Type what you have

Ingredients

• ✓ buffalo wing sauce
• potato nugget
• vegan ranch salad dressing

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place frozen potato nuggets in the basket of the air fryer. Cook for 8 minutes, shaking halfway through the cook time.
3. 3 Transfer potatoes to a large bowl. Drizzle wing sauce over top and toss until evenly combined. Return to the air fryer basket.
4. 4 Cook for 10 minutes undisturbed. Transfer to a serving plate and serve with ranch dressing for dipping.

By Soup Loving Nicole

Ingredients

• ✓ buffalo wing sauce
• cauliflower
• ranch dressing mix
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Combine cauliflower, Buffalo sauce, ranch mix, and oil together in a large bowl.
3. 3 Fold an extra-long sheet of aluminum foil in half to make a double-layer sheet; place cauliflower mixture in the center. Pull two opposite edges of the foil over cauliflower, overlapping each other. Fold the remaining two edges in to create a packet. Don't seal the packet too tightly; leave some room for the steam to expand.
4. 4 Cook on the preheated grill until cauliflower is tender, about 15 minutes.

By Soup Loving Nicole

Ingredients

• ✓ buffalo wing sauce
• chicken breast
• ranch salad dressing mix
• butter
• hoagie roll

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken breasts into the slow cooker; pour in 3/4 of the wing sauce and ranch dressing mix.
3. 3 Cover and cook on Low for 6 to 7 hours.
4. 4 Shred chicken in the cooker with two forks. Stir in butter.
5. 5 Pile shredded chicken and sauce onto hoagie rolls. Serve with remaining Buffalo sauce.
6. 6 Serve and enjoy!

By Divinesolace21

Ingredients

• ✓ buffalo wing sauce
• ✓ buffalo wing sauce
• pizza crust
• chicken breast
• blue cheese
• celery
• mozzarella cheese

Instructions

1. 1 Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place pizza crust on the prepared baking sheet.
3. 3 Mix chicken and 3 tablespoons wing sauce together in a bowl until evenly coated.
4. 4 Spread 1/2 cup wing sauce on the pizza crust; top with blue cheese, chicken mixture, and celery. Cover pizza with mozzarella cheese.
5. 5 Bake in the preheated oven until pizza is cooked through and cheese is bubbling, about 12 minutes. Cool pizza about 5 minutes before cutting into squares.

By Saveur

Ingredients

• ✓ buffalo wing sauce
• egg
• matzo meal
• tempeh
• vegetable oil
• blue cheese salad dressing

Instructions

1. 1 Whip egg in a bowl for 30 seconds to 1 minute. Pour matzo meal into a separate bowl.
2. 2 Dip tempeh slices in egg, then coat in matzo meal to coat completely.
3. 3 Heat oil in a skillet to 350 degrees F (175 degrees C). Fry breaded tempeh until golden brown, 3 to 5 minutes. Transfer to a plate lined with paper towels to cool briefly.
4. 4 Transfer tempeh to a bowl and add enough Buffalo wing sauce to cover. Cover bowl and shake until evenly coated. Serve with blue cheese dressing.

By Jim Casarjian-Perry

Ingredients

• ✓ buffalo wing sauce
• chicken breast
• butter
• pizza dough
• vegetable oil
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 410 degrees F (210 degrees C). Grease a 12-inch pizza pan.
2. 2 Place chicken into a large pot and cover with salted water; bring to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks.
3. 3 Melt butter in a skillet over medium-high heat. Cook and stir shredded chicken and Buffalo wing sauce in hot butter until chicken is coated and heated through, 2 to 4 minutes.
4. 4 Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon oil and sprinkle with 1 cup mozzarella cheese, leaving a 1-inch border. Spread chicken mixture over cheese; top with remaining 1 cup cheese.
5. 5 Fold pizza dough in half and pinch edges together to seal. Transfer calzone to the prepared pan and brush the top with remaining 1 tablespoon oil.
6. 6 Bake in the preheated oven until crust is golden brown, 17 to 20 minutes.

