Ingredients
Tomato Fennel Salad
- 1 TBSP Pine nuts toasted
- 1/2 TBSP Extra-virgin olive oil
- 1/2 TBSP Champagne vinegar or white-wine vinegar
- 1/4 tsp Salt
- Black pepper to taste
- 1 Tomato cut into wedges
- 1 cup Fresh fennel thinly sliced
- 2 TBSP Ranch dressing
- 2 TBSP Fresh parsley chopped
Rotisserie Chicken Dip
- Nonstick spray
- 1/2 cup Rotisserie chicken shredded or chopped
- 1/2 cup Mozzarella cheese shredded
- 2 oz Cream cheese softened and cubed
- 3 TBSP Buffalo wing sauce
- 2 oz Tortilla chips
Wings
- 12 Chicken wings about 5 - 6 wings per portion depending on size
- 1/4 tsp Garlic powder
- 1 TBSP Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 1/3 cup BBQ sauce use more if needed
Light Beer
- 24 oz Light beer cold
Instructions
- For the pine nuts: Heat a dry skillet, without oil, over medium- low heat. Place pine nuts in a single layer and cook them, stirring occasionally or tossing the skillet, until they’re golden brown and smell very nutty, about 3 - 5 minutes.
- Preheat the oven to 350°F (176°C).
- Chicken Dip: Spray ramekins with nonstick spray. In a large bowl, add the rotisserie chicken, half of the mozzarella cheese, cream cheese, buffalo wing sauce, and ranch dressing. Mix until well combined. Transfer the mixture into one or more ramekins and spread it into an even layer. Top with the remaining mozzarella cheese. Bake for 20 minutes.
- Prep the Wings: Toss the wings with garlic powder, oil, salt, and pepper.
- For the Salad: Whisk oil, vinegar, salt, and pepper in a large bowl until combined. Add tomatoes, fennel, parsley, and toasted pine nuts; toss to coat.
- Preheat a grill on medium heat. Grill the wings on all sides to get a nice crispy char to an internal temperature of 160℉ (71℃) using a thermometer.
- (Alternatively, use the oven. Cook the wings on a baking sheet in the oven until crispy to an internal temperature of 160℉ (71℃) using a thermometer.)
- Toss the wings in bbq sauce in a bowl or serve on the side.
- Serve the wings with buffalo dip and chips, tomato fennel salad, and cold beer.
Nutrition
Calories: 839kcal | Carbohydrates: 55g | Protein: 31g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 112mg | Sodium: 2238mg | Potassium: 707mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1583IU | Vitamin C: 19mg | Calcium: 322mg | Iron: 2mg
BBQ Chicken Wings
Ingredients
Tomato Fennel Salad
- 1 TBSP Pine nuts toasted
- 1/2 TBSP Extra-virgin olive oil
- 1/2 TBSP Champagne vinegar or white-wine vinegar
- 1/4 tsp Salt
- Black pepper to taste
- 1 Tomato cut into wedges
- 1 cup Fresh fennel thinly sliced
- 2 TBSP Ranch dressing
- 2 TBSP Fresh parsley chopped
Rotisserie Chicken Dip
- Nonstick spray
- 1/2 cup Rotisserie chicken shredded or chopped
- 1/2 cup Mozzarella cheese shredded
- 2 oz Cream cheese softened and cubed
- 3 TBSP Buffalo wing sauce
- 2 oz Tortilla chips
Wings
- 12 Chicken wings about 5 - 6 wings per portion depending on size
- 1/4 tsp Garlic powder
- 1 TBSP Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 1/3 cup BBQ sauce use more if needed
Light Beer
- 24 oz Light beer cold
Instructions
- For the pine nuts: Heat a dry skillet, without oil, over medium- low heat. Place pine nuts in a single layer and cook them, stirring occasionally or tossing the skillet, until they’re golden brown and smell very nutty, about 3 - 5 minutes.
- Preheat the oven to 350°F (176°C).
- Chicken Dip: Spray ramekins with nonstick spray. In a large bowl, add the rotisserie chicken, half of the mozzarella cheese, cream cheese, buffalo wing sauce, and ranch dressing. Mix until well combined. Transfer the mixture into one or more ramekins and spread it into an even layer. Top with the remaining mozzarella cheese. Bake for 20 minutes.
- Prep the Wings: Toss the wings with garlic powder, oil, salt, and pepper.
- For the Salad: Whisk oil, vinegar, salt, and pepper in a large bowl until combined. Add tomatoes, fennel, parsley, and toasted pine nuts; toss to coat.
- Preheat a grill on medium heat. Grill the wings on all sides to get a nice crispy char to an internal temperature of 160℉ (71℃) using a thermometer.
- (Alternatively, use the oven. Cook the wings on a baking sheet in the oven until crispy to an internal temperature of 160℉ (71℃) using a thermometer.)
- Toss the wings in bbq sauce in a bowl or serve on the side.
- Serve the wings with buffalo dip and chips, tomato fennel salad, and cold beer.
Nutrition
Calories: 839kcalCarbohydrates: 55gProtein: 31gFat: 48gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 112mgSodium: 2238mgPotassium: 707mgFiber: 4gSugar: 22gVitamin A: 1583IUVitamin C: 19mgCalcium: 322mgIron: 2mg
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