Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings

November 14, 2013 at 6:32 PM | Posted in cheese, chicken, Nachos | Leave a comment
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Today’s Menu: Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings

Buffalo Chicken Nachos Smokey BBQ Wings 004

 
Another morning in the teens this morning but it got in the 40’s and sunny today so that wasn’t bad. Mom and Dad meet friends for a Brunch and I didn’t have much of an appetite so for dinner tonight it was a couple of Chicken Appetizers, Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings.

 

 
I went to Walmart and picked up an Rottissierie Chicken to make the Nachos and also picked up a bag of the Tyson Smokey BBO Chicken Wings. Made these Buffalo Chicken Nachos Grande for the first time last week and was looking forward to make some more of them! These are some of the best Nachos I’ve made. The recipe calls for 4 cups shredded deli rotisserie chicken, 3/4 cup Buffalo wing sauce, 1 bag (18 oz) restaurant-style tortilla chips, 3 cups shredded mozzarella cheese (12 oz), 1/2 cup finely chopped celery, and 1 cup crumbled blue cheese (4 oz). Sort of sounds like Buffalo Wings. I used a Walmart Rotisserie Chicken, Kroger Brand Medium Wing Sauce, Mission Round Tortiia, Sargento Reduced Fat Shredded Mozzarella, I was out of Celery so I didn’t add any, and Mayfield Crumbled Bleu Cheese. I think chopped Celery or maybe even chopped Green Onions would both work. Even add a Jalapeno Pepper on top for added heat.

 

Buffalo Chicken Nachos Grande 005
To prepare them just Heat your oven to 350°F. and in large bowl, toss chicken and 1/2 cup of the wing sauce to coat. Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce. To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. I only made 1 pan of them instead of two. This has quickly become a family favorite!

 

 

 

For the Wings I used Tyson Smoky BBQ Wings. Second time we’ve had the Smokey Bbq Wings, We had tried two other of the Tyson Wings which were both good. To prepare them I just followed the instructions on the bag. Preheated the oven to 450°F. Then lined a rimmed baking sheet with foil and sprayed with non-stick spray. Placed the frozen chicken wing sections on a pan in a single layer. Then baked the on upper rack for 35 – 38 minutes, until the juices ran clear when thickest part of the chicken temperature read 180°F. on an instant thermometer. After preparing the Tyson Wings several times I have found out to keep them from sticking spray both sides of the Wings with a light coat of Pam Spray. The Wings came out perfect! They crisped up nice and had and excellent Smokey BBQ flavor, and all are above normal size Wings! I had a side of Litehouse Lite Bleu Cheese Dressing and Dip for the Wings. Nice change of pace to have appetizers for dinner. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

Buffalo Chicken Nachos Grande 003
Buffalo Chicken Nachos Grande

A mountain of nachos made with everyone’s favorite spicy Buffalo wing sauce and blue cheese!

Ingredients:
4 cups shredded deli rotisserie chicken
3/4 cup Buffalo wing sauce
1 bag (18 oz) restaurant-style tortilla chips
3 cups shredded mozzarella cheese (12 oz)
1/2 cup finely chopped celery
1 cup crumbled blue cheese (4 oz)
Directions:

1 Heat oven to 350°F. In large bowl, toss chicken and 1/2 cup of the wing sauce to coat.
2 Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce.
3 To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately.
Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving Calories500 ( Calories from Fat250), % Daily Value Total Fat27g27% (Saturated Fat9g,9% Trans Fat0g0% ), Cholesterol85mg85%; Sodium1400mg1400%; Total Carbohydrate35g35% (Dietary Fiber1g1% Sugars1g1% ), Protein27g27% ; % Daily Value*: Vitamin A8%; Vitamin C0%; Calcium30%; Iron15%;
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.

 
http://www.pillsbury.com/recipes/buffalo-chicken-nachos-grande/10aaa0a4-52e8-4b45-be88-a2dd5ac9306b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_11_06_2013

 

 

 

Tyson Smokey BBQ Wings
Tyson Smokey BBQ Seasoned Chicken Wings

 

Tyson® Individually Frozen Smokey BBQ Style 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 21% seasoning solution.

