An Ode to Buffalo Wings

Oh, buffalo wings, how I love thee. From your crunchy exterior, to your tantalizingly spicy sauce, I have a true weakness for you. My thighs and gluteus truly become maximus, though, the more I indulge in thee. Whether dipped in ranch, bleu cheese dressing, or plain, you are the quintessential game day snack and my passport to instant food addiction.

My dad is the start of this buffalo wing craze. For about the last 10 years (maybe more) my dad has been experimenting with his very own deep fryer. We have tried everything from wings, to pickle chips, to potato chips, to donuts. They are all gloriously delicious, but also a tremendous mess. The set-up, clean up, and oil smell make for quite the invested process to get this going. You might be thinking, well, just go to #BWW and get your fix. But if you eat on THAT kind of budget regularly, you may as well just quit saving money now. The prices at B’dubs has gotten ridiculous. So what are we left with? A craving which cann0y be satisfied by any other food or time? Wrong: I present the Buffalo Wing Salad.

Yes, I was skeptical too. This was my first attempt at making dressing from scratch and I was worried about losing the “crunch” factor of fried buffalo wings. Surprisingly, the salad ingredients really made up for the crunch, and the bleu cheese dressing turned out better than I could imagine. What is typically a guilty pleasure meal for me quickly became something I felt happy to take a second plate. If you are looking for a filling, spicy, tangy, crunchy bite, TRY THIS SALAD. For real, I already have enough ingredients to make it again, and I think I will next week.


Skinnytaste Buffalo Chicken Salad

Ingredients:

  • Buffalo Chicken:
    • 6-10oz of boneless, skinless chicken breast per person
    • Salt, pepper, and garlic powder to taste
    • 1/4-1/2 cup of Frank’s Red Hot Cayenne Pepper Sauce
  • Bleu Cheese Dressing:
    • 6oz (one small breakfast container) plain, Greek yogurt
    • 1/2 cup crumbled bleu cheese
    • 1 tablespoon light mayo
    • 1 tablespoon lemon juice
    • 1 tablespoon of white wine vinegar
    • 2 tablespoons of buttermilk (HINT: Great Pioneer Woman trick- if you don’t have or don’t want to buy buttermilk for such a small amount, you can make your own by combining equal parts of white vinegar and regular milk. Also, I just used regular milk for mine and it worked just fine)
    • Salt, pepper, and garlic powder to taste
  • Salad:
    • Romaine lettuce or mixed greens- whatever crunchy salad green you like
    • 2 ribs of celery, chopped
    • 1/2 English cucumber, chopped
    • 1-2 carrots, shredded
    • 1/2 cup cherry tomato, sliced in half

Steps:

  1. Prepare the dressing: in a medium bowl, combine bleu cheese and yogurt. MiIx together well. Then, add all additional liquids and seasoning. Stir together well. Set aside to let meld together while the chicken cooks.
  2. Season the chicken with the spices and cook whatever way you prefer. I like to grill it on a grill pan, but sauteed or baked work as well.
  3. For the last few minutes of cooking, spread Red Hot sauce over both sides of the chicken and let it cook onto the chicken.
  4. Remove chicken, slice into bite-sized pieces, and set aside for later
  5. Mix all salad ingredients together.
  6. Add chicken to greens, and top with dressing. Toss and be amazed.
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