69News at Sunrise

Sunrise Chef: P.J. Whelihan's

Saturday marks National Chicken Wing Day, so the folks from P.J. Whelihan's visited the WFMZ kitchen to cook up some wings and share some of their favorite chicken wing-inspired dishes.

Buffalo Chicken Nuggets
7 oz. chicken nuggets, about approx 7 pieces
3 oz. wing sauce
6 oz. prepared French Fries
2 oz. bleu cheese or ranch dressing

Place seven ounces of frozen breaded chicken nuggets into fryer at