Preheat oven to 400° and place a wire rack over a baking sheet.
In a large bowl, toss chicken wings with oil and season with garlic powder, salt and pepper. Transfer to prepared baking sheet.
Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
In a small saucepan, whisk together SoCal Hot Sauce Hot Redand
honey. Bring to simmer then stir in butter. Cook until melted and slightly reduced, about 2 minutes. Heat broiler on low. Transfer baked wings
to a bowl and toss with sauce until completely coated. Return wings to rack and broil (watching carefully!) until sauce caramelizes, 3 minutes.
Serve with ranch and vegetables.
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, Heartbreaking Dawns The Green Verde Hot Sauce,
cumin & oregano. Continue to cook and stir the mixture until tender, about 5 minutes. Mix in the chicken broth, chicken and white beans.
Simmer 30 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
Then pound out the chicken breasts until they are quite thin. You want them to double in size. Cover the chicken in plastic wrap, and place on
a strong surface and use a meat mallet or a cast iron pan to pound them out.
Next, place a long thin chunk of cream cheese in the center.