mmmmm. Wings. They take forever and I came in too hungry and impatient after my workout, so Buffalo chicken wing burgers it is! All the taste, and they’re fabulously lazy! And bonus – they’re way better for you!
Jen’s Buffalo Chicken Wing Burgers
1 to 1 1/2 pounds ground chicken
Season. Heat a skillet over medium high, toss in a little butter and olive oil, and cook the patties to an internal temp of 165 degrees F.
Buffalo wing sauce
Pour over the top of each burger and flip to coat. Plate. Drizzle on a little more sauce.
Celery – chopped ( I used a total of 3 stalks)
Blue cheese (about 1 1/2 tablespoons each)
Bacon – chopped (This is not traditional, but should be. About 1/2 slice each)
Serve with fruit.
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My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.