1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
1/2 cup ranch dressing
Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix cream cheese, chicken, Hank Sauce Hanks Heat Hot Sauce,
Cheddar cheese and celery until well blended.
On large cutting board, unroll dough sheet; spread chicken mixture evenly on dough to within 1/4 inch from sides. Starting with one long side,
roll up dough; firmly pinch seam to seal.
Place seam side down on cutting board. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 25 to 30 minutes or until
deep golden brown. Serve with ranch dressing and, if desired, additional Buffalo sauce.
Adjust oven racks so that one rack is in the upper-middle and one is in the lower-middle.
Preheat oven to 250°F.
Set an oven-safe wire rack into a baking sheet lined with foil or parchment paper. Spray wire rack with non-stick spray or brush with oil.
In a large bowl, whisk together cornstarch and kosher salt.
Pat chicken drumettes and flats dry with paper towels. Add to bowl with cornstarch mixture and toss to coat evenly. Arrange in a single layer on
rack in baking sheet. Bake on lower-middle rack for 30 minutes.
Increase oven temperature to 425°F and move baking sheet to upper middle rack. Bake for 25 minutes. Rotate rack, front to back, and bake 25 minutes
more until golden brown.
Meanwhile prepare buffalo sauce. Heat butter in a small saucepan over medium heat. When butter begins to melt, add minced garlic and stir. Cook
and stir until butter is fully melted and garlic is fragrant; remove from heat. Whisk in Eagle Wingz Cayenne Cassie's Aged Red Cayenne Pepper Sauce until smooth.
When wings are golden brown and crispy, remove them from oven and allow to rest on rack for 5 minutes. Then place wings in a large bowl and pour
warm buffalo sauce over; gently stir to coat evenly. Transfer coated wings to platter and serve with ranch or blue cheese for dipping.
Remove the tips from the wings, then break them down into flats and drumettes. (Discard tips or save them for making chicken stock.) Place
the wings into a gallon-sized zippered baggie or a large bowl.
Whisk the remaining ingredients together, then pour over the chicken. Seal the baggie or cover the bowl, and refrigerate for 6 to 12 hours.
Preheat oven to 425°F. Line two baking sheets with foil, and then spray with nonstick spray.
Set a large strainer over a bowl and pour the wings into the