Buffalo Wild Wings Sauce Recipes

Buffalo Wild Wings Sauce Recipes:

 

Parmesan Garlic

§  1/2 cup butter, melted

§  1 teaspoon garlic powder

§  1/2 teaspoon onion salt

§  1/4 teaspoon black pepper, freshly ground

§  1/2 cup parmesan cheese, grated

Spicy Garlic

§  1 Cup Frank’s cayenne pepper sauce

§  1/3 Cup vegetable oil

§  1 Teaspoon granulated sugar

§  1 Teaspoon garlic powder

§  ½ teaspoon coarse ground black pepper

§  ½ teaspoon cayenne pepper

§  ½ teaspoon Worcestershire sauce

Medium Wing Sauce

§  1 cup Frank’s cayenne pepper sauce

§  1/3 cup vegetable oil

§  1 teaspoon granulated sugar

§  1/2 teaspoon cayenne pepper

§  1/2 teaspoon garlic powder

§  1/2 teaspoon Worcestershire sauce

§  1/8 teaspoon coarse ground black pepper

Hot Wing Sauce

§  1 Cup Franks cayenne pepper sauce

§  1/3 Cup vegetable oil

§  1 Teaspoon granulated sugar

§  1 ½ teaspoon cayenne pepper

§  ½ teaspoon garlic powder

§  ½ teaspoon Worcestershire sauce

§  1/8 Teaspoon coarse ground black pepper

§  2 Teaspoons water

§  2 Teaspoons cornstarch

 

Blazin’

§  6 fresh habanero peppers (with seeds)

§  5 lemon drop peppers (or other small hot pepper)

§  8 jalapenos (with seeds)

§  2-3 garlic cloves

§  2 cups white vinegar

§  1/4 teaspoon ground oregano

§  1/4 teaspoon ground cumin

§  1/2 teaspoon onion powder

§  1/2 teaspoon mustard powder

§  fresh ground black pepper

§  salt

Mango Habanero

§  2 cups Mango Nectar (found in your local grocery store)

§  Any habenero hot sauce.  I recommend El Yucatan.  The amount is up to you, depending on how spicy you like your wings.

§  1 Tbsp corn syrup. (sugar works too)

§  1/4 cup Frank’s cayenne pepper sauce

§  1/3 cup melted butter

Asian Zing

§  2 teaspoons cornstarch

§  4 teaspoons rice wine vinegar

§  1/2 cup corn syrup

§  1/3 cup sugar

§  1/4 cup chili-garlic sauce (sriracha!)

§  1 tablespoon soy sauce

§  1 teaspoon lemon juice

§  1/4 teaspoon ground ginger

§  1/4 teaspoon salt

§  1/4 teaspoon garlic powder

 

Caribbean Jerk

§  Tablespoons margarine

§  2 Tablespoons minced onion (white and light green parts only)

§  1 Cup water

§  3/4 Cup ketchup

§  1/2 Cup plus 2 tablespoons dark brown sugar

§  1/4 Cup apple cider vinegar

§  2 Tablespoons white distilled vinegar

§  2 Tablespoons Frank’s cayenne pepper sauce

§  2 Teaspoons ground black pepper

§  2 Teaspoons Worcestershire sauce

§  2 Teaspoons lemon juice

§  1-1/2 Teaspoons cayenne pepper

§  1 Teaspoon dried parsley flakes

§  1 Teaspoon cornstarch

§  1/2 Teaspoon salt

§  1/2 Teaspoon garlic powder

§  1/2 Teaspoon dried thyme

§  1/4 Teaspoon onion powder

§  1/8 Teaspoon ground clove

§  1/8 Teaspoon ground nutmeg

§  1/8 Teaspoon ground allspice

§  1/8 Teaspoon rubbed sage

Cooking Instructions:

Heat shortening in your fryer to 350 degrees F; fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly.  After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings.  Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

Tex-Mex Chopped Chicken Salad

3 C. cooked chicken, shredded
1 head romaine lettuce, washed and cut into bite sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained (I used frozen corn that has thawed a little)
2 tomatoes, diced
2 tablespoons onion, diced
2 avacados, diced
1/4 cup fresh cilantro, chopped
1 cup crushed tortilla chips

Taco Ranch Dressing:
1/2 cup light mayo
1 (6 oz.) container plain greek yogurt
1 tablespoon ranch seasoning mix
1 tablespoon taco seasoning

1. In a large bowl, mix together all the salad ingredients, minus tortilla chips
2. In a small bowl, mix together salad dressing ingredients, Pour salad dressing over the salad, as much or as little as you like.  Top with chips and serve.

This salad makes a TON.  So sometimes I just half the recipe.

Crockpot Lasagna

I made this for Michael for Father's day.  It was so easy and delicious!

1 pound bulk Italian sausage or ground beef

1 medium onion, chopped (1/2 cup)

3 cans (15 ounces each) Italian-style tomato sauce

2 teaspoons dried basil leaves

1/2 teaspoon salt

2 cups shredded mozzarella cheese (8 ounces)

1 container (15 ounces) part-skim ricotta cheese or cottage cheese

1 cup grated Parmesan cheese

15 uncooked lasagna noodles 

Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. 

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. 

Makes 8 servings

Hawaiian Haystacks

Make Rice

Add Toppings:

Chicken

Gravy

Pineapple

Olives

Chow Mein Noodles

Cheese

You can really add any number of toppings:

Peanuts

Cashews

Etc.

Mom's Enchilada's

Need:

1 whole chicken

cheese

corn tortillas

butter or marg.

flour

Boil one whole chicken till done. Drain off broth and set aside for later. Let chicken cool and take off bone. Skim off yucky stuff off top of broth and set aside. If you don't want to use broth from chicken you can buy chicken broth get a large one.

Sauce:

Melt 1 stick butter or marg. in large sauce pan. Add about 1/2 cup of flour and mix to smooth. Slowly add chicken broth you have set aside to flour mixture if you need more broth add water,stir until it becomes a smooth sauce about medium thick, add chili powder ( can add a little or a lot according to how spicy you want them ) stir and let set on low heat to simmer while you get everything else ready.

Fry tortillas in heated cooking oil until soft not crunchy. Drain on paper towel while you cook others. Pat off grease from tortillas.

Grate cheese.

Assemble Enchiladas:

Dip fried tortilla in sauce lay in 8 by 11 baking dish add chicken and cheese fold up. continue till all are made you want. Pour left over sauce on enchiladas in pan and top with remainder of cheese and some olives if you want them.

Heat in oven at 350 degrees until cheese melts.

BBQ Ribs

This is a recipe Jessica gave me a while back.  We love it!  Last time I made it I put them in the crock pot and let them cook on low for about 6 hours (maybe . . .).  They were delicious and so tender!! I always use boneless meat because I'm snobby like that.

Ingredients:

Serves: 4-6

Yield:

3.0

lbs Ribs

Units: US | Metric

• 3 lbs pork back ribs
• 1 (8 ounce) jar honey
• 1 teaspoon paprika
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• 2 tablespoons Old Bay Seasoning
• ½ teaspoon onion powder
• ¼ teaspoon celery salt
• ½ cup dark brown sugar
• ¼ teaspoon fresh ground pepper
• 1 medium onion , grated or finely chopped
• 12 ounces barbecue sauce
• ¼ cup white sugar

Directions:

1. Place all ingredients together in large roasting pan (i use bottom of turkey roaster).
2. Cut ribs apart for easier serving.
3. Mix together making sure to coat all ribs with this semi-dry paste.
4. Spread ribs out evenly on bottom of pan.
5. cover lightly with foil.
6. Bake at 375 degrees for approximately 1 hour.
7. Turning or stirring occasionally.
8. You can use broiler for these ribs, just watch more closely, and adjust cooking time.

http://www.food.com/recipe/should-be-illegal-oven-bbq-ribs-8701Ingredients:

Poppyseed Chicken

Boil (or bake) 6 chicken breasts
Dice in 9x13 pan

Heat:
Mix 2 cans cream of chicken soup and 12 oz. sour cream
1 cup butter
Mix with chicken in the pan

Top with:
1 Tbsp poppy seed
1/2 box crackers
1/2 cup butter

Bake at 350 degrees for about 10 minutes

Cranberry Chicken

6 Skinless, boneless chicken breasts
1 1/2 (1 ounce) packages dry onion soup-mix
1 (16 ounce) can cranberry sauce
1 cup French or Russian salad dressing

Preheat oven to 350 degrees.  Place the chicken breasts in a baking pan.  In a small bowl, combine the onion soup mix, cranberry sauce, and dressing.  Stir until well blended.  Pour sauce mixture over the chicken breasts. Cover with foil and bake for 60-75 minutes or until top is bubbly and slightly browned.

*For a more flavorful dish, let chicken marinate in the sauce for several hours.