UNCOOKED: FOR SAFETY, PRODUCT MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 180°F AS MEASURED BY A THERMOMETER.
CONVENTIONAL OVEN

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.

COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.

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Keeper Recipe Alert! Buffalo Chicken Nachos Grande

November 9, 2013 at 2:43 PM | Posted in chicken | 4 Comments
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Buffalo Chicken Nachos Grande 007

Want an appetizer that’s real good, just not good but down right delicious? Look no further, from Pillsbury it’s Buffalo Chicken Nachos Grande! Just a warning, these are addictive! I came across these on a Pillsbury Recipe email update the other day and it sounded too good to pass up, and they were.

 

 
The recipe calls for 4 cups shredded deli rotisserie chicken, 3/4 cup Buffalo wing sauce, 1 bag (18 oz) restaurant-style tortilla chips, 3 cups shredded mozzarella cheese (12 oz), 1/2 cup finely chopped celery, and 1 cup crumbled blue cheese (4 oz). Sort of sounds like Buffalo Wings. I used a Walmart Rotisserie Chicken, Kroger Brand Medium Wing Sauce, Mission Round Tortiia, Sargento Reduced Fat Shredded Mozzarella, I was out of Celery so I didn’t add any, and Mayfield Crumbled Bleu Cheese. I think chopped Celery or maybe even chopped Green Onions would both work. Even add a Jalapeno Pepper on top for added heat.

 

Buffalo Chicken Nachos Grande 005

 
To prepare them just Heat your oven to 350°F. and in large bowl, toss chicken and 1/2 cup of the wing sauce to coat. Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce. To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately. I wanted to try a small batch of these so I only made one baking sheet of them. As I said earlier these are delicious! Perfect for those tailgate football gatherings, parties, or even a main meal. Easily made and they are good leftovers; just put them on a plate with a paper towel over them and reheat in the microwave about 30 – 40 seconds. So if you’re looking for a new snack or appetizer, here it is! Thank you Pillsbury!

 

 

 
Buffalo Chicken Nachos Grande

Some of the ingredients

Some of the ingredients

A mountain of nachos made with everyone’s favorite spicy Buffalo wing sauce and blue cheese!
Ingredients:
4 cups shredded deli rotisserie chicken
3/4 cup Buffalo wing sauce
1 bag (18 oz) restaurant-style tortilla chips
3 cups shredded mozzarella cheese (12 oz)
1/2 cup finely chopped celery
1 cup crumbled blue cheese (4 oz)
Directions:

1 Heat oven to 350°F. In large bowl, toss chicken and 1/2 cup of the wing sauce to coat.
2 Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce.
3 To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately.
Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving Calories500 ( Calories from Fat250), % Daily Value Total Fat27g27% (Saturated Fat9g,9% Trans Fat0g0% ), Cholesterol85mg85%; Sodium1400mg1400%; Total Carbohydrate35g35% (Dietary Fiber1g1% Sugars1g1% ), Protein27g27% ; % Daily Value*: Vitamin A8%; Vitamin C0%; Calcium30%; Iron15%;
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.

 

 
http://www.pillsbury.com/recipes/buffalo-chicken-nachos-grande/10aaa0a4-52e8-4b45-be88-a2dd5ac9306b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_11_06_2013

Baked Sweet Asian Chili Wings w/ Baked Crinkle Fries

January 13, 2013 at 6:34 PM | Posted in baking, chicken, Ore - Ida | 1 Comment
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Today’s Menu: Baked Sweet Asian Chili Wings w/ Baked Crinkle FriesTyson Sweet Asian Chili Wings 006

 
Rainy and gloomy today, but still 60 degrees! But from what I hear that all changes by tomorrow, back to more winter like teperatures. So to get rid of those rainy day blues I prepared Chicken Wings, Baked Sweet Asian Chili Wings! I love these Wings from Tyson. The seasoning is just too good! They taste like the name; a little sweet with a hint of chili heat. Served them with a Litehouse Lite Big Bleu (Bleu Cheese) Dipping Sauce. Great Dip, thick and full of Bleu Cheese. For a side I also had Ore Ida Crinkle Fries. I baked both at 450 degrees. My type of dinner used 1 large baking sheet and 1 small baking sheet. Easy clean up and easy to prepare! For dessert later a single serv cup of Healthy Choice Frozen Vanilla Yogurt.

 

 
Sweet Asian Chili Flavored Chicken Wings (3 lb. bag)

Tyson® Individually Frozen Sweet Asian Chili 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 22% seasoning solution.

 

Uncooked: For safety, product must be cooked to an internal temperature of 180°F as measured by a thermometer.
CONVENTIONAL OVEN
1 Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: Cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.
GRILL

1. Spray grill with non-stick spray prior to cooking.
2. Gas Grill: Heat only one side of grill. Charcoal Grill: Pile coals on only one side of grill and heat.
3. Place wings on grill away from the heat. Cook, covered, until wings begin to brown.
4. Move wings directly over heated side of the grill and turn frequently.
5. Cook until the temperature in the thickest part reaches 180°F on an instant read thermometer. Appliances vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 180°F.

COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.

 

http://www.tyson.com/Products/Sweet-Asian-Chili-and-Flavored-Chicken-Wings-3-lb-bag.aspx

 

 

 

 

HEALTHY CHOICE VANILLA BEAN GREEK FROZEN YOGURTHealthy choice vanilla yogurt

CREAMY & DELICIOUS
Just because it’s delicious doesn’t mean it can’t be healthy. And with the addition of NEW Greek Frozen Yogurt at 100 CALORIES per serving, our lineup of frozen treats is now better than ever. High in calcium and big on taste, they’re a treat you can feel good about enjoying any time.

What makes us Greek? We blend protein and delicious real ingredients into our frozen yogurt to create just the right creamy tartness. Don’t just take our word for it… you’ll know when you taste it!

Find this NEW 100-CALORIE treat next to Healthy Choice meals.
DESCRIPTION
Our premium, aromatic vanilla beans mingled perfectly with creamy Greek Frozen Yogurt to create a 100-calorie treat that just… feels… good.

OVERVIEW
PRODUCT LINE
Greek Frozen Yogurt
MAIN INGREDIENTS
Vegetarian
CUISINE
Classic
NUTRITION FACTS
Calories: Under 300
Fat: Under 5g
Sodium: Under 500mg
Carbohydrates: Under 45g
NUTRITION FACTS
CALORIES 100
FAT 2g
FIBER 1g
PROTEIN 4g
SODIUM 45mg
CARBOHYDRATES 17g
http://www.healthychoice.com/products/greek-frozen-yogurt/vanilla-bean-greek-frozen-yogurt

Baked Sweet Asian Chili Wings w/ Baked Crinkle Fries

September 23, 2012 at 5:32 PM | Posted in baking, chicken, Ore - Ida | Leave a comment
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Today’s Menu: Baked Sweet Asian Chili Wings w/ Baked Crinkle Fries

 
What better to have to eat while watching a full day of football than Chicken Wings, Baked Sweet Asian Chili Wings! I love these Wings from Tyson. The seasoning is just too good! They taste like the name; a little sweet with a hint of chili heat. Served them with a Litehouse Big Bleu (Bleu Cheese) Dipping Sauce. Great Dip, thick and full of Bleu Cheese. For a side I also had Ore Ida Crinkle Fries. I baked both at 450 degrees. My type of dinner used 1 large baking sheet and 1 small baking sheet. Easy clean up! For dessert later picked up a new dessert the other day, Weight Watchers Vanilla Bean and Dutch Chocolate Ice Cream Mini Sandwiches. Their only 80 calories and 18 carbs.
Sweet Asian Chili Flavored Chicken Wings (3 lb. bag)

Tyson® Individually Frozen Sweet Asian Chili 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 22% seasoning solution.

