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Here’s how I make Buffalo wings in our house.  Wife and kids don’t like spicy so these are VERY mild.

Ingredients

• Chicken Wings – However many you want
• 3 sticks of sweet cream butter
• 1 16 oz. bottle of Kraft Honey Barbeque Sauce
• 1/3 cup of Frank’s Red Hot Sauce
• Vegetable Oil

Directions

Preheat oven to 325.  Heat an electric skillet to 375.  Put a light coat of oil in the skillet, how much depends on the size of the skillet, just need enough to coat the bottom.

In a sauce pan, mix in the hot and barbeque sauces and throw in the sticks of butter.  Heat on medium low until butter is thorughly melted.

Chop your wings in half to make the drumlette and the wing.  Give them all a sprinkle of salt and pepper. Once the oil is hot, cook the chicken for about 4 minutes per side.  Transfer to a plate with paper towels to soak up the extra grease when finished.

Pour the sauce into a large bowl and then throw in the chicken and make sure all of the chicken gets a good coating.  Put some tinfoil over a large cookie sheet and then place the sauce coated chicken on top.  Throw in the oven for about 15 minutes and you’re done.

Ingredients

• 3-4 Boneless Chicken Breasts
• 3-4 Roma Tomatoes
• 1 head of Romaine Lettuce
• 1 Bottle of Creamy Ceasar Salad Dressing
• 2 6oz cans of sliced olives
• 1 package of parmesian cheese
• 16 oz of Rotini noodles

Directions

Flatten the raw chicken breasts so the entire breast is fairly even in thickness.  Season to your liking and broil or grill them until 165 degrees.  Grilling is always better, but sometimes weather doesn’t permit.  Broiling time may vary on your oven.  I normally broil them about 6 inches from the burner for about 6-8 minutes on each side.  Check temperature to make sure they are done, but don’t overcook.

Once the chicken is cooked you can slice it into small strips or chunks, whichever you prefer.

Bring some water to a boil and cook the Rotini for about 7 minutes.  While that’s cooking, dice up the Roma Tomatoes, shred the lettuce and drain the olives.

Drain the noodles and run them under cool water to keep them from cooking any further.

Mix up the noodles, chicken, lettuce, tomatoes and olives.  Slowly mix in the Caesar Salad Dressing and the Parmesian Cheese.  How much you add is up to you, but I usually end up using about half a package of the cheese 8oz and the full bottle of dressing, sometimes more.