Sandwiches: Buffalo Chicken Wraps

Feb 02, 2009 This has got to be one of hubby's favorite meals. I make a buffalo sauce with 1/4 cup of melted butter and about 1/3 cup of hot sauce, and then season the sauce with some cracked pepper and garlic powder. Top it with lettuce, tomatoes, shredded cheese (preferably monterey jack), and ranch dressing and I have a happy husband.

—MMOH 

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Spicy Buffalo Chicken Cannoli

As a lover of all things Buffalo chicken, I am constantly trying to find new ways to use the flavor combination. You could say that I’m a bit of a Buffalo chicken … freak? But that’s okay. The first step is admitting you have a problem, right?

Well. I might have a big problem now. Buffalo chicken cannoli? One of my favorite things, stuffed inside a fried shell, topped with blue cheese? I cannot take it.

This recipe from TK member Sandy is completely decadent and wonderful and fun. I’m going to tell you all about it, too.

These babies take just a few ingredients: flour tortillas, oil for frying, Buffalo wing sauce, mayo, cooked and cubed chicken, diced celery and blue cheese. Oh, and a little salt and pepper if needed.

Since I didn’t have a thing-a-ma-jig to wrap cannoli, I secured the tortillas with a toothpick. This worked perfectly. After doing that, I began to heat the oil in a large pot.

While the oil is coming to temperature, mix together some mayo and Buffalo wing sauce. You want it to have a little kick!

Once the oil is hot enough, fry the tortillas (just a few at a time) until golden. I found that keeping the toothpick in was fine, just as long as I had enough of it to grab and remove it before filling.

Once each cannoli is done, place on a paper towel to drain and become cool enough to touch.

While the tortillas are cooling, add the chicken and celery to a bowl. Add in the buffalo wing/mayo sauce and mix, mix, mix.

Toss in some crumbled blue cheese. I actually used smoky blue cheese. It is to die for.

Once the tortillas have cooled, use a small spoon and fill each with some of the chicken mixture. A few of the insides may puff up, so simply press down on the bubble gently to make room for the chicken.

Once they are all filled, serve with additional Buffalo wing sauce, blue cheese crumbles and celery.

And to take things over the top, cover each cannoli with a big drizzle of sauce!

Oh, and more blue cheese. Yes. It’s necessary.

These are totally insane in the best way ever. I’ll say it again: I adore all things Buffalo chicken, so it’s safe to say these will make a frequent appearance in my kitchen. They are such a fun twist on two traditional foods and I get giddy just thinking about them. Thanks so much for the recipe Sandy! Be sure to check out her fab blog, Everyday Southwest.

Crunchy flour tortilla cannoli shells stuffed with spicy Buffalo chicken salad.

Cut the flour tortillas into 5-inch circles. Loosely wrap the tortilla around a cannoli shell and secure with a toothpick. Or, if you prefer, fold the tortilla around two of your fingers and secure with toothpick. Overlap the tortilla only as much as you need to secure it with a toothpick leaving a nice wide center to fill with chicken mixture.

Use a frying pan or pot that is large enough to fill with 1 to 1 1/2 inches of oil to fry the tortillas. The pan should still have plenty of room so that the oil will not boil over. Heat the oil to 360ºF or until bubbles form when a scrap of tortilla is place in the oil. Place the tortillas in the hot oil with tongs one at a time. Leave the cannoli mold in the tortilla or use the tongs to keep the shape of a cannoli until the tortilla is cooked enough to hold its own shape then continue with the next tortilla. Only fry up to 4 to 5 at a time.

Fry the tortillas until golden brown and crispy; they will continue to brown a little when removed from the oil. Drain on paper towels. While the tortilla is hot, push down any of the bubbles that my have formed on the inside of the cannoli shell so that the center is open for the filling.

In a mixing bowl, toss together the diced chicken and diced celery.

in a small bowl, combine the mayonnaise and hot wing sauce in a small bowl. Add more hot wing sauce slowly and taste as you go for the desired flavor. The sauce mixture should be hotter than you expect because you will be adding it to the chicken and filling the tortilla with it, which will dilute the flavor of the sauce.

Fold the hot wing sauce mixture into the chicken a little at a time to achieve the desired consistency. Stir in the desired amount of blue cheese crumbles and save the remaining for garnish. Salt and pepper to taste. If you add the blue cheese to the mixture, you may not need salt so be sure to taste.

Fill the cannoli shells with chicken from both ends with a small spoon. Use the end of the spoon to push the filling into the middle of the cannoli.

Serve with hot wing sauce and blue cheese crumbles.

20 whole Flour Tortillas24 ounces, fluid Vegetable Oil For Frying, Or Enough To Fill A Frying Pan 1 Inch Deep2-½ cups Cooked Chicken, Diced1 whole Large Celery Stalk, Finely Diced Or Minced¼ cups Mayonnaise¼ cups Prepared Hot Wing Sauce, More If Desired¼ cups Blue Cheese Crumbles½ teaspoons Salt, If Necessary½ teaspoons Black Pepper, If Necessary.

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Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

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The Theme Is … Everything Buffalo!

For a football fan, this weekend isn’t just any football weekend. It’s the weekend. The weekend important enough to cause re-scheduling of Mardi Gras parades this year. The one when folks plant themselves on the couch for hours, strategically positioned for the best view of the TV. When snacks aren’t just nice to have; they’re mandatory and usually the only grub served. When adults are allowed to hoot and holler and scream at officials on the screen without being shushed or stared at. And, I admit, it’s just about the only time I actually look forward to watching commercials.

You know what else this weekend is good for? It’s good for noshing. Copious amounts of noshing. And few noshes are as welcome—or even expected—on a Superbowl spread than Buffalo wings.

But of course, you know how we are. We’re not going to show you a recipe for Buffalo wings. Instead, we’ll show you all the incredibly creative ways our members have riffed off Buffalo wings. Because we’re kinda crazy like that, and riffing’s what we do best. (Remember these Cauliflower Buffalo Wings?)

Okay, here we go!

Hot Buffalo Chicken Dip from Rebecca of Foodie with Family. You know we had to start with this.

Buffalo Chicken Quesadillas from Jessica of A Kitchen Addiction. Because adding melted cheese that you can pick up with your hands is always a good thing.

Speaking of picking up melted cheese with your hands, how about some Layered Baked Buffalo Chicken Nachos courtesy of Jessica from How Sweet It Is? Sign me up.

Buffalo Chicken Bites from Sommer of A Spicy Perspective. So we can all be a little more dainty-like.

This kills me: Spicy Buffalo Chicken Cannoli, from Sandy of Everyday Southwest. The first time I saw this, I needed to sit down for a moment and remember to breathe.

Buffalo Chicken Flat Bread Pizzas by Laurie of Simply Scratch. This one, too. I almost had to break out the smelling salts.

Or, if you’d rather skip the frying, you can make these Buffalo Chicken Wraps from Bev Weidner. Or make both! You know you want to.

Shredded Buffalo Chicken Tacos by Kate of Diethood. Mmmm. Tacos. They’re always a big hit.

Or go with pasta instead, like this Baked Buffalo Chicken Pasta. Jessica does it again! She knows her stuff, that Jessica.

Buffalo Chicken Potato Skins by Amy of A Stool at the Counter. Like Amy says in her blog post: “It looks like Buffalo wings and potato skins had a love child, and it just showed up to watch the game with you.”

Jalapeno Popper Buffalo Chicken Macaroni and Cheese from Lauren’s Latest. This is one awesome threesome. Not that I generally approve of threeso—you know what I mean.

Buffalo Chicken Meatballs from Colleen of Souffle Bombay. Meatballs swimming in spicy tangy cheesy sauce. Doesn’t get much better than that.

Buffalo Chicken Soup by Cassie of Bake Your Day. Give me a loaf of hot buttered garlic bread for dunking, and I’ll be a happy camper.

Grilled Buffalo Shrimp Po’ Boys by Jennifer of Mother Thyme. Because Buffalo ain’t just for chickens no more. (That’s me trying to sound all cowboy-like. And failing miserably.)

And finally, we have these Soft Pretzels with Hot Buffalo Cheese Sauce by Tieghan of Half Baked Harvest. If yeast scares you, you can at least make the Hot Buffalo Cheese Sauce and buy some pretzels, make breadsticks from store-bought dough, or just serve it as a dip for chips or veggies.

Of course, you can always just stick to the classic Buffalo Wings, which will be a hit with everyone. But so many of these variations look incredibly good, it’s hard to resist trying even just one. Or three. And if you have your own favorite version that wasn’t mentioned here, shout it out below!

Do you have any big plans this weekend? Are you game central, where everyone hangs out? Or do you have a friend with an amazing setup, the place all your friends want to go to for the game? Got any friendly wagers going? Any tips for those of us dreading the post-game cleanup? Do share!

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Buffalo Wings

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From the recipe archive. First posted 2006.

Football (American) championship season. Sports bars, beer, and spicy things that make you want to drink more beer. Darts, pool, loud conversation, an either ill-spent or well-spent youth, depending on your perspective. Once in my early twenties I happened to be in Buffalo, New York for a wedding of a dear friend. On our site-seeing day the gang of us revelers happened to drive right by the Anchor Bar, home of the “Original Buffalo Chicken Wings”. Did you know that Buffalo wings are so called because they were first invented in Buffalo, NY? I didn’t, and it had always been one of those oddities that gnawed at the back of my brain during these beer filled nights. In San Francisco we had Tommy’s Buffalo Burgers made with real buffalo meat. But buffalo wings? Hah! Mystery solved.

Buffalo wings are traditionally deep fried. But I prefer this oven version. The wings are broiled after they’ve been marinating in a spicy sauce. Less mess, easy clean-up.

Wings

2 lbs chicken wings (about 12 wings)3 Tbsp butter, melted4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)1 Tbsp paprika1/2 teaspoon salt1/2 teaspoon cayenne pepper1/4 teaspoon black pepper

Blue cheese dip

1/2 cup sour cream1/2 cup crumbled blue cheese1/2 cup mayonnaise1 Tbsp white wine vinegar or white vinegar1 clove garlic, minced

Wings

1 Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.

2 Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve those 2 Tbsp of marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

3 Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with the 2 Tbsp of reserved marinade (not the marinade that was in contact with the raw chicken).

Serve with Blue Cheese Dip and celery sticks.

Blue cheese dip

Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.

Yield: Makes approximately 24 pieces (about 12 appetizer servings).

Filed under Appetizer, Chicken, Chicken, Chicken Wing, Gluten-Free, Low Carb, Super Bowl

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Meatloaf: Ellen's Buffalo Meatloaf

Jul 07, 2009 This is my recipe, so let me add this to what I originally posted. Ground bison emits a "juice" that isn't familiar to me with other ground meats. I don't know what it is. I DO know that I skim it away from the meatloaf and once that's done, it doesn't appear again... not even during reheating. For those of you who've added to the recipe, I suspect the additions altered the chemistry. If the results were tasty, excellent! If not, you might want to try to recipe as posted, and alter it later, once you know what the original tastes like. The quick summary is the ground bison behaves differently when baked than ground beef. I should have mentioned this in my original posting of the recipe. Sorry 'bout that.

—ellenmoriah 

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