jims wings fort collins co

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!

Instant Pot Buffalo Chicken Pasta

Instant Pot Buffalo Chicken Pasta

1 pound of chicken breast
1 cup of Jim’s Wings Ranch Dressing
1 cup of Jim’s Wings Mild or Hot Sauce
16 ounces of macaroni, elbow or rotini pasta
8 ounces of cream cheese
1 T. butter
2 T. of avocado oil
3 cups of water
4 pieces of bacon
Diced green onion (optional)

1. Set Ninja Foodi to sauté mode and cook bacon.
2. Remove bacon from pot and add oil, butter, chicken, half of the hot sauce, and one cup of water.
3. Pressure cook for 10 minutes, with quick release.
4. Remove chicken (cooked to 165 degrees Fahrenheit) and shred it.
5. Add in dry pasta, chicken, cream cheese, remainder of hot sauce and water, and ranch dressing.
6. Pressure cook for 4 minutes, with quick release, stir, top with crumbled bacon, green onion and enjoy!

Instant Pot Chuck Roast

2.5 pounds of chuck roast
1 jar of pepperoncini
1/2 packet of ranch dressing powder
1/4 cup of Jim’s Wings Barbecue sauce
1 T. of steak sauce
1 cup of water
2 T. avocado oil
1/2 stick of butter (melt half of it)
1 T. Minced Garlic
2 russet potatoes cut into bite size pieces
1/2 bag of baby carrots
1 yellow onion cut into bite size pieces

1. Preheat the oven at 350 degrees Fahrenheit for the vegetables.
2. Set instant pot on sauté mode and add half of the avocado oil.
3. Salt and pepper the chuck roast. Cut roast in half and sear on both sides.
4. Add in pepperoncinis, ranch powder, Jim’s Wings Barbecue Sauce, steak sauce, water and half of the butter.
5. Set pressure cooker setting for 60 minutes. When done, let it natural release for 15 minutes and then quick release.
6. In separate bowl, mix together garlic, avocado oil, potatoes, carrots, onions, and melted butter. Spread out in a nonstick or foil lined pan.
7. Roast vegetables in the oven until tender. About 60 minutes.
8. When the meat is done, shred with two forks and serve with roasted vegetables.

*Can cook in a crock pot on low for 8-10 hours