Chicken Wings

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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 713kcal

Ingredients

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 TBSP Ranch dressing
  • 2 oz Tortilla chips

Wings

  • 12 Chicken wings about 5 - 6 wings per portion depending on size
  • 1/4 tsp Garlic powder
  • 1 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 1/3 cup Buffalo wing sauce use more if needed

Tomato Fennel Salad

  • 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 Fresh parsley chopped
  • 1 TBSP Pine nuts toasted

Light Beer

  • 24 oz Light beer cold

Instructions

  • Prepare the ingredients per the instructions above.
  • 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 (a) ramekin(s) 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 buffalo sauce in a bowl.
  • Serve the wings with buffalo dip and chips, tomato fennel salad, and cold beer.

Nutrition

Calories: 713kcal | Carbohydrates: 35g | Protein: 31g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 112mg | Sodium: 2973mg | Potassium: 596mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1476IU | Vitamin C: 19mg | Calcium: 306mg | Iron: 2mg

Chicken Wings

No ratings yet
Prep Time 30 minutes
Cook Time 30 minutes
Servings 2
Calories 713 kcal

Ingredients
 
 

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 TBSP Ranch dressing
  • 2 oz Tortilla chips

Wings

  • 12 Chicken wings about 5 - 6 wings per portion depending on size
  • 1/4 tsp Garlic powder
  • 1 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 1/3 cup Buffalo wing sauce use more if needed

Tomato Fennel Salad

  • 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 Fresh parsley chopped
  • 1 TBSP Pine nuts toasted

Light Beer

  • 24 oz Light beer cold

Instructions
 

  • Prepare the ingredients per the instructions above.
  • 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 (a) ramekin(s) 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 buffalo sauce in a bowl.
  • Serve the wings with buffalo dip and chips, tomato fennel salad, and cold beer.

Nutrition

Calories: 713kcalCarbohydrates: 35gProtein: 31gFat: 43gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 112mgSodium: 2973mgPotassium: 596mgFiber: 4gSugar: 6gVitamin A: 1476IUVitamin C: 19mgCalcium: 306mgIron: 2mg
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