Hank Sauce Buffalo Chicken Dip

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Cheesy Baked Buffalo Chicken

Buffalo Chicken Dip Made Easy with Frank’s RedHot Wing Sauce


  • 2 pounds boneless, skinless chicken breasts
  • 1/2 cup buffalo hot sauce
  • Salt & pepper to taste
  • 1 cup freshly shredded Mozzarella cheese
  • 1/2 cup Blue cheese crumbles optional
  • Sliced green onions for garnish
  • Ranch dressing for serving


  • Preheat oven to 400 degrees F.
  • Property cowardly breasts in a comprehensive ziploc bag or between two pieces of impressible wrap and gently writer until they are of straight broadness.
  • Spray a 9×13-inch baking saucer with nonstick cake spray. Site poulet breasts in the cater lateral by view.
  • Teem city sauce on top of the doormat .
  • Top evenly with sliced Mozzarella cheeseflower.
  • Bake in the preheated oven for 15-20 minutes or until poultry is roast through and registers 165 degrees on a meat thermometer. .
  • Let put for 5 transactions, then nurture garnished with gamy cheeseflower crumbles and sliced green onions.
  • Tailgate Tips And Recipes That Will Make Your Spread A Winner

    • TNS

    Taco salad is easy to prepare, transports well and avoids the mess of a handheld taco.

    PITTSBURGH Football fans love to throw tailgates both big and small before games. Whether it’s a humble spread of chips, dip and chicken wings out of a car trunk or a catered smorgasbord feast, the goal is the same: to have a good time while cheering on the home team.

    Such is the energy of a tailgate that it’s often the backdrop for other important celebrations, like the bachelor party Dave Brandon of Georgetown, Beaver County, threw for his cousin, Daniel Mackall, at the Steelers’ preseason game against the Detroit Lions on Aug. 21. Organized at the last minute, it featured a simple menu of grilled bratwurst, chicken and shrimp from Costco with plenty of Miller Lite beer to wash it down.

    “It’s a fun time. I love to entertain and cook,” says Brandon, principal at Western Beaver Junior/Senior High School in Industry.

    A few spots down the parking lot, North Side native Lamont Copeland also was taking it relatively easy with a pre-season menu of hot dogs, hamburgers and chicken-on-a-stick. His menu stood in stark contrast to the grilled shrimp, steak and crab legs Marissa Corradini of Somerset was feasting on.

    “It’s my first time , so I wanted to really experience it,” she says.

    Then there are people like Johnny Dusch, who approaches his pre-game parties with such vigor that you might call him a tailgate fanatic.

    “He showed me how to do it with class,” he says.


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