Recipes

Recipes

BBQ Bacon Sliders

Ingredients:
5-6 Slider Buns
1 lb. Ground Beef
¼ lb. Bacon
¼ cup Jim’s Wings Barbecue Sauce
¼ Small Yellow Onion - Sliced
1 Roma Tomato - Sliced
5-6 Slices of American Cheese
2 T. Avocado Oil 
2 T. Mayo

Serving Size: 2-3

Instructions:

  1. Preheat grill to medium-high heat.
  2. Build a tray out of heavy duty foil, lay bacon out, and set on top rack of grill. 
  3. Cook bacon for 10-14 minutes flipping halfway, until fully cooked.
  4. Form slider burgers, brush with avocado oil, and season with salt and pepper. 
  5. Grill burgers until desired temperature. Add cheese and close the lid for another minute until cheese is melted.
  6. Build the sliders with mayo, tomato, onion, bacon, and barbecue sauce. Enjoy!

 

BBQ Chicken Pizza

Ingredients:

2 Garlic & Herb Naan
½ Cup of Jim’s Wings Barbecue Sauce
1 Cup of Diced Cooked Chicken
2 T. Diced Red Onion
1 Cup of Shredded Cheese
2 T. Chopped Green onion

Serving Size: 2

Instructions:

  1. Preheat grill to medium heat.
  2. Place naan on foil and brush 1 tablespoon of barbecue sauce on each.
  3. Toss chicken with remaining sauce. Spread chicken out on naan. Top with cheese and diced red onion.
  4. Grill on foil for 7-10 minutes, or until cheese is melted. Top with green onion, and enjoy!

BBQ Chicken Skewers

Ingredients:
4 Chicken Breasts
1 Yellow Onion
1 Red Pepper
1 Green Pepper

Marinade:
¼ cup Sour Cream
¼ cup + 1 T. Jim’s Wings Barbecue Sauce
1 T. Garlic Powder
1 tsp. Crushed Red Pepper
2 T. Avocado Oil

Serving Size: 4

Instructions:

1. Cut chicken into 1 inch cubes, and cut peppers & onion into 2 inch pieces. 
2. Combine marinade ingredients (except for 1 T. of barbecue sauce) in a large bowl. Marinade chicken and vegetables in the fridge, covered, for 30 minutes.
3. Preheat grill to medium high heat.
4. Skewer the chicken, onion, and peppers on three separate skewers.
5. Oil grates of your grill and place the chicken on the grill. 
6. Once the chicken is ready to release from the grill (about 5-8 minutes), flip the chicken and add onion and pepper skewers to the grill.
7. Rotate vegetable skewers as needed, but flip the chicken skewers after 4-5 minutes. Let all skewers cook for another 4-5 minutes, rotating to the top rack as needed. Cook the chicken until it reaches 165 degrees. Brush chicken with remaining sauce, and enjoy!

Sheet Pan Meatloaf

Ingredients:
½ lb. Ground Beef
1 Egg
2 T. Grated Onion
¼ Cup Breadcrumbs
⅓ Cup Jim’s Wings Barbecue Sauce
1 tsp. Minced Garlic
½ tsp. Salt
1 Russet Potato
1 T. Canola or Avocado Oil
½ tsp. Garlic Powder
½ tsp. Chili Powder
½ tsp. Lemon Pepper

Serving Size: 2

Instructions:
1. Preheat oven to 350 degrees.
2. Combine ground beef, egg, onion, breadcrumbs, garlic, and salt in a medium bowl. Form into a loaf on a pan lined with non-stick foil. Brush half the barbecue sauce over the meatloaf.
3. Dice potato and toss in oil, garlic powder, chili powder, and lemon pepper. Spread around meatloaf.
4. Bake for 40-45 minutes. Add remaining barbecue sauce.
5. Bake another 10 minutes or until meat is completely cooked, about 160 degrees. Let the meat rest for 5-10 minutes, and enjoy!

Grilled Hawaiian Chicken

Ingredients:
1 20 oz. Can of Sliced Pineapple
4 Thinly Sliced Chicken Breasts
2 Cups of Jim’s Wings Barbecue Sauce
2 T. Red Onion - Finely Diced
3 T. Canola Oil
1 T. Greek Yogurt
1 tsp. Garlic Powder
1 tsp. Crushed Red Pepper
1 tsp. Chili Powder
1 T. White Distilled Vinegar
2 Cups of White Rice
Serving Size: 4

Instructions:
1. Combine greek yogurt, 1 tablespoon of canola oil, garlic powder, crushed red pepper, chili powder, and white distilled vinegar. Marinate chicken for 30 minutes.
2. Preheat the grill to medium high heat.
3. Cook rice according to directions.
4. Preheat a sauce pan to medium heat and saute red onion with 1 tablespoon of canola oil. Add Jim’s Wings sauce and half of the pineapple juice. Bring to a boil and reduce heat to low and cook for 15-20 minutes.
5. Lightly oil the grill with the rest of the oil.
6. Grill chicken and pineapple slices on direct heat for about 12 minutes, flipping halfway.
7. Take the pineapple off and let chicken rest on the top rack until it reaches 165 degrees.
8. After taking the chicken off of the grill, brush both sides with sauce.
9. Serve on top of white rice & enjoy!