 

Uncooked: For safety, product must be cooked to an internal temperature of 180°F as measured by a thermometer.
CONVENTIONAL OVEN
1 Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: Cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.
GRILL

1. Spray grill with non-stick spray prior to cooking.
2. Gas Grill: Heat only one side of grill. Charcoal Grill: Pile coals on only one side of grill and heat.
3. Place wings on grill away from the heat. Cook, covered, until wings begin to brown.
4. Move wings directly over heated side of the grill and turn frequently.
5. Cook until the temperature in the thickest part reaches 180°F on an instant read thermometer. Appliances vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 180°F.

COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.

 

http://www.tyson.com/Products/Sweet-Asian-Chili-and-Flavored-Chicken-Wings-3-lb-bag.aspx

Grilled Potato Chips and Buffalo Chicken Kebabs

July 27, 2012 at 11:17 AM | Posted in chicken, diabetes, diabetes friendly, grilling, potatoes | Leave a comment
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A couple of grilling recipes for your weekend, enjoy!

 
Buffalo Chicken Kebabs

 

Ingredients:
1/4 cup Fat-Free Plain Yogurt or fat free Greek Yogurt
2 1/2 tbsp. Frank’s RedHot Original Cayenne Pepper Sauce
1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes
2 large carrots, peeled
1 medium onion
1/2 cup fat-free ranch or blue cheese dressing

* Sea Salt and Ground Black Pepper for seasoning, optional

 

Directions:
In a medium sealable container, thoroughly mix yogurt with 1/2 tbsp. hot sauce. Add chicken and stir to coat. Cover and refrigerate for 1 hour.

Meanwhile, if using wooden skewers, soak them in water for 20 minutes to prevent burning. (You’ll need four.) Cut carrots and onion into 1-inch chunks.

Place carrot chunks in a microwave-safe bowl with 2 tbsp. water. Cover and microwave for 1 1/2 minutes, or until slightly softened.

Alternately thread saucy chicken and veggies onto four skewers, tightly packing the pieces together.

Bring a grill sprayed with nonstick spray to medium-high heat. Grill kebabs for 5 minutes with the grill cover down.

Flip kebabs. With the grill cover down, grill for 6 – 8 minutes, or until chicken is cooked through.

In a small bowl, thoroughly mix dressing with remaining 2 tbsp. hot sauce.

Serve kebabs with dressing mixture for dunking!

1/4th of recipe (1 kebab): 191 calories, 1.5g fat, 764mg sodium, 14.5g carbs, 1.5g fiber, 6g sugars

MAKES 4 SERVINGS

 
Grilled Potato Chips

Ingredients:

1/2 pound large potatoes
2 tablespoons olive oil
1/2 teaspoon kosher salt
Preparation:

Preheat grill for medium-high heat. Use either a mandolin or sharp knife to cut potatoes lengthwise into very thin slices. Place in a large bowl and coat with olive oil and salt. Place grill pan on grill and allow to heat. Place potatoes on pan forming a single layer. Allow to cook for about 5 minutes per side or until browned. Repeat process with additional potato slices. Serve with your favorite dip.

Buffalo Chicken Wings w/ Oven-Roasted Fingerling Potato Fries

July 13, 2012 at 6:03 PM | Posted in chicken, diabetes, diabetes friendly, low calorie, low carb, potatoes | 3 Comments
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Today’s Menu: Buffalo Chicken Wings w/ Oven-Roasted Fingerling Potato Fries

I wasn’t sure on what I was going to have for dinner so I went to the grocery to see what I could find. I went to Walmart and decided to give Tyson Buffalo Style Wings a try. It had been a long time since I had wings and it sounded good. I also picked up some Fingerling Potatoes. It was the first time I had Tyson Buffalo Style Wings, they also had 2 other kinds that I’ll be giving a try. I baked the wings on 425 degrees for 37 minutes. They came out fantastic! The wings were very good size wings nice and meaty with great Buffalo Sauce flavor. I served them with a side of Litehouse Chunky Bleu Cheese Dip.

I also had Fingerling Potatoes that I quartered into fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn, Rosemary, and Extra Virgin Olive Oil. You can season these with your favorite spices and herbs. After quartering the potatoes I put them in a bowl and added Extra Virgin Olive Oil tossing them in the bowl till all the potatoes were coated with the Olive Oil. Then I seasoned them with the Salt, Pepper, and Rosemary and once again tossing them in the bowl until they were all seasoned. I baked them on a foil lined cookie sheet along side the Wings, both came out at the same time about 35 minutes. i just love the flavor of Fingerling Potatoes! They came out perfect browned, a little crisp, and well seasoned. The Rosemary goes great with Potatoes. I left the product description of the Tyson Wings and the recipe for the Potatoes at the end of the post. For dessert another bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with those South Carolina Peaches!

 

Oven-Roasted Fingerling Potato Fries

 

Fingerling Potatoes
Extra Virgin Olive Oil
Sea Salt
Pepper
Rosemary

1.) Thoroughly clean and scrub the potatoes.

2.) Cut the potatoes in half. This will allow the fingerlings to cook faster and also gives them a nice crisp.

3.) Toss in olive oil. I used about 2 tablespoons, but this will vary by how many potatoes you use. Just use enough oil to give the potatoes a nice coat.

4.) Put on a baking sheet (I line mine with tin foil to cut down on clean-up).

5.) Season with dry ingredients, or a combination of seasonings you like.

6.) Cook in the oven for 25-35 minutes at 450 degrees. The potatoes should be tender in the middle when done.
Buffalo Style Flavored Chicken Wings (3 lb. bag)
Tyson® Individually Frozen Buffalo Style 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 21% seasoning solution.

UNCOOKED: FOR SAFETY, PRODUCT MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 180°F AS MEASURED BY A THERMOMETER.
CONVENTIONAL OVEN

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 – 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.
GRILL

1. Spray grill with non-stick spray prior to cooking.
2. Gas Grill: Heat only one side of grill. Charcoal Grill: Pile coals on only one side of grill and heat.
3. Place wings on grill away from the heat. Cook, covered, until wings begin to brown.
4. Move wings directly over heated side of the grill and turn frequently.
5. Cook until the temperature in the thickest part reaches 180°F on an instant read thermometer. Appliances vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 180°F.

COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.

Nutrition Facts
Serving Size: 4 OZ (112g)
Servings Per Container: About 8
Amount Per Serving
Calories from Fat 110 Calories 190
% Daily Value*
18%Total Fat 12g
18%Saturated Fat 3.5g
Trans Fat 0g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 6g
23%Cholesterol 70mg
28%Sodium 660mg
1%Total Carbohydrate 4g
0%Dietary Fiber 0g
Sugars 0g
32%Protein 16g

http://www.tyson.com/Products/Buffalo-Style-Flavored-Chicken-Wings-3-lb-bag.aspx

One of America’s Favorite – Buffalo Wings

April 30, 2012 at 10:35 AM | Posted in chicken, Food | 1 Comment
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A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally deep-fried unbreaded and then coated

in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter. Buffalo wings are traditionally served with celery sticks and blue cheese dressing.

Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as “wings” or “chicken wings” rather than “Buffalo wings.”
Cayenne pepper hot sauce and melted butter or margarine are the basis of the sauce. Buffalo wing sauce can be made with a variable amount of heat/spiciness, with the names of these sauces generally corresponding to the level of heat, such as mild, medium, or hot. Typically, the wings are deep-fried (although they are sometimes grilled or baked). The wings are usually fried in oil until they reach close to a golden brown color. They are then drained where they can either be placed in a bowl with sauce or seasoned with salt and pepper. Following this, one covers the bowl tightly and shakes to coat the wings. As an alternative to waiting to coat the wings until after they are cooked, one can also put seasoning over the wings in a sealed bag and shake them until they are coated evenly. Afterwards, the wings are arranged on a baking sheet and baked until they are cooked thoroughly. Wings can then be served dry with sauce on the side.

There are four different legends about how Buffalo wings came to be.

*The first story is that Buffalo wings were first prepared at the Anchor Bar by Teressa Lenz, who owned the bar along with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce.

