Buffalo Wings & Jalapeno Dip

This is a clean comfort food that you won’t even miss all the additives.
HFLC, gluten free

Buffalo Chicken Wings

Chicken thighs with skin
Line baking pan with parchment baking paper
Balance a pat of butter on each chicken
Bake 180°C 60 min

Coat with Red’s Hot Sauce & Butter

Jalapeno Popper Dip

*We like to double this recipe
150 g (4 oz) Philly cream cheese
125 ml (1/2 cup) Sour cream
150 g (1 cup) Shredded cheddar
6 whole Jalapenos (2 oz)
2 Cloves of garlic or 1/2 tsp garlic powder
50g (1/2 cup, about 4 oz) Shredded parmesan

Preheat oven to 375°f (190°C).
Save half of the parmesan to sprinkle on top.
Mix the rest of the ingredients.
Spread in a small baking dish (a 8 in pie pan, 8in x 8in shallow dish, a 9 in x 4 in loaf pan or an 11 in x 7 in mini casserole or 35cm x 25cm)
Sprinkle with the other half of the parmesan.
Bake 15-20 minutes until bread crumbs are golden and the edges are bubbling with joy.

Make ahead
Bake 10 min at the time of preparation.
— freeze in baking pan for long term storage. —
Reheat 10 min before serving.

Veggies

To dip in the popper dip!
Carrots
Cucumber
Celery
Red bell peppers

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