Buffalo Wing Potato Pancakes Recipes

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BUFFALO WING POTATOES



Buffalo Wing Potatoes image

I was getting tired of mashed and baked potatoes, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. -Summer Feaker, Ankeny, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 6h25m

Yield 12 servings.

Number Of Ingredients 6

4 pounds large Yukon Gold potatoes, cut into 1-inch cubes
1 medium sweet yellow pepper, chopped
1 small red onion, chopped
1/2 cup Buffalo wing sauce
1 cup shredded cheddar cheese
Optional toppings: Crumbled cooked bacon, sliced green onions and sour cream

Steps:

  • Place potatoes, yellow pepper and red onion in a 6-qt. slow cooker. Add Buffalo wing sauce; stir to coat. Cook, covered, on low 6 hours or until potatoes are tender, stirring halfway through. Stir potato mixture; sprinkle with cheese. Cover and cook until cheese is melted, about 15 minutes., Transfer to a serving bowl. If desired, top with bacon, green onions and sour cream.

Nutrition Facts : Calories 182 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 382mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

BUFFALO WING POTATO PANCAKES



Buffalo Wing Potato Pancakes image

A delightful breakfast twist to the classic bar staple menu item. Serve with sour cream for dipping.

Provided by darbyspirit

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 30m

Yield 12

Number Of Ingredients 7

2 frozen, breaded chicken strips
3 tablespoons hot sauce (such as Frank's RedHot ®)
6 cups leftover mashed potatoes
3 eggs
1 (1 ounce) package ranch dressing mix
2 tablespoons vegetable oil
½ cup shredded Cheddar cheese

Steps:

  • Cook the chicken strips according to package directions. Dice the cooked chicken strips and place them in a bowl and toss with the hot pepper sauce.
  • Stir together the mashed potatoes, eggs, and ranch dressing mix in a large bowl.
  • Heat oil in a large skillet over medium heat. In batches, drop 1/2 cup of the potato mixture into the skillet. Press to flatten. Sprinkle a heaping tablespoon of the coated chicken strips on the flattened pancake. Cook for about 4 minutes on each side, until the pancakes are golden brown. Garnish with shredded cheese and serve.

Nutrition Facts : Calories 207 calories, Carbohydrate 25 g, Cholesterol 58.5 mg, Fat 8.9 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 2.6 g, Sodium 712.9 mg, Sugar 2.1 g

BUFFALO WING POTATO PANCAKES



Buffalo Wing Potato Pancakes image

A delightful breakfast twist to the classic bar staple menu item. Serve with sour cream for dipping.

Provided by darbyspirit

Categories     Breakfast Potatoes

Time 30m

Yield 12

Number Of Ingredients 7

2 frozen, breaded chicken strips
3 tablespoons hot sauce (such as Frank's RedHot ®)
6 cups leftover mashed potatoes
3 eggs
1 (1 ounce) package ranch dressing mix
2 tablespoons vegetable oil
½ cup shredded Cheddar cheese

Steps:

  • Cook the chicken strips according to package directions. Dice the cooked chicken strips and place them in a bowl and toss with the hot pepper sauce.
  • Stir together the mashed potatoes, eggs, and ranch dressing mix in a large bowl.
  • Heat oil in a large skillet over medium heat. In batches, drop 1/2 cup of the potato mixture into the skillet. Press to flatten. Sprinkle a heaping tablespoon of the coated chicken strips on the flattened pancake. Cook for about 4 minutes on each side, until the pancakes are golden brown. Garnish with shredded cheese and serve.

Nutrition Facts : Calories 207 calories, Carbohydrate 25 g, Cholesterol 58.5 mg, Fat 8.9 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 2.6 g, Sodium 712.9 mg, Sugar 2.1 g

THE BEST CRISPY BUFFALO WINGS RECIPE BY TASTY



The Best Crispy Buffalo Wings Recipe by Tasty image

The best buffalo wings are a perfect mix of crispy, tender, and saucy, and this recipe does it all. After coating the wings in cornstarch, you cover them in a spicy, flavorful batter before quickly frying them for 8-10 minutes. All that's left is mixing them in a bowl with your favorite buffalo sauce and plating them with all the fixings -celery sticks, ranch, blue cheese dip. It doesn't really matter, because these juicy, crunchy wings will be the true game night stars no matter what!

