Search Results (316 found)
cooking.nytimes.com
Americans are a wing-loving people The Buffalo variety, by most accounts “invented” at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl These can be made on the grill or in the oven.
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Delicious chicken breasts marinated in hot sauce and filled with shredded Provolone cheese. Serve with Ranch or blue cheese dressing! Blue cheese lovers may substitute blue cheese for the Provolone.
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These fillets are on fire.
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Go balls to the wall for these buff chick meatballs.
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An exciting spice blend and a spicy butter dipping sauce make these wings real crowd pleasers!
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Cook these mini wings in a deep fryer, then add the peppery butter sauce just before serving.
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This is a great recipe for grilled chicken wings. They are much better than fried!
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A zesty variation on boring old chicken breasts. A great way to please someone who loves spicy food without going to a whole lot of trouble.
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Simply stir a few ingredients into our rich and creamy Mashed Cauliflower and you have a side dish that takes center stage.
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This kickin' casserole has all the classic buffalo chicken flavor you love, and is made hearty with the addition of rotini pasta and cream of chicken soup. It delivers big, bold taste and is on the table in just 45 minutes!
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Fried chicken wings are tossed with a sauce made with butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey for a spicy and sweet Thai spin on an American tradition.
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These easy to make hot wings are crispy without being fried. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier!