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 Skinless/Boneless Buffalo “Wings”
1 Lb skinless, boneless breasts of chicken
2 Tbls Wing It® sauce
Cube chicken into 1 inch cubes. In non-stick fry pan sauté chicken until done.
Remove chicken from pan to a tossing pot. Add Wing It® sauce and toss.
Turkey Burgers
1 LB ground turkey
1 onion chopped
4 cloves of garlic minced
2 Tbls Wing It® sauce
Mix turkey, onion and garlic. Form into ½" thick patties. Fry burgers in 2 tbl of oil. After about 5 minutes turn burgers. Pour Wing It® sauce over burgers as other side cooks. Burgers should be done after another five minutes.
Scrambled Eggs
2 eggs per person (plus one for the pan)
1 Tbls Wing It® sauce for every 3 eggs
1 Tbls water or cream for each egg
1 Tbls butter per egg
Combine ingredients in a bowl. Heat butter in a frying pan over medium heat. Pour eggs into pan and let set for a minute. Stir until eggs are cooked.
Try Wing It® sauce in your next omelet!
Steamed and Raw Clams
(1/2 to 1 quart shelled clams per person)
Water
½ Lb of butter
1 tsp Wing It® sauce
Cook clams until steamed open. Serve with bowls of broth from the pot and bowls of melted butter mixed with Wing It® sauce for dunking the steamed clams. You can also use Wing It® straight.
Raw Clams
Open clams and dip into Wing It® sauce.
Sautéed Shrimp
1 LB cleaned shrimp
1 Tbls butter
½ Tbls olive oil
3 Tbls Wing It® sauce
1 bell pepper, sliced
1 onion chopped
6 oz. Mushrooms, sliced
Sauté vegetables in butter and oil. When almost cooked, add shrimp and cook until pink. Remove vegetables and shrimp to bowl, toss with Wing It® sauce. Serve over a bed of white rice.
Try this on the barbecue with skewers!
Meat Loaf
1 LB ground turkey
1 onion, chopped
1 carrot, chopped
1 stalk celery chopped
1 egg
1/3 cup bread crumbs
1 Tbls Wing It® sauce
1 Tbls Worcestershire sauce
1 tsp thyme
Salt and pepper
Mix all ingredients and shape into a loaf pan. Bake in 350 degree over for 1-1/2 hours.
Wing It® Marinade for Chicken
¼ cup vegetable oil
½ cup dry white wine
2 Tbls Wing It® sauce
1 chopped onion
2 cloves garlic minced
Mix well, then pour over chicken. Chill two hours, turning pieces at least once. For best results grill over indirect heat. However, you could cook the chicken in any way you normally would by sautéing or baking it.
Bloody Mary
6 oz. Tomato juice
1½ oz vodka
juice of ½ lemon
1 tsp Wing It® sauce
1 tsp horseradish
2 dashes Worcestershire sauce
dash of celery salt and pepper
Shake well and serve over ice in highball glass. Garnish with celery stick.
Wing It Chili
1lb ground turkey (or ground lean beef or sirloin beef cut into ¼” cubes or chicken breast cut into ¼” cubes)
2 large onions chopped
3-4 level teaspoons of minced garlic
2 8oz cans of tomato sauce
1½ cups of water
2 15oz cans of pinto beans
1 tsp cumin
½ cup Wing It Sauce
1 tsp oregano
½ tsp of salt
2 Tbs of cornstarch
¼ cup water
Heat a large stock pot or Dutch oven over medium-high heat. Spray with vegetable spray. Add meat to the pan and sauté until no longer pink, about 4-5 minutes. Pour meat into a strainer or colander. Drain and set aside.
Spray the same pan with vegetable spray and heat over medium-high heat. Add onions and sauté until translucent, about 2-to 3 minutes.
Add meat, tomato sauce, 1½ cups of water and garlic. Simmer, partially covered, about 20 minutes
Add beans, cumin, oregano, salt, and Wing It Sauce and stir. Partially cover and simmer for about 30-40 minutes.
Combine the ¼ cup of water and cornstarch in small bowl until smooth. Add to the chili mixture and cook for another 3-4 minutes, or until desired consistency.
For that four-alarm heat, add more Wing It to taste.
Other Ideas
Our favorite use of Wing It® includes marinating 2-3 lbs of chicken drumsticks and wings in 1/3 cup of Wing It® sauce overnight. We then barbecue or bake the meat until it is almost done. Using a brush we then wipe the meat with Wing It® once more, cook the remaining time and enjoy it dipped in blue cheese dressing. Boy, my mouth is watering just thinking about it.
Skip E. - Orono, ME
We like to use on hamburgers, fries, pasta, corn on the cob - it's great on anything!
Amy P. - Milford, CT
I like to brush it over fish sticks once they’re out of the oven.
Karen K. - Clinton, CT
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