By lukeybear2007

Ingredients

• ✓ buffalo wing sauce
• chicken wing
• poultry seasoning salt
• garlic salt
• black pepper
• butter

Instructions

1. 1 Cut wings into sections and discard tips. Season with poultry seasoning salt, garlic salt, and black pepper.
2. 2 Preheat grill for medium heat and lightly oil the grate.
3. 3 Cook wings on the grill, turning occasionally, until skin is golden brown, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove wings from grill; keep grill hot.
4. 4 Pour hot sauce into a deep, microwave-safe serving dish; add butter. Heat in a microwave oven until butter is melted, about 1 minute. Stir to combine.
5. 5 Dip grilled wings into sauce and return to the hot grill. Cook for 3 minutes. Dip wings in sauce a second time; return to grill and cook 3 to 5 minutes more. Place wings in serving dish with remaining sauce.

By Rosemary Mahoney Bement

Ingredients

• ✓ buffalo wing sauce
• potato nugget
• chicken breast
• celery seed
• olive oil
• monterey jack cheese
• ranch dressing

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 Meanwhile, place chicken in a large bowl. Add celery seed and olive oil; stir to coat.
5. 5 Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce; stir to coat.
6. 6 Remove potatoes from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
7. 7 Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese.
8. 8 Broil in the preheated oven until cheese is melted, about 5 minutes. Remove and drizzle ranch dressing over the top. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ buffalo wing sauce
• spaghetti squash
• cream cheese
• chicken breast
• ranch dressing
• cheddar cheese
• monterey jack cheese
• blue cheese

Instructions

1. 1 Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
2. 2 Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
3. 3 Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

By Julia Kent

Ingredients

• ✓ buffalo wing sauce
• panko bread crumb
• bread crumb
• garlic powder
• salt
• black pepper
• chicken breast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine panko bread crumbs, Italian-seasoned bread crumbs, garlic powder, salt, and pepper in a bowl. Pour Buffalo wing sauce into a separate bowl.
3. 3 Coat chicken breast pieces on both sides with Buffalo sauce then evenly coat with bread crumb mixture. Lay pieces flat on a baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the center, juices run clear, and chicken has reached desired crispiness, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Britt

Ingredients

• ✓ buffalo wing sauce
• buttermilk
• dijon mustard
• garlic
• salt
• black pepper
• chicken breast
• cooking spray

Instructions

1. 1 Whisk buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper together in a shallow bowl. Add chicken. Cover and marinate in the refrigerator for 12 to 24 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
3. 3 Pour chicken and marinade into the prepared baking dish.
4. 4 Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Rogerson

Ingredients

• ✓ buffalo wing sauce
• chicken tender
• cream cheese
• ranch dressing
• water
• colby jack cheese
• rice
• cheddar cheese
• corn chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil; add chicken tenders and cook until no longer pink in centers and an instant-read thermometer inserted into centers reads at least 165 degrees F (75 degrees C), 10 to 15 minutes. Drain; cool until easy to handle, about 5 minutes. Shred chicken with 2 forks.
3. 3 Add cream cheese to a blender; blend until smooth. Add ranch dressing, wing sauce, and water; blend until smooth. Stir in shredded chicken and Colby-Jack cheese.
4. 4 Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top; sprinkle with Cheddar cheese. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Sprinkle chips on top.

By AddisonsMommy

Ingredients

• ✓ buffalo wing sauce
• chicken breast
• salt
• black pepper
• olive oil
• ranch dressing mix
• carrot
• celery

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Season chicken breasts with salt and pepper on both sides. Whisk olive oil and ranch powder together in a bowl until evenly combined. Brush both sides of the carrots and celery with the seasoned oil.
3. 3 Grill chicken and celery for 5 minutes. Flip chicken over and baste with wing sauce. Add carrots to the grill and cook for 5 minutes. Flip everything over, baste chicken with remaining wing sauce, and cook for 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ buffalo wing sauce
• cooking spray
• mayonnaise
• egg
• cauliflower
• garlic crouton
• parmesan cheese
• blue cheese salad dressing
• sour cream
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
2. 2 Whisk wing sauce, mayonnaise, and egg together in a large bowl. Toss cauliflower florets in the sauce mixture to coat completely. Spread cauliflower out on baking sheet.
3. 3 Pulse croutons into fine crumbs in a food processor. Add Parmesan cheese and mix to combine. Sprinkle crouton and cheese mixture over cauliflower.
4. 4 Bake in the preheated oven until cauliflower is golden brown and tender, about 15 minutes. Let sit before removing from baking sheet, about 5 minutes.
5. 5 Mix blue cheese dressing with sour cream and black pepper to make dip. Serve dip alongside cauliflower.

