You have some leftover wings in your refrigerator, and
you certainly don’t want them to go to waste!
But maybe you don’t feel like eating them as
traditional wings again. Here are some recipes that will transform those
leftover wings into other delicious meals!
Buffalo
Soup
32 oz. Chicken broth
1-3 cups Leftover hot wings, deboned
1-2 Cups blue cheese dressing (more or
less depending on preference)
1/2 Cup carrots
1 Cup celery
1/4 Cup onion (optional)
1 Clove garlic (optional)
1/3 Cup hot sauce (more or less
depending on preference)
Tortilla strips
The vegetables and blue cheese will be used carefully.
Try it and see what you think if it needs more or less is up to you and what
you prefer. To cook the vegetables, let them simmer until they get cooked to
your preference. To serve, top with a swirl of blue cheese dressing and colored
tortilla strips for color.
Buffalo
Chicken Pizza
Chicken, cubed
2 Tablespoons butter, melted
1 (2 ounce) Bottle hot sauce
1 (8 ounce) Bottle blue cheese salad
dressing
1 (16 inch) Prepared pizza crust
1 (8 ounce) Package shredded mozzarella
cheese
Preheat the oven to 425 degrees F. In a medium bowl,
combine the chicken, melted butter, and hot sauce. Mix well. Spread the whole
bottle of salad dressing over the crust, then top with the chicken mixture and
sprinkle with shredded cheese. Bake it in the preheated oven until the crust is
golden brown and the cheese is bubbly. This should take about 5 to 10 minutes.
Let it set for a few minutes before slicing and serving.
Chicken
Enchiladas
1 Tablespoon butter
1/2 Cup chopped green onions
1/2 Teaspoon garlic powder
1 (4 ounce) Can diced green chiles
1 (10.75 ounce) Can condensed cream of
mushroom soup
1/2 Cup sour cream
1 1/2 Cups chicken, cubed
1 Cup shredded cheddar cheese, divided
6 (12 inch) Flour tortillas
1/4 Cup milk
Preheat the oven to 350 degrees F and lightly grease a
large baking dish. In a medium saucepan over medium heat, melt the butter and
saute the green onion until tender (about 3 to 4 minutes). Add the garlic
powder, then stir in the green chiles, cream of mushroom soup, and sour cream.
Mix it well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of
the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar
cheese. Stir it all together. Fill each flour tortilla with the chicken mixture
and roll it up. Place it seam side down in the prepared baking dish. In a small
bowl, combine the reserved 3/4 of the sauce with the milk. Spoon this mixture
over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. Bake the enchiladas in the preheated oven for 30 to 35 minutes,
or until the cheese is bubbly.
Hungry now? Give Wings Over New Haven a call at 203-782-9464 or order online.
Whatever you can’t finish now, save for later!