Baked Cod with Mango Salsa and Cilantro Lime Caulirice

Ingredients:
2 6 oz. Fillets of Cod or White Fish
2 T. Jim’s Wings YakWay Sauce
1 T. + 1 tsp. Rice Wine Vinegar
1 tsp. Agave Nectar
1 tsp. Sesame Oil
1 Garlic Clove - Minced
1 tsp. Minced Ginger
1 Lime - Zest & Juice
¼ Red Onion 
1 Mango 
½ Red Pepper 
½ Jalapeño 
½ Bunch Cilantro 
1 Bag of Riced Cauliflower
Serving Size: 2

Instructions:

  1. Preheat oven to 425 degrees.
  2. Combine garlic, ginger, sesame oil, agave nectar, 1 tablespoon of rice wine vinegar, and YakWay sauce in a small bowl.
  3. Brush the fish with sauce and bake according to directions, until fully cooked, about 17-20 minutes. Baste the fish with sauce halfway through.
  4. Finely dice and combine red onion, mango, red pepper, jalapeno, 1 teaspoon of rice wine vinegar, and ½ the cilantro.
  5. Heat cauliflower according to directions. Toss with lime juice and zest and the remaining cilantro. Serve cod and salsa on top of rice, and enjoy!

Buffalo Shrimp Po' boy with Spicy Remoulade

Ingredients:
4 Hoagie Rolls
20-24 Breaded Popcorn Shrimp
2 Roma Tomatoes
¼ Small Red Onion
1 Cup Shredded Lettuce
2 Cups Canola or Avocado Oil

Cajun Remoulade Ingredients:
1 T. Horseradish Sauce
1 T. Agave Nectar or Honey
½ Cup Mayo
1 T. Dijon Mustard
1 T. Red wine vinegar
½ Lemon - Juice
2 tsp. Cajun Seasoning
2 T. Jim’s Wings' Hot Sauce

Serving Size: 4 

Instructions:
1. Heat oil in a saucepan on medium heat to about 350 degrees.
2. In a small bowl, combine remoulade ingredients.
3. Slice red onion and tomato.
4. Add half shrimp to oil and cover with a splatter screen.
5. Cook until golden brown, about 5-8 minutes, or according to package directions, rotating occasionally.
6. Use a slotted spoon to take shrimp out and place on a wire rack over a paper towel.
7. Spread remoulade on both sides of hoagie roll. Add lettuce, tomato, and onion to roll.
8. Place shrimp on top of vegetables. Drizzle hot sauce on top & enjoy!

 

 

 

Buffalo Caulitots

Ingredients:
1 bag of Veggies Tots - Cauliflower
3 T. Jim’s Wings' Hot Sauce
2 T. Crumbled Blue Cheese
3 Green Onions
Ranch for dipping

Serving Size: 2 

Instructions:
1. Preheat oven to 450 degrees.
2. Spread ½ the bag of frozen tots out on a pan lined with foil.
3. Baked for 22-25 minutes flipping halfway to ensure crispness.
4. Take out, sprinkle with a teaspoon of salt, and let cool for 2 minutes.
5. Place tots in a bowl and toss with Jim’s Wings' Hot Sauce.
6. Gently toss in 1 T. of crumbled blue cheese.
7. Plate, top with remaining blue cheese and sliced green onion, and drizzle ranch over top. Enjoy!

Buffalo Shrimp Lettuce Wraps

Ingredients:
Butter Lettuce
10-12 Large Shrimp, Peeled & Deveined
3 T. Jim’s Wings' Hot Sauce
Carrot Straws
¼ Small Red Onion - Thinly Sliced
¼ Cup of Celery - Diced
½ Avocado - Thinly Sliced
2 T. Jim’s Wings' Ranch Dressing
Olive Oil or Avocado Oil
1 T. Blue Cheese Crumbles (optional)

Serving Size: 2

Instructions:
1. Prepare your veggies and wash lettuce.
2. Preheat a pan on medium heat. Spray with oil or heat 1 T. of olive oil.
3. Sprinkle thawed shrimp with garlic powder.
4. Add shrimp to pan and flip halfway through, cooking a total of 4-5 minutes depending on the size of your shrimp. (Once the edges start to turn opaque, flip and cook another 2 minutes.)
5. Remove shrimp from pan and toss in hot sauce.
6. Add shrimp to lettuce. Top with avocado, celery, red onion, and carrot straws.
7. Drizzle with Jim's Wings' ranch dressing and add blue cheese crumbles. Enjoy!

Grilled Buffalo Chicken Avocado Sandwich

Ingredients:
2 Thinly Sliced Chicken Breasts
2 Sesame Seed Buns
3 T. Jim’s Hot Sauce
1 T. Jim’s Ranch
2 Roma Tomatoes
½ Avocado
1 T. Greek Yogurt
Sliced Red Onion
2 Slices of Mozzarella Cheese
Butter Lettuce

Serving Size: 2

Instructions:
1. Marinate chicken in greek yogurt and 1 T. of Jim’s Hot Sauce for 30 minutes.
2. Preheat grill to medium heat.
3. Slice tomatoes, avocado, and red onion. Wash lettuce.
4. Grill chicken breast about 4-5 minutes per side. Brush both sides with hot sauce after flipping.
5. Set on top rack until chicken reaches 160 degrees. About another 5 minutes.
6. Toast bun on grill.
7. Remove chicken from grill and let it rest to reach 165 degrees.
8. Add ranch to top and bottom bun.
9. Place lettuce on the bottom bun, followed by the chicken.
10. Add tomatoes, avocado, and red onion.
11. Serve with a side of fries, pasta salad, or veggies & enjoy!