Our Signature Wing and Dipping Sauce was created for our first restaurant, Thursday’s Bar & Grill, and turned out to be one of the most popular items on the menu with around 500 lbs of Signature Sauced Wings sold on Fridays.
If deep frying (let’s face it this is the way it should be done but air frying is a good option) do not coat wings or add anything to them, simply drop them in hot grease and cook until they have floated for a couple minutes. Take out and let cool, preferably in the refrigerator over night. After cooling add them back to hot grease and finish cooking, this will make them crispy without over cooking. Drain your wings of grease and add to a bowl. Pour the Signature wing and dipping sauce sparingly over the wings (a bottle will cover between 80-100 drums & flats depending on size) and use a rubber spatula to mix throughly without wasting the sauce. Place on a platter and “Do Your Lips a Flavor” while impressing your family / friends!
Mop it up!
Eric
Feelin’ Saucy’s Buffalo Chicken Chili
1 lbcooked chicken breasts, chunked (rotisseriechicken can be substituted)
Cut chicken breast into chunks, add Feelin’ Saucy Signature Sauce and put in the refrigerator to marinate.
Put beans in a strainer.
Chop onion and add to pot with a dab of olive oil. Cook on medium until translucent.
Mince garlic and add to pot.
Mix all of the spices, add to the pot and stir well.
Add green chilies, chicken broth, stir until combined.
Place cream cheese in microwave until soft (30 second increments) and add to the pot, stir until well combined. This will take several minutes.
When mixed, add chicken and beans.
Salt and pepper to taste. Add more Signature Sauce as desired. Don’t forget to Do Your Lips a Flavor!
Mop it up!
Eric
Feelin’ Saucy’s Barbecue Chicken
I must admit I’m a BBQ chicken connoisseur and I believe this is the best I’ve ever put in my pie hole.
Start by choosing your favorite part of the chicken, consider using a whole chicken and cutting it in half. Put directly on a 300+ degree grill skin side down for at least fifteen minutes to get some really good grill marks. Pull off direct heat and mop lightly while cooking on indirect heat for at least thirty to forty five minutes depending on your grill. Cook skin side down most of this time because that’s where the meat is. Add some sauce to a coffee cup or small bowl and lightly baste with a brush or silicone baster. If cooking a half chicken add a little extra to the cavity of the chicken so it can soak into the meat. Lightly baste chicken with sauce until reaching 140/145 degrees (I recommend using a meat thermometer) in the breast and 160/165 in the thigh. At this point it is not quite done. Add chicken back to the direct heat while adding a light basting to finalize the cooking so it can get a nice crispy texture. When the chicken is 160 / 165 in the breast and around 175 / 180 in the thigh it’s time to take off the grill and let rest for 10 -15 minutes.
Mop it up!
Eric
Feelin’ Saucy’s Buffalo Mac & Cheese
8 oz dry macaroni noodles
3 tbs butter
4 tbs self-rising flour
2 cups whole milk
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground mustard
4 oz cream cheese
1-1/4 cups of seriously sharp cheddar cheese
1-1/2 cups of sharp cheddar cheese
1/2 cup of sour cream
1/2 cup of Feelin’ Saucy Signature Wing and Dipping Sauce
Optional:2 cups cooked shredded chicken
Preheat oven to 350 degrees and lightly grease a 9x9” pan or round clear baking dish.
Cook pasta per the directions on label, drain, and set aside.
Melt butter over low heat in a large pot and add flour until smooth.
Add spices and milk while stirring until boiling.
Reduce heat and add 3/4 of the cheeses to the mixture.
Add Feelin’ Saucy Signature Sauce and stir into the mixture.
Add cooked noodles into this mixture and stir until well blended.
Add the mixture to the cooking dish and top with the remaining cheeses.
Cook at 350 degrees for 45 minutes (depending on your oven) or until the top starts to turn brown and crispy.
1 lb cooked chicken breast, chunked ( from deli rotisserie chicken, preferred)
1-2 stalks celery, diced
5-6 tbs mayonnaise
2 tbs sweet salad (pickle) cubes
20 purple grapes, halved lengthwise
2 oz Feelin’ Saucy Signature Wing and Dipping Sauce (or more to taste)
Salt and pepper to taste
OPTIONAL: blue cheese crumbles
Mix mayonnaise, celery, salad cubes. Add chicken, stir, then incorporate grapes and Feelin’ Saucy Signature Sauce. Add salt and pepper to taste, and blue cheese, if desired.
Mop it up!
Eric
Feelin’ Saucy’s Crock Pot Barbecue
* Place up to a 9lb Boston Butt in your crock pot.
* Salt and pepper lightly, nothing else unless you like extra spices.
* Place the meat fat side down and brush about 1oz of Barbecue Sauce on the top.
* Cook on high for five hours or low for eight hours until internal temperature is 195-205 and falling apart.
* About half way through cooking scoop off most of the moisture that has accumulated, its surprising how much is in the meat.
* Take out of the crock pot and place on a platter or large bowl. Use two forks or knives to shred. Add sauce as needed and mix.
Mop it up!
Eric
Feelin' Saucy's Buffalo Chicken Dip
Ingredients
3-4Boneless skinless chicken breast
18oz cream cheese, softened
1Cup ranch dressing
1Cup Feelin’ Saucy Signature Wing & Dipping Sauce
3Stalks celery diced, 1/2 cup.
3Stalks green onions chopped, 1/2 cup
1teaspoon black pepper
1teaspoon garlic powder
1.5 Cups freshly grated mozzarella cheese
1.5 Cups freshly graded cheddar cheese
Directions
1 - Preheat oven to 350 degrees and spray a 9x9 inch baking pan or a medium round baking dish.
2 - Boil chicken breast until done, approximately twenty minutes. Shred and put off to the side. Rotisserie chicken may be substituted for convenience, 3-4 cups.
3 - Cut the cream cheese into small chunks. If taking straight from the refrigerator, you may need to microwave to soften- 30 second intervals.
4 - In a medium pot heat the cream cheese, ranch, Feelin’ Saucy, celery, black pepper, and garlic powder over medium heat, whisk continuously until creamy throughout. Remove from heat.
5 - Add the shredded chicken, 3/4 of the green onions (use the remaining to garnish after cooking), 1 cup of both cheeses to pot and stir until well combined. Transfer to the baking dish. Add the remaining cheeses to the top.
6 - Bake for approximately 20-30 minutes or until the cheese becomes golden brown on top and sides are bubbling. If the top has not browned you may want to set to broil and brown for 2-3 minutes. Take out of oven and add the remaining green onions to the top and additional Signature Sauce as desired.
7 - Serve with vegetable sticks, crackers, chips, or add mixture to warm tortilla, along with greenery of your choice.
8 - Do Your Lips a Flavor
Mop it up!
Eric
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