Crispy baked chicken wings get dosed with the perfect sauce and a sprinkle of blue cheese.

While I’ve technically completed my 5 New Chicken Wing Recipes in 5 Weeks personal challenge, I figured there’s always room for one more. Buffalo Chicken Wings are such a classic that I wanted the recipe documented in the archives. I now have six chicken wing recipes to share and growing.

I have this vision that one day my great grandchildren will be making my recipes. They’ll call them vintage and think they’re cool ;-)

Easy Preparation

While the wings are baking at 400 degrees F. for an hour, you’ll make the buffalo sauce. It’s three ingredients: Frank’s Redhot Sauce (1/2 ~ 1-1/2 cups depending on how hot you like your wings), 1/2 cup (1 stick) of melted butter, and 2 teaspoons garlic powder; whisked together over medium heat for just a few minutes until heated through.

I start with 1/2 cup of Frank’s for “medium” wings and build from there. Nick on the other hand is more of a “hot” kind of guy.

Pour this sauce over your wings and toss. The next step is the game-changer!

Serve Them Up

After you toss your wings in the buffalo sauce, instead of serving them on a plate…pour them over a big bowl of tortilla chips and sprinkle with some crumbled blue cheese.

The extra buffalo sauce rolls off keeping the wings crispy not soggy sitting in a pool of sauce.

I’m definitely a crispy wing kind of girl.

When the wings are gone you’ll have a heavenly bowl of buffalo chips!

You’ll definitely want to serve with a side of Homemade Blue Cheese Dressing and Homemade Buttermilk Ranch.

I’m telling you this is a game changer.
Thanks RG for the chip tip all those years ago!

If you’re looking for all these amazing flavors stirred up into one dish, then you’ve got to try our Buffalo Chicken Dip recipe! It remains a family favorite and a game-day must!

How do you serve your chicken wings? I’d love for you to comment below and share your family favorites. And don’t forget to subscribe by email so you don’t miss a new recipe.

All my best, Libby

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Buffalo Chicken Wings

This post is a lot more about how I like to serve Buffalo Chicken Wings then it is about how to make them. After you toss your wings in the buffalo sauce, instead of serving them on a plate…pour them over a big bowl of tortilla chips and sprinkle with some crumbled blue cheese. You'll end up with a big bowl of buffalo chips!

Course Entree or Appetizer

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

For Wings

• 2 pounds chicken wings flats & drummettes separated
• 1/2 ~ 1 1/2 cups Frank's Redhot Sauce adjust according to how hot you like your wings
• 1/2 cup butter
• 2 teaspoons garlic powder

For Serving

• tortilla chips
• blue cheese crumbles
• blue cheese & ranch dressing
• carrot & celery sticks

Instructions

For Wings

• Preheat oven to 400° F. Line baking sheet with aluminum foil and place a rack in pan. Arrange chicken wings in single layer on rack. Bake for 1 hour until wings are crispy.
• Meanwhile prepare sauce by melting butter in a small saucepan over medium heat. Add in garlic pwoder and desired amount of Frank's Redhot Sauce. 1/2 cup = mild. 1 cup = mild/medium. 1 1/2 cups = medium/hot. Whisk until combined and warmed through.
• When wings are crispy, remove to a bowl. Pour wing sauce over top and toss wings to coat.

To Serve

• Fill a bowl with tortilla chips. Pour sauced wings over chips. Sprinkle with blue cheese crumbles. Serve with carrot & celery sticks, blue cheese and ranch dressing.

The post Buffalo Chicken Wings {and how to serve them} appeared first on Lemony Thyme.

You know that little local Mexican joint that has become your convenient fast lunch or after-work margarita spot.  Mine closed down without even as much as a good-bye whisper.  While there wasn’t anything extra special about this place, their Beef, Bean & Cheese Nachos with Jalapeños became one of my favorite comfort foods.

I’ve never made Beef, Bean & Cheese Nachos at home before now.  I never needed to.  I may never order them out again.

Start with good quality THIN tortilla chips.  There is no comparison.

Brown your ground beef in a skillet, using a wooden spoon to break it into fine pieces.  Remember nice and fine, don’t be afraid to add a little water to help the beef break down.  Season it to taste with chili powder, cumin, ground oregano, cayenne, salt & pepper.

Make restaurant style Queso Blanco cheese dip.  You know the ultra mild & creamy white cheese dip that comes to the table almost too thin to stick to anything.  Yet before you know it, you’re dipping everything in your reach into the bowl…as it magically thickens to a perfect consistency.  Yes, make a batch of that dip.

For the beans, straight out of a can isn’t going to do it here.  Too thick.  Begin with a can of your favorite refried beans, then add a 1/2 cup of sour cream and 1/2 cup of shredded cheese.  Heat through and notice how creamy the beans become.  That’s what we’re talking about.

Pile chips with beef, beans, cheese and jalapeños (optional); repeat.  Bake until cheese is bubbly and just beginning to brown.

