Buffalo Shrimp Po' boy with Spicy Remoulade

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

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

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

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!

Buffalo Chicken Tacos

Buffalo Chicken Tacos

Ingredients:
2 Chicken Breasts
½ cup of Jim’s Wings Hot Sauce, more for garnish
¼ cup of Chicken Broth
1 Lime - Zest & Juice
1 tsp. Garlic Powder
1 T. Olive Oil
8 Corn Tortillas
Ranch Dressing
2 cups of Lettuce
4 T. Crumbled Blue Cheese
2 T. Diced Red Onion
2 Green Onions - Diced
Diced Celery & Carrot Straws

Serving Size: 4

Instructions:

1. Turn crockpot on low and add olive oil.
2. Place chicken breast in and season with garlic powder.
3. Add lime zest, juice, hot sauce, and chicken broth.
4. Cook on low for 4 hours. It should naturally shred as you try to take it out. If not, continue cooking.
5. Serve with corn or flour tortillas, lettuce, crumbled blue cheese, celery, carrots, and diced red & green onion. Drizzle with ranch & enjoy!

Sweet & Spicy Turkey Meatball Sub

Sweet & Spicy Turkey Meatball Sub

Ingredients:
1 lb. Ground Turkey
¼ Cup Breadcrumbs or Ground Club Crackers
1 Egg
½ Small Sweet Onion - Diced
¼ Cup Red Onion - Sliced
8 oz. Sliced Mozzarella
1 T. Dijon Mustard
1 T. Yellow Mustard
1 T. Ketchup
2 T. + 1 tsp. Agave Nectar or Honey
2 T. Jim’s Wings’ Hot Sauce
1 tsp. Minced Garlic
2 tsp. Chili Garlic Sauce
1 tsp. Garlic Powder
1 tsp. Chili Powder
1 tsp. Salt & Pepper
1 tsp. Juice from Banana Peppers
1 Cup Banana Peppers
4 Hoagie Rolls
1 T. Canola Oil

Serving Size: 4

Instructions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine turkey, breadcrumbs, egg, 1 teaspoon Agave nectar, banana pepper juice, salt, pepper, garlic powder, chili powder, and 1 teaspoon chili garlic sauce.
3. Roll into meatballs with a diameter of 1 1/2 -2 inches. Makes about 8.
4. Heat canola oil in a saucepan on medium heat. Once it’s sizzling, add meatballs and brown on all sides, about 10 minutes.
5. Transfer meatballs to an oven safe dish and cook until they reach an internal temperature of 165 degrees, about 15 minutes.
6. In the same saucepan, add sweet onions to oil and sprinkle with ½ teaspoon of salt.
7. Cook onions for about 10 minutes until they are caramelized.
8. Add agave nectar, hot sauce, dijon and yellow mustard, chili garlic sauce, and minced garlic. Bring to a light simmer for another 10 minutes.
9. Blend sauce with an immersion blender. If using a blender, pulse slowly due to temperature of the sauce.
10. Take out meatballs and transfer to sauce.
11. Slice hoagie rolls and cut meatballs in half.
12. Place meatballs on roll, top with mozzarella cheese and place back in the oven until cheese is melted. About four meatball halves will fit.
13. Top with banana peppers and slice red onions. Enjoy!

Buffalo Chicken Pinwheels

Buffalo Chicken Pinwheels

Ingredients:
2 Chicken Breasts
½ Cup of Jim’s Wings’ Hot Sauce
¼ Cup of Chicken Broth
1 Lime - Zest & Juice
1 tsp. Garlic Powder
1 T. Olive Oil
1 T. Diced Sweet Onion
¼ Cup of Cream Cheese, softened
¼ Cup of Shredded Cheddar
1 T. Mayo
1 T. Crumbled Blue Cheese
½ Bag of Pizza Crust Mix
1 Diced Green Onions
Flour
Celery & Carrots
Ranch & Hot Sauce

Serving Size: 4

Instructions:

1. Turn crockpot on low and add olive oil.
2. Place chicken breast in and season with garlic powder.
3. Add lime zest, juice, hot sauce, and chicken broth.
4. Cook on low for 4 hours. It should naturally shred as you try to take it out. If not, continue cooking.
** You can also use leftover or rotisserie chicken. **
5. Preheat oven to 425 degrees.
6. Take half a bag of pizza crust mix (about ½ cup) and mix with ¼ cup of hot water. Mix according to directions.
7. Mix shredded chicken with mayo, cheese, cream cheese, sweet onion, and blue cheese.
8. Cover surface with about ¼ cup of flour. Roll out dough on a flat surface, adding flour as needed.
9. Spread chicken mixture over dough leaving ½ inch around edges.
10. Drizzle ranch and hot sauce on mixture.
11. Roll up the dough, cut into 1 inch pieces, and place on a non stick pan 1-2 inches apart. Foil and cooking spray work as well. Makes about 12 rolls.
12. Bake rolls for 12-15 minutes or until golden brown.
13. Serve with hot sauce, top with green onion, and enjoy!

Buffalo Chicken Mac n' Cheese

Buffalo Chicken Mac n' Cheese

Ingredients:
1 8-ounce Box of Uncooked Pasta - Shells
4 ounces of Cream Cheese
1 Cup + 2 T. Shredded Cheddar
¼ Cup Sweet Onion Diced
1 tsp. Minced Garlic
1 T. Flour
1 ¼ Cup Whole Milk
¼ Cup Pasta Water
1 T. Dijon Mustard
2 T. Sour Cream
⅓ Cup Jim’s Wings’ Hot Sauce
4 Slices of Bacon
2 Thinly Sliced Chicken Breast
1 T. Jim’s Wings’ Fry Salt
¼ Cup Diced Green Onion

Serving Size: 4

Instructions:

1. In a medium saucepan, cook the bacon on low heat. Remove and set on a paper towel to drain.
2. Bring 2 quarts of water to a boil.
3. Add pasta to salted water and cook according to the directions on the package.
4. In the same pan as the bacon, raise heat to medium, add chicken and season with fry salt.
5. Cook chicken until it reaches 165, about 12-15 minutes, flipping halfway.
6. Add onions to grease and cook until translucent.
7. Remove chicken and set aside.
8. Add garlic and cook until fragrant, about 30 seconds or so.
9. Add flour to the pan and cook for another 2-3 minutes until it turns a golden color.
10. Add milk, mustard, and pasta water. Bring to a simmer.
11. Use immersion blender to smooth out liquid.
12. Add cream cheese, sour cream and hot sauce. Once melted, add shredded cheese.
13. Once everything is melted, add pasta to cheese sauce.
14. Transfer to an oven-safe dish. Dice and add chicken. Top with remaining cheese, and broil until golden brown.
15. Garnish with green onions, bacon and enjoy!

Buffalo Chicken Salad with Grilled Chicken

Buffalo Chicken Salad with Grilled Chicken

Ingredients:
2-3 Cups of Romaine or Butter Lettuce
4 T. Carrots
4 T. Celery
1 Roma Tomato
2 Thinly Sliced Chicken Breasts
1 T. Greek Yogurt
1 tsp. Garlic Powder
1 Avocado
3 T. Jim’s Wings’ Hot Sauce, 1 T. for Marinade
4 T. Jim’s Wings’ Ranch

Serving Size: 2

Instructions:

1. Marinate chicken in green yogurt, garlic powder, and Jim’s Wings’ Hot Sauce.
2. Preheat grill to medium heat.
3. Chop and wash lettuce.
4. Wash and dice all vegetables.
5. Grill chicken breast about 4-5 minutes per side. Brush both sides with hot sauce after flipping.
6. Set on top rack until chicken reaches 165 degrees. About another 5 minutes.
7. Add lettuce and vegetables to a bowl. Top with 2 tablespoons of ranch dressing. Add more as needed.
8. Toss chicken in 2 tablespoons of hot sauce.
9. Top salad with chicken and enjoy!

Buffalo Ranch Chicken Cups

Buffalo Ranch Chicken Cups

Ingredients:
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

Instructions:

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!