Buffalo Cowboy Caviar

Anita can attest to my (somewhat) shocking addiction to all things Buffalo wings, so she wasn’t surprised when I served up this Buffalo Cowboy caviar. What was surprising, though, was just how much we both absolutely loved it. Beans, peas, tomatoes, cilantro, green onions, all good things. But the crunch of the corn and the smoothness of the avocado, along with spicy Buffalo wing sauce pushed this side up a few notches on the ‘love it’ scale.
For a twist, use corn-on-the-cob that has been roasted on a grill or under the broiler until lightly charred. Cut the kernels from the ears and add to the caviar. You’ll need 3-4 good sized ears to make Buffalo Cowboy caviar.

Also try my Cowboy caviar and my Georgia caviar recipes.

Buffalo Cowboy Caviar

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side
Cuisine: American
Servings: 8 -10 servings

Ingredients

For the salad

  • 1 15 ounce can black beans, drained, rinsed
  • 1 15 ounce can black eyed peas, drained, rinsed
  • 1 11 ounce can corn, drained
  • 4 Roma tomatoes seeded, diced
  • 2 large avocados diced
  • 1 small red onion diced
  • 1 orange bell pepper diced
  • 1 cup green onions diced
  • 1/4 cup cilantro chopped
  • 2 jalapenos seeded, diced

For the marinade

Instructions

  • Place all of the salad ingredients into a large bowl.
  • Whisk together the marinade ingredients and add to the salad. Toss to coat.
  • Refrigerate for 1 hour before serving.

Moore’s Blue Cheese Buffalo Wings

As much as I love blue cheese dressing for dipping my chicken wings, I don’t want it to  overwhelm my ‘delicate’ palate that I can’t taste the wings. So, I might’ve been a tad nervous when I cooked up a batch of wings and tossed them in some Moore’s Blue Cheese Buffalo wing sauce. Well, that first bite told me and told me quick that the sauce was about as perfect as you can get. Nice and thick, but not too thick, and packed with blue cheese flavor and a hint of spiciness. But not too much blue cheese flavor and not too much spiciness. Darn good eating, that’s for sure.
Moore's Blue Cheese Buffalo WingsYou can skip the Ranch or blue cheese dipping sauce for wings coated in Moore’s Blue Cheese Buffalo wing sauce. You don’t need anything except the wings, the sauce and a stack of paper towels. Also try Moore’s Creamy Ranch or Teriyaki wings.

Also try my dry Ranch wings. Dry good, not dry bad.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Moore's Blue Cheese Buffalo Wings

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Appetizer
Servings: 6 -8 servings
Author: Mike

Ingredients

Instructions

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Buffalo Wings using the Vortex

I love the Vortex insert. I’ve had one for quite a while, using it to cook entire family packs of great chicken wings on my Weber Performer grill. But sometimes I don’t need 4 or so pounds of wings. I just need to cook enough for one or two people. That’s where the smaller model comes in. It fits perfectly into my Weber Smokey Joe grill, perfect for making dynamite Buffalo wings using the Vortex!
Buffalo Wings using the VortexOf course you can use the Vortex for more than just Buffalo wings, and on more than just a charcoal grill, but I bought mine to make wings. Wings. Wings. And more wings. And it does wings great. Super high heat makes for super crispy tasty wings in the end, with about as little effort as you can possibly get.

Buffalo Wings using the Vortex

Prep Time3 hrs
Cook Time45 mins
Total Time3 hrs 45 mins
Course: Appetizer
Cuisine: American
Servings: 2 -4 servings
Author: Mike

Ingredients

  • A Vortex
  • 2 pounds chicken wings flats and drumettes (tips saved for making broth)
  • 2 tablespoons vegetable oil
  • Buffalo seasoning
  • Frank's wing sauce

Instructions

  • Place the wings into a large resealable container or baggie.
  • Add the oil and seasoning. Seal and shake to coat well.
  • Refrigerate for 3 hours.
  • Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
  • Let the charcoal get fully ashed over.
  • Place the Vortex into the center of your grill and add in the charcoal.
  • Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
  • Close the gill and let it get hot, about 15 minutes.
  • Add the chicken as shown in the picture above. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
  • Close the grill and cook for 15 minutes.
  • Rotate the lid 90 degrees and cook for another 15 minutes.
  • Flip the wings. Rotate another 90 degrees and cook 15 more minutes.
  • Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
  • Brush the wings with wing sauce and cook 1-2 more minutes.
  • Flip wings and brush with more wing sauce. Cook 1-2 more minutes.
  • Transfer wings to a bowl and toss with more wing sauce, if desired.
  • Serve with dipping sauce.


