Preheat oven to 375°F (190°C). Heat olive oil in an oven-proof skillet on high heat. Sear chicken thighs 3 minutes per side. Add RedHot Buffalo Wings Sauce to pan. Transfer pan to oven.
Stock up on dippers and invite all your friends because it’s about to be one delicious game day – at home or at the tailgate – with Buffalo Chicken Wing Dip. This version is garnished with crispy fried leeks and loaded with three cheeses (bleu, Monterey jack, and cream cheese), tender chunks of chicken and the authentic heat of Frank’s RedHot® Original. Recipe credit: NFL Canada
Prep time
Cook time
Ingredients
Servings
Ingredients
Preheat oven to 375°F (190°C). Heat olive oil in an oven-proof skillet on high heat. Sear chicken thighs 3 minutes per side. Add RedHot Buffalo Wings Sauce to pan. Transfer pan to oven.
Roast chicken 12 minutes. Remove from oven. Shred chicken using 2 forks. Set aside.
Increase oven temperature to 425°F (220°C). Melt butter in large skillet on medium heat. Add carrots, celery and chopped leeks. Sauté 8 minutes or until softened. Add shredded chicken and cream cheese to the pan, stirring until well mixed. Remove pan from heat; stir in the bleu cheese and Monterey Jack cheese. Transfer dip mixture to baking dish.
Bake 15 minutes.
Meanwhile, for the Crispy Fried Leeks, heat oil in a large deep skillet until shimmering. Toss leeks with water, then toss in flour to coat. Fry leeks until golden brown and crispy. Remove from the oil and place on paper towels to drain. Season with salt to taste, if desired.
Sprinkle dip with crispy leeks and serve with carrot sticks, celery sticks, your favourite tortilla chips or warm corn tortillas.
TIP:Chicken can be made ahead of game day and stored in the refrigerator or freezer until ready to use.
TIP: Serving the dip with warm corn tortillas means that guests can enjoy the dip like a mini taco or burrito!
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