wingrecipes

Recipe: Buffalo Chicken White Chili

Wangs & Waves

This weekend I was working with my pals at Deep South Cooking Outfitters down at the Dauphin Island Wings & Waves Cook-off.  As one of the sponsors of the event we weren’t able to compete so the big boss asks me if I would throw together a white chicken chili to show off one of their amazing outdoor cookers.

utensilsAfter making the one hour drive to Dauphin Island I realized I had left my knife bag at home.  I ended up doing all my prep and cooking 20 gallons of chili with a crappy dollar store bread knife, my Kershaw pocket knife and a cheap K-Mart BBQ spatula.  True story.

Speaking of the chili, being as it was a hot wing cook-off I thought why not do a Buffalo Chicken White Chili.  I started off with a classic mirapoix making sure to cut the celery and carrots into large bite size pieces to conjure the veggie sticks that usually come with a basket of wings.  Other than that it was a pretty standard white chili except for the addition of some Hidden Vally Ranch Dressing mix to invoke the essence of the popular dipping sauce.  Once the chili was served I then added bleu cheese crumbles and Buffalo wing sauce both as garnish.  The result might be described as a slurpable Buffalo Wing.

Dig it:

Buffalo Chicken White Chili
Recipe Type: Main
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves: 6-8
This would make a great recipe for a crisp autumn tailgate or Super Bowl party.
Ingredients
  • 2 boneless, skinless chicken breasts
  • 2 boneless chicken thighs
  • 2 onions, fine diced
  • 1 bunch celery, rough chopped
  • 1 bunch carrots, rough chopped
  • 2 cloves garlic, minced
  • 1 TBL flour
  • 2 15.5 ounce cans white beans with liquid
  • 2 quarts chicken stock
  • 1 pkg. Hidden Vally Ranch Dressing mix
  • 2 TBL cumin, plus a little for seasoning
  • 1 TBL Chili powder, plus a little for seasoning
  • Salt and pepper to taste
  • Cooking oil
  • 8 ounces shredded Monterrey or Pepper Jack
  • 8 ounces Bleu cheese crumbles
  • Frank’s Red Hot Sauce to taste
Instructions
  1. Season the chicken to taste with cumin, chili powder, salt and pepper then grill until just done (slightly under is fine). Set aside.
  2. In a large stock pot over medium-high heat add oil. Once heated add the onions, carrots, celery and garlic and saute for four or five minutes. Add the flour and cook for another 5 minutes, stirring frequently.
  3. Dice the chicken and add to the roux. Add the beans as well and stir to blend.
  4. Add the chicken stock, Ranch mix, cumin and chili powder. Stir then bring to a simmer. Cook for about 10 minutes, stirring occasionally..
  5. Taste to check for seasoning, add salt and pepper if necessary. Reduce the heat to low, add the Jack cheese and stir until blended. Serve.
  6. Garnish with Bleu cheese and hot sauce to taste.
Notes

If chili is too thick you can add more chicken stock, white wine, beer or plain water. If it is too thin add more cheese.

Recipe: Shrimp Wings

2nd Annual Wings and Waves Cook-offOn October 1st Dauphin Island, Alabama will be hosting its 2nd Annual Wings & Waves Cook-off.  The Hot Wing throwdown was born from the BP Oil Spill disaster that closed the Gulf off for nearly a year.  That meant no seafood.  This year teams will compete in four categories- Hot, Mild, Free-Style and Shrimp Wings!

What is a Shrimp Wing? They’re not quite sure yet.  But when the Shrimp Wing winner is announced they will! The winner of the Shrimp Wing category will have just invented the official dish of the Dauphin Island Chamber of Commerce– The Dauphin Island Shrimp Wing!

You can get your tickets HERE.  They are $10 in advance and $15 at the door.

Now I offer my interpretation of Shrimp Wings.

