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Buffalo Chicken Sandwich Soup Recipe


  • 1 1/4 lb boneless skinless chicken breast halves, cut into 1-inch cubes
  • 1/4 cup Frank’s RedHot Original cayenne pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium stalk celery, chopped (1/2 cup)
  • 1 teaspoon finely chopped garlic
  • 2 tablespoons all-purpose flour
  • 1 carton (32 oz) unsalted chicken broth
  • 4 cups shredded Cheddar cheese (16 oz)
  • Chopped celery, blue cheese crumbles, crushed tortilla chips, if desired


  1. In medium bowl, stir together chicken, pepper sauce, salt and pepper.
  2. In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken mixture. Cook 7 to 9 minutes, stirring occasionally, until no longer pink in center. Stir in onion, celery and garlic. Cook 2 to 3 minutes, stirring occasionally, until vegetables have softened. Sprinkle flour over chicken-vegetable mixture, stirring constantly until mixture is bubbly. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Slowly add cheese, 1/2 cup at a time, stirring constantly with whisk until cheese is melted and heated through.
  3. Serve soup topped with chopped celery, blue cheese, crushed tortilla chips and additional pepper sauce, as desired.

Buffalo Chicken Salad Recipe



  • 4 cups rustic bread, cubed
  • 2 tablespoons olive oil
  • 1 clove garlic, grated
  • Big pinch salt


  • 1/4 cup 100 plain yogurt (from 2-lb container)
  • 1-2 tablespoons low-fat milk
  • 1/2 clove garlic, grated
  • 1 tablespoon chives
  • Scant 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons crumbled blue cheese


  • 1 chicken breast, cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Frank’s™ RedHot™ Buffalo Wings Sauce, plus more for serving
  • 4 cups chopped romaine lettuce
  • 1/4 cup thinly sliced carrot
  • 1/4 cup thinly sliced celery
  • 3 thinly sliced scallions
  • 10 grape tomatoes, halved

Buffalo Chicken Salad Recipe


  1. Preheat the oven to 350°F.
  2. In a bowl combine the bread cubes, oil, garlic, and pinch of salt. Toss to combine and spread onto a baking sheet. Bake in the oven for about 15 minutes, or until the bread is golden, stirring about halfway through. Remove from the oven and cool completely. Store croutons in an airtight container on the counter for several days.
  3. For the dressing, combine the yogurt and milk, whisk to combine. Stir in the grated garlic, chives, salt, cayenne (if using), and blue cheese crumbles. Set aside or store in the refrigerator in a lidded container until ready to use.
  4. In a skillet with about 1 tablespoon olive oil, cook the chicken with the salt and pepper until the chicken is opaque all the way through and golden on the outside. Stir in the buffalo wing sauce to coat.
  5. Divide the romaine between bowls and sprinkle over the carrots, celery, scallions, and tomatoes. Scatter the coated chicken over the tops of the salads, along with some croutons, and a drizzle of the dressing. Top with a few additional dashes of buffalo sauce if desired. Serve immediately.

Buffalo Chicken Grilled Cheese Sandwich Recipe


  • 1/4 cup cooked shredded chicken, warm
  • 1 tablespoon hot sauce
  • 1/2 tablespoon mayo (optional)
  • 1 tablespoon carrot, grated
  • 1 tablespoon celery, sliced
  • 1 tablespoon green or red onion, sliced or diced
  • 1 tablespoon blue cheese, room temperature, crumbled
  • 1/2 cup cheddar cheese, room temperature, grated
  • 2 slices bread
  • 1 tablespoon butter, room temperature

Buffalo Chicken Grilled Cheese Sandwich Recipe


  1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
  2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
  3. Heat a non-stick pan over medium heat.
  4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Buffalo Cheesy Puff Pastry Rolls

Buffalo Cheesy Puff Pastry RollsIngredients

  • 4 oz cream cheese
  • ½ cup buffalo sauce (divided)
  • ¼ cup blue cheese dressing
  • 2 sheets (17.3 oz) puff pastry dough
  • 2 cups cheddar cheese (shredded)
  • ½ cup blue cheese crumbles
  • ¼ cup diced green onions
  • 1 egg
  • 1 tbsp water


