Recipes

Recipes

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

Ingredients:
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

Instructions:
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

Ingredients:

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

Instructions:

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

Ingredients:
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

Instructions:
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

Ingredients:                                                                                                                      
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

Instructions:
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

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

Instructions:
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

Ingredients:

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

 

Instructions:

  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!

Cheesy Chicken Sliders

Ingredients:
1 Package of Sweet Buttery Rolls
2 Chicken Breasts
½ Cup of Jim’s Wings Sauce
2 T. Red Onion - Thinly Sliced 
1 T. Canola Oil
1 T. Sour Cream
1 tsp. Garlic Powder
1 tsp. Crushed Red Pepper
9 Slices of Swiss Cheese
3 T. of Mayo
2 T. of Butter - Melted
1 tsp. Minced Garlic

Serving Size: 4-6

Instructions:

  1. Marinate chicken breast in sour cream, canola oil, garlic powder, and crushed red pepper for 30 minutes.

  2. Grill chicken until it reaches 165 degrees. Let cool, then dice or shred.

  3. Preheat oven to 375 degrees.

  4. Slice rolls in half lengthwise.

  5. Melt butter and combine with garlic. Brush bottom of a 9x14 pan with mixture. Place the bottom half of the rolls inthe pan.

  6. Layer the buns with Jim’s Wings Sauce, chicken, red onion, and swiss cheese. Spread mayo on top half of the buns and place on top of cheese. Brush remaining garlic and butter mixture over the buns. Lightly place a piece of foil over the pan.

  7. Bake for 20-25 minutes. Remove the foil the last 5 minutes to let the buns get crispy. Enjoy!

Grilled Chicken Lettuce Wraps

Ingredients:

1 Package of Romaine Leaves

4 Thinly Sliced Chicken Breasts

½ Cups of Jim’s Wings Yakitori Sauce

2 T. Red Onion - Thinly Sliced 

1 T. Canola Oil

1 T. Sour Cream

1 tsp. Garlic Powder

1 tsp. Crushed Red Pepper

1 tsp. Chili Powder

1 T. White Distilled Vinegar

 

Serving Size: 4-6

 

Instructions:

  1. Combine sour cream, canola oil, garlic powder, crushed red pepper, chili powder, and white distilled 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. Brush the chicken with half of Jim’s Wings Yakitori sauce. 
  4. Let chicken rest for 5 minutes. Slice red onion and chicken breast. 
  5. Toss chicken in remaining Yakitori sauce. 
  6. Serve with romaine leaves, red onion, and enjoy! 

Semi-homemade Empanadas

Ingredients:

1 Package of Puff Pastry Dough - 2 Sheets

¾ lb. Lean Ground Beef

2 T. Jim’s Wings Hot Sauce

½ Cup of Shredded Cheddar Cheese

1 T. Tomato Paste

½ Yellow Onion Diced

1 Garlic Clove Minced

1 tsp. Chili Powder

1 tsp. Lemon Pepper

1 T. Avocado Oil

1 Egg + 1 T. Water

 

Makes about 18 Empanadas

 

Instructions:

  1. Heat medium sized pan and sauté onion in oil until translucent. Add ground beef and break meat down as it cooks. 
  2. After meat is cooked, drain meat and return to pan. Add garlic and tomato paste. Cook until fragrant and add in Jim’s Wings Hot Sauce
  3. Remove meat and mix with cheese in a medium size bowl.
  4. Preheat oven to 400 degrees or according to pastry directions. Roll pastry dough out about 1 foot by 1 foot. 
  5. Cut circles roughly 3 inches in diameter. Place a tablespoon of the mix in the center of the dough. 
  6. Mix egg and water in a small bowl and brush the egg wash around the edges of the dough. Fold dough over and crimp edges with a fork.
  7. Place empanadas on a lightly greased baking sheet about 1 inch apart. Bake according to directions or until golden brown, about 10 minutes. Serve with sour cream or chimichurri and enjoy!