*A second version, as told by Dominic Lenz (Frank and Teressa’s son) to The New Yorker reporter Calvin Trillin in 1980, stated: “It was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again.” He stated that it was his mother, Teressa, who came up with the idea of chicken wings.

*The third version of the origin involved a mis-delivery of wings instead of backs and necks for making the bar’s spaghetti sauce. Faced with this unexpected resource, Frank Lenz says that he asked Teressa to do something with them.

*The fourth version has nothing to do with the Lenz’s or the Anchor Bar. Calvin Trillin stated in his 1980 New Yorker article that a man named Daniel Gorsky also claimed credit for serving chicken wings in a special “mambo sauce”. Chicken wings in mambo sauce became the specialty at his Buffalo restaurant in the mid-1960s. Young had registered the name of his restaurant, Daniel Gorsky’s Wings ‘n Things, at the county courthouse before leaving Buffalo in 1970.

Marketing materials for Frank’s RedHot claim that it was the hot sauce used in the Bellissimos’ original recipe.

Buffalo wings are used in competitive eating events, such as Philadelphia’s Wing Bowl and at the National Buffalo Wing Festival.

The first mention of Buffalo wings on national television may have been on NBC’s Today show in the 1980s. Teressa Bellissimo cooked a batch before the camera, and mentioned that she was using a certain brand of hot sauce by name.[citation needed] Bryant Gumbel commented that the chicken wings looked like “drummies”. Increasingly, since the 1970s, restaurants were promoting an entree of the thicker first joint of the wing, calling them “chickies” or “drummies”, to people who wanted the flavor of traditional “southern fried chicken” in about ten minutes, versus the twenty minutes or more needed to properly fry the thicker breast, thigh, or drumstick portions of a chicken. The dish radically gained prominence nationally after the Buffalo Bills’ four consecutive appearances in the Super Bowl from 1990-1993 focused considerable media attention to the area for an extended period of time, giving Buffalo cuisine significant nationwide exposure. Clips showing cooks preparing the dish continues to be featured on nationally televised sporting events involving the Buffalo Bills and to a lesser extent the Buffalo Sabres.

The Travel Channel show Food Wars held a competition between Anchor Bar and local Buffalo rival Duff’s Famous Wings. Duff’s

A cook preparing Buffalo wings

narrowly won, with Duff’s wings considered to be spicier, while Anchor Bar’s was meatier and fried more well-done.

In “Tailgate Warriors with Guy Fieri”, Buffalo vs. Chicago, the buffalo team made Buffalo Wings.

The appellation “Buffalo” is also now commonly applied to foods other than wings, including chicken fingers, chicken nuggets, popcorn chicken, shrimp and pizza that are seasoned with the Buffalo-style sauce or variations of it.

The flavor of Buffalo wings is replicated by a number of dishes. A common variation on the “buffalo” sauce flavor is found in potato chips produced by a number of different companies. Many of these “Buffalo Chips” also incorporate a simulated blue cheese flavoring to simulate the complete buffalo wing experience.

The Xcel Energy Center in St. Paul, Minnesota serves a more esoteric take on buffalo-flavored food products with their “Buffalo Dog” available at concession stands inside the arena. The hot dog is topped with buffalo sauce, blue cheese, and cole slaw in a unique combination of North Carolina-style slaw dogs and buffalo wings — neither dish is indigenous to the Minneapolis-St. Paul area, and despite buffalo wings’ ubiquity, slaw dogs are uncommon in the Twin Cities.

Diabetic Friendly Buffalo Chicken Wings

April 30, 2012 at 10:31 AM | Posted in chicken, diabetes, diabetes friendly, low calorie, low carb | 1 Comment
Tags: , , , , , , ,

Diabetic Friendly Buffalo Chicken Wings

Make your own Diabetic Friendly Blue Cheese Dipping Sauce and your set!

2 lbs Chicken Wings (about 12 wings)
2 Tbsp Butter, melted. I Can’t Believe It’s Not Butter
4 Tbsp Frank’s Red Hot Sauce
1 Tbsp Paprika
1/2 teaspoon Sea Salt
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Black Pepper

Cut off wing tips and then cut the wings at the joint. Put chicken wing pieces in a plastic bag. Set aside.

Stir together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour.

Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.  Serve with a dip of your choice and lots of celery and carrots.

Makes about 24 chicken wings.  And best of all, there’s trace amounts of carbs!

Servings: 8

Amount per Serving

Calories: 234
Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Fat: 18g
Saturated: 7g
Trans: 0g
Sodium: 388mg
Protein: 16g

Boneless Buffalo Wings

January 28, 2012 at 1:37 PM | Posted in chicken, diabetes friendly, Food, low calorie, low carb | Leave a comment
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I’ll be passing along some healthy and easy to fix Super Bowl Party food through out the week.

Boneless Buffalo Wings

http://www.eatingwell.com/recipes/boneless_buffalo_wings.html
From EatingWell:  January/February 2007

Even though boneless Buffalo wings are made with healthy white-meat chicken, they’re usually deep-fried and drenched in hot sauce laced with butter. The solution: chicken tenders are dredged in seasoned whole-wheat flour and cornmeal, pan-fried in only a small amount of oil and then drizzled with a tangy hot pepper sauce. With a fraction of the fat, calories and sodium, these boneless wings are reason enough to throw a party.

8 servings (2 “wings”, 1/2 cup vegetables & 2 tablespoons dip each) | Active Time: 30 minutes | Total Time: 40 minutes

Ingredients
Spicy Blue Cheese Dip

2/3 cup reduced-fat sour cream
2/3 cup crumbled blue cheese
1 tablespoon distilled white vinegar
1/4 teaspoon cayenne pepper

Wings & Vegetables

3 tablespoons nonfat buttermilk, (see Tip)
3 tablespoons hot sauce, such as Frank’s RedHot, divided
3 tablespoons distilled white vinegar, divided
2 pounds chicken tenders, (see Ingredient Note)
6 tablespoons whole-wheat flour
6 tablespoons cornmeal
1/2 teaspoon cayenne pepper
2 tablespoons canola oil, divided
2 cups carrot sticks
2 cups celery sticks

Preparation

To prepare dip: Whisk sour cream, blue cheese, 1 tablespoon vinegar and 1/4 teaspoon cayenne in a small bowl. Cover and refrigerate until ready to serve.
To prepare wings: Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.
Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.

Nutrition

Per serving : 256 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 83 mg Cholesterol; 12 g Carbohydrates; 31 g Protein; 2 g Fiber; 353 mg Sodium; 248 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 3 1/2 lean meat
Tips & Notes

Make Ahead Tip: The chicken can marinate (Step 1) for up to 1 hour.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Diabetes Friendly Boneless Wings

August 14, 2011 at 2:08 PM | Posted in chicken, diabetes, diabetes friendly, Food | 1 Comment
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A good Sunday Football Food! You can make these ahead for tailgating parties also.

Boneless Buffalo Wings w/ Blue Cheese Dip

Ingredients:
Blue Cheese Dip

* 2/3 cup reduced-fat sour cream
* 2/3 cup crumbled blue cheese
* 1/4 teaspoon black pepper

Wings & Vegetables

* 3 tablespoons nonfat buttermilk
* 4 tablespoons Frank’s Red Hot Sauce, divided
* 3 tablespoons distilled white vinegar, divided
* 2 pounds chicken tenders
* 6 tablespoons whole-wheat flour
* 6 tablespoons cornmeal
* 1/2 teaspoon cayenne pepper
* 2 tablespoons canola oil, divided
* 2 cups carrot sticks
* 2 cups celery sticks

Preparation

1. To prepare dip: Whisk sour cream, blue cheese, 1 tablespoon vinegar and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate until ready to serve.
2. To prepare wings: Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 30 minutes or up to 1 hour, stirring occasionally.
3. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.
4. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.
5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and  Blue Cheese Dip.

Nutrition:
Per serving: 256 calories; 10 g fat ( 4 g sat , 4 g mono ); 83 mg cholesterol; 12 g carbohydrates

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