Buffalo Wings

buffalowings

Buffalo wings are the ultimate party food. They are crowd-pleasers, and can be accompanied by cut up vegetables, a variety of dips and other sauces. The Frank’s Louisiana Hot Sauce listed below is the classic sauce for these classic buffalo wings. If scorching hot doesn’t work for you, try another brand of hot sauce that is milder.

INGREDIENTS

  • 30 chicken wings
  • 6 tbs. FRANK’s Louisiana Hot Sauce (now Durkee’s)
  • 4 tbs. Margarine (not butter)
  • 1 tbs. white vinegar
  • ⅛ tsp. celery seeds
  • ¼ tsp. Cayenne pepper
  • ¼ tsp. red pepper
  • ⅛ tsp. garlic salt
  • Dash black pepper
  • ¼ tsp. Worcestershire Sauce
  • 1 tsp. Tabasco Sauce  

DIRECTIONS—Sauce

Mix all sauce ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

DIRECTIONS—Wings

Separate the wings into “wingettes,” saving the tips to use in stock. Fry the wings using vegetable or peanut oil in a deep fryer set at 375° F. Fry just 15 wing pieces at a time for 12-15 minutes. Drain the wings for a few minutes after completely cooked and place into large bowl. After all the wings are fried, pour the sauce into the bowl and stir.

*Your wings are ready to eat now, but try putting them on a baking sheet in the oven for a few minutes to get that extra-crispy coating.

Glazed Chicken Skewers

skewers

Perfect for backyard barbeques or parties, these glazed chicken skewers are a little sweet, a little spicy and a little smoky from the grill. The soy gives an Asian flair, while the red pepper flakes provide some kick. Enjoy with other finger foods (like buffalo wings) and a cold beer or other beverage. Have plenty of napkins or wet wipes for sticky fingers, too!

INGREDIENTS

  • 4 cloves Garlic, grated with a microplane (or minced)
  • ⅓ cup Honey
  • ½ bottle Negra Modelo (I recommend drinking the rest with the meal!)
  • 1 tsp. red pepper flakes
  • ½ tsp. Dijon mustard
  • ¼ cup Soy Sauce
  • ¼ tsp. Pepper
  • 1 tbs. Olive Oil
  • ¼ cup chopped Shallots (about 1 medium shallot)
  • 6 boneless skinless Chicken thigh filets, cut into cubes
  • Oil (for the grill)
  • Cilantro (optional – for garnish)
  • 1 tbs. Balsamic Vinegar (Trade Joe’s – Aceto Balsamico de Modena)

DIRECTIONS—Marinade

In a small bowl, whisk together the garlic, honey, Negra Modelo, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes and refrigerate for 1 hour. You can leave it to marinade longer, but don’t leave it in the refrigerator longer than overnight.

Remove the chicken from marinade (reserve the marinade) and thread through wooden skewers.

In a pot over medium-high heat, add the olive oil, balsamic vinegar, and shallots. Sauté until the shallots soften (about 5 minutes) and then add the marinade. Boil your mixture, stirring frequently until it has reduced and thickened (about 8 minutes). 

DIRECTIONS—Grilling

Preheat grill to medium-high heat and brush lightly with oil. Brush your chicken with the glaze and place them on the grill. Brush the chicken with your glaze again and turn every 2-4 minutes until fully cooked (about 10 minutes). Sprinkle with chopped cilantro prior to serving.

DIRECTIONS—Oven

Preheat oven to 400° F and place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze and roast for approx. 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through. Sprinkle with chopped cilantro prior to serving.

Chicken or Turkey Tetrazzini

tetrazzini

Chicken (or turkey) Tetrazzini is a classic comfort food dish that cooks love because it makes delicious use of leftovers. This version gets a spicy update with the addition of green chile. Make a wonderful meal with a tossed salad and crusty bread.

INGREDIENTS

  • 1 ½ pound Thin Spaghetti, broken in half
  • 4 tbs. Butter
  • 4 cloves Garlic, minced
  • 1 lb. White Mushrooms, quartered
  • ½ tsp. Salt
  • Fresh Ground Pepper, to taste
  • 1 cup White Wine
  • ⅓ cup Flour
  • 4 cups Chicken Broth
  • 1 block 8 oz. Cream Cheese
  • 3 cups Cooked Chicken or Turkey, shredded or diced
  • 1 cup Black Olives, finely chopped
  • 1 ½ cup Frozen Green Peas
  • 4 slices Bacon, fried and chopped into bits
  • 1 cup Monterey Jack Cheese, grated
  • 1 cup Parmesan Cheese, grated
  • 1 cup Panko Bread Crumbs
  • 4 oz. can of Fired Roasted Diced Green Chile by Trader Joe’s 

DIRECTIONS

Cook pasta until al dente. Drain, rinse, and set it aside.

In a large pot, heat butter over medium-high heat. Add garlic and sauté for 1 to 2 minutes. Add mushrooms and salt, then sauté for a few more minutes. Pour in the wine and allow it to cook with the mushrooms until the liquid reduces by half (about 4-5 minutes).

Sprinkle in flour and stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium-low. Cut the cream cheese into smaller pieces and add it to the pot, constantly stirring to help it melt. Don’t worry if it remains in small chunks for awhile – a it’ll all melt eventually! Add the chicken, olives, peas, bacon, and cheeses, stirring to combine. Add salt and pepper as needed.

Pour in your cooked spaghetti, stirring to combine. Don’t be afraid to put in more broth as needed (up to 2 cups); you want the mixture to have a little bit of moisture so it doesn’t burn in the oven. Pour the mixture into a large baking dish and sprinkle on the Panko bread crumbs.

Bake at 350° F until the casserole is bubbly and the crumbs are golden brown (about 20 minutes).