Recipes
Classic Buffalo Wings
Ingredients:
• 2 lbs chicken wings
• 1/2 cup Da BlackHillbillie Brand Hot Saaauce
• 4 tablespoons unsalted butter
• 1 teaspoon garlic powder
• Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
Pat the chicken wings dry with paper towels. Season lightly with salt and pepper.
Arrange the wings on the wire rack and bake for 40-45 minutes, flipping halfway through, until crispy and cooked through.
While wings bake, melt butter in a saucepan over low heat. Stir in hot sauce and garlic powder.
Toss baked wings in the hot sauce mixture until well coated.
Serve immediately with celery sticks and blue cheese or ranch dressing.
Buffalo Chicken Meatballs
Ingredients:
• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup Da BlackHillbillie Brand Hot Saaauce
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• Salt and pepper to taste
Instructions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, egg, half the hot sauce, garlic powder, salt, and pepper. Mix until just combined.
Form mixture into 1.5-inch meatballs and place on baking sheet.
Bake for 20-25 minutes until cooked through.
While baking, mix remaining hot sauce with melted butter.
Toss cooked meatballs in the hot sauce butter mixture until well coated.
Serve warm, optionally with celery sticks and blue cheese dip.
Spicy Shrimp w/Rice
Ingredients:
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons Da BlackHillbillie Brand Hot Saaauce
• Juice of 1 lemon
• 4 cups cooked rice
• Green onions, sliced, for garnish
• Salt and pepper to taste
Instructions:
Heat olive oil in a skillet over medium heat. Add minced garlic, sauté for 1 minute.
Add shrimp, season with salt and pepper. Cook until shrimp are pink, about 2-3 minutes per side.
Stir in hot sauce and lemon juice. Cook for another minute, stirring to coat shrimp.
Serve shrimp over cooked rice, garnish with green onions.
