Mike, Author at Life's A Tomato

Crispy Chipotle Wings

Visit my other site, For The Wing, for all things chicken-wing!

Chicken wings are my favorite dish, and I sure have made them a lot of different ways with lots of different sauces. From homemade, to bottled, I can’t get enough wings. I’ll make them at home, and I’ll eat them at restaurants or bars. It’s hard to pick a favorite… until now. These crispy chipotle wings are my all-time favorites. A little heat, a little smokiness, and a little sweet. Everything you could want in a wing, and crunchy to boot. Grab some paper towels and scoot up to the table and get busy!

I made these crispy chipotle wings on my Char-Broil Big Easy. Used to be, I couldn’t get super-crispy wings in the Big Easy without finishing them on a grill. Not any more. My crispy wing technique gets it done and done good on the Big Easy or in the oven. Give it a shot. It’s as good as deep-fried but without the oil.

La Costena Chipotle Peppers 7oz.

Also try my raspberry chipotle wings.

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4 from 1 vote

Crispy Chipotle Wings

These crispy chipotle wings are my all-time favorites. A little heat, a little smokiness, and a little sweet. Everything you could want in a wing, and crunchy to boot. Grab some paper towels and scoot up to the table and get busy!

Course Main

Cuisine American

Keyword crispy, spicy, wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 401kcal

Author Mike

Equipment

Saucepan

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
2 tablespoons vegetable oil
Your favorite wing seasoning I used our Fire-Eater rub

For the sauce

½ cup chipotles in adobo sauce pureed
2 tablespoons apple cider vinegar
2 tablespoons honey
3 tablespoons unsalted butter
1 lime zested
½ teaspoon kosher salt

Instructions

For the wings

Place wings into a large resealable bag.
Add the oil and toss to coat.
Add rub, toss to coat and seal.
Refrigerate for 1-3 hours.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
When done, place wings in a large bowl and add sauce. Toss to coat and serve.

For the sauce

Combine all ingredients except the salt in a medium saucepan over medium heat.
Bring to a boil then reduce to a simmer.
Season with salt and let simmer slowly until thickened slightly.

Notes

Serve with Ranch or blue cheese dressing on the side for dipping, if desired.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Traditional Smoked Pork Chops

It has been years and years since I’ve had a smoked pork chop. I guess I’d forgotten about them. I’ve smoked my share of pork butt and shoulder, and even homemade bacon, but for some reason, chops just never made it onto the menu. Until now. All I can say is I’m sorry. I’m sorry I’ve waited this long because these traditional smoked pork chops are off-the-chart good. A very simple overnight salt brine followed by a quick smoke over apple wood and lastly, a fruity glaze. The end result is smoky, slightly sweet, tender and juicy. It’s also a bit peppery, which I love. Pepper and pork go great together in my opinion.

Glazed Two Ways

I tried two different fruit glazes on these traditional smoked pork chops. I microwaved a bit of apricot and a bit of peach preserves to warm and thin them, then brushed them over the chops while they were smoking. Fantastic!!!

Don’t Overcook Your Chops

Be mindful of the cook times when you make these chops. The thinner the chops, the quicker they will cook, obviously, and you definitely don’t want them to over-smoke. So test them early and often, and don’t let them go beyond 150 F.

Pecan Wood Chunks 4lb

Also try my cured smoked pork chops.

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5 from 1 vote

Traditional Smoked Pork Chops

I’m sorry I’ve waited this long because these traditional smoked pork chops are off-the-chart good. A very simple overnight salt brine followed by a quick smoke over apple wood and lastly, a fruity glaze. The end result is smoky, slightly sweet, tender and juicy (and peppery… I like a lot of pepper on my pork chops).

Course Main

Cuisine American

Keyword pork chops, smoked

Prep Time 12

Cook Time 1 30

Total Time 13 30

Servings

Calories 208kcal

Author Based on a recipe from Weber Grill Cover

Ingredients

4 pork chops bone-in, thick or thin
Kosher salt
ground black pepper
Your favorite preserves or honey (optional)

Instructions

Salt both sides of the chops and refrigerate overnight.
The next day, fire up your smoker for cooking at 250 F. Use a nice mellow wood such as apple or peach.
Rinse the pork chops and pat dry with paper towels.
Season both sides of the chops with salt and pepper.
Smoke until the chops reach 130 F.
Microwave the preserves or honey for a few seconds, until thinned slightly, and brush over the tops of the chops.
Continue smoking until the chops reach 145-150 F, brushing with the preserves or honey every 10-15 minutes.
Let rest 10 minutes before serving.

