Broiled Chicken Wings

I love chicken wings.  Mr. T is responsible for that.  When we were younger we frequented many All You Can Eat wing nights, which are a staple of any college town.

I've been trying to learn how to make decent wings at home for a while.  I'm not going to fry wings at home so I was on a quest to find another option.  I saw this recipe on Skinnytaste's website and decided to give it a try for our New Year's Eve celebration this year.  

They turned out really well!!  These aren't fried wings and won't taste like fried wings but they do get crisp in the oven and the flavor is amazing.  I will be making these again.

Broiled Chicken Wings:
(Skinnytaste)

3 pounds chicken wings
1/2 cup + 2 tablespoon Frank’s hot sauce
1/4 cup white vinegar
2 tablespoon oregano
4 teaspoon paprika
1 tablespoon garlic powder
1 tablespoon chili powder
salt and fresh pepper


In a large bowl combine the chicken, 2 tablespoons hot sauce, vinegar, oregano, paprika, garlic powder, chili powder, salt and pepper. Mix well and let marinate for 30 minutes.


Place wings on a broiler rack and broil on low, about 8 inches from the flame for about 10-12 minutes on each side. Be careful not to burn the wings and continue to turn the wings in order to get all of the sides crisp.  Make sure the chicken cooked before removing the wings from the oven.


While chicken cooks, heat the remaining hot sauce until warm. Toss the hot sauce with the chicken and arrange on a platter. Serve with celery and carrot strips and blue cheese or ranch dressing for dipping.

Buffalo Chicken Lettuce Wraps

I love chicken and my husband loves buffalo anything.  I found this recipe on the skinny taste blog and thought that it might be a great change from the tacos I make all the time.  Better yet they are only 3 points per serving, without the ranch dressing.

Buffalo Chicken Lettuce Wraps:
(Skinnytaste)

Ingredients:

24 oz boneless skinless chicken breast
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 onion, diced
2 garlic cloves
16 oz fat free low sodium chicken broth
2/3 cup Frank's Red Hot Sauce
6 large lettuce leaves, Bibb or Iceberg
4 carrots, cut into matchsticks
1 teaspoon ranch or blue cheese dressing per wrap
 
Directions:

Season the chicken breast with the onion powder, garlic powder, and paprika.  Combine the chicken, onions, celery stalk, garlic and broth in a crock pot.  If there isn't enough broth to cover the chicken add some water.  Cover and cook on high 4 hours or low for 8-ish.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken and return it to the slow cooker with the broth and hot sauce.  Set on high for an additional 30 minutes. Makes 3 cups chicken.

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with carrots and dressing of your choice.

Buffalo Chicken Fingers

My favorite meal to make on Sunday nights is a large salad with chicken and buffalo yogurt salad dressing.  I found this recipe for buffalo chicken fingers on the Weight Watchers website and decided that they would fit perfectly.  I was right, they were really good and I didn't feel like I was eating something "diet".

Buffalo Chicken Fingers:
(Weight Watchers- 4 strips, 5 ppt+)

1 spray(s) cooking spray  
1 1/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 16 strips total (or 1 1/4 lbs boneless, skinless tenderloins)  
1/2 tsp table salt  
1/2 tsp paprika  
1 tsp minced garlic  
2 Tbsp fat-free margarine  
4 tsp hot pepper sauce, I used Frank's  
 
Instructions:

Coat a large nonstick skillet with cooking spray and heat over medium-high heat.

Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5 to 7 minutes. Add garlic; reduce heat to low, stir and cook until fragrant, about 30 seconds.

Remove skillet from heat; stir in margarine and hot sauce until margarine melts.

Buffalo Chickpea Patties

I've been eyeing these for a while.  I love hummus but have never had much more than that when it comes to chickpeas.  I'm officially a convert to the way of the chick pea.  (I don't think that made since)

These came together quickly and cooked very easily.  I made mine a little smaller than Ashlee did because we were using them to make sandwiches.  I put them on top of flatbread with tzatziki sauce, lettuce, and tomato.  I thought it was a pretty good combination.

Mr. T wanted to make sure that this was going to become a regular on the menu.

Buffalo Chickpea Patties:
(Veggie by Season)

1 15 oz. can garbanzo beans, drained and rinsed
1/2 c. rolled oats
1/4 c. buffalo sauce, plus more for serving
1 egg white
1 small yellow onion
1 tsp. garlic powder
Salt and pepper

Add chickpeas to a bowl, use a potato masher and mash until about 2/3 of the chickpeas are pasty and 1/3 are in pieces or whole.  Add the buffalo sauce to the chickpeas.  Add half of the oats to a food processor, pulse to create a crumb, add to the chickpeas.  Beat the egg white in a small dish to a froth, add to the chickpeas.  Grate onion into the chickpeas, finally add the garlic powder, salt and pepper.   Use a spatula and fold mixture, combining ingredients well.


















Heat a griddle over medium heat and or add 1 tablespoon olive oil.  Since we were using these in sandwiches I used a 1/4 measuring cup to portion out chickpea mixture onto griddle, it made about 7.5 patties.  Cook patties for 5-7 minutes, until crispy and brown, flip gently and cook for another 5-7 minutes.


















Serve immediately to retain maximum crispness.

Buffalo Yogurt Dressing

It's been like 900 degrees outside thanks to those pesky hurricanes in the Atlantic. I was not in the mood to cook a giant dinner on Sunday night so we opted for a salad. I threw some veggies in a bowl, broiled some chicken breast, and topped it with this great salad dressing.

Buffalo Yogurt Dressing:
(Clean Eating Magazine: March 2011)

1/2 cup Greek yogurt
3 tablespoons Buffalo Sauce
2 tablespoons milk
1/4 onion
Salt
Pepper

Chop the onion some so it'll blend easier.  Place everything in a blender. Mix unto it's a smooth consistency.















Serve on top of your salad!

Buffalo Ranch Hummus

I love hummus.  I can be a purist and tend to stick with the traditional flavor of hummus but this was a nice change.

Buffalo Ranch Hummus:
(adapted from Devon, who found it at abbynormally.com)

2 cans chickpeas, drained but keep the liquid
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 tbsp hot sauce
1 packet of powdered ranch seasoning


Throw it in the food processor and add the chickpea liquid until it reaches your desired consistency.  If you'd like more heat or buffalo flavor, add more buffalo sauce.

Buffalo Chicken Dip

I don't know where I first found this dip recipe.  I think everyone in my social circle has had this dip at some point in their lives.  It's fantastic and really easy to make.


This has become my go to dish when someone tells me to bring something for a party.

Buffalo Chicken Dip:
(Frank's Red Hot)

1 8-oz package of cream cheese, softened
1/2 cup ranch or blue cheese dressing
1/2 cup shredded cheddar cheese
1/2 cup buffalo sauce
2 cans chicken breast, drained

Mix softened cream cheese, shredded cheese, ranch dressing, and buffalo sauce.














Add 2 drained cans of white chunk chicken, mix it all in, and add more shredded cheese on top.

Stick it in the oven at 350 degrees for 20 minutes or put it in the crock pot.