WHY YOU’LL LOVE CROCK POT HOT WINGS

• Dump-and-stir easy. Truly.
  
• Works with fresh or frozen wings.
  
• Sweet heat that everyone can handle.
  
• Perfect for feeding a crowd without babysitting the stove.
  
• That quick broil at the end? Worth it.

Crock Pot Buffalo Wings

I’ve been making this slow cooker buffalo wings recipe forever. Game days. Family nights. Random Tuesdays when wings just sound right.

You dump everything in the crock pot. You walk away. You let it do its thing.

The crockpot makes them tender… Almost fall-apart tender. Then the broiler steps in and does the real work.

Sticky edges. Bubbling sauce. A little caramelization. Don’t skip that part! That’s where the magic shows up.

These crock pot buffalo wings look like you tried harder than you did. Which… honestly… is my favorite kind of cooking.

Pair with fried zucchini sticks and more of my addicting appetizers for the perfect game day plate!

Craving more of that spicy buffalo flavor? You’ve got to try these chicken meatballs. I also have an incredibly cheesy and addictive dip recipe that will be the highlight of any party.

Or, spice up some of the classics like mac and cheese or pasta salad!

INGREDIENT NOTES

• Chicken Wings: Fresh or frozen both work for this slow cooker hot wings recipe. Frozen just needs more time. No thawing drama.
  
• Buffalo Wing Sauce: Use your favorite bottled sauce. Mild, medium, hot… your call. I like Frank’s brand.
  
• Unsalted Butter: Keeps the sauce rich without tipping it too salty.
  
• Honey: Softens the heat and helps the sauce caramelize under the broiler.

VARIATIONS

Extra Hot: Use hot buffalo sauce and reduce the amount of honey (or omit it entirely).

Sweet-Leaning: Add another tablespoon or two of honey.

Thicker Sauce: Boil the sauce on the stove for 5-8 minutes before broiling the wings.

Party Cuts: Split wings into flats and drumettes before cooking to make serving a bit easier.

Super Saucy: Brush wings with sauce, broil for a minute, then coat with more sauce and broil again. Repeat until they’re extra sticky and caramelized.

SERVING SUGGESTIONS

• Pile high with celery sticks and cold ranch dressing or blue cheese dip.
  
• Top with sliced green onions for color and brightness.
  
• Serve crock pot buffalo wings with crunchy cole slaw.
  
• Add a big bowl of chips and call it dinner.
  
• Perfect next to pizza, sliders, or anything grilled.

SLOW COOKER BUFFALO WINGS RECIPE FAQ

I learned a long time ago that wings don’t need babysitting… just patience.

The slow cooker breaks everything down gently, especially connective tissue in the wings, which is why they come out so tender.

Broiling isn’t about cooking them more. It’s about concentrating flavor. Heat plus sugar equals caramelization. That’s science doing us a favor.

I’ve tried skipping it before. I don’t anymore. When people ask why these slow cooker buffalo wings taste better than expected… that’s the reason.

TOOLS NEEDED

• 5-quart Slow Cooker: Gives the wings room to cook evenly.
  
• Rimmed Baking Sheet: Sauce gets bubbly. Rims matter.
  
• Aluminum Foil: Easy cleanup. No scrubbing later.
  
• Tongs: You’ll want control when moving those wings.
  
• Saucepan (Optional): If you want an extra thick and sticky sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Crock Pot Buffalo Wings (Easy Recipe)

Crock Pot Buffalo Wings make the best appetizer, and you only need 4 ingredients to make a batch. Sticky, saucy, and oh so snackable!

Course Appetizer

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 -8

Calories 460cal

Author Donna Elick

Equipment

• slow cooker
• baking sheets
• aluminum foil
• heat resistant spoon/spatula

Ingredients

• 4 pounds chicken wings fresh or frozen (See Notes)
• 1 cup buffalo wing sauce I use Franks
• 2 tablespoons unsalted butter
• 6 tablespoons honey

Instructions

• MAKE SAUCE: Add 1 cup buffalo wing sauce, 2 tablespoons unsalted butter, and 6 tablespoons honey to a 5-quart slow cooker. Stir until combined.
• ADD WINGS: Add 4 pounds chicken wings and stir until the wings are evenly coated in the sauce.
• SLOW COOK: Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the wings are tender and fully cooked.
• PREP FOR BROIL: Remove the wings from the slow cooker and place them on a foil-lined rimmed baking sheet. Spoon some of the sauce from the slow cooker over the wings.
• BROIL: Set the oven to broil. Broil the wings for 2 to 3 minutes, until the sauce is bubbling and lightly caramelized. Watch closely to prevent burning.
• SERVE: Remove from the oven and serve immediately.

Video

Notes

Fresh vs Frozen: Frozen wings work great with the longer cook time listed. If using fresh wings, cook for 3 to 4 hours on low or 1 to 2 hours on high.

Thicker Sauce Option: For a thicker, stickier sauce, transfer the sauce to a saucepan and boil for 5 to 8 minutes, stirring occasionally, until reduced. Brush over wings before broiling.

Layered Sauce Tip: For extra saucy wings, brush with sauce, broil for 1 minute, remove and recoat, then broil again. Repeat until caramelized.

Cornstarch Shortcut: Instead of broiling, whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir into the slow cooker and cook on high for 30 minutes to thicken the sauce.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 375°F oven for 10 to 15 minutes or in an air fryer until heated through.

Nutrition

Serving: 1 | Calories: 460cal | Carbohydrates: 17g | Protein: 30g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 1347mg | Sugar: 17g | Fiber: 0.04g | Calcium: 22mg | Iron: 2mg

Originally published February 2014. Updated and republished January 2026

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The post Crock Pot Buffalo Wings (Easy Recipe) + Video appeared first on The Slow Roasted Italian.

Buffalo Chicken Mac

This is one of those “I can’t stop eating it straight out of the pot” kind of meals. You know the one.

I start off thinking, “Just a little taste while I plate,” and next thing I know… half the chicken’s gone, and I’m chasing bites with a fork like it’s a race.

Buffalo chicken macaroni and cheese is everything we love: melty cheese, grilled chicken, and that buffalo heat that wakes up your taste buds without torching them.

If you’re a flavor chaser like me, this dish is your love language. And it’s ready in under an hour…  because I’ve got things to do, and dinner better not take all day.

Can’t get enough of that buffalo flavor? Me either!! There’s a reason I’ve created recipes for meatballs, chicken burgers, hot party dip, and shredded sandwiches too. #YUMMM

INGREDIENT NOTES

• Chicken: Boneless, skinless breasts are easiest to work with here, though tenderloins will work in a pinch. Try to use cuts that are similar in size and thickness so they cook evenly.
  
  If they’re extra thick, you should only need one that’s sliced through the center to make two cutlets.
  
• Pasta: Keep it classic with elbow macaroni, just like the Noodles and Company original. Or, swap in shells or cavatappi for extra texture!
  
• Cheese: You’ll need freshly grated Parmesan to make the chicken, plus extra for garnish. Then, combine cheddar (I prefer sharp) and Monterey Jack for the cheese sauce.
  
  Shredded from the block always melts best! Pre-shredded cheese has additives that can affect the texture of the sauce, so skip those whenever possible.
  
• Butter & Flour: Combine these to make a roux, which is the base of any cream sauce. It adds flavor and helps to thicken the sauce too.
  
• Half & Half: This is equal parts heavy cream and milk. If your store doesn’t carry it, simply make your own!
  
  Using all cream will make the buffalo chicken mac sauce extra thick, while regular milk might come out too thin. This creates a happy medium.
  
• Buffalo Sauce: I always have a bottle of Frank’s RedHot Sauce on hand, and the Buffalo Style version gives it that restaurant-quality flavor.
  
  This gets drizzled on at the end, but I won’t judge if you sneak some into the cheese sauce to kick things up a notch!
  
• Green Onions: Sprinkle on as garnish if you’d like! They help cut through the heat a bit and add a little texture too.

VARIATIONS

Blue Cheese Twist: Add ¼ cup crumbled blue cheese for even more buffalo vibes.

Extra Protein: Double the chicken for heartier portions or add crispy bacon.

Baked Version: Pour buffalo mac & cheese into a casserole dish, top with even more cheese, and broil for a few minutes until bubbly.

BUFFALO CHICKEN MACARONI AND CHEESE FAQ

When I was creating this recipe, I didn’t just want another spicy mac and cheese. I wanted the real-deal Buffalo Chicken Mac… creamy, bold, restaurant-quality. But made better at home. 

What makes this version stand out? It’s all about balance and technique.

The roux is the foundation: flour and butter cooked just enough to lose the raw edge without darkening.

This step allows the starch molecules to swell and thicken the sauce when the half & half is whisked in, creating a stable emulsion that’s rich and creamy without breaking.

That blend of cheddar and Monterey Jack melts smoothly because they’re lower-moisture, high-fat cheeses perfect for maintaining a silky texture.

I always remove the pot from the heat before adding the cheese to prevent curdling. It’s a small move that makes a big difference.

As for the chicken? The parmesan forms a crust thanks to the Maillard reaction, giving the exterior that golden, umami-packed finish.

When that meets the sharp tang of the buffalo sauce and the creamy mac underneath, it’s magic.

Every step in this buffalo mac and cheese recipe serves a purpose, and the result is a dish that’s comforting, bold, and completely satisfying.

TOOLS NEEDED

• Large pot (for pasta and cheese sauce)
  
• Large skillet (for chicken)
  
• Whisk
  
• Cutting board and knife
  
• Measuring cups and spoons

Enjoy!

With love, from our simple kitchen to yours.

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Easy 3 Ingredient Mac and Cheese

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Best Ever Smoked Mac and Cheese (Ooey Gooey Recipe)

Sheet Pan Mac and Cheese

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Buffalo Chicken Mac (Noodles and Company Copycat)

Buffalo Chicken Mac is gooey, creamy, and just the right amount of spicy. Make this copycat Noodles and Company recipe in under an hour!

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 2.475cal

Author Donna Elick

Equipment

• large skillet
• large pot

Ingredients

For the Grilled Parmesan Chicken:

• 2 boneless, skinless chicken breasts skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tablespoon extra virgin olive oil

For the Wisconsin Mac and Cheese:

• 1 pound uncooked elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3 cups half & half
• 1 cup cheddar cheese, shredded (1 cup)
• 1 cup Monterey Jack cheese, shredded (1 cup)
• Salt and pepper, to taste

To Garnish:

• 1/2 cup Franks Red Hot Buffalo Style Sauce
• 2 ounces Parmesan cheese, shredded (1/2 cup)
• 2 tablespoons chopped green onions

Instructions

• Prepare the Chicken: Season both sides of 2 boneless, skinless chicken breasts with Salt and pepper, to taste. Press the 1/2 cup grated Parmesan cheese onto both sides of each piece.
• Cook the Chicken: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes per side, or until golden brown and cooked through. Set aside and keep warm.
• Cook the Macaroni: Bring a large pot of salted water to a boil. Cook the 1 pound uncooked elbow macaroni according to the package instructions until al dente. Drain and set aside.
• Make the Cheese Sauce: Melt 2 tablespoons unsalted butter in a large pot over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, just until bubbly but not browned.
• Add the Half & Half: Gradually pour in 3 cups half & half while whisking constantly to prevent lumps. Simmer for about 5 minutes, or until the mixture thickens slightly.
• Melt the Cheese: Reduce the heat to low. Stir in 1 cup cheddar cheese, shredded and 1 cup Monterey Jack cheese, shredded until fully melted and smooth. Season with Salt and pepper, to taste.
• Combine the Pasta: Add the drained macaroni to the cheese sauce and stir until the pasta is evenly coated.
• Slice the Chicken: Cut the grilled parmesan chicken into strips or bite-sized pieces.
• Assemble the Dish: Spoon the mac and cheese into bowls or plates. Top each serving with sliced chicken.
• Add the Buffalo Sauce: Drizzle 1/2 cup Franks Red Hot Buffalo Style Sauce over the chicken and macaroni.
• Garnish and Serve: Sprinkle with 2 ounces Parmesan cheese, shredded and 2 tablespoons chopped green onions. Serve hot and enjoy!

Notes

Half & Half is an American ingredient made of half heavy cream and half whole milk. If necessary, you can substitute accordingly.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, store the chicken and macaroni separately to maintain texture.

Reheating: Microwave the mac and cheese in short intervals, stirring in between and adding a splash of cream or milk if the sauce thickens too much. Reheat chicken separately in the microwave or oven. Cover with foil in the oven to prevent drying.

Customization: Want it spicier? Add more Frank’s RedHot to taste. Crumbled blue cheese also makes a bold and creamy addition alongside the garnishes.

Nutrition

Serving: 1 | Calories: 2.475cal | Carbohydrates: 98g | Protein: 284g | Fat: 98g | Saturated Fat: 44g | Cholesterol: 834mg | Sodium: 1.229mg | Sugar: 11g | Fiber: 4g | Calcium: 796mg | Iron: 8mg

Originally published August 2024, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Buffalo Chicken Mac (Noodles and Company Copycat) appeared first on The Slow Roasted Italian.

I like making this simple side dish for game day, so I keep the pantry staples handy.

Everyone raves about the flavor of this spicy mac, so I make sure that I have everything needed to whip up this easy recipe handy. It’s the perfect dish that I enjoy making on a regular basis. 

You can even add extra hot sauce to this creamy macaroni if you really want to kick up the spice! 

Every bite is packed with so much flavor – that you’ll forget classic mac even exists. You can keep it simple by using cooked rotisserie chicken, or cook up chicken breasts to add. 

This recipe really does taste like buffalo wings – paired with cooked macaroni! This creamy buffalo chicken mac can be a side meal or main meal – so eat it when you want. 

Just be warned – a big bowl of mac and cheese makes a delicious meal that you’ll gobble up in no time at all! 

For the full instructions, follow the simple steps listed on the recipe card below. You’ll love this easy mac! 

Buffalo Chicken Mac and Cheese

This creamy buffalo chicken macaroni and cheese is a spicy take on the classic comfort food.

Most of the prep work can be done while the noodles are boiling, making this entire dish ready in just 30 minutes!

I love that buffalo flavor in our Copycat Cheesecake Factory Buffalo Blasts appetizer!

Looking for more good ol’ mac n’ cheese? Try my Popeye’s mac and cheese copycat recipe, made with real butter and creamy cheese!

Or my Noodles & Company Wisconsin mac and cheese recipe, make it at home just as easily as the boxed stuff, but infinitely tastier! Speaking of, we also have the Noodles and Company version of that buffalo chicken mac you love!

Have a potluck coming up? Try a pasta salad with the same tangy flavor as this buffalo chicken mac. 

Or, make a big batch of wings in the crockpot. This extra cheesy party dip is always a hit too!

Ingredient Notes and Substitutions

• Chicken – I usually have portions of shredded meat in the freezer from meal prepping, but a rotisserie bird is a great time-saving option. 
  
  You could even toss some frozen breasts in the Instant Pot if needed. This is where using frozen chicken can be a big help! 
  
• Pasta – This buffalo chicken mac and cheese recipe can be made with any of your favorite short pasta shapes, like penne, fusilli, bowtie, or cavatappi.
  
  Any cooked pasta will work for this buffalo mac. 
  
• Milk – Use whatever you happen to have on hand, whether it’s 2%, whole milk, or a combination of both. All options help with the texture of this creamy cheese sauce. 
  
• Cheeses – Skip the bagged shreds, which have anti-caking agents that prevent the shreds from melting properly. 
  
  This results in a lumpy sauce with a waxy texture.  To get the perfect cheesy sauce, you want to make your own shredded cheese by shredding it fresh.
  
  You can use Pepper Jack cheeses, Mozzarella cheese, Monterey Jack cheese, and/or any other options. 
  
• Hot Sauce – I used Frank’s Red Hot for this easy buffalo chicken mac and cheese. 
  
  Feel free to use your favorite brand and adjust the amount based on your spice tolerance. Any brand or type will easily add that spicy twist. 
  
• Seasonings – A little garlic powder, onion powder, and ground mustard powder go a long way to boost the flavors in buffalo chicken mac and cheese! 
  
  If needed, substitute the same amount of regular yellow mustard for the powder.

Serving Suggestions for Buffalo Chicken Macaroni and Cheese

Enjoy buffalo chicken macaroni and cheese on its own or pair it with a simple green salad.

Add a handful of chopped green onions and extra blue cheese to each bowl if you’d like. 

Or, drizzle some blue cheese dressing over the top for bolder flavor and an even creamier texture. Even buttermilk ranch would be delicious!

Want a panko topping? Transfer the cheesy pasta to a casserole dish and combine the breadcrumbs with a little butter. 

Sprinkle the mixture over the top, then pop your buffalo chicken mac and cheese under the broiler for a few minutes to brown the top.

Buffalo Chicken Mac and Cheese Recipe FAQ

Storing and Reheating Buffalo Chicken Mac

Allow leftovers to cool, then transfer to an airtight container and refrigerate for 3 to 4 days. 

Warm buffalo chicken mac and cheese on the stove with a little extra milk to get it nice and creamy again.

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Buffalo Chicken Mac and Cheese (Stovetop Recipe)

Buffalo Chicken Mac and Cheese combines tender noodles and poultry with a creamy, spicy sauce. Make this quick and easy one-pot meal tonight!

Course Main

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 591cal

Author Donna Elick

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 Cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 8 ounces sharp cheddar cheese shredded
• 3 ounces Monterey Jack cheese shredded
• 1/2 cup hot sauce or to taste
• 1/4 cup crumbled blue cheese plus more for garnish
• 3 cups cooked chicken shredded or diced
• 1/2 cup sliced green onion

Instructions

• Bring a large pot of water to a boil and add the noodles. Cook for about 9 minutes until el dente. Drain the noodles and set aside.
• In the same pot, melt the butter. Once the butter is melted, stir in the flour to form a paste then stir in the milk and seasonings.
• Bring to a simmer on medium heat, then add the cheddar and Monterey jack cheese a cup at a time, stirring between each addition, until the cheese is melted. Continue to simmer on medium heat until all the cheese is melted and mixture is smooth.
• Stir in the hot sauce and ¼ cup of crumbled blue cheese, then add the noodles and chicken. Stir well so that everything is coated well with the sauce.
• Continue heating on medium heat until heated through and sauce is slightly thickened.
• Remove from heat, add a handful of green onion and additional blue cheese, if desired and serve.

Nutrition

Serving: 1 | Calories: 591cal | Carbohydrates: 51g | Protein: 34g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 106mg | Sodium: 818mg | Sugar: 6g | Fiber: 2g | Calcium: 442mg | Iron: 2mg

Originally published October 2021, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Buffalo Chicken Mac and Cheese (Stovetop Recipe) appeared first on The Slow Roasted Italian.

This buffalo chicken pasta salad recipe is the perfect way to make a great recipe for a summer cookout!

The tender chicken loaded with the buffalo flavor create an easy dinner or simple side dish. 

What I enjoy about making this buffalo chicken recipe is that you use use leftover chicken as part of the process!

Side dishes that reuse ingredients to cut down on food waste is never a bad thing. 

The simple ingredients are the perfect combination for game days, summer days, or an easy main dish.

I could literally eat the entire thing by myself because I think that it’s the best pasta salad recipe out there!

The addition of spicy buffalo sauce is one of my favorite things about this cold dish – and I think you’ll enjoy this easy recipe as much as I do. 

To get started making this creamy pasta salad, gather the ingredients listed on the recipe card below.

You’ll have your own chicken salad to eat as the perfect side dish in no time at all. (or enjoy it as a full meal!) 

Buffalo Chicken Pasta Salad

My Buffalo Chicken Pasta Salad combines the best flavors of buffalo chicken wings, tangy ranch dressing, garden veggies, and rigatoni pasta. 

It’s one of my favorite potluck recipes, and I think it will be one of your favorites, too! Try this Cowboy Pasta Salad for something a little different.

This buffalo ranch chicken pasta recipe is really easy to throw together, and you can even make it the day before. Plus, it’s easy to transport to a picnic or pool party. 

I love the tangy taste of buffalo wing sauce so much! Obviously, it can be used to make the sauce for chicken wings, but there are SO many other delicious ways to use it! 

Use buffalo sauce to make a phenomenal buffalo chicken dip or as a condiment on sandwiches. I even have a recipe for buffalo chicken burgers!

You can even use it in our Noodles and Company Copycat Buffalo Chicken Mac! It adds an irresistibly bold, tangy heat to the creamy cheese sauce!

Ingredient Notes and Substitutions

• Shredded Cooked Chicken – You can use any type of cooked chicken you want for buffalo pasta salad. Cook it fresh or use up leftovers. 
  
  If you’re in a hurry or feeling lazy, pick up a rotisserie chicken from the grocery store!
  
• Veggies – I like to keep things simple with this rigatoni pasta salad recipe, so I just use tomatoes and celery. 
  
  Feel free to add any other veggies you like. Shredded carrots or baby peas would be fantastic additions!
  
• Pasta – I prefer to make this pasta salad with rigatoni, but penne, rotini, or bowtie noodles would work just as well.
  
• Ranch Dressing – I’m a ranch dressing fan, but you can substitute blue cheese dressing or add some crumbled blue cheese if you’d like! It’s a classic flavor pairing with buffalo sauce.

Easy Ways to Shred Chicken

You have two options — both are easy to do, but one method requires some special equipment.

By hand: Grab two large forks, insert them into the chicken, and pull apart. Continue until you have good sized-shreds for your buffalo pasta salad.

They also make specialty kitchen tools, with names like “bear paws” that make this process a little easier on your wrists.

Use a stand mixer: The faster, low-effort method! Place cooked chicken breasts in the bowl and fit the mixer with the bread hook or paddle attachment.

Turn the mixer on medium-high power and run it for 3-5 minutes. It makes perfectly shredded chicken every time!

Kitchen Tools You Will Need

• Large Pot – You’ll need a pot to boil the noodles.
• Snap ‘N Strain Strainer – This strainer makes it so easy to pour the water out of your noodle pot without losing a single noodle!
• Pyrex Bowl with Lid – It’s perfect for transporting this pasta salad to all of your summer parties.

Tips for Making Pasta Salad with Rigatoni

• Don’t rinse the noodles!

You want to drain the water but not rinse. The extra starch is perfect for pasta salad with rigatoni — it helps the dressing stick to the noodles.

• Add dressing at the right time.

You want the noodles to still be a bit warm so they absorb some of the dressing. This helps amp up the flavor in the whole dish.

But don’t mix the two when the pasta is piping hot either! Otherwise, the dressing will absorb too much and the pasta salad will be dry.

• Make salad dressing prep easier. 

The key to the feisty flavor of this buffalo chicken pasta salad is the creamy dressing, made with a combination of ranch dressing and buffalo sauce — and it’s SUPER simple to make!

Combine both in a mason jar and give it a good shake, then set it aside while you make the rest of the salad. 

If you’re making buffalo pasta salad ahead of time, pop the jar in the fridge for easy storage.

Buffalo Ranch Chicken Pasta FAQ

Rigatoni Pasta Salad Make Ahead Instructions

Whether you’re prepping for a potluck or just want to have dinner ready when you get home, it’s really simple to make the buffalo ranch chicken pasta dish in advance. 

1. Prepare the recipe. Combine all of the ingredients in a serving bowl with just half of the dressing, then cover tightly with plastic wrap. 
2. Chill overnight. Store the remaining dressing separately (see where that jar comes in handy!) and place both in the refrigerator for up to a day ahead of time.
3. Mix it all together. Once you’re ready to serve, toss the salad with the remaining dressing and you’re done! 

When fully prepared, leftover buffalo chicken pasta salad will keep for 3 to 4 days in the refrigerator. Store in an airtight container for best results.

Enjoy!

With love, from our simple kitchen to yours.

