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buffalo chicken wing salad with romaine celery and creamy dressing
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Chicken Wing and Vegetable Soup

Crispy buffalo chicken wings served over fresh greens with a creamy homemade dressing.

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1. Pat dry 1.5 lb chicken wings, separate at joints. 2. Heat 1 tbsp olive oil in large pot over medium-high heat until shimmering. 3. Add wings in single layer, brown 5-6 minutes per side until golden and internal temp 175°F. Remove wings and set aside. 4. Add 1 cup diced carrots, 1 cup diced celery, and 1 cup diced onions to pot. Sauté 5 minutes until vegetables soften and onions are translucent. 5. Add 6 cups chicken broth and bring to boil. 6. Return wings to pot, reduce heat to medium-low, simmer 20 minutes until flavors meld and wings are tender. 7. Remove wings, shred meat off bones, discard bones. 8. Return shredded meat to soup, stir and heat through 2 minutes. 9. Finish with 2 tbsp chopped fresh parsley.

  • Chicken wings

  • Olive oil

  • Carrots

  • Celery

  • Onions

  • Chicken broth

  • Parsley

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buffalo wings with ranch dressing and celery sticks
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Buffalo Wings

Crispy chicken wings coated in a buttery buffalo sauce and served with ranch.

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1. Pat chicken wings completely dry with paper towel. Removing surface moisture is key for crisp skin. 2. Season wings evenly with salt and black pepper. 3. Preheat air fryer to 400°F for 3–5 minutes. 4. Arrange wings in a single layer in the air fryer basket, leaving space between pieces. Do not overcrowd. 5. Cook at 400°F for 20–25 minutes, flipping halfway through, until skin is deeply golden and crisp. Internal temperature should reach at least 175°F for tender meat. 6. If extra crispness is desired, cook an additional 3–5 minutes, watching closely to avoid burning. 7. While wings cook, melt butter in a small saucepan over low heat. Stir in hot sauce and keep warm. 8. Transfer hot wings to a large bowl. Pour buffalo sauce over top and toss until evenly coated. 9. Serve immediately with ranch dressing on the side.

  • chicken wings

  • hot sauce

  • butter

  • salt

  • black pepper

  • ranch dressing

  • celery sticks

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buffalo shredded chicken sandwich with cheddar on toasted bun
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Buffalo Shredded Chicken Sandwich

Shredded chicken coated in buffalo sauce served on toasted buns with melted cheddar.

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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 2. Add 3 cups shredded rotisserie chicken in a single layer. Cook 4-5 minutes until warmed and lightly browned. 3. Stir in 0.5 cup buffalo sauce. Simmer 2-3 minutes until sauce thickens and coats the chicken. 4. Remove from heat. 5. Toast 4 sandwich buns. 6. Assemble sandwiches with buffalo shredded chicken and 0.5 cup shredded cheddar cheese. 7. Finish each sandwich with 2 tbsp chopped fresh parsley sprinkled on top.

  • olive oil

  • shredded rotisserie chicken

  • buffalo sauce

  • sandwich buns

  • cheddar cheese

  • parsley

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