  1. Heat the oven to 400°F.
  2. Combine the cream cheese, ¼ cup buffalo sauce and blue cheese dressing in a bowl.
  3. Unfold a sheet of puff pastry dough onto parchment paper.
  4. Use a rolling pin to roll the dough just slightly thiner.
  5. Spread half of the buffalo cheese mixture onto the puff pastry, sprinkle 1 cup of cheddar cheese, ¼ cup blue cheese crumbles and ? cup of diced green onions on top.
  6. Starting at a short side, roll the pastry dough up.
  7. Slice into 12 rolls.
  8. Place the rolls on a parchment lined baking sheet, at least 1 inch apart on all sides.
  9. Beat the egg and water in a small bowl with a fork.
  10. Brush the egg mixture along the sides of the puff pastry dough.
  11. Repeat with the second sheet of puff pastry dough and the remaining ingredients.
  12. Bake the rolls for 20-25 minutes or until they’re golden brown.
  13. Remove the rolls from the baking sheets and cool for 10 minutes.
  14. Serve with the remaining ¼ cup buffalo sauce or additional blue cheese dressing for dipping.

Baked Buffalo Wings Recipe

You can cut the fat but kept the flavour by baking the chicken wings and using reduced-fat cottage cheese in the dipping sauce.


  • Baked Buffalo Wings RecipeChicken Wings
  • 2 lb chicken wing drummettes (about 24)
  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 2 tablespoons red pepper sauce
  • 1 tablespoon Worcestershire sauce
  • Paprika
  • Celery sticks, if desired
  • Blue Cheese Dipping Sauce
  • 1/3 cup reduced-fat cottage cheese
  • 1/2 teaspoon white wine vinegar
  • 2 tablespoons milk
  • 1 tablespoon crumbled blue cheese
  • 1/8 teaspoon white pepper
  • 1 clove garlic, finely chopped


  1. Heat oven to 350°F. Line 15x10x1-inch pan with foil. Remove skin from chicken.
  2. In resealable food-storage plastic bag, mix honey, ketchup, pepper sauce and Worcestershire sauce. Add chicken. Seal bag; refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally.
  3. Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut.
  4. In blender or food processor, place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover; refrigerate until serving. Serve chicken wings with sauce and celery sticks.

Slow-Cooker Buffalo Chicken Sandwich Recipe

Slow-Cooker Buffalo Chicken Sandwich RecipeIngredients

  • 1 package (3.35 lb) boneless skinless chicken thighs (about 14 thighs)
  • 1 3/4 cups Buffalo wing sauce
  • 1 English (seedless) cucumber
  • 12 large sandwich buns, split
  • 3/4 cup crumbled blue cheese


  1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour 1 cup of the Buffalo wing sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours.
  2. Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
  3. Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut 1 strip of peel lengthwise from 1 cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber. Set strips aside.
  4. Fill each bun with 1/2 cup chicken mixture, about 3 strips of cucumber, 1 tablespoon of the remaining wing sauce and 1 tablespoon blue cheese.

Buffalo Chicken Potsticker Recipe

Buffalo Chicken Potsticker RecipeIngredients

  • 4 tablespoons oil, divided
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 pound ground chicken
  • ½ cup Frank’s hot sauce (feel free to add more or less depending on your spice tolerance)
  • 2 cups shredded Cheddar cheese
  • Salt and pepper, to taste
  • 48 round dumpling wrappers
  • ¼ cup blue cheese, crumbled
  • 1 green onion, finely chopped
  • ½ cup sour cream or Greek yogurt


  1. Heat pan over medium heat and add 2 tablespoons oil. Cook the onions and celery until translucent and transfer to a mixing bowl, along with the ground chicken, hot sauce, cheese, and salt and pepper.
  2. Wet the edges of each dumpling wrapper with water, add about 2 teaspoons of filling to the center, and fold in half. You can also pleat them.
  3. Heat 2 tablespoons oil in a cast iron or nonstick pan over medium to medium-high heat and add the potstickers (you’ll probably have to cook them in batches). When they’re golden brown on the bottom, add about 1/3 cup water to the pan. Cover and steam the potstickers until the water is evaporated.
  4. While that’s going, mix the blue cheese and the chopped green onion with the sour cream or yogurt. Season with salt and pepper to taste. Serve the dumplings along with the blue cheese sauce.

The Original Anchor Bar Buffalo Chicken Wings Recipe

The Original Anchor Bar Buffalo Chicken Wings RecipeFifty years ago, Teressa Bellissimo decided to fry up chicken wings she had set aside for soup to quickly feed her son’s ravenous friends at the family restaurant, Anchor Bar, in Buffalo, New York. Since then, Buffalo wings have, of course, made their way into American food lore.


  • 8–10 cups of canola or peanut oil
  • 2 ½ pounds fresh chicken wings (12–16 whole wings)
  • Optional: Sea salt and freshly ground black pepper
  • ½ cup Anchor Bar Wing Sauce
  • ¼ cup melted butter for medium spiciness, or to taste
  • Celery sticks
  • Blue cheese dip


  1. Heat oil to 350° in a Dutch oven or other deep, heavy pan. Split wings at joint, if desired. (Either use the tips, or freeze them to make stock later.) Pat dry.
  2. Deep-fry wings, without crowding them, at 350° for 10–15 minutes, or until completely cooked (no red juices) and crispy. If necessary, fry a couple of batches to avoid overcrowding. Drain on paper towels. Anchor Bar doesn’t season its wings; if desired, sprinkle on sea salt and freshly ground black pepper.
  3. Thoroughly whisk hot sauce and butter in a bowl; add more butter for a milder mix, less butter for more spice. (Anchor Bar has always used margarine, but we recommend butter or light butter as more natural options.) Toss wings in mixture until completely covered. Do this quickly so that chicken meat is still hot when served. For a lighter version, instead of deep-frying wings, bake them at 425° for 45 minutes.

To Serve

Place on a platter with a clutch of fresh celery sticks and a small bowl of blue cheese dip that’s either purchased or made fresh from a mixture of crumbled blue cheese, sour cream, a little buttermilk, sea salt, ground black pepper, finely chopped chives, and a splash of fresh lemon juice to taste.

Buffalo Chicken Cheese Dip Recipe

Buffalo Chicken Cheese Dip RecipeIngredients

  • 1/2 pound sliced American cheese cut into quarters
  • 1/2 cup chopped cooked chicken
  • 1/2 cup milk
  • 2 teaspoons hot sauce
  • 1/4 cup blue cheese dressing
  • 1 (2-ounce) jar diced pimentos, drained


  1. Mix cheese, chicken, milk and hot sauce in bowl.
  2. Microwave, stirring halfway through, 3-4 minutes or until cheese is melted and smooth. Stir in blue cheese dressing and pimentos.
  3. Pour into a serving bowl. Serve with tortilla chips, celery or carrots.

Baked Buffalo Chicken Dip Recipe

Baked Buffalo Chicken Dip RecipeHere is another big game appetizer that is sure to please those who like a dip with a bit of a kick, a baked Buffo Chicken dip.  Lots of flavor and heat to enjoy no matter how cold the playoff game is that you are watching.


  • 4-oz. room temperature cream cheese
  • 9-oz. buffalo wing sauce
  • 8-oz. bleu cheese dressing
  • 4-5 boiled, shredded chicken breasts
  • 1 yellow onion


  1. Preheat oven to 350°F.
  2. Boil yellow onion and chicken breasts in large pot for one hour. Pro Tip: if you don’t have time to boil chicken, use chicken in a can. You can find it in the grocery store next to the tuna fish, and, we promise, there’s nothing fishy about it.
  3. While chicken is boiling, mix buffalo wing sauce, bleu cheese and cream cheese in large bowl. Try to blend cream cheese as much as possible, but it’s okay if it’s still a little chunky.
  4. Once chicken has finished boiling, safely drain water. After chicken has cooled, use fork to pull meat away from bone and shred — using fork or your fingers — into thinner strips.
  5. Once chicken is shredded, mix with buffalo sauce mixture and pour dip into pan.
  6. Bake for 30 minutes.
  7. After baking, let dip cool.

One the dip has cooled, serve it with your favorite crackers and celery sticks.