Buffalo Wings With Greek Yogurt Dip Recipes

SKINNY BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350 degrees and spray and 8x8 baking dish or 9 inch cast iron skillet with cooking spray.
• In a large bowl whisk together the softened cream cheese, yogurt, buffalo sauce, buttermilk powder, garlic powder, and onion powder.
• Fold in the green onions, chicken, 1/2 cup shredded mozzarella cheese, and 2 tablespoons of the blue cheese.
• Pour the mixture into the prepared baking dish or cast iron skillet and top with the remaining 1/2 cup of shredded mozzarella.Bake for 30 minutes or until bubbly and golden on top.
• Remove from the oven and top with the remaining blue cheese crumbles and more green onions if desired. Serve immediately with carrots, celery, or crackers.

SPICY BUFFALO DIP

Steps:

• Mix Greek yogurt, hot sauce, sugar, lemon juice, cayenne pepper, garlic powder, and salt together in a bowl.

BUFFALO CHICKEN DIP RECIPE

Steps:

• Preheat oven to 355°F.
• Combine all the ingredients with a mixer. Transfer to a baking dish.
• Bake 25-30 minutes or until heated thoroughly and dip is bubbling.
• ENJOY!

BUFFALO WINGS WITH GREEK YOGURT DIP

Steps:

• In a sealable container (large ziplock bag, tupperware, covered dish) marinate wing segments with enough buttermilk to cover and let stand overnight. This step is optional.
• In a large bowl or ziplock bag, combine flour, salt, paprika, and cayenne pepper and mix.
• Take a few chicken segments at a time and shake off excess buttermilk. Coat entirely in the flour mixture and set in a sperate container. Repeat with remaining wing segments. Refrigerate coated wings for 1 hour.
• In a 2-quart saucepan, heat butter and hot sauce just until butter melts. Add black pepper, garlic powder and stir with a whisk to combine. Turn heat to low and keep warm on stove top.
• Deep-fry chicken, 8 - 10 pieces at a time, in 375°F oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
• Drain chicken on a wire cooling rack or paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
• Repeat with remaining chicken.
• For the dip, take at least ½ cup of yogurt and add the blue cheese and cinnamon sugar to your preference.

HONEY TANGERINE BUFFALO CHICKEN WINGS WITH YOGURT RANCH DIP

Steps:

• Honey Tangerine Buffalo Hot Sauce - Combine, hot sauce, tangerine (orange) juice in a small sauce pan.
• Bring to a boil, reduce heat and simmer for 5-7 minutes, until sauce thickens, and has reduced by half. Add butter and remove from heat. Stir to melt butter in the sauce (off heat). Taste and adjust salt. Set aside to cool a little.
• In a wide bowl, add 3 tbsp of sauce, add wings and toss to coat wings with the sauce. Set aside to marinate for 30 minutes (at-least). Up-to 2 hours.
• On a sheet pan, place a grilling rack (or an iron cooling rack), coat with oil spray. Place the marinated wings on rack, keeping some spacing in-between.
• Broil in oven, for 20 minutes, until wings are fully cooked through. For even crispy skin, turn the wings up-side down half-way through the cooking.
• For Yogurt Ranch Sauce, combine Greek yogurt and rest of dip ingredients with 2 tablespoons of water. Whisk to combine. Taste and adjust salt. (See Note 3) Set aside.
• Once wings are ready. In bowl, add hot wings and remaining hot sauce. Toss to nicely coat all wings in hot sauce.
• Garnish with parsley/cilantro. Serve hot with dipping sauce and veggie dippers on the side. Enjoy!

BAKED BUFFALO WINGS WITH BLUE CHEESE-YOGURT DIP

Steps:

• Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
• Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.

BUFFALO WINGS WITH GREEK YOGURT DIP

Steps:

• In a sealable container (large ziplock bag, tupperware, covered dish) marinate wing segments with enough buttermilk to cover and let stand overnight. This step is optional. In a large bowl or ziplock bag, combine flour, salt, paprika, and cayenne pepper and mix. Take a few chicken segments at a time and shake off excess buttermilk. Coat entirely in the flour mixture and set in a sperate container. Repeat with remaining wing segments. Refrigerate coated wings for 1 hour. In a 2-quart saucepan, heat butter and hot sauce just until butter melts. Add black pepper, garlic powder and stir with a whisk to combine. Turn heat to low and keep warm on stove top. Deep-fry chicken, 8 - 10 pieces at a time, in 375°F oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice. Drain chicken on a wire cooling rack or paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon. Repeat with remaining chicken. For the dip, take at least ½ cup of yogurt and add the blue cheese and cinnamon sugar to your preference.