and cook for about 5 to 7 minutes or until the onion and carrots soften.
• Meanwhile, season the chicken thighs with the cajun seasoning and toss together with the buffalo wing sauce, making sure each thigh is covered in cajun spice and sauce. Grill the chicken on a grill pan for about 4 minutes per side, just until you get some grill marks. The chicken doesn't have to be cooked through completely, as it will cook some more in the soup. Remove from grill pan and shred with 2 forks.
• Sprinkle the flour over the vegetables and stir. Add tomato paste, chicken broth, wing sauce, sour cream, blue cheese, blue cheese dressing and stir well, so that the tomato paste dissolves. I use a whisk to make sure it's stirred well. Bring to a boil.
• Add the shredded chicken to the pot and turn the heat down to a simmer. Simmer for 30 minutes.
• To serve, garnish with parsley, top with blue cheese and green onions.

BUFFALO CHICKEN CHOWDER

Steps:

• Sauté onions and celery in butter in a large pot until tender.
• Add garlic and cook for another minute.
• Reduce heat and stir in flour, cook for 1-2 minutes. Do not brown.
• Add milk, wing sauce, corn, chicken and cream cheese and bring to a simmer. Cook until cheese is melted and soup has thickened.
• Serve topped with bleu cheese crumbles.

BUFFALO CHICKEN SOUP

Steps:

• Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
• Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.
• Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
• Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

BUFFALO CHICKEN SOUP

Steps:

• In a large saucepan, cook chicken through. Add onions and celery. Add butter and stir in flour until smooth.
• Slowly add milk and broth. Add water, wing sauce, Velveeta, cayenne pepper and garlic powder.
• Simmer, stirring occasionally, until cheese has melted.

ONE-POT BUFFALO CHICKEN SOUP

Steps:

• Saute onions and celery in butter until tender.
• Stir in flour until smooth.
• Slowly add milk and broth.
• Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.

BUFFALO CHICKEN SOUP

Steps:

• Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.

BUFFALO CHICKEN WING SOUP

Steps:

• Saute veggies for 5 minutes.
• Add everything except potatoes and cook on low for 45 minutes.
• Add potatoes and season.
• cook 15 minutes longer until potatoes are warmed.
• or.
• add everything except potatoes to a crock pot and cook 4 to 5 hours or veggies are cooked adding the potatoes at the end.

ORIGINAL BUFFALO CHICKEN WING SOUP

Steps:

• Melt the butter in a stockpot; add the celery, carrots, and onions. Cook until tender.
• Add the flour and coat the vegetables. Add the chicken stock and continue stirring until the sauce begins to thicken and all flour lumps are dissolved.
• Add the chicken and light cream and continue stirring to combine the cream. Turn heat higher up to almost a boil.
• Add the hot sauce, bleu cheese and cheddar cheese when the mixture is warm...the cheese will help thicken the soup as well.
• Peel potatoes and chop into pieces. Boil in water until tender. Add in after shredded cheese is melted.

SLOW COOKER BUFFALO CHICKEN WING SOUP

Steps:

• Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.