Moore’s Creamy Ranch Buffalo Wings

I do love eating chicken wings. They might be my favorite food. I recently picked up a bottle of Moore’s Creamy Ranch Buffalo wing sauce. It looked good and thick and flavorful. And boy, was it all that and more. Not so thick that it was gloppy, the sauce stuck to the wings just as you want it to. And flavor? Oh man. A nice mellow Ranch flavor that definitely does not overwhelm, with just a hint of spiciness. This sauce is perfect for a party because it’s sure to please all of your guests.
Moore's Creamy Ranch Buffalo WingsIf I’d known just how fantastic Moore’s Creamy Ranch sauce was I would’ve definitely left the Ranch dressing off my plate. You seriously don’t need anything else with these sauced up wings. Just grab a big ole handful of them and a lot of paper towels and get to eating!

Also try Moore’s Buffalo Wing sauce.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Moore's Creamy Ranch Buffalo Wings

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Appetizer
Cuisine: American
Servings: 6 -8 servings
Author: Mike

Ingredients

Instructions

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Buffalo Wing Burgers

These Buffalo wing burgers are further proof that chicken or turkey burgers do not have to be boring or bland. These are definitely our go-to no-beef burgers. A little spiciness, tender patties, and oh, my favorite, Buffalo wing flavor. Topped with a dressing that is both sweet and spicy. Perfect!
buffalo-wing-burgersI’ve already made these Buffalo wing burgers several times. We absolutely love them. So far, I have only made them with ground turkey, since we prefer the texture of ground turkey over chicken. Well, that and ground turkey has been on sale lately!

Also try my campfire burgers or my crazy-great west coast burgers.

Buffalo Wing Burgers

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main
Cuisine: American
Servings: 4 servings

Ingredients

For the burgers

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil plus more for the grill
  • 1/2 small sweet onion minced
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons Frank's hot sauce
  • 1/2 teaspoon dried thyme crumbled
  • 1/2 teaspoon or more crushed red pepper flakes
  • 1 pound ground chicken or turkey
  • 4 hamburger buns
  • Green leaf lettuce optional
  • Thinly sliced ripe tomato optional

For the mayonnaise

  • 1 tablespoon freshly squeezed lemon
  • 1/2 cup mayonnaise
  • 1 tablespoon Frank's hot sauce
  • 2 teaspoons honey
  • 1/2 teaspoon cayenne pepper

Instructions

For the burgers

  • Melt butter with oil in a medium skillet over medium heat.
  • Add the onion and salt and cook until onion starts to turn golden.
  • Add the garlic, stir and cook another 2 minutes.
  • Add the pepper, hot sauce, thyme, and red pepper flake. Stir then remove to a large bowl to cool for at least 5 minutes.
  • Add the ground meat and combine well. Form into 4 equally-sized patties.
  • Fire up your grill. Oil your grates so that the patties do not stick.
  • Grill patties until they reach 165 F, approximately 5 minutes per side. Be careful flipping the patties if they begin to crumble.
  • Toast buns if desired.
  • Slather buns with the mayonnaise. Add lettuce (if using), the grilled patties, tomato (if using) and the top bun and serve.

For the mayonnaise

  • Combine all ingredients.

Anchor Bar Wings

Eating wings at the Anchor Bar is on my bucket list, and not near the bottom of the list either. Until I can get there to devour some original Buffalo wings, I’ll have to ‘settle’ for my homemade wings tossed with the real-deal-authentic-wing-sauce from the Anchor Bar. I don’t consider it settling at all, because these wings were fantastic. Just the right amount of heat and absolutely great seasoning. I could’ve definitely had more. And more.
Anchor Bar WingsI ordered Anchor bar wing sauces online. I found the prices to be quite reasonable as was shipping. Don’t be shy, back up the truck and get as many sauces as you can fit into your pantry. They won’t last long.