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Buffalo Chicken Pasta Salad (Quick and Easy Recipe)

Buffalo Chicken Pasta Salad is a BBQ side dish with the feisty flavor of your favorite chicken wings! You’ll love this rigatoni pasta salad!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 10 people

Calories 258cal

Author Donna Elick

Ingredients

• 16 ounces rigatoni pasta
• 2 1/2 cups shredded cooked chicken breast
• 1/4 cup ranch dressing
• 1/2 cup buffalo wing sauce
• 1/4 teaspoon garlic powder
• 5 stalks celery thinly sliced
• 2 cups cherry tomatoes halved

Instructions

• Cook pasta according to package instructions. Once cooked, drain in a colander.
• Add cooked pasta, cooked and shredded chicken, celery, and cherry tomatoes to a large bowl.
• In a small bowl, combine ranch dressing, buffalo wing sauce, and garlic powder. Pour dressing over the pasta and toss everything together to combine. Serve and enjoy!

Notes

1. Store the rigatoni salad in an airtight container in the refrigerator. Use within 5 days.

Nutrition

Calories: 258cal | Carbohydrates: 36g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 456mg | Sugar: 2g | Fiber: 2g | Calcium: 20mg | Iron: 1mg

Originally published May 2018, updated and republished July 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it allows us to keep creating new recipes for you.

The post Buffalo Chicken Pasta Salad (Quick and Easy Recipe) appeared first on The Slow Roasted Italian.

Cheesecake Factory Buffalo Blasts

The Buffalo Blasts at Cheesecake Factory are my newest obsession! They’re little pockets of deep-fried heaven, stuffed with chicken, cheese, and a spicy cream sauce.

And guess what? You can make them at home with a few ingredients plus some pantry staples. Perfect for last-minute invites!

I can never get enough of that spicy buffalo flavor. Heck, I’ve got recipes for mac and cheese, burgers, meatball poppers, and even a hot dip!

Obviously, Cheesecake Factory Buffalo Blasts are a popular appetizer, but you can easily toss a salad together and call it a meal. Yum!

Ingredient Notes and Substitutions

• Chicken – Have this cooked and shredded ahead of time. I usually have some ready to go in my freezer, but you can cook it fresh or even use a rotisserie bird!
  
• Buffalo Sauce – Frank’s Red Hot is my favorite, but feel free to use what you like. You can also adjust the amount up or down depending on how spicy you like it.
  
• Cheese – I like mozzarella for this buffalo blast Cheesecake Factory recipe. It’s got a mild flavor and tons of melty pull!
  
  Colby Jack or Monterey Jack are great alternatives. Sometimes I even sneak a little cream cheese in there too.
  
• Flour & Eggs – This combo creates the breading on the outside.
  
  Whisk all-purpose flour with some salt for flavor, and whisk the eggs with water to thin the consistency.
  
• Wonton Wrappers – Find these in the international aisle or at your local Asian food market.
  
  Sometimes they come in circles, but you’ll want the square wrappers to make this buffalo blasts Cheesecake Factory recipe.
  
• Vegetable Oil – My top choice for deep frying because of its neutral flavor and high smoke point. Canola or peanut oil will work too.

How to Make Buffalo Blasts Cheesecake Factory Copycat

• Carefully seal the wonton wrapper around the filling.

Prevent the filling from leaking by making sure you get a really tight seal all the way around.

Don’t seal buffalo chicken wontons too tightly, either, or they may burst once fried.

If you don’t trust a brush, you can also dip your (clean) finger in water and run it all along the edge of the wrapper. Press together right away to ensure a good seal.

• Double dredge for an extra crispy coating.

After the first coating of flour, gently shake off any excess before dipping in the egg mixture.

This ensures you get an even layer instead of thicker clumps dotted on the surface.

Then, get those Cheesecake Factory buffalo blasts back in the flour for another layer — it’s the secret to an extra crunchy texture!

• Fry in batches so you don’t overcrowd the pan.

Bring the oil to around 350°F for frying. If you don’t have a thermometer, drop a small piece of bread in the oil as a test. If it sizzles and browns quickly, you’re ready to fry!

Add just a few wontons at a time — they should be fully submerged with plenty of space to move around without touching each other.

This allows them to cook and brown evenly.

Once a batch is done, let the oil come back up to temperature before starting the next round.

Be sure to drain each batch on a plate lined with paper towels to absorb excess oil.

Prep Ahead

• Make wonton filling
• Prepare dredging stations
• Heat frying oil to 350°F

Kitchen Tools You Will Need

• Wide, Deep Skillet for frying your Buffalo Blast Cheesecake Factory copycats!
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Shallow Bowls for dredging
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Use a Slotted Spoon or Tongs to carefully remove wontons from the hot oil.

Serving Suggestions

Buffalo chicken wontons are best served immediately for maximum crunch.

Just like wings, you’ll want to pair them with celery sticks and ranch or blue cheese dressing for dipping. 

If you have a big enough package of wonton wrappers, you might as well make some avocado egg rolls while you’re at it!