Shrimp Wings
Recipe Type: Appetiser
Author: Stuart Reb Donald
Prep time: 1 hour
Cook time: 5 mins
Total time: 1 hour 5 mins
Serves: 3-4
The cinnamon sticks in this recipe are not ingredients so much as surrogate bones.
Ingredients
  • 1 dozen large (16/20) Gulf shrimp, peeled
  • 1 cup spiced rum (Captain Morgan or Adm. Nelson)
  • Jamaican Jerk seasoning to taste
  • 1 dozen cinnamon sticks
  • 1 cup sour cream
  • 1 lime
  • 1 tablespoons fresh chopped cilantro
Instructions
  1. In a zip top bag combine the shrimp and rum. Seal and refrigerate for about an hour.
  2. Make Cilantro/Lime Cream by combing the sour cream, juice and zest of the lime and cilantro then refrigerate.
  3. Fire up the grill. While it is heating up drain the shrimp and season with the Jerk seasoning. Using a cinnamon stick as a skewer impale each shrimp with its own stick.
  4. Place on the grill for about two minutes on each side.
  5. Serve with Cilantro/Lime Cream for dipping.

Video Recipe: Bangkok Wings

Here is a visualization of a recipe that I have published HERE before, Bangkok Wings.  Hey, if you’re too lazy to click that link to get the recipe don’t worry.  I’ve got your back.  It’s also below the video.  You’re welcome.

 

Bangkok Wings
Recipe Type: Appetiser, Entree
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves: 2-3
Ingredients
    Bangkok Sauce

  • 1/4 cup Sriracha (Thai hot sauce)
  • 1/4 cup canola oil
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon five spice
  • 2 tablespoons crushed garlic

Cilantro-Lime Dipping Sauce

  • 1/2 cup sour cream or yogurt
  • 1 tablespoon chopped cilantro
  • 1 teaspoon lime juice

Wings

  • 1 dozen wings
  • 1 TBL celery salt
Instructions
    Cilantro-Lime Dipping Sauce

  1. Stir and chill. Sour cream is better for Latin flavors and yogurt for Asian but either will work for both.
    Bangkok Sauce
  1. Stir together and you are ready to go.
    Wings
  1. Preheat oven to 400 degrees.
  2. Season wings with celery salt and roast for 45 – 50 minutes turning once.
  3. Remove from oven and immediately toss in Bangkok Sauce.

Recipe: Making Foods on a Stick

I dropped by Studio 10 to offer some fun and easy summer entertaining tips by making four different foods on a stick.  They are colorful, great conversation pieces and best of all no plates and silverware to wash.

Foods on a Stick
Recipe Type: Appetiser
Author: Stuart Reb Donald
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 12
The classic ensalada caprese salad is turned into single bit hors d’oeuvres and chicken on a stick – three flavors: Harlem, Thai and Buffalo.
Ingredients
  • 1 pack of bamboo skewers
  • 12 cherry tomatoes
  • 12 bite-sized pieces of mozzarella
  • 12 basil leaves
  • 1 bottle spray dressing like Balsamic Vinaigrette
  • 2 boneless, skinless chicken breasts cut into bit-sized pieces
  • cup Buffalo wing sauce
  • cup Buffalo wing flavored corn or potato chips, crushed
  • cup honey
  • 1 tsp chili flakes
  • cup peanut butter
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Chinese five spice to taste
  • 1 tbsp sesame seeds
Instructions
  1. Salad on a Stick
  2. Impale a cherry tomato with a skewer.
  3. Fold a basil leaf in half and add to the stick.
  4. Then add a bite of mozzarella.
  5. Spritz with dressing.
  6. Harlem Sauce
  7. Combine honey and chili flakes.
  8. Heat in a microwave for no more than 10 seconds.
  9. Thai Peanut Sauce
  10. Combine peanut butter, soy sauce, sesame oil and Five Spice and set aside.
  11. Chicken on a Stick
  12. In a pan over medium-high heat cook the chicken bites until done.
  13. Impale each bite on a skewer.
  14. Dunk each bit in one of three sauces.
  15. For Buffalo bites sprinkle crushed chips on top.
  16. For Thai chicken bites sprinkle sesame seeds on top.
Notes

Instead of spritzing with vinaigrette you could drizzle extra virgin olive oil.

Follow Stuart via “the Online”

Sip & Chew with Mike and Stu

Add to Google

addtomyyahoo4

Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

Archives

Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification