That tangy, spicy sauce has no match, except maybe sweet and spicy Korean fried chicken. If you're cooking for a die-hard Buffalo sauce crowd, check out the following non-wing ideas.
• 1. Buffalo Grilled Shrimp with Blue Cheese Dip, from Gourmet.
• 2. Mac and Cheese with Buffalo Fried Chicken, from Bon Appetit.
• 3. Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama, from Bobby Flay.
• 4. Buffalo-Chicken Quesadillas, from Katie Lee via Cosmopolitan.
• 5. Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce, from Daniel Holzman and Michael Chernow via The Martha Stewart Show
What's your favorite Buffalo sauce recipe?
Related: Can't Take the Heat? How to Eat Spicy Foods
(Images: John Kernick, Brian Leatart, Food Network, Lara Robby, MarthaStewart.com)
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The buffalo mac and cheese recipe is one of my great guilty pleasures--a bit of work and time to put together, but really, really good.
Got this recipe from a Mission (tortilla company) email. I used normal pre-shredded mexican cheese, whatever tortillas I had on hand, and didn't measure anything, just shredded a cooked chicken breast and then poured in buffalo sauce til it looked right. For variations try mixing in corn or diced onions or peppers.
Buffalo Style Chicken Taquitos
Prep Time: 16 minutes
Cook Time: 14 minutes
Prep Tool: Work Surface, Mixing Bowl, Oven
Serves: 4
Recipe Ingredients:
* 12 Mission® Yellow Corn Tortillas, warm
* 3/4 cup Deli Rotisserie Chicken, white and dark meat (no skin), shredded and reserved warm
* 1/4 cup + 2 tablespoons Buffalo Sauce
* 1 cup + 2 tablespoons Colby Jack Cheese, shredded
* Non-Stick Pan Spray to coat
* 1/4 cup Ranch Dressing or Blue Cheese Dressing
* 2 cups Iceberg Lettuce, hand torn into small pieces
Recipe Instructions:
1. Preheat oven to 400 degrees.
2. Measure out 3/4 cup of the reserved, shredded chicken and place in a separate bowl. Add 1/4 cup + 2 tablespoons Buffalo Sauce to the measured-out chicken and mix together until the chicken is coated.
3. Lay warm tortillas on a work surface and place 1 heaping tablespoon of the chicken mixture horizontally on the bottom of each tortilla. Sprinkle 1 1/2 tablespoons of cheese over each tortilla. Roll tortillas up into cylinders to form taquitos.
4. Spray baking sheet with non-stick pan spray and lay taquitos down, seam side down, on your baking sheet. Once all of the taquitos are on the baking sheet, use your pan spray to coat all of the taquitos.
5. Cook for 13 minutes, flipping over halfway through cooking time.
6. Remove from the oven and serve 3 taquitos to a plate. Place 1/2 cup of iceberg lettuce pieces to one side of the taquitos and spoon 1 tablespoon of ranch dressing alongside the taquitos for dipping. A small amount can be drizzled onto the lettuce if desired.
Hints:
* You could also use blue cheese dressing to dip your taquitos in.
* Instead of using Colby Jack cheese, substitute another cheese of your liking to your taquitos.
I love ordering tator tots or onion rings tossed in buffalo sauce. It's not a healthier option, but it is damn good.
Anyone have a vegetarian suggestion? (I'm going to try tater tots too)
I can say no to bacon, but for some chicken wings break me!
as a buffalo girl, i have a few recipes up my sleeve. not necessarily healthy or refined, but delicious and always a hit at parties.
BUFFALO CHICKEN WING DIP
1-2 chicken breasts fully cooked and shredded
1 package cream cheese, softened
1 package (6-8oz) shredded cheese (i use half cheddar and half mozzarella)
1 package (4-6oz) crumbly bleu cheese
1 cup frank's red hot sauce (franks is THE BEST)
mix all of the ingredients together, reserving half of the shredded cheese. place in glass baking dish, cover with remaining shredded cheese and bake at 350 until bubbly and hot. (also doable in a microwave in a pinch!) serve with carrots, celery and/or crackers. THAT EASY.
BUFFALO CHICKEN WING PASTA
(all ingredients approximate. i never measure.)
3-4 cups bowtie pasta, cooked
1-2 chicken breasts, fully cooked and diced
1/2 cup each carrots and celery, diced
6-8 green onions, sliced
1 (4-6oz) package crumbly bleu cheese
1/2 cup buffalo wing sauce (NOT hot sauce!)
cook carrots and celery in a pan with a little butter over medium heat for 1-2 minutes. the veggies should still have a little crunch, but not be raw. add the white ends of the green onions and cook for another minute. mix veggies with pasta, chicken, wing sauce and bleu cheese. garnish with green onion tops. best with warm pasta and chicken so that bleu cheese melts and forms creamy sauce. delicious served warm or cold!
oh and just in case you have difficulty finding wing sauce, you can make your own with equal parts hot sauce and butter. i am totally partial to frank's and won't use anything else. not exactly healthy but good for when i need a little hometown fix.
also, something unique to buffalo are chicken finger subs! buy or make chicken fingers, toss in wing sauce and put on a sub roll with shredded lettuce (oddly good in this setting), tomato, bleu cheese dressing and any other sub additions you like!