Buffalo Wing Potatoes Recipes

PRESSURE-COOKER BUFFALO WING POTATOES

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.

BUFFALO WING POTATOES

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 WING POTATOES

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.

BUFFALO POTATO WEDGES

Steps:

• Spray a baking sheet with cooking spray.
• Arrange potato wedges on sheet and drizzle with olive oil Sprinkle with salt, pepper, and garlic powder.
• Bake at 375º for 30 minutes until tender.
• Remove pan from oven.
• Combine the hot sauce and butter in a microwave safe bowl and microwave on HIGH until melted.
• Stir to combine.
• Drizzle mixture over potato wedges and return to oven for an additional 15 minutes.
• Serve with salad dressing for dipping.

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

BUFFALO CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
• Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
• Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.
• Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
• Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.

THE BEST CRISPY BUFFALO WINGS RECIPE BY TASTY

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!

BUFFALO CHICKEN AND POTATOES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In medium bowl, stir together chicken strips and wing sauce.
• In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
• In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
• Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.