1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Hank’s Buffalo Ranch Cresent Roll Up Recipe

Store Peppers - Saturday, June 09, 2018

Ingredients:

  • 2 oz cream cheese, softened
  • 2 cups shredded deli rotisserie chicken
  • 1/4 cup Hank Sauce Hanks Heat Hot Sauce
  • 3/4 cup shredded Cheddar cheese
  • (3 oz)1/4cup chopped celery
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 1/2 cup ranch dressing
Directions:
  1. 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.
  2. 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.
  3. 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.
 

Karma Extreme Thai Chicken Tenders Recipe

Christina Toomey - Friday, May 04, 2018

Ingredients:

  • 2 tablespoons sesame oil
  • 1 pound boneless, skinless chicken sliced into strips
  • 2 teaspoons minced ginger
  • 1/2 cup hoisin sauce
  • 1/2 cup Creamy Peanut Butter
  • 1 tablespoon Karma Sauce - Extreme Karma Hot Sauce
  • 1/4 cup scallions, chopped
  • 1/4 cup sesame seeds
Directions:
  1. Heat oil in large skillet and cook chicken until it is no longer pink, about 2-3 minutes.
  2. Reduce heat to low and add ginger, Hoisin sauce, peanut butter and Karma Sauce - Extreme Karma Hot Sauce.
  3. Cook, stirring frequently, until sauce is bubbly and warm, 1-2 minutes. Remove from heat and sprinkle with scallions and sesame seeds. Serve immediately.

Eagle Wingz Crispy Baked Buffalo Wings Recipe

Christina Toomey - Wednesday, April 25, 2018

Ingredients For the wings:

  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons kosher salt
  • 3 pounds chicken wings drumettes and flats separated (look for 'party wings' at the grocery store)
Ingredients For the buffalo sauce:
Directions:
  1. Adjust oven racks so that one rack is in the upper-middle and one is in the lower-middle.
  2. Preheat oven to 250°F.
  3. 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.
  4. In a large bowl, whisk together cornstarch and kosher salt.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
 

Spooky’s Horseradish Bloody Mary Wings Recipe

Store Peppers - Sunday, March 04, 2018

Ingredients:
  • 2 1/2 pounds Chicken Wings
  • 1 cup Spooky Horseradish Bloody Mary Mix
  • 1/4 cup vodka
  • 1/4 cup Honey
  • 1 tablespoon Lime Juice
  • 2 teaspoons Celery Salt
  • 1 teaspoon Ground Black Pepper
Directions:
  1. 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.
  2. Whisk the remaining ingredients together, then pour over the chicken. Seal the baggie or cover the bowl, and refrigerate for 6 to 12 hours.
  3. Preheat oven to 425°F. Line two baking sheets with foil, and then spray with nonstick spray.
  4. Set a large strainer over a bowl and pour the wings into the
 



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