31 Buffalo Chicken Recipes That Go Beyond Just Wings

With a few tricks up your sleeve (namely, rotisserie chicken and store-bought blue cheese dressing), you can have these spicy-creamy wraps on the table in a mere 20 minutes. Wrapped in wax paper, they also make a great addition to any lunchbox.

Skip the bread and serve your Buffalo chicken nestled into roasted sweet potatoes for a healthy-ish entrée or side. Great news: You can make both the chicken and the spuds ahead of time and keep them in the fridge.

Behold, chicken wings without the need for a thousand napkins. These boneless bites are spicy, tangy, tender and ready in 40 minutes (not to mention white T-shirt friendly).

You probably already know that sliders are a party food all-star. We don’t mean to brag, but these 15-minute cuties are even better, since they take almost zero effort to make.

You can only choose one: hot wings or mac and cheese. Which is getting the boot? Just kidding, we’d never ask such a cruel question. You should indulge in both whenever you want, and this creamy dish is the best of both worlds. Up the ante with a drizzle of ranch or blue cheese dressing.

No one is asking, but we prefer boneless over bone-in. That’s why we’re making a double-batch of these chicken bites. Yes, a double-batch, because they’re going to disappear fast.

It wouldn’t be a true Super Bowl party without a bubbling-hot tray of Buffalo chicken dip (and a giant bowl of chips to match). This version comes together in a skillet and looks totally gourmet, even though it’s ready in 30 minutes.

Buffalo chicken, but make it (kinda) diet friendly. OK, OK, the lettuce is mostly filler for all the other toppings (oh hi, avocado and French bread croutons), but it adds a refreshing crunch to an otherwise hearty meal.

Say yes to salad pizza. Seriously: This pizza is topped with a crunchy, slaw-like chopped salad and ranch dressing, and let’s just say we’re going back for a second slice.

Ooh, look who’s fancy all of a sudden! The combination of hot honey and Buffalo sauce is so smart, we wish we thought of it years ago. It’s sweet yet spicy, sticky but tangy and perfectly complemented with a generous sprinkling of blue cheese.

These finger-food appetizers only sound involved. They actually take just 15 minutes to prep and 10 minutes to cook, since you’re working with rotisserie chicken and store-bought egg roll wrappers.

She is beauty, she is grace, she is bursting at the seams with Monterey Jack, gorgonzola and Buffalo chicken. This grilled cheese doesn’t even need soup for dipping (although we wouldn’t say no).

It’s like Buffalo wings and chicken soup had a very delicious baby—and would you believe it’s dairy free, Paleo and Whole30-approved?

When you love Buffalo wings but don’t like the whole frying-tossing-cleaning up ordeal, make this warming chili. It has all the flavors of your beloved game day snack but in a weeknight-friendly package.

Jalapeño poppers, but make ’em fancy. Don’t worry, they’re not too pinkies-out for a party. They’re just modernized with bell peppers (to offset the spice) and a quick trip to the grill.

The beauty of this dish is that it tastes indulgent, but it’s filling and satisfying without a boatload of carbs. (If you want to use a meatless alternative, try swapping the chicken for roasted chickpeas.)

Tender veggies, chicken and rice meet zesty Buffalo flavor in this steaming soup. And before you ask, you can make it in the slow cooker, Instant Pot or on the stove.

Speaking of that Instant Pot, why not bust it out to make shreddy, spicy chicken for a batch of tacos? They’re topped with a limey slaw and homemade ranch (it’s worth the effort). Basically, we’re not saving them for a Tuesday.

Oh look, our two fave appetizers are officially BFF. In all seriousness, we love that this crowd-pleaser comes together on one sheet pan and that you can customize it with all sorts of toppings.

We’re grown adults and we don’t need an excuse to enjoy chicken fingers. But if you’re not at that acceptance level yet, use your annual game watch as a reason to serve these glazed beauties.

It’s moist, it’s flavorful, it’s brushed with Buffalo chicken and stuffed with cheddar cheese. Your usual ground-beef-and-ketchup combo doesn’t have a clue what’s coming.

What we said about tenders holds true for nuggets, too. These are coated in a ranch-spiced breading and baked, not fried. (Bonus, they’re gluten free.)

If you look up “dinner salad” in the dictionary, you’ll find a photo of this recipe. We’re obsessed with the yogurt-based dressing, which adds a hit of herby flavor that’s even better than ranch.

We’re here for the perfectly smoky-spicy chicken, obviously, but the gorgonzola slaw is not to be overlooked. It’s just barely creamy, so the sammie won’t totally fall apart in your hands or glop onto your lap.

Upstate New York flavor meets totally Midwestern delivery. Psst: This casserole gets its creamy texture from Greek yogurt and cheddar cheese instead of the traditional (but questionable) canned cream-of-whatever soup.

Among the chips and dips, it’s nice to have a lighter bite for snacking that. These bites don’t taste overly healthy though—no one needs to know that they’re eating something that’s good for them.

These bowls are ready to eat in 15 minutes with the use of store-bought dressing. To make your own version, just combine Buffalo hot sauce and ranch.

We know the appetizers aren’t being judged as part of a contest, but we like to pretend anyway. This cheesy, easy pull-apart number is going to win, folks.

These one-and-done packets are filled with chicken, broccoli and potatoes, and can be cooked in the oven or on the grill. Either way, there’s practically no cleanup.

The chicken gets a quick marinade in Buffalo sauce before being coated in panko for crunch. The best part? They’re baked in the oven (for just ten minutes!) so there’s no frying or major cleanup.

You didn’t think we would skip the O.G., did you? Our Buffalo chicken wings are baked for easy cleanup and coated in a mix of sweet chili and hot sauces for a twist on the classic. Ingenious, no?