For instructions on how to make the best Wings possible, please refer to our Youtube video on making Wing & Boneless Wings. This 6-part video will walk you through everything from selecting the chicken, fryer, & oil to cooking to serving. The method and items in the video are identical to that which we used when we competed in Upstate NY and beat ALL of the best and most well-known Buffalo Wings establishments, including Wy's personal favorites, in formal scientifically conducted competition.
As well, please send us your recipes and photos. If they are unique we will consider placing them on the site.
Dips & Spreads
TDF (To-Die-For) BUFFALO CHICKEN DIP:
Ingredients: 2 lbs. Boneless/Skinless Chicken Breasts, one 8 oz. package of Cream Cheese, 8 oz. of Mozzarella Cheese (or cheese of your choice although softer cheeses will work better), 4 oz. (or to taste) of any of our 4 Buffalo Wing Sauces [Mild, Medium, Hot, Wy's Guy (X-Hot)]
Prepare the chicken as pulled-chicken. Our method is to slow-cook the chicken in a crock-pot on LOW, which will take several hours at minimum. Otherwise use your method of choice to create the pulled chicken. Once shredded, mix with the cream cheese & Mozzarella cheese along with the sauce. Mix thoroughly and place in an aluminum pan, a baking pan, or a casserole dish. Bake in the oven at 350 for approximately 20 minutes or until the mixtures begins to bubble. Remove from oven and stir mixture. For a crispier top, place mixture back into oven and broil on low for 3-5 additional minutes.
Serve with tortilla chips, fritos, gourmet crackers, celery sticks a/o carrot sticks, or with any other dipping element or veggie.
If making you own pulled chicken is not desired or if time does not permit, canned chicken breast can be used as well.
Additionally, feel free to add either crumbled Bleu Cheese or Bleu Cheese dressing to the mixture in the desired quantity. While Wy LOVES bleu cheese, he felt this recipe best w/o the bleu cheese cooked in. Wy's preference would be to add the crumbled Bleu Cheese on top after the baking/broiling step, or to leave it out altogether.
Different heat preferences? When we first made this recipe we put all of the ingredients together and divided them into four equal souffle dishes after mixing each independently with one (1) oz. of each of our four Buffalo Wing sauces.
Use Wy's Wings Buffalo Wing Sauces as a replacement for any recipe calling for Red Hot brand cayenne pepper sauce in order to take the recipe up a couple of notches.
Dips, Spreads, & Compound Butters:
Bring an 8 oz. block of cream cheese to room temperatue. Pour some SAUCE IT ALL, Asian Ambrosia, or Burger & Steak Sauce over it for an exceptional Party Spread.
Blend SAUCE IT ALL or Burger & Steak Sauce with cream cheese to make an exceptional Sandwich Spread. Also blend either with real butter to make an excellent compound butter.
Blend any of our flavors together with cream cheese to make an exceptional Spread at your desired heat-level.
Blend our SAUCE IT ALL or Burger & Steak Sauce with butter (to taste) to make delicious Compound Butters.
Blend either of our Sweet & Tangy Sauces, Hot or Mild, with Dijon mustard at approximately a 4 (Sauce)-to-1 (mustard) ratio to make an exceptional Sweet Mustard Spread. Wy was going to bottle this one but did not want to get into spreads at the time. This might very well be the best sweet mustard spread that you can buy.
Add one tablespoon (or to taste) of any one of our 4 Buffalo Wing Sauces to 8 oz. of your favorite Bleu Cheese or Ranch dressing for an exceptional Veggie Dip.
Stir-Fry Sauce: Mix our Teriyaki with water at a ratio of approximately 2 (Teri)-to-1 (Water) to make an exceptional Stir-Fry Sauce. The Teriyaki can also be used as it is for a Stir-Fry Sauce. We find that the added water assists in steaming veggies.