Make it a whole Cheesecake Factory menu! Add some fried mac and cheese bites & cheeseburger rolls and you’re ready for any game day or family celebration.

Storing and Reheating Buffalo Chicken Wontons

While these don’t make the best leftovers, you can certainly refrigerate extras for a few days. Store in an airtight container.

Reheat Cheesecake Factory buffalo blasts in the air fryer until warm and crispy again. Or, bake at 375°F on a wire rack set over a baking sheet for 8-10 minutes.

Buffalo Blast Cheesecake Factory FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Cheesecake Factory Copycat Recipes

Fried Mac and Cheese Bites Recipe (Cheesecake Factory)

Crispy Crab Cake Bites Recipe (Cheesecake Factory Copycat)

Sweet Corn Tamale Cakes Recipe (Copycat Cheesecake Factory)

Cheesecake Factory Avocado Egg Rolls Copycat Recipe

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Copycat Cheesecake Factory Buffalo Blasts

Cheesecake Factory Buffalo Blasts are crispy wontons packed with spicy, creamy filling — everything you want in an easy party appetizer!

Course Appetizer

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24 wontons

Calories 64cal

Author Donna Elick

Ingredients

• 2 cups shredded chicken
• 3/4 cup shredded mozzarella cheese
• 1/4 cup buffalo sauce
• 2 large eggs beaten
• 1 tablespoon water
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• wonton wrappers
• vegetable oil for frying

For Serving: (Optional)

• celery sticks
• buffalo sauce
• blue cheese dressing

Instructions

• In a bowl, mix together the shredded chicken, shredded mozzarella cheese, and buffalo sauce until well combined.
• In a shallow dish, beat the eggs and water together. In another dish, whisk together the all-purpose flour and kosher salt.
• To make the wontons, spoon about 2 tablespoons of the chicken mixture into a wonton wrapper. Brush the edges of the wrapper with water to help seal it. Fold the wrapper over the filling, pressing down to seal the edges. Repeat this process until all the chicken mixture has been used.
• Dredge each prepared wonton in the flour mixture, shaking off any excess. Dip the coated wonton into the beaten egg mixture, making sure to coat it evenly. Finally, dredge the wonton back into the flour mixture, ensuring it is fully coated. Repeat this process with all the wontons.
• Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). It’s important to have enough oil to fully submerge the wontons. You can test if the oil is ready by dropping a small piece of bread into the oil – if it sizzles and turns golden brown within seconds, the oil is hot enough.
• Carefully place the coated wontons into the hot oil, cooking them in batches to avoid overcrowding the pan. Fry the wontons for approximately 5 minutes, or until they are crispy and golden brown. Use a slotted spoon or tongs to remove them from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
• Optional: Serve the buffalo chicken wontons with celery sticks on the side for added freshness. You can also offer additional buffalo sauce and blue cheese dressing for dipping. Enjoy!

Notes

Adjust the amount of buffalo sauce to your desired level of spiciness. You can add more or less depending on your preference.

Make sure to fully seal the wonton wrappers to prevent the filling from leaking during frying.

When dredging the wontons, shake off any excess flour before dipping them in the beaten egg mixture to ensure even coating.

Maintain the oil temperature at around 350°F (175°C) for crispy and evenly cooked wontons. Use a thermometer to monitor the temperature throughout frying.

Avoid overcrowding the pan while frying the wontons to allow them to cook evenly and achieve a golden-brown color.
Use a slotted spoon or tongs to carefully remove the fried wontons from the oil, allowing any excess oil to drain on a paper towel-lined plate.

Serve the buffalo chicken wontons immediately for the best taste and texture.

Optional: Provide celery sticks, additional buffalo sauce, and blue cheese dressing as accompaniments for dipping, enhancing the flavors and providing a cooling element.

Nutrition

Serving: 1 | Calories: 64cal | Carbohydrates: 6g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 307mg | Sugar: 0.1g | Fiber: 0.2g | Calcium: 23mg | Iron: 1mg

Originally published March 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Cheesecake Factory Buffalo Blasts appeared first on The Slow Roasted Italian.

Buffalo Chicken Meatballs

Buffalo Chicken Meatball Poppers! Seriously. Do your family and friends devour wings? You are going to love this recipe that is perfect for game day AND dinner. I love an easy appetizer recipe, and this one is just that!

I have a ‘thing’ for meatballs, you could even call it love.  I adore them for so many reasons.  Meatballs are limitless, any meat, or no meat. 

Any flavor, any style.  Serve them for dinner, game day appetizer, fancy them up for a cocktail party.  There are absolutely no boundaries or rules with meatballs, okay perhaps one rule…

They should be somewhat round.

This recipe is great to make ahead, freeze, defrost, and reheat in a 350°F oven.

Or pop them in the microwave. Full of chicken wing flavors, these are addictively poppable meatballs! Made with ground chicken, they are light, flavorful and delicious. 

The sauce is a must, it really takes these appetizer meatballs over the top.  You are going to love them.

