Making a big ole batch of Fire-Eater saltines inspired me to make even more varieties of flavor-infused crackers. Of course, my first choice was Buffalo wing saltines since I eat anything Buffalo-ish. These incredibly easy-to-make snacks are just what you’d expect: crunchy and packed with flavor.
Serve Buffalo wing saltines with softened cream cheese to help ‘cool’ the kick if you desire. I just eat them by the handful straight out of the bag.
I found Buffalo wing seasoning at our local GFS store. You can also find it in your grocery store’s spice section.
Also try my lime pepper and Fire-eater saltines.
Buffalo Wing Saltines
Servings 30 or so crackers
- 1 sleeve Saltine crackers low-salt work just fine
- 1/3 cup vegetable oil
- 1 heaping tablespoon Buffalo Wing seasoning
Place crackers in a large resealable bag or container.
Pour in the oil.
Sprinkle with the seasoning.
Seal and gently toss to coat.
Let sit (on the counter) for 12 hours to get 'happy', tossing gently every once-in-a-while.
Serve as-is or with cream cheese for topping.
Wow. I cannot not stop talking about this Buffalo chicken soup. It is my favorite soup. Perfect for the cool weather. It’s like eating (my favorite) buffalo chicken wings, with celery and onion, and cheesy. Good, gooey, melted cheese.
I used some leftover fire-eater roasted chicken breast in this soup. The chicken has a nice kick to it, so the soup had a nice little kick to it too. If you use a pre-cooked chicken without any spice to it, you might want to add a bit of cayenne or hot sauce to the soup.
Buffalo chicken soup is even better the second day, if it lasts that long. Best served with my Buffalo chicken grilled cheese sandwiches.
Buffalo Chicken Soup
- 1/4 cup unsalted butter
- 3 stalks celery diced
- 1 small sweet onion diced
- 1/4 cup all-purpose flour
- 3/4 cup half-and-half cream
- 3 cups water
- 1 cube chicken bouillon
- 2 cups cubed cooked chicken I used some leftover fire-eater roasted chicken
- 1/4 cup buffalo wing sauce
- 1 1/2 cups shredded extra-sharp Cheddar cheese
- Salt and freshly ground black pepper to taste
Note: I used leftover fire-eater chicken
that has a nice kick to it. If you are using rotisserie or other 'tame' chicken you might want to add some hot sauce or cayenne to the soup for a little kick.
Place butter in a large pot over medium-high heat.
Once melted, add the celery and onion and cook until both are tender.
Stir in the flour and cook 2 minutes, stirring constantly.
Stir in the half-and-half and water.
Add the bouillon and stir to dissolve.
Add the chicken and wing sauce.
Bring to a boil and reduce heat to a simmer.
Stir in the cheese and season with salt and pepper to taste.
Simmer 10-15 minutes, stirring occasionally.
I’m not sure when this idea hit me. I was probably sleeping, dreaming away… In my dream I dreamed of buffalo wings. A big batch of tasty, hot buffalo wings. And then, I started dreaming of ABTs (bacon-wrapped stuffed jalapenos)… tasty, cheesy… with just a little heat. Then POW! I woke up and thought Buffalo ABTs (also known as atomic buffalo turds)!
So I made them.
And they were really, really good. So good that I made Buffalo ABTs several times in one week. Jalapenos lose a lot of their heat when slow cooked for an hour or two. They still have a little bite, but are more like a poblano than a hot pepper.
The stuffing for the Buffalo ABTs is fantastic, and also makes for a great dip for celery or chips. You can also chop up the entire ABT (jalapeno and all) and use in a grilled cheese sandwich.
Also tty my Hawaiian ABTs.
Buffalo ABTs (Atomic Buffalo Turds)
- 1 8 ounce package cream cheese, softened
- 2-3 tablespoons Frank's Buffalo Wing Sauce. plus more for brushing
- 3-4 tablespoons chopped celery
- 1-2 tablespoons crumbled Blue cheese
- 8 large jalapeños halved, seeded
- 16 slices bacon about a pound
Preheat your grill to 250 F for indirect cooking.
Combine the cheese, wing sauce, celery and blue cheese. Add more sauce, celery or blue cheese as desired.
Spoon cheese mixture into jalapeno halves.
Wrap each jalapeno half with a piece of bacon.
Brush bacon with more wing sauce.
Cook over indirect heat for 1 1/2 hours - 2 hours until the jalapenos have softened, the bacon is done (but not really crispy), and the cheese is nice and bubbly.