Sticky Sesame Chicken Wings
1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon Asian sesame oil
Pinch of cayenne
3 lb chicken wingettes or chicken wings (see cooks’ note, below)
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped
Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.
Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.
Cooks’ note: If using chicken wings instead of wingettes, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.
4 frozen skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwisePlace the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
2 large cans of Tyson chicken (try to get the white meat only)
2 packages of cream cheese
1 bottle buffalo wing sauce
few drops of hot sauce
small bottle of blue cheese or ranch dressing
package of grated cheddar or similar cheese
Spread cream cheese on bottom of baking dish. In a bowl combine chicken, buffalo wing sauce and hot sauce. Use a fork to do this so the chicken is really broken up. Pour mixture over the cream cheese. Top with ranch or blue cheese dressing. Top that with grated cheddar cheese. Bake until it’s melted. Serve with Scoops Tortilla chips.