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, 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

Honey Yakitori Chicken


3-4 boneless, skinless chicken breasts
1/2 cup Jim’s Wings Yakitori Sauce (or YakWay for a little kick!)
1/2 cup water
1/4 cup honey
2 T. avocado oil
1 T. flour mixed with 2 T. of water
2 T. diced green onion
3-4 cups of cooked white rice


1. Season chicken with salt, pepper, & garlic powder. Place in pressure cooker. Combine water, honey, oil, and half of the Jim’s Wings Yakitori Sauce in a small bowl and add to pot.
2. Set the pot to pressure cook for 10 minutes. Set to quick release.
3. Remove chicken, cooked to 165 degrees Fahrenheit, and shred into bite size chunks.
4. Add flour and water mixture to the sauce. Sauté until sauce thickens. Add remaining Yakitori sauce. Add chicken back in and coat with sauce.
5. Serve over rice, top with green onion, & enjoy!

Buffalo Chicken Meatballs

1 lb. Ground Chicken
½ cup of Breadcrumbs
1 tsp. Minced Garlic
¾ cup + 1 T. Jim’s Wings Hot Sauce
1 Egg                                                                                      
1 tsp. Salt
1 T. Avocado Oil

1.Preheat oven to 375 degrees fahrenheit.
2. Mix all ingredients in a large bowl except for ¾ cup of Jim’s Wings Hot Sauce and oil. Mix until combined.
3. Roll mixture into 1-inch balls, about 20-24.
4. Heat large skillet over medium heat. Add oil.
5. Add meatballs in with space in between. Brown the meatballs on all sides. About 10-12 minutes turning occasionally.
6. When the meatballs are completed browned, transfer to a foil-lined pan.
7. Bake in the oven until chicken reaches 165 degrees fahrenheit, about 15 minutes. With 5 minutes left, toss with remaining hot sauce and continue cooking to heat through.
8. Serve with ranch and veggies. Enjoy!

Buffalo Chicken Dip

2 cups of Precooked Shredded Chicken
1 8-oz. Block of Cream Cheese
½ Ranch Seasoning Packet
⅓ cup of Mayo
⅓ cup of Sour Cream
¼ cup of Jim's Hot Wing Sauce
½ cup of Shredded Cheddar Cheese
½ cup of Shredded Mozzarella Cheese

1. Preheat oven to 350 degrees fahrenheit.
2. Combine all ingredients except half of the cheese in a large mixing bowl.
3. Spread mixture in a greased baking dish.
4. Top with remaining cheese and bake for 30-40 minutes covered.
5. Take foil off for the last ten minutes.
6. Serve with veggies or tortilla chips and enjoy! 

Cranberry BBQ Sauce

½ bottle of Jim’s Wings BBQ Sauce
2 cups of Cranberries
1 T. of sugar
¼ cup of water

1. In a medium sauce pot, cook down cranberries over medium heat. About 20 minutes.
2. Add BBQ sauce, water, and sugar.
3. Simmer for another 20 minutes. Halfway through, blend ingredients with immersion blender or transfer to a blender and back into the saucepan for remaining cook time. Use caution when blending hot mixture and start slow, releasing heat throughout.
4. Enjoy with Bacon Wrapped Shrimp, Baked Chicken, or Mini Meatballs in the crockpot!

BBQ Chicken Panini


4 Slices of Sourdough Bread

2 Chicken Breasts 

1 Cup of Spinach

¼ Red Onion - Thinly Sliced

2 Slices of Swiss Cheese

2 T. Jim’s Wings BBQ Sauce

1 T. Apple Cider Vinegar

1 T. Canola Oil

1 T. Sour Cream

1 tsp. Garlic Powder

1 tsp. Crushed Red Pepper

1 T. Butter - softened


Serving Size: 2



  1. Combine sour cream, canola oil, garlic powder, crushed red pepper, and apple cider vinegar. Marinate chicken for 30 minutes.
  2. Preheat grill to medium high heat. 
  3. Grill chicken until it reaches 165 degrees, about 10-12 minutes, flipping halfway. 
  4. Let chicken rest for 5 minutes. Slice red onion and chicken breast. 
  5. Preheat panini press or saute pan.
  6. Brush one side of each sourdough slice with butter. Build panini with Jim’s Wings sauce, spinach, red onion, and swiss cheese.
  7. Put sandwich on press or pan. If using a pan, use another weighted pan to press the sandwich down. Cook until cheese is melted and bread is golden brown.
  8. Serve with a side of homemade fries and enjoy!