jims wings fort collins co

Cheesy Chicken Enchiladas


1 lb. Chicken Breast
1 package of Flour Tortillas
2 cups of Shredded Cheddar Cheese
1/2 Red Pepper
1/2 Red Onion
1 cup Jim’s Wings Hot Sauce
2 T. Butter
2 T. Flour
2 cups of Chicken Broth
1 cup of Sour Cream
1 T. Cumin
1/2 T. Garlic Powder
1/2 T. Chili Powder


1. Marinate chicken in Jim’s Wings Hot Sauce for 1 hour and preheat grill prior to cooking.
2. Grill chicken until it reaches an internal temperature of 165 degrees Fahrenheit. Grill pepper and onion until slightly charred.
3. Dice chicken, pepper and onion and combine with half of the shredded cheese.
4. In a sauté pan, melt butter on medium heat. Preheat oven to 400 degrees.
5. Once melted, whisk in flour and cook for 30 seconds.
6. Whisk in chicken broth. Stir for 3-5 minutes until Sauce thickens. Add spices and sour cream.
7. Add 1/2 cup of the sauce to the chicken mixture.
8. Spray a baking dish with non-stick spray.
9. Assemble enchiladas by adding 1/3 cup of the mixture on a tortilla. Roll the tortillas and place in greased pan.
10. Top enchiladas with remaining sauce mixture and shredded cheese. Bake for 30 minutes uncovered.
11. Top with your favorite toppings and enjoy!

Vegetarian Chili


1 Yellow Onion - diced
1 Red Bell Pepper - diced
1 Green Bell Pepper - diced
1 28oz can of diced tomatoes
1 8oz can of tomato sauce
1 14 oz can of chili beans
1 14 oz can of black beans - drained
2-3 T. Jim’s Wings Carolina Reaper Sauce - to taste
2 T. Chili Powder
1 T. Garlic Powder
1 T. Cumin
2 T. Olive Oil

Optional Toppings: Tortilla chips, sour cream, avocado, cilantro, lime, green onion


1. Heat oil in a pot on medium high heat. Sauté peppers and onions until soft, about 6-8 minutes. Add a pinch of salt and pepper. Add the remaining ingredients. *If cooking with meat, sauté, break up, and fully cook 1 lb. of ground beef before step 1.
2. Bring to a boil and let simmer for 1 hour.
3. Top with your favorite toppings and enjoy!

Air Fryer BBQ Chicken


1 lb. Chicken Breast

1 Cup Jim’s Wings Barbecue Sauce

1 T. Garlic Powder



Marinate chicken breast in sauce and garlic powder for 20 minutes.
Spray air fryer with cooking spray.
Set air fryer at 375 degrees Fahrenheit and cook chicken for 16 minutes until it reaches 165 degrees Fahrenheit, flipping and basting with sauce halfway.
Flip for the final 1-2 minutes.
Serve with rice, wraps, as a sandwich, or for save for weekly meals!

BBQ Chicken Calzone


2 Cups of shredded chicken

1/4 Cup Of Jim’s Wings Barbecue Sauce

2 T. Diced Red Onion

1 Cup of shredded Cheddar or Mozzerella Cheese

1 Premade Pizza Crust


  1. Preheat oven according to crust directions.
  2. Roll out pizza crust on a greased pan.
  3. Spread the BBQ sauce on half of the crust.
  4. Add chicken, cheese, and red onion.
  5. Fold crust over and seal edges with a fork.
  6. Bake according to crust instructions.
  7. Let sit for 5 minutes after the calzone is done baking, and enjoy!

Buffalo Ranch Chicken Cups

1 8-ounce Block of Cream Cheese - Softened
1 Cup Shredded Chicken
¼ Cup Diced Sweet Onion
1 T. Diced Carrots
1 T. Diced Celery
2 tsp. Minced Garlic
2 T. Shredded Cheddar
1 T. Mayo
2 T. Ranch Dressing
2 T. Jim’s Wings’ Hot Sauce
24 Wonton Wrappers

Serving Size: 6-8

1. Preheat oven to 350 degrees.
2. Combine all ingredients except the wrappers in a medium bowl.
3. Push wonton wrappers into a mini cupcake pan.
4. Add about 1 tablespoon of the mixture to each cup.
5. Gentle place a piece of foil on top and cook for 18-20 minutes or until golden brown. Remove foil for the last 2 minutes.
6. Top with ranch and hot sauce. Enjoy!

Hassleback Potatoes

4 Russet Potatoes

2 Garlic Cloves - made into a paste

3 T. of Butter - melted

Salt & Pepper

Jim’s Wings Nashville Hot Sauce










1. Preheat oven to 450 degrees Fahrenheit.
2. Mix butter, garlic, salt and pepper.
3. Using chopsticks to prevent from cutting through the potatoes, cut thin slices leaving about 1/4 inch at the base of the potato. Repeat with all potatoes and place in a greased baking dish.
4. Brush all potatoes with half of the butter mixture.
5. Bake for 55-70 minutes, brushing with butter mixture halfway through.
6. Drizzle with your favorite Jim’s Wings Wing Sauce and enjoy!