By Linda

Ingredients

• ✓ buffalo wing sauce
• cooking spray
• ground chicken
• feta cheese
• egg
• panko bread crumb
• carrot
• celery
• garlic
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a large baking sheet with cooking spray.
2. 2 Combine chicken, feta cheese, egg, bread crumbs, carrot, celery, garlic, and ranch dressing mix in a large bowl. Mix evenly until combined. Form mixture into 1/2-inch meatballs and place on the prepared baking sheet.
3. 3 Bake in the preheated oven for 10 minutes; turn meatballs. Continue baking until no cooked through, about 14 minutes more.
4. 4 Transfer cooked meatballs to a large bowl, add Buffalo wing sauce, and gently toss to combine.

By Soup Loving Nicole

Ingredients

• ✓ buffalo wing sauce
• rigatoni pasta
• chicken breast
• ranch salad dressing mix
• salt
• black pepper
• garlic powder
• neufchatel cheese
• sour cream
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
3. 3 Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted.
4. 4 Add pasta and chicken and continue cooking until well incorporated and heated through.

By Yoly

Ingredients

• ✓ buffalo wing sauce
• cooking spray
• elbow macaroni
• sour cream
• cream cheese
• evaporated milk
• ranch dressing mix
• rotisserie chicken
• cheddar cheese
• panko bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.
4. 4 Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.

By tamara

Ingredients

• ✓ buffalo wing sauce
• chicken breast
• chicken broth
• paprika
• salt
• black pepper
• cream cheese
• ranch dressing mix
• flour tortilla
• cheddar monterey jack cheese blend
• peanut oil

Instructions

1. 1 Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.
2. 2 Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.
5. 5 Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

By Stacey

Ingredients

• ✓ buffalo wing sauce
• cooking spray
• butter
• honey
• bread crumb
• celery
• green onion
• blue cheese
• egg
• ground chicken
• kosher salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.
2. 2 Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.
3. 3 Combine bread crumbs, celery, green onions, blue cheese, eggs, and remaining 1/4 cup Buffalo sauce in a large bowl; stir until well combined. Add chicken, salt, and pepper; mix well. Wet your hands and form mixture into 1 1/2-inch meatballs; you should get about about 44. Transfer to the prepared baking sheet.
4. 4 Bake meatballs in the preheated oven until they're holding together well and are lightly browned, about 8 minutes; they will not be cooked through at this point.
5. 5 Transfer meatballs to the slow cooker and stir well to combine with the sauce. Reduce heat to Low and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 1 to 2 hours. Keep warm until ready to eat.

By Nicole McLaughlin

Ingredients

• ✓ buffalo wing sauce
• cooking spray
• vegetable oil
• ranch dressing
• garlic powder
• onion powder
• salt
• potato
• chicken breast
• bacon
• colby jack cheese
• green onion

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
2. 2 Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
3. 3 Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.
4. 4 Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
5. 5 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
6. 6 Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
7. 7 Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.

By krisgo

Ingredients

• ✓ buffalo wing sauce
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• calamari
• vegetable oil
• tomato
• red onion
• celery
• blue cheese
• blue cheese salad dressing

Instructions

1. 1 Combine flour, salt, black pepper, and cayenne pepper in a resealable plastic bag and shake to combine. Add calamari and make sure all pieces are coated.
2. 2 Heat oil in a frying pan over medium to medium-high heat to 395 degrees F (200 degrees C).
3. 3 While oil heats, combine tomatoes, onion, and celery in a bowl. Set tomato relish aside.
4. 4 Shake excess flour from calamari and drop calamari into the hot oil in batches. Fry until golden brown, about 1 minute per batch. Drain on paper towels. Transfer cooked calamari to a serving plate.
5. 5 Top with crumbled blue cheese, blue cheese salad dressing, hot sauce, and a sprinkling of tomato relish.

