Time 30m Yield 10 poppers Number Of Ingredients 10 Steps:
Slice chicken breasts into bite-sized chunks. Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned. Place the flour and eggs into separate bowls. Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken. Heat oil in a large pot over medium-high heat. Fry the chicken pieces until deep-golden brown and crispy. Set aside on a paper towel to drain. In a pan over medium heat, cook the butter and the hot sauce until bubbly. Toss the chicken in the sauce until evenly glazed. Enjoy!
Time 40m Yield 40 appetizers. Number Of Ingredients 6 Steps:
Preheat oven to 325°. Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.
Time 30m Yield 24 Number Of Ingredients 6 Steps:
Heat oil in a deep-fat fryer or large heavy pot to 375 degrees F (190 degrees C). Cut off tips, and separate each wing at the joint. Sprinkle with salt and pepper. Place half of the wings in the deep fryer. When the wings are golden brown and crisp, remove them and drain well. Salt wings to taste. Add remaining wings and repeat frying process. Once wings have drained a bit, place them in a large mixing bowl. Melt butter or margarine in a small saucepan. Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings, and mix to coat the wings with sauce.
Time 30m Yield 20 poppers, 4-6 serving(s) Number Of Ingredients 8 Steps:
*Before starting, if your hands are sensitive to the heat of the peppers, please wear gloves. And always remember not to touch your eyes, face, nose, etc. as the juice can be very hot. Carefully cut jalapenos in half lengthwise leaving the stems on. With your finger or small spoon, scrape out seeds and membrane. In smal bowl, combine remaining ingredients except crumbled blue cheese. Spoon (or pipe) chicken mixture into pepper halves. Place on a greased cookie sheet and bake in 325 oven for 20 minutes for hot flavor, 30 minutes for medium, and 40 minutes for mild. During last 5 minutes of baking time, sprinkle each with blue cheese, or sprinkle over each when serving.
Time 28m Yield 8 servings Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F. Slice the chicken tenders into cubes. Place the coating mix into a large bowl and add cubed chicken. Toss so that all of the chicken is evenly coated. Place the coated chicken onto a sheet pan and bake in the oven for about 20 minutes. Three minutes before the chicken comes out of the oven, combine hot sauce and honey in a large bowl. Microwave on high for 2 minutes. Add the chicken to the hot sauce and mix to ensure all the chicken is evenly coated with the sauce. Place on a platter with a small bowl of ranch and/or blue cheese dressing.
Time 20m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F. Slice the chicken tenders into cubes. Place the coating mix into a large bowl and add cubed chicken. Toss so that all of the chicken is evenly coated. Place the coated chicken onto a sheet pan and bake in the oven for about 20 minutes. Three minutes before the chicken comes out of the oven, combine hot sauce and honey in a large bowl. Microwave on high for 2 minutes. Add the chicken to the hot sauce and mix to ensure all the chicken is evenly coated with the sauce. Place on a platter with a small bowl of ranch and/or blue cheese dressing.
More about “buffalo wing poppers recipes”
Time 30m Yield 10 servings Number Of Ingredients 14 Steps:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large bowl using a rubber spatula, stir the cream cheese until smooth, then fold in the heavy cream, shredded chicken, Monterey Jack cheese, cheddar cheese, onion powder, black pepper, and Frank’s® RedHot® Original Cayenne Pepper Sauce until fully incorporated. Cut the jalapeños in half lengthwise and remove the seeds. Arrange the jalapeño halves, cut-side up, on the prepared baking sheet and divide the chicken mixture evenly among the halves. Sprinkle the bacon on top. In a small bowl, stir together the panko bread crumbs and olive oil until the panko is evenly coated. Sprinkle over the jalapeños. Bake the jalapeño poppers for 20-25 minutes, until the tops are golden brown and crispy. Remove from the oven and sprinkle the crumbled blue cheese on top. Drizzle with more Frank’s® RedHot® Original Cayenne Pepper Sauce. Serve immediately with blue cheese or creamy ranch dip. Enjoy!