Nashville Hot Chicken Sandwich

1lb. Chicken Breast

4 Chicken breasts

1/2 c. Greek Yogurt

1/4 c. Pickle Juice

1 T. Garlic Powder

1 cup Breadcrumbs

1 cup Panko

Jim’s Wings Nashville Hot Sauce

Pickle chips



1/2 head shredded cabbage or bag of coleslaw mix

1/4 c. Greek Yogurt

1/4 c. Mayo

1 T. Apple Cider Vinegar

1 tsp. Honey

1 tsp. Pickle juice

1 tsp. Garlic Powder

1 tsp. Celery Salt, pepper

1. Pound chicken breast with a meat tenderizer.
2. Combine pickle juice, Greek yogurt, and garlic powder in large bowl.
3. Marinate chicken for 20 minutes.
4. While chicken is marinating, combine all coleslaw ingredients except cabbage. Once sauce is mixed together, set aside 2 T. & add slaw.
5. Cover chicken in breadcrumbs and Panko, and press coating to adhere to the chicken.
6. Set in air fryer and cook at 400 degrees for 20 minutes, flipping halfway.
7. Remove chicken from the air fryer and brush with Jim’s Wings Nashville Hot Sauce.
8. Assemble the sandwich with bun, chicken, pickle slices, and slaw!

Shredded Chicken Tostadas

1lb. Chicken Breast

1 Bell Pepper Sliced

2 cups Chicken Broth

1/2 cup Jim’s Wings Mango Habenero Sauce

1/2 cup Salsa

1/4 cup Catalina or French Dressing

1 T. Cumin

1 T. Garlic Powder

1 T. Olive Oil


Quesadilla & Shredded Cheese

Jim’s Wings Medium Wing Sauce

Diced Red Onion

Set Ninja Foodi on sauté mode and add oil.
Season chicken with cumin and garlic and sear on both sides in the instant pot.
Add in peppers, salsa, chicken broth, Jim’s Wings Mango Habenero Sauce, Catalina Dressing.
Set on pressure cooker mode, high for 20 minutes.
Preheat oven to 350 degrees Fahrenheit.
After the time is up, turn the vent to "vent". Use caution - steam release will be hot, and when opening the lid, open away from you.
Shred chicken with two forks.
Put tostadas on a pan, and top with chicken and cheese. Put in the oven until cheese is melted.
Top with red onion, your favorite Jim’s Wings Wing Sauce, & enjoy!

Sweet & Spicy Pork Pockets

3-4 Pounds of Pork Shoulder
1 Cup of Jim's Wings Wing Sauce - Mango Habanero
1 Cup of Orange Juice
2 Cans of Biscuits (2 cans makes 8 pockets)
1 Yellow Pepper
1 Red Pepper
1/2 Red Onion
1 Egg
1 Cup of Shredded Cheese
1 T. Olive Oil
Garlic Powder
Salt & Pepper

For the Pork:
1. Set Instant Pot on Sear - High.
2. Season pork shoulder on all sides with garlic powder, salt and pepper.
3. Slice peppers and onions.
4. Sear pork shoulder on all sides.
5. Add peppers & onions and saute for 3-5 minutes.
6. Add orange juice and Jim's Wings sauce. For more spice, use 1/2 cup Mango Habanero and 1/2 cup WayHot.
7. Turn on Pressure Cooker setting, turn vent to seal, and cook on high for 2 hours.
8. After the time is up, turn the vent to "vent". Use caution - steam release will be hot, and when opening the lid, open away from you.
9. Shred pork with two forks.

For the Pockets:
1. Flatten biscuit dough with a rolling pin or by hand.
2. Layer pork mixture and shredded cheese of your choice on one biscuit. Leave space around the edge to allow it to seal.
3. Brush egg wash on edges, lay another biscuit on top, and seal with a fork.
4. Brush the entire pocket with egg wash and place in air fryer.
5. Cook for 7-8 minutes and enjoy!

Instant Pot Shredded BBQ Pork

3-4 pounds of Pork Shoulder
1 cup Jim's Wings Wing Sauce (BBQ or a combo)
1/4 cup Orange Juice
1 cup Chicken Stock
1 T. Worcestershire Sauce
2 T. Brown Sugar
1 T. Apple Cider Vinegar
2 T. Olive Oil
1 Yellow Onion - sliced

For the rub:
2 T. Yellow Mustard
1 tsp. Crushed Red Pepper
1 T. Garlic Powder
1 tsp. Paprika
Salt & Pepper

1. Turn on Instant Pot saute mode and add olive oil.
2. Rub the pork shoulder with mustard to coat. Combine the spices for the rub and add to all sides of the pork.
3. Sear the pork shoulder on all sides.
4. Add the onions and remaining ingredients. For a little heat, use a combination of 3/4 cup Jim's Wings BBQ Sauce and 1/4 cup Jim's Wings WayHot (or your favorite hot flavor).
5. Turn on Pressure Cooker setting, turn vent to seal, and cook on high for 120 minutes.
6. After the time is up, turn the vent to "vent". Use caution - steam release will be hot, and when opening the lid, open away from you.
7. Take a majority of the liquid and add to a pan to reduce for 20-30 minutes. Sauce should reduce by half and become thick.
8. Shred pork with two forks.
9. Top with sauce, and serve with coleslaw, on tacos, or as sandwiches! Enjoy!