Buffalo Joes Recipes

BUFFALO CHICKEN SLOPPY JOES

Steps:

• Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes.
• Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.

BUFFALO SLOPPY JOES

Steps:

• Cook the first 5 ingredients in a Dutch oven over medium heat until turkey is no longer pink, breaking it into crumbles. Stir in the tomato sauce, chicken broth, hot sauce, brown sugar, vinegar, Worcestershire sauce and pepper; heat through., Serve on buns. If desired, sprinkle with blue cheese.

BUFFALO TURKEY SLOPPY JOES

Steps:

• For the sloppy joes: Heat the butter in a large skillet over medium-high heat. When the butter foams, add the turkey. Brown and crumble. Season with celery salt and pepper. Add the thyme, chopped celery, chopped carrots and onions. Cook, partially covered, to soften, 12 to 15 minutes. Then deglaze the pan with the beer. Add the hot sauce, vinegar, Worcestershire and tomato sauce. Then simmer to thicken. Cool and store for a make-ahead meal. Reheat over medium heat to bubbly hot.
• For the dressing: In a bowl, combine the blue cheese, sour cream, herbs, lemon juice, garlic and some salt and pepper. Whisk in as little or as much of the buttermilk to the dressing for the consistency you like.
• Serve the sloppy buffalo meat on rolls topped with the pickles, onions and a dollop of dressing. Serve the additional dressing for dipping the carrot and celery sticks alongside.

WILD BUFFALO JOE'S BONELESS WINGS

Steps:

• Beat the egg yolk into the water or milk until somewhat frothy.
• Mix the panko, flour, and cornmeal in a large boil.
• Heat a sturdy pot with 2-3 inches of oil in it on the stovetop.
• Pat chicken dry and cut into bite-size pieces.
• Dip each chicken piece into the egg yolk mixture, then coat in breading and set on a plate or something.
• When the oil is ready (about 350 to 375 F), put a batch of 5-7 chicken pieces in gently- try to keep them from touching.
• Check them in about 5 minutes- if they are golden, they are ready for the next step- put them on a plate covered in paper towels. It's OK if they are not quite cooked through yet.
• As you keep frying batches of chicken, heat the oven to 350°F.
• When you are done deep-frying, place the chicken pieces on a cookies sheet, spread in a single layer.
• Bake the chicken at 350 F for 30-35 minute.
• When you take the chicken out of the oven, let it cool for about 5 minutes.
• In the meantime, get out a number of containers (tupperware-type is fine) corresponding to the number of sauces you are using.
• Divide the chicken into portions based on your number of sauces.
• Put one portion of chicken into each container, and top with 1/2 cup of sauce for each 1/2 pound of chicken (or to taste if you like saucier/less saucy wings).
• Shake each container vigorously for 2-3 minutes.
• Open up the containers and serve! Maybe on a fancy plate if you're into that kind of thing. Me, I just eat them right out of the tupperware.

BUFFALO SLOPPY JOES FOR TWO

Steps:

• In a Dutch oven, cook the first 5 ingredients over medium heat until turkey is no longer pink. Stir in the tomato sauce, chicken broth, hot sauce, brown sugar, vinegar, Worcestershire sauce and pepper; heat through., Serve on buns; sprinkle with cheese if desired.