For a weekend beer or game-watching, here’s an alternative to Buffalo Wings:
Buffalo Wing Donuts!
The recipe is even easier than chicken wings, because you don’t have to cook the wings. Instead, buy roasted chicken strips (we used Perdue Short Cuts). The donuts come from simply pan-frying buttermilk biscuits from a can.
The donuts use cilantro instead of celery, but you can serve celery sticks as well as carrot sticks on the side (photo #1). Or, since the cilantro is a garnish, you can mix a tiny dice of celery with the cilantro.
Ingredients For 8 Donuts
1. PREHEAT the oven to 350°F. Chop the chicken into finely minced pieces that will be able to pass through the small end of a piping bag. In a small bowl, add the chopped chicken, 4 tablespoons of ranch dip and the buffalo wing sauce. Place the mixture in a piping bag.
Alternatively, you can cut the corner off of a gallon-sized plastic food storage bag, but you still need a piping tip to fill the donut. Set aside.
2. PLACE the oil in pot or deep pan and heat to 350°F. Open the can of biscuits and separate them. Flatten each slightly so that they measure approximately 4 inches in diameter.
3. PLACE the biscuits into the hot oil and fry until they’re a light brown color, flipping occasionally for even coloring. Rest the biscuits on a sheet pan.
4. POKE a hole into the side of each biscuit with a small knife or chopstick. Hollow out a space for the chicken mixture. Place the piping bag tip into hole. Evenly and slowly, fill the biscuit with the chicken mixture (photo #2). Place filled donuts on sheet pan.
5. PLACE the sheet pan into oven for 10 minutes. Remove and allow the donuts to cool. Spread the remaining ranch dip onto the donut like icing, and garnish with chopped cilantro.
 Offset the soft donut with the crunch of carrot and celery sticks (all photos by Peter Pham | Foodbeast)
CHECK OUT THE HISTORY OF DONUTS& THE SPELLING OF
DONUT VS. DOUGHNUT
Comments are closed.