Notes

Note that cook times will vary depending on the thickness of the chops. Mine were about 1″ thick and took less time than stated below. If you use thin chops you’ll want to start checking them after 15 minutes.

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

BBQ Pinwheels

Oh, I’ve made my share of pulled pork sandwiches. And I love them. Sometimes you want something a little different, but still with that great BBQ flavor. BBQ pinwheels are an excellent alternative to sandwiches. They’re easy to make, easy to eat, and very tasty. They also make for the perfect party appetizer.

A Nice Change From BBQ Sandwiches

You can use anything from pulled or shredded pork, chopped brisket, smoked chicken, or even rotisserie chicken. For a spicier kick, substitute pepper jack or habanero jack cheese for the cheddar and use a spicy BBQ sauce.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Sweet Baby Ray’s Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT

Also try my BBQ hot dog appetizers and my bacon cheddar pinwheels.

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3.50 from 2 votes

BBQ Pinwheels

BBQ pinwheels are an excellent alternative to sandwiches. They’re easy to make, easy to eat, and very tasty. They also make for the perfect party appetizer.

Course Appetizer

Cuisine American

Keyword BBQ, pulled pork, wraps

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 594kcal

Equipment

Baking Sheet

Ingredients

1 tablespoon all-purpose flour
1 tube pizza dough
½ cup your favorite BBQ sauce plus more for serving
1 ½ cups pulled pork or pulled chicken, rotisserie chicken, chopped brisket… whichever you prefer
½ small red onion chopped
1 cup extra sharp cheddar shredded (Swiss, provolone or pepper jack also go well)
¼ cup parsley chopped

Instructions

Preheat oven to 425 F.
Sprinkle the flour onto a flat surface.
Open the pizza dough and spread it over the flour. Using a rolling pin, roll the dough out into a rectangle.
Brush the BBQ sauce all over the dough.
Sprinkle the dough with the meat, onion, cheese and parsley.
Starting with the longest edge, roll the dough up into a long cylinder.
Cut the cylinder into 1″ wide sections and transfer, laying down flat, to a baking sheet.
Bake 15 minutes or until hot and the dough is crispy and done.
Serve with additional BBQ sauce, warmed, for dipping if desired.

Notes

Mix it up. Make some of these pinwheels using regular BBQ sauce, some with a smoky sauce and some with a spicy one!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Char-Broil Big Easy Cooking Rack

Update 12/18/2016: I can no longer find the Big Easy cooking rack on Char-Broil’s website, so it doesn’t appear to be available at this time. I asked Char-Broil and there doesn’t seem to be a plan to bring the rack back. Please ask them to offer it again on their Facebook page or website. In the meantime, just grab some extra baskets and get to cooking!

Char-Broil The Big Easy Bunk Bed Basket

Check out my Big Easy Add-Ons page for other accessories (like the bunk bed basket) that will give you more cooking area in your Big Easy. Thanks ~Mike

I cook on my Char-Broil Big Easy practically every day. Everything from nachos to turkeys and anything in between. But, it does lack space for cooking things like chicken wings, which is why I came up with the Wingin’ator 3000 a few years back. To make things easier, Char-Broil recently came out with a cooking rack for the Big Easy. It’s a little different than my Wingin’ator, but it has more space. I’ve been using it for a whole bunch of foods that I couldn’t cook before.

The Design

The rack consists of a cage, or frame, that is rectangular in shape. It has a simple handle at the top. It’s very easy to assemble. Two of the sides of the cage have little indentations where you can rest individual grates, up to 6 in total. The grates do not attach to the cage, they sit there, so they can move around a bit. You do need to be careful loading them with food as you don’t want to get one side much heavier than the other or it’ll tip. You’ll also want to be careful carrying the rack. The grates are approximately 2″ apart, giving you more than enough room to insert chicken or whatever you are cooking.

Easy Cooking, Easy Clean Up

The rack by itself is perfect for cooking things like wings or chicken breasts. And it’s pretty easy to clean up. Just toss the grates into the dishwasher. If you do handwash them, do so with care as the grates are thin and might break or bend under a lot of pressure.

A Whole Lot Of Cooking Space

One of the really great things about the rack is that you can also add 9″ pie plates on top of each grate. Well, you might be able to get 6 in, but 3-5 is more like it. You have to angle the pans just a bit to slide them in, so you have to be careful if you’re cooking something runny, like a frittata for example. I picked up some el cheapo 9″ pie pans at the grocery store for less than $3 a piece. They are non-stick and have worked absolutely fantastic on the Big Easy for nachos, fries…. you name it!

Char-Broil Big Easy Cooking Rack with Pie Pans

The rack is (or rather, was) available directly from Char-Broil at this link.

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

Char-Broil The Big Easy Bunk Bed Basket

Potato Skins on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

For me, the best part of these potato skins on the Char-Broil Big Easy isn’t so much the toppings, though let’s face it, I do love bacon and cheese and sour cream and jalapenos. No, it’s actually the crispy potato skins. Brushing them with melted butter mixed with smoky chipotle powder really sets these skins apart from the usual. It’s not all about the toppings. Every bite is fantastic.

Load ‘Em Up!

Depending on how big they are, you can fit at least 8 of them on the Big Easy at once if you use the additional bunk bed basket. Potato skins on the Char-Broil Big Easy are a magical thing, and you’ll want to make as many as you possibly can at once.

Char-Broil The Big Easy Bunk Bed Basket

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Get the real stuff.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

You can also cook French fries and hash brown patties on the Big Easy.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

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

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5 from 1 vote

Potato Skins on the Char-Broil Big Easy

For me, the best part of these potato skins isn’t so much the toppings, though let’s face it, I do love bacon and cheese and sour cream and jalapenos. No, it’s actually the crispy potato skins.

Course Appetizer

Cuisine American

Keyword Big Easy, Char-Broil, potato skins

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 676kcal

Author Mike

Equipment

Ingredients

2 large Russet potatoes
2 tablespoons butter melted
1 teaspoon chipotle powder
1 cup extra sharp cheddar cheese shredded
3 strips bacon cooked, crumbled
2 green onions chopped
sour cream
jalapenos diced or sliced, optional

Instructions

Fire up your Big Easy.
Cut each potato lengthwise into four wedges. Don’t make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
Using a spoon or melon baller, scrape out the potato insides, leaving 1/4″ or so left.
Place on a microwave-safe plate and microwave on high for 6-10 minutes or until tender.
Combine the butter and chipotle powder and brush on all sides of the potatoes.
Place the potatoes on a rack and lower into the cooker and cook for 5 minutes until hot and starting to get crispy.
Remove the basket from the Big Easy and let cool for a minute or two.
CAREFULLY top the potatoes with the cheese (be careful to not touch the still-hot basket) and return to the Big Easy for a few more minutes or until the cheese is melted.
Serve topped with the bacon, green onions, sour cream and diced or sliced jalapenos as desired.

Notes

Best served immediately.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Copycat Steak ‘n Shake Frisco Melts

What makes a great patty melt? Well, melted cheese, of course. And a tangy sauce. A perfectly seasoned and cooked patty. Well-toasted thick slices of bread. But the most important thing is they have to be messy. Very, very messy. I want stuff dripping out. All over the plate, all over my shirt. Into my lap. Onto the table. You get the point. Messy. That’s a great patty melt, and that’s what these copycat Steak ‘n Shake Frisco melts are: great.

Turn It Into A Frisco Melt Dip!

I go the extra mile to get these copycat Steak ‘n Shake Frisco melts even messier. I make a little extra sauce and put it into some small sauce bowls and dip my sandwich in it. Yep, Frisco Melt Dip. Perfect. No point in being halfway messy. Take it to the messy extreme!

There’s nothing fancy going in here. Just great flavor. I’m pretty sure that Cuisinart designed my Griddler just for these sandwiches. Sure, I could’ve gotten out a skillet and toasted these little beauties. But I appear to be challenged at flipping sandwiches in a skillet. It’s the sides that throw me off. The Griddler is just that, a griddle. Wide-open flat spaces. Plenty of room for me to flip and flip well!

Cuisinart Panini Press, Stainless Steel Griddler, Sandwich Maker & More, 5-IN-1, GR-4NP1

Also try my copycat of Applebee’s classic Patty Melt.

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4 from 1 vote

Copycat Steak ‘n Shake Frisco Melts

What makes a great patty melt? Well, melted cheese, of course. And a tangy sauce. But the most important thing is they have to be messy.

Course Main

Cuisine American

Keyword burgers, copycat, sandwich

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 980kcal

Author Mike

Equipment

Ingredients

For the Frisco Sauce

2 tablespoons Thousand Island salad dressing
1 tablespoon Russian salad dressing

For the melts

½ tablespoon canola oil
½ large sweet onion sliced thin
1 pound ground beef
8 slices American cheese
4 slices Swiss cheese
8 slices sourdough bread I used Italian bread
1-2 tablespoons unsalted butter softened

Instructions

For the Frisco Sauce

Combine the ingredients and refrigerate until ready to use.

For the melts

Heat the oil in a large skillet over medium heat.
Add the onion and caramelize, cooking for about 20 minutes, stirring often. The onions should turn a nice golden brown. Remove from the pan.
Divide the beef into 4 equally-sized patties. Cook them as desired in a skillet or on the grill.
Add 1 slice of Swiss cheese and 2 slices of American cheese to each patty and let melt.
Spread butter on one side of each slice of bread. Place in a large skillet over medium heat and cook until the butter has melted and the bread is golden crispy.
Make sandwiches by spreading Frisco sauce on the unbuttered sides of the bread. Add the patties and onions and top with another piece of bread. Serve.

Notes

Try to flatten your patties out so they cover the bread as much as possible.

Nutrition

Nutritional values are approximate.

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Grilled Avocados

I cannot stop making these grilled avocados. I’ve fired up the grill a few times lately for dinner, making sure that I also throw a few avocados on. I brushed them with this absolutely insanely great vinaigrette. The flavors are perfect. I had no idea just how fantastic balsamic vinegar and Dijon mustard would be on a simple lightly-charred avocado.

They’re Oh So Delicious

I like to make crosshatch cuts into the avocado after I grill it. It lets a little of the vinaigrette get down inside the fruit, making sure you’ll have lots of flavor in each and every bite. You do it before also but I found they get a little soft and a little bit harder to handle.

Don’t use wimpy tools on your grill. Specially when it comes to these avocados. You don’t want to reach in there and grab one hot off the grill only to have it fall onto the ground. You want tongs with some teeth that grip, and grip tight. But not so tight that you ended up making guacamole. Weber’s tools might be more expensive than a lot of the ones on the market, but I can attest to their quality.

Weber 3 Piece Stainless Steel Premium Tool Set, Black

I love making side dishes on my grill, like Brussels sprouts.

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5 from 1 vote

Grilled Avocados

Course Side

Cuisine American

Keyword avocado, grilled

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 359kcal

Author Based on a recipe from Robert Irvine

Equipment

Blender

Ingredients

6 avocados
kosher salt
ground black pepper
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
¼ cup parsley plus more for garnish
3 cloves garlic minced
¾ cup olive oil

Instructions

Fire up your grill for direct cooking.
Slice avocados in half and remove the seeds.
Brush avocado insides with the oil and season with salt and pepper.
Grill avocados for 4 minutes then remove.
In a blender combine the balsamic vinegar, salt, pepper, Dijon, 1/4 cup parsley, garlic and 3/4 cup olive oil. Process until smooth.
Brush vinaigrette over grilled avocados and serve, garnish with parsley.

Notes

Best when served immediately.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Buffalo Chicken Grilled Cheese Sandwich

I often do ‘theme weeks’ when it comes to dinners, and sometimes lunches. A recent theme was Buffalo chicken. I love the flavor of traditional Buffalo chicken wings, so I figured I’d make a large batch of chicken breasts flavored the same way. I cooked the Buffalo chicken on my Char-Broil Big Easy, but any Buffalo chicken will do. After it was cooked, I shredded the meat, added a bit more wing sauce, and got to making a week’s worth of great Buffalo chicken-flavored dishes, like this Buffalo chicken grilled cheese sandwich.

Carrot And Celery. In A Sandwich?

Every great thing about Buffalo chicken is in this grilled cheese sandwich, from the sides of carrots and celery, to blue cheese crumbles. They cook up oooey gooey, and have that great Buffalo chicken kick. I could eat these sandwiches all day long. You can make the chicken mixture ahead of time. Then you only the time it takes to assemble and toss in a hot skillet. Lunch in just minutes!

I’m pretty sure that the Cuisinart Griddler was made specifically for making this sandwich and others like it. You can use a skillet instead, sure. But for easiness, you can’t beat the Griddler!

