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Buffalo Chicken Dip
You should probably double this recipe, because it will not last long. Don't be afraid to get creative and add more or less of your favorite items.
1 pkg. (8 oz.) cream cheese, softened
1/2 cup (or more to taste) SCW Wing Sauce (Any Heat Level)
1/4 cup blue cheese dressing (or just use 1/2 cup of ranch and no blue cheese)
1/4 cup ranch dressing
3/4 cup shredded Mozzarella cheese
2 large chicken breasts - Grilled and Diced small or 2 large cans (9.75 oz) of chunk chicken breast
Variations: Add crumbled blue cheese to the mix or top the mixture with shredded mozzarella before baking.
Preheat Oven to 350 degrees. Mix all ingredients in baking dish or pie plate. Bake for 20 minutes or until hot - Stir after 10 minutes of cooking. You can also mix it all up in a crock pot and heat on high for 1 1/2 hours. Serve hot with tortilla or pita chips or stalks of celery.
SCW Killer Shrimp (So Good!!)
1 lb Jumbo Shrimp (or your preferred size)
2 Tbsp Butter
2 Tbsp (or more) of "WFR" Hot Sauce
Salt (prefer Tony Chachere's seasoning as a substitute) & Pepper
Get your grill heated up on Medium Heat. Peel the shrimp and place on skewers (leave a small space between shrimp so they cook more evenly). Sprinkle the shrimp with Salt and Pepper. Once grill is heated to Medium, place skewers on grill and cook slowly for 3 minutes and turn them over. Cook another 2 minutes or until they are pink all the way through. Try not to over cook them so they do not get rubbery. As soon as shrimp are cooked, pull them off the skewers and into a bowl. While they are still warm, stir in the butter. The heat from the shrimp will melt it. Once the butter is melted, add the "WFR" Hot Sauce and toss to coat.
Serve as a spicy appetizer or as an entree with cajun rice.
Spicy BBQ Chicken Pizza
3 boneless chicken breasts halves, cooked and cubed
12 oz. favorite spicy BBQ sauce (Recommend Suck Creek Wings Spicy BBQ)
1 – 12 inch pizza crust (Pre-baked)
1 ½ cups favorite pizza cheese shredded (Mozzarella works great, but for a twist try smoked mozzarella or smoked gouda)
1 small red onion – sliced thin
Preheat oven to 425 degrees F. Combine BBQ sauce and chicken in a saucepan over medium heat for 8-10 minutes until very warm, but not bubbling.
Spread chicken and sauce mixture over pizza crust. Top with sliced onion and shredded cheese. Bake for 15 minutes or until cheese begins to brown.
SCW Buffalo Chicken Pizza
3 boneless chicken breasts halves, cooked and cubed
12 oz. Suck Creek Wings' Sauce. (whatever heat level you prefer)
1 – 12 inch pizza crust (Pre-baked)
1 ½ cups Mozarella cheese
Preheat oven to 425 degrees F. Combine SCW wing sauce and chicken in a saucepan over medium heat for 8-10 minutes until very warm, but not bubbling.
Spread chicken and sauce mixture over pizza crust. Top with shredded Mozarella cheese. Bake for 15 minutes or until cheese begins to brown.
SCW Beer Can Chicken
1 whole (4 lb) Broiler-Fryer Chicken
1 jar of Suck Creek Wings Original Sauce
1 can of beer
Remove neck and giblets from cavity of chicken. Rinse inside and outside of chicken and pat dry with a paper towel. Place chicken in 1 Gallon zip top bag with enough sauce to cover it. Squeeze air of bag and seal. Let marinade in refrigerator for 2-4 hours. Open beer can and drink ½ of it. Place ½ full can on counter top and lower chicken onto the can until it is completely inside of chicken. Heat one side of grill to medium-high and place chicken, standing upright, with can inside, on the other side of the grill. Grill over indirect heat (coals or burners not under the chicken but to the side) for 1 ½ hours with lid closed, turning ¼ turn every 15 minutes. Bird is done when temperature in the breast is 165 degrees. Let sit for 15 minutes to redistribute juices and then carve and serve.
Perfect Baby Back Ribs
3 slabs pork or beef back ribs (2-3 lbs each)
1 16oz jar favorite BBQ sauce (recommend Suck Creek Wings Spicy BBQ)
3/4 cup Apple Juice
1 cup water
Olive Oil or Vegetable Oil
1 ½ cups dry BBQ rub
Smoke chips if desired (recommend apple or cherry wood if available)
Remove membrane on ribs by sticking handle end of a spoon between the 2nd and 3rd rib and prying upward. Once loosened, grip with a paper towel and peel off. Lightly cover ribs with olive oil and then coat with dry rub of choice. Place in plastic bag and let sit in fridge for at least 2 hours. We prefer overnight. Heat grill to 225 degrees F (use smoker with wood chips if you have one). Cook ribs, bone side down, for 3 hours at 225 degrees. Remove ribs from grill, and wrap in heavy duty aluminum foil until sealed, leaving one end of the foil open. Pour 1/4 cup of apple juice into the foil and seal foil. It should end up being a foil pouch with a slab of ribs, bone side down, with apple juice in the bottom to steam the ribs. Raise grill temp to 275 degrees and place ribs back on grill for 1 hour. Remove from foil and cover ribs with BBQ sauce and grill 6-8 minutes, uncovered, over direct heat to thicken sauce onto ribs. Remove from grill and let sit for 10-15 minutes before cutting or serving.
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