Also try my kickin’ Bayou Blast wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Anchor Bar Wings

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Appetizer
Cuisine: American
Servings: 6 -8 servings
Author: Mike

Ingredients

Instructions

Buffalo Chicken Dip

Anita and I recently visited Scotty’s Brewhouse, in West Lafayette, Indiana. Before dinner we decided to try an appetizer, the 7 Tidals Buffalo chicken dip. One bite in and we both agreed that I had to make the same dip at home. My version is close, very close. And it’s crazy good. Not terribly hot or spicy, just right actually.
Buffalo Chicken DipTo match Scotty’s Buffalo chicken dip you’ll want to also add a few small crumbles of blue cheese to the cream cheese mixture. We found the dip to be fantastic without it. You can also substitute a blue cheese dressing for the Ranch for more blue cheese flavor. And for extra kick, add a few drops (ok, more than a few drops) of hot sauce to the Frank’s wing sauce.

Also try my Buffalo wing hummus.

Buffalo Chicken Dip

Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Appetiser
Cuisine: American
Servings: 12 -16 servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts 1 very large breast or 2 medium
  • 1 12 ounce bottle Frank’s Hot Wing Sauce
  • 8 ounces cream cheese softened
  • 1 cup Ranch dressing the better the dressing the better the dip will be
  • 1/2 cup chopped celery
  • 1/2 cup extra sharp shredded cheddar cheese
  • Tortilla chips celery sticks, carrots, for serving

Instructions

  • Preheat your oven to 375.
  • Spray a 9" x 9" baking dish with non-stick spray.
  • Bring a large saucepan of water to a boil. Add the chicken and poach until cooked, 10-15 minutes depending on how thick the chicken is.
  • Remove and let cool slightly then shred with a fork.
  • Transfer chicken to a large bowl and add the entire bottle of wing sauce. Stir to combine well.
  • Pour the chicken into the baking dish and spread out evenly.
  • Add the cream cheese and Ranch dressing to a medium saucepan over medium heat. Stir until the cheese is melted, then whisk until smooth.
  • Pour the cheese mixture over the chicken and spread out evenly.
  • Sprinkle top with the celery.
  • Bake for 15 minutes.
  • Sprinkle top with cheese and bake another 10 minutes until hot and bubbly.
  • Remove and let rest for 10 minutes before serving.

Buffalo Wings on the Char-Broil Big Easy

Boy howdy, these Buffalo wings made on the Char-Broil Big Easy came out great! 30 minutes marinating, 30 or so minutes cooking and it’s time to devour some traditional-flavored wings. I used the Big Easy Cooking Rack, which lets you cook on up to 6 different levels, enough room for a family pack (around 4 pounds) of wings. You can also use the standard Big Easy basket along with the bunk bed basket, but you won’t be able to cook as many wings at once.
Buffalo Wings on the Char-Broil Big EasyI did ‘finish’ the wings on a grill to get a little char and crisp, but doing so is completely optional. These Buffalo wings are fantastic right off the Big Easy. If a little crunch is what you want do what I did and put them over high heat on a grill for a few minutes before serving.

I’ve had great fun cooking with the new rack. Check out my thoughts on it here. Make sure that you put the wings on in a way that you don’t overload one side of the rack or they might tip. Start in the center and work your way out, balancing the wings as you go.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Buffalo Wings on the Char-Broil Big Easy

You'll need the Char-Broil Big Easy Cooking Rack to be able to cook an entire 4 pounds of chicken at once.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: American
Servings: 6 -8 servings
Author: Mike

Ingredients

  • 4 pounds chicken wings separated
  • 6 tablespoons butter
  • 1/2 cup Frank's Original hot sauce
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Place the wings into a large resealable bag or container.
  • Melt the butter in a medium saucepan.
  • Stir in the remaining ingredients.
  • Let cool slightly. Pour all but 1/4 cup of the marinade onto the chicken. Save the 1/4 cup for finishing the wings later.
  • Seal the chicken and toss to coat. Let marinate at room temperature for 30 minutes.
  • Fire up your Big Easy.
  • Add chicken to the cook racks and lower into the cooker.
  • Cook for 30-45 minutes or until chicken is done. Note that depending on conditions, chicken at the top of the rack may cook quicker or later than those on the bottom. Don't just check one piece for doneness.
  • NOTE: At this point, you can if you wish, transfer the chicken to a hot grill to get a nice char and a little crunch on the wings. It's completely optional, though.
  • Remove chicken and place into a large bowl.
  • Add the reserved marinade and toss to coat.
  • Serve with your favorite dipping sauce.