By AmyD

Ingredients

• ✓ buffalo wing sauce
• fettuccine pasta
• butter
• olive oil
• chicken breast
• onion
• garlic
• heavy cream
• mozzarella cheese
• gouda cheese
• potato starch
• panko bread crumb
• butter
• colby monterey jack cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, rinse, and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
3. 3 Melt 2 tablespoons butter and warm olive oil together in medium saucepan over medium-high heat. Add cubed chicken, onion, and garlic and cook until chicken is heated through, 2 to 4 minutes. Pour in cream and buffalo sauce. Mix well and heat through.
4. 4 Combine mozzarella and Gouda cheeses in a bowl. Sprinkle in potato starch. Add mixture to sauce and stir constantly until cheese is melted. Remove from heat. Add fettuccine and mix to combine. Transfer mixture to the prepared baking pan.
5. 5 Combine 3 tablespoons melted butter and panko bread crumbs in a small bowl and sprinkle on top of the noodles. Top with Colby-Monterey Jack cheese.
6. 6 Bake in the preheated oven until cheese is melted and browned, about 20 minutes.

By Diana71

Ingredients

• ✓ buffalo wing sauce
• ✓ buffalo wing sauce
• ground turkey
• onion
• panko bread crumb
• parsley
• egg
• garlic
• salt
• celery seed
• black pepper
• cayenne pepper
• paprika
• hamburger bun
• monterey jack cheese
• ranch dressing

Instructions

1. 1 Preheat a George Foreman Grill or an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine ground turkey, onion, panko bread crumbs, ¼ cup Buffalo wing sauce, parsley, egg, garlic, salt, celery seeds, black pepper, cayenne pepper, and paprika in a large bowl; form into 12 patties.
3. 3 Cook patties on the preheated grill for 3 minutes; flip. Continue cooking until cooked through, about 2 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
4. 4 Place each burger inside a bun; top each burger with 1 slice Monterey Jack cheese.
5. 5 Combine ranch dressing and 6 tablespoons Buffalo wing sauce in a bowl; divide and spread onto each burger.

By I hearts allrecipes

Ingredients

• ✓ buffalo wing sauce
• cooking spray
• chicken sausage
• ground chicken
• green onion
• celery
• jalapeno pepper
• onion
• blue cheese
• bread crumb
• egg
• onion powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
2. 2 Remove chicken sausage from its casing and place in a large bowl with ground chicken.
3. 3 Set aside 1/4 cup each of green onions, celery, jalapeno peppers, and white onion. Add remaining green onions, celery, jalapeno peppers, and white onion to the ground chicken-sausage mixture; mix to combine. Mix in 3/4 cup blue cheese, bread crumbs, 1/2 cup Buffalo wing sauce, eggs, onion powder, salt, and pepper until all ingredients are incorporated and chopped vegetables are evenly distributed. Scrape mixture out of the bowl with a spatula into the prepared loaf pan.
4. 4 Pour remaining 1/2 cup Buffalo wing sauce on top of meatloaf. Sprinkle with reserved green onions, celery, jalapeno peppers, white onion, and remaining 1/4 cup blue cheese.
5. 5 Bake in the preheated oven until sides begin to bubble and shrink away from the edges of the pan, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By cFayc

Ingredients

• ✓ buffalo wing sauce
• bratwurst sausage
• black-eyed pea
• green bean
• potato
• onion
• garlic
• chicken stock
• ketchup
• worcestershire sauce
• thyme
• salt
• black pepper
• all-purpose flour
• water

Instructions

1. 1 Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
2. 2 Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
3. 3 For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.

By kimberly

Ingredients

• ✓ buffalo wing sauce
• chicken breast
• cajun seasoning
• cream cheese
• sour cream
• half and half
• parmesan cheese
• rosemary
• garlic
• black pepper
• garlic naan bread
• feta cheese
• butter
• tomato paste
• paprika
• nutmeg

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Season chicken with Cajun seasoning.
3. 3 Grill chicken on the preheated grill until no longer pink inside and juices run clear, 5 to 10 minutes per side. Remove from grill, leaving grill on. Let chicken rest for 3 to 4 minutes, then cut into small pieces and set aside.
4. 4 Combine cream cheese, sour cream, half-and-half, Parmesan cheese, rosemary, garlic, and black pepper in a mixing bowl. Spread white sauce evenly onto naan, then layer chicken and feta cheese on top. Refrigerate any leftover white sauce.
5. 5 Combine Buffalo sauce, melted butter, tomato paste, smoked paprika, and nutmeg in a bowl. Drizzle Buffalo sauce on top of naan pizzas.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Heat pizzas on the hot grill until warmed through, about 5 minutes.
8. 8 Transfer pizzas to the preheated broiler and finish cooking until golden brown on top, about 1 minute more.

By Luke Summers

Ingredients

• ✓ buffalo wing sauce
• chicken breast
• chicken stock
• paprika
• salt
• cayenne pepper
• lasagna noodle
• cooking spray
• olive oil
• celery
• onion
• blue cheese
• ricotta cheese
• blue cheese dressing
• egg
• mozzarella cheese

Instructions

1. 1 Place chicken in a single layer in a large pot. Add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink in centers, 15 to 20 minutes. Shred chicken.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper; coat with cooking spray to prevent sticking.
3. 3 Heat olive oil in a skillet over medium heat. Add celery and onion; cook and stir until just starting to soften, about 5 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Combine shredded chicken and onion mixture in a bowl; add about 1/3 wing sauce and blue cheese. Mix well.
6. 6 Combine ricotta cheese, blue cheese dressing, and remaining 2/3 wing sauce in a separate bowl; season with salt and cayenne pepper. Stir egg into mixture.
7. 7 Spread a layer of ricotta mixture in bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 remaining ricotta mixture over noodle layer; top with 1/3 chicken mixture, and 1/4 mozzarella cheese. Layer 3 lasagna noodles over top. Repeat layering 2 more times ending with a layer of ricotta mixture and mozzarella cheese.
8. 8 Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool before cutting at least 20 minutes.

By David Rigie

Ingredients

• ✓ buffalo wing sauce
• celery
• butter
• cooking spray
• cauliflower
• salt
• baking powder
• onion powder
• garlic powder
• all-purpose flour
• lager beer
• milk
• salt
• onion powder
• garlic powder
• milk
• blue cheese
• sour cream

Instructions

1. 1 To make the sauce, combine the sour cream, blue cheese, whole milk, garlic powder, onion powder, and salt in a medium bowl. Cover with plastic wrap and transfer to the refrigerator until serving.
2. 2 Preheat the oven to 450 degrees. Line a baking sheet with parchment or foil and set aside.
3. 3 In a medium bowl, add the whole milk, beer, all-purpose flour, garlic powder, onion powder, baking powder, and salt; mix until everything is just combined, being sure to not overmix.
4. 4 Dip each cauliflower floret into the batter, allowing any excess to run off, and transfer to the baking sheet. Repeat dipping process until you've worked your way through all of the florets.
5. 5 Spray the tops of the florets with cooking spray; this will help with the crisp factor. Transfer the baking sheet to the oven and bake for 15 to 20 minutes, until the tops are lightly golden brown.
6. 6 Meanwhile, in a medium saucepan, melt the butter and pour in the Buffalo wing sauce. Mix until combined. Remove the cauliflower from the oven and drizzle half of the sauce atop the florets. Return the cauliflower to the oven and bake for an additional 5 minutes.
7. 7 Using a pair of tongs, add the cauliflower florets to the saucepan with the Buffalo mixture and gently toss, until all of the florets are completely coated in sauce.
8. 8 Transfer to a large plate and serve alongside the dipping sauce and freshly cut celery.

By Saputo

Ingredients

• ✓ buffalo wing sauce
• chicken breast
• american cheese
• slider bun
• blue cheese salad dressing
• celery

Instructions

1. 1 Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness with meat mallet.
2. 2 Pour desired amount of buffalo wing sauce into bag; seal bag. Gently shake to coat chicken; refrigerate at least 30 minutes.
3. 3 Heat gas grill on medium or charcoal grill until coals are ash white.
4. 4 Remove chicken from hot sauce; discard sauce.
5. 5 Place chicken onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165 degrees F and chicken is no longer pink in center. Brush with additional buffalo wing sauce while cooking, if desired. Top each chicken piece with 2 quarters cheese during last minute of cooking.
6. 6 Place buns, cut-side down, onto grill. Cook 1-2 minutes or until toasted.
7. 7 Spread dressing onto cut-sides of toasted buns. Place celery sticks and chicken onto bottom half of buns; cover with top half of buns.

By Land O'Lakes

Ingredients

• ✓ buffalo wing sauce
• cream cheese
• chicken chunk
• mayonnaise
• garlic
• ranch dressing mix

Instructions

1. 1 Stir cream cheese until smooth. Mix in chicken until well incorporated. Add Buffalo sauce, mayonnaise, garlic, and ranch dressing mix; mix well.
2. 2 Scoop onto plastic wrap. Wrap and roll into a tight ball. Refrigerate for 8 hours, or overnight.

By ladyt88