Made with my favorite 1 tablespoon scooper, making them the perfect size and the ultimate appetizer for your Super Bowl Party.  We also love them served for dinner served over a bed of rice.  No matter how you eat them you are going to be crazy for them!!! Want a different flavor, try my spicy tomato herb meatballs.

Helpful Tips for Making Appetizer Meatballs

Enjoy!

With love, from our simple kitchen to yours. 

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Other Easy Appetizer Meatballs

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Buffalo Chicken Meatballs

Buffalo Chicken Meatballs are perfect for game day or for dinner! This easy appetizer recipe is freezer-friendly for a quick meal anytime.

Course Appetizer

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 30 makes 90 1 tablespoon meatballs

Calories 73cal

Author Donna Elick

Equipment

• 2 rimmed baking sheet
• 1 mixing bowl

Ingredients

• 1 pound ground chicken breast
• 1/2 cup Italian breadcrumbs
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon cayenne pepper
• 1 teaspoon poultry seasoning
• 1/2 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1/2 teaspoon ground fennel seed
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper fine grind
• 1 large egg lightly beaten
• 2 tablespoons milk
• 2 tablespoons buffalo hot sauce

Wing Sauce

• 1 cup Frank’s buffalo sauce
• 8 tablespoons unsalted butter 1 stick
• 6 tablespoons honey

Instructions

• Preheat oven to 350°F. Prepare 2 baking sheets by lining with parchment paper.
• In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.

  Using a 1-tablespoon scoop, portion meatball mixture on baking sheet.

  After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands, the meatballs will form better and crack less.

  Bake for 20-25 minutes (for 2 trays).
• While meatballs are baking, prepare wing sauce. In a medium saucepan over medium heat, combine all ingredients. Stir to combine and cook until ingredients come together, about 5 minutes.
• Remove meatballs from oven, transfer to sauce, and toss to coat. Serve and enjoy!

Nutrition

Serving: 3 meatballs | Calories: 73cal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 394mg | Sugar: 4g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published January 2013. Updated and republished December 2019.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Buffalo Chicken Meatballs appeared first on The Slow Roasted Italian.

It’s funny, but some of our favorite recipes are truly born out of necessity. This is definitely one of them. We were heading home from playing ball with some friends at the park. We had been out for hours, it was dark, everyone was starving.

We of course invited everyone back to our house and I had to figure something out for dinner.  It had to be satisfying, it had to be good and it had to be fast. I started brainstorming and all I could think of was game day food.

Shredded Buffalo Chicken Sandwiches

Chad insisted that this be our new game day meal! We have enjoyed them several times already and I have to say whether you are getting together to watch the games during March Madness or bringing food to a friends house these quick and easy shredded buffalo chicken sandwiches are absolutely what you need. If you are looking for a mouthwatering, juicy pork tenderloin sandwich instead, we have you covered!

These sandwiches are like your favorite buffalo wings transformed into a glorious creation. This tangy buffalo chicken sandwich is mildly spicy, with a touch of sweetness that really pulls the sandwich together. It is served on restaurant quality buns and are sure to satisfy even the biggest appetite!

This sandwich recipe just might make you forget about buffalo wings forever.

Recipe Notes

• We have made this with left over shredded chicken. Rotisserie chicken shredded would be perfect and canned would also work.

Enjoy!

With love, from our simple kitchen to yours. 

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Other Favorite Sandwich Recipes

Maid Rites Loose Meat Sandwich

Monte Cristo Sandwich

Crispy Chick Fil A Chicken Sandwich

Crockpot French Dip Sandwiches

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Shredded Buffalo Chicken Sandwiches

Shredded Buffalo Chicken Sandwiches are spicy buffalo wings transformed into an amazing game day sandwich! Our easy recipe takes 10 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 366cal

Author Donna Elick

Ingredients

• 12 ounces shredded cooked chicken breast
• 1 cup buffalo wing sauce
• 2 tablespoons honey
• 1 tablespoon butter
• 4 hamburger buns
• optional blue cheese or ranch dressing

Instructions

• Combine chicken, wing sauce, honey and butter in a medium saucepan over medium heat. Simmer for 10 minutes, stirring occasionally.
• Meanwhile separate buns and place them on a cookie sheet cut side up. Turn oven to broil (high) and toast buns until golden brown (about 2-4 minutes). Do not walk away or you may end up with crispy buns.
• Pile each toasted bun with shredded buffalo chicken and serve with dressing (if you choose).
• Enjoy!

Notes

We have made this with leftover shredded chicken. Shredding rotisserie chicken or using canned chicken would also work.

Nutrition

Serving: 1 | Calories: 366cal | Carbohydrates: 39g | Protein: 27g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 2236mg | Sugar: 10g | Fiber: 1g | Calcium: 66mg | Iron: 3mg

Originally published March 2015.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Shredded Buffalo Chicken Sandwiches appeared first on The Slow Roasted Italian.