Have Some Leftover Wings? Try These Recipes!

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!