I couldn’t wait to tell the girls at the office that I had recreated our favorite Beef, Bean & Cheese Nachos with Jalapeños.  Even though we all had our own way of ordering these (some without beans, some with beans but no jalapeños) we shared a common love of this dish.  No matter how long a week it had been we could count on these nachos to ease our minds and please our palates.  I’m happy to announce ~ Nacho Party at the office very soon.  xo Libby

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Beef, Bean & Cheese Nachos {with Jalapeños}

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 bag good quality thin tortilla chips
• 2 jalapenos thinly sliced

For the ground beef…

• 1 lb. ground beef
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. ground oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper
• pinch cayenne

For the cheese dip…

• 1 lb. white American cheese cut into cubes
• 1/2 cup milk
• 1 Tablespoon butter
• 1/2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/4 cup fine diced jalapeno optional

For the refried beans…

• 1 can refried beans
• 1/2 cup sour cream
• 1/2 cup shredded cheese Monterey jack or cheddar

Instructions

• Brown your ground beef in a skillet, using a wooden spoon to break it into fine pieces. Remember nice and fine, don’t be afraid to add a tablespoon or two of water to help the beef break down. Season it to taste with chili powder, cumin, ground oregano, cayenne, salt & pepper. Drain well.
• In a microwaveable bowl, add the cubed American cheese, butter and milk. Microwave in one minute intervals, stirring in between until cheese has melted. Stir in cumin, garlic powder and finely diced jalapeno if desired.
• Heat beans in saucepan over medium heat. Stir in sour cream and cheese and continuing cooking until combined.
• Preheat oven to 375 degrees.
• On an oven proof baking sheet, pile chips with beef, beans, cheese and sliced jalapeños (optional); repeat. Bake until cheese is bubbly and just beginning to brown, about 10 – 15 minutes.

The post Beef, Bean & Cheese Nachos {with Jalapeños} appeared first on Lemony Thyme.

The week following Thanksgiving was epic in terms of leftovers.  The pantry doors were bulging like the doors on a pre-teen girl’s closet.  The fridge was packed full of 1/2 used ingredients begging for a purpose.  And fortunately for us, every food blogger I follow was offering up solutions.  This Mexican Casserole was inspired by this beautiful recipe I found on From Away.

From time to time, and out of necessity, we self-impose an Eat Out of the Fridge/Pantry Week.  It’s a chance for us to use up leftover ingredients for certain, but it also saves us a bunch in grocery bills….and encourages us to get creative in the kitchen. It’s a win-win week.

In the freezer we had a package of ground turkey (although ground beef, leftover Thanksgiving turkey, or shredded chicken would all work great).  In the fridge we had an opened package of queso fresco (Mexican crumbling cheese), the last of a hunk of cheddar cheese, and fresh cilantro.  And in the pantry we can always find canned diced tomatoes and on this day we had the bonus can of Rotel, an open bag of tortilla chips, and an onion.  And this is how it all began for us.  Any variation of ingredients is welcomed and anything goes during Eat Out of the Fridge/Pantry Week!

Brown the ground turkey with diced onion until cooked through.  Season with Mexican spices like chili powder, ground oregano, cumin, and cayenne.  Sprinkle mixture with a little flour, then add in a can of diced tomatoes and a can of Rotel.  Simmer gently for about 10 minutes, adjusting seasoning to taste.  Pour mixture into a large bowl and toss with tortilla chips.  Pour into a baking dish coated with cooking spray.  Sprinkle with crumbled queso fresco cheese and shredded cheddar and bake 10 – 15 minutes at 350 until mixture is bubbly and cheese is melting.  Serve with fresh cilantro sprinkled on top.  Mexican Casserole. Ta da!!

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Mexican Casserole {Eat Out of the Fridge/Pantry Week}

Course Entree

Cuisine Mexican

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 1-1/4 lb. pkg. ground turkey can substitute ground beef
• 1 onion diced
• 1 tsp. chili powder
• 1/2 tsp. ground oregano
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne
• salt & pepper to taste
• 1 Tbl. flour
• 1 14.5 oz. can diced tomatoes
• 1 10 oz. can Rotel
• 3 cups tortilla chips
• 6 oz. queso fresco cheese crumbled
• 2-3 oz. shredded cheddar
• 1/4 cup fresh cilantro leaves rough chopped

Instructions

• Preheat oven to 350 degrees. Coat 11×7 baking dish with cooking spray.
• In a large skillet, saute the ground turkey and diced onion until cooked through. Add in the seasoning and saute another 1-2 minutes, then dust with flour and cook for an additional minute.
• Add in canned tomatoes and Rotel and simmer mixture gently for 10 minutes, adjust seasoning to taste.
• In large bowl combine meat and tomato mixture with tortilla chips, then pour into prepared baking dish. Top with crumbled/shredded cheeses and bake for 10 – 15 minutes until mixture is bubbly and cheese is melted.
• Serve with fresh cilantro leaves.

The post Mexican Casserole {Eat Out of the Fridge/Pantry Week} appeared first on Lemony Thyme.