Cuisinart Panini Press, Stainless Steel Griddler, Sandwich Maker & More, 5-IN-1, GR-4NP1

These sandwiches are great along with my Buffalo chicken soup.

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4 from 1 vote

Buffalo Chicken Grilled Cheese Sandwich

Course Main

Cuisine American

Keyword Buffalo, chicken, grilled cheese, sandwich

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 511kcal

Author Based on a recipe from Closet Cooking

Equipment

Ingredients

½ cup Buffalo chicken warmed. I used our slow cooker version
1 tablespoon mayonnaise
2 tablespoons carrot grated
2 tablespoons celery sliced
2 tablespoons green onion sliced
2 tablespoons blue cheese crumbled
1 cup sharp cheddar cheese shredded
4 slices bread
1-2 tablespoons unsalted butter softened

Instructions

Gently combine the chicken, mayo, carrot, celery, onion, and cheeses in a medium bowl.
Butter one side of each slice of bread.
Heat a large skillet over medium-high heat.
Lay 2 pieces of bread down into the skillet, butter side down.
Divide chicken mixture between the two slices of bread.
Top with remaining bread, butter side up.
Cook until bread turns golden brown and crispy.
Gently flip sandwiches and cook until bread turns golden brown and crispy and cheese has melted.
Let cool slightly before slicing.

Notes

I also like to make these sandwiches using thick Texas toast!

Nutrition

Nutritional values are approximate.

OXO Good Grips Electric Grill and Panini Press Brush, Black

Chili Sauce for Chicken Fingers

I admit, not every meal I cook is from scratch. I’d say maybe 99% of them are home-cooked. But for that other 1% I’m a sucker for something pre-cooked, and often it’s pre-cooked chicken fingers (I use Tyson’s Crispy Chicken Strips, actually). I can’t help it. I like them. To make myself feel better about eating them I make my own sauce for dipping. This chili sauce is easy to make, which fits in well with the I-don’t-have-time-to-cook-dinner theme, and it goes great with chicken fingers.

One Great Dipping Sauce

A little sweetness and a little fruitiness. Chili Sauce for chicken fingers is also perfect for dipping nuggets. Oh, that reminds me, check out my homemade chicken nuggets! It’s also fantastic for shrimp, boiled or deep fried. You can use thawed frozen mango and canned pineapple instead of fresh. That way you can make this sauce any time of the year.

These little sauce dipping cups are great for serving this sauce. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of – 1.5oz: 12 of – 2.5oz)

Also try my copycat of Chick-fil-A’s chicken finger dipping sauce or my firecracker dipping sauce.

This recipe is based on a recipe from Ask Chef Dennis.

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5 from 1 vote

Chili Sauce for Chicken Fingers

This chili sauce is easy to make, which fits in well with the I-don’t-have-time-to-cook-dinner theme, and it goes great with chicken fingers.

Course Sauce

Cuisine American

Keyword chicken fingers, dipping sauce

Prep Time 5

Total Time 5

Servings cups

Calories 308kcal

Author Based on a recipe from Ask Chef Dennis

Equipment

Food Processor

Ingredients

1 cup sweet chili sauce
½ cup mango chopped
½ cup pineapple chopped

Instructions

Place all ingredients into a blender or food processor and blend until smooth.
Serve cold or at room temperature.

Notes

Also great on wings!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Buffalo Wing Saltines

Making a big ole batch of Fire-Eater saltines inspired me to make even more varieties of flavor-infused crackers. This is a fantastic way to take plain ole kinda boring crackers and turn them into something special. Of course, my next 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. They bring that great traditional Buffalo wing flavor.

Very Addicting Buffalo Treats

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.

365 by Whole Foods Market, Salted Saltine Crackers, 16 Ounce

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.

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5 from 1 vote

Buffalo Wing Saltines

These incredibly easy-to-make snacks are just what you’d expect: crunchy and packed with flavor.

Course Appetizer

Cuisine American

Keyword Buffalo, crackers

Prep Time 8

Total Time 8

Servings crackers

Calories 21kcal

Author Mike

Ingredients

1 sleeve Saltine crackers low-salt work just fine
⅓ cup vegetable oil
1 tablespoon Buffalo Wing seasoning

Instructions

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.

Notes

These are also great dipped in blue cheese or Ranch salad dressing.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)