Chef Tom: Buffalo Chicken Dip - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Buffalo Chicken Dip

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1.5 pound pulled rotisserie chicken
8 ounce cream cheese, softened
4 ounce Bleu cheese crumbles
1 cup Kroger chunky Bleu cheese dressing
6 ounce Kroger hot buffalo wing sauce
Kroger hot sauce to taste

Combine all ingredients and serve either warmed on a slow cooker or cold.

 

We couldn't resist sharing this recipe for Bloody Mary chicken wings that we got from the NFL Game Day Cookbook.

15 whole, fresh chicken wings
Bloody Mary Rub
2 tablespoons celery salt
1 tablespoon good-quality chili powder
1 teaspoon black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon brown sugar
½ teaspoon cayenne
Bloody Mary sauce 1 1/2 cups V-8 juice
3 tablespoons Worcestershire sauce
3 tablespoons Tabasco garlic sauce
1 lemon, juiced
1 teaspoon salt
prepared horseradish (optional)
celery sticks for serving

With a sharp knife, cut the tips off the chicken wings and save the tips for stock. Slash the inside of the wing joint to help them cook more evenly (but don't cut them all the way through.) In a small bowl, mix spice rub ingredients. Sprinkle over the chicken wings, coating them evenly. Mix the sauce ingredients together and set aside.Heat medium skillet over medium heat with 2 tablespoons oil. Add wings in batches and brown on both sides. Transfer the wings to an aluminum-foil pan. Pour the sauce over the wings, tossing to coat and cook for another 30 minutes, tossing the wings after 15 minutes to coat. If the pan goes dry, add a small amount of beer to keep it from burning. Remove the wings to a plate, and drizzle with the sauce if there is any left. Serve with celery.