Provided by Kiano Moju

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 14

¾ cup cornstarch, divided
2 lb chicken wings, rinsed and patted dry
¼ cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon black pepper
⅔ cup water
peanut or vegetable oil, for frying
½ cup buffalo sauce
ranch or blue cheese dip, for serving
1 stalk celery sticks, for serving, cut into sticks

Steps:

  • In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.
  • In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.
  • Heat the oil in a large pot until it reaches 350°F (180°C).
  • Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.
  • Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.
  • Enjoy!

Nutrition Facts : Calories 656 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 0 grams, Protein 35 grams, Sugar 2 grams

BUFFALO WING POTATOES



Buffalo Wing Potatoes image

I had some leftover ingredients when I was making my Recipe #234329, so I sliced up a potato and gave it the same treatment. Turned out great.

Provided by Dugyb

Categories     Potato

Time 50m

Yield 8 Slices, 2 serving(s)

Number Of Ingredients 7

1/2 cup flour
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1 teaspoon salt
1 tablespoon butter
1 tablespoon hot sauce
1 potato

Steps:

  • Cut peeled potato into 1/4 inch slices.
  • Dust in flour, cayenne, garlic powder and salt mixture.
  • Refrigerate 1/2 hour.
  • Dip both sides in melted butter/hot sauce mixture.
  • Bake (along with Buffalo Wings if applicable) at 400F for 40 minutes.

BUFFALO CHICKEN AND POTATOES



Buffalo Chicken and Potatoes image

This is an all in one dinner that is delicious. My husband could't get enough of it. Be sure to use buffalo wing sauce and not just plain hot sauce. I got this recipe from a Betty Crocker Casseroles booklet. Let me know what you think!

Provided by Foodygirl1979

Categories     Chicken

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

1 1/4 lbs boneless skinless chicken breasts, cut into 1 inch strips
1/3 cup buffalo wing sauce
6 cups frozen southern style hash brown potatoes (thawed)
1 cup salad dressing (ranch or blue cheese)
1/2 cup shredded cheddar cheese
1 (10 ounce) can condensed cream of celery soup
1/2 cup corn flakes, crushed into crumbs
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 cup chopped green onion

Steps:

  • Heat oven to 350 degrees. Spray 13x9-inch baking dish with cooking spray.
  • In medium bowl, stir together chicken strips and buffalo wing sauce.
  • In large bowl, Stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips evenly over potato mixture.
  • In small bowl, stir together crumbs and butter. Sprinkle over chicken. Sprinkle green onions on top.
  • Cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes longer until potatoes are tender and chcken juices run clear. Enjoy!

BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY



Buffalo Chicken Potato Skins Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, shredded cheddar cheese, shredded mozzarella cheese, cream cheese, shredded chicken, ranch seasoning, hot sauce, chive

Provided by Danielle Navish

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 9

4 russet potatoes
2 tablespoons olive oil
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
6 oz cream cheese, softened
2 cups shredded chicken
1 packet ranch seasoning
½ cup hot sauce
chive, for garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
  • Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
  • Remove from oven and allow the potatoes to cool for at least 10 minutes.
  • Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
  • Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
  • Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
  • While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
  • Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
  • Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
  • Remove from oven and garnish with your favorite white dressing and chives (optional).
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 20 grams, Sugar 2 grams

PRESSURE-COOKER BUFFALO WING POTATOES



Pressure-Cooker Buffalo Wing Potatoes image

I was getting tired of mashed potatoes and baked spuds, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. -Summer Feaker, Ankeny, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 6

2 pounds Yukon Gold potatoes, cut into 1-inch cubes
1 small sweet yellow pepper, chopped
1/2 small red onion, chopped
1/4 cup Buffalo wing sauce
1/2 cup shredded cheddar cheese
Optional toppings: Crumbled cooked bacon, sliced green onions and sour cream

Steps:

  • Place steamer basket and 1 cup water in a 6-qt. electric pressure cooker. Set potatoes, yellow pepper and onion in basket. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. , Remove vegetables to a serving bowl; discard cooking liquid. Add Buffalo wing sauce to vegetables; gently stir to coat. Sprinkle with cheese. Cover and let stand until cheese is melted, 1-2 minutes. If desired, top with bacon, green onions and sour cream.

Nutrition Facts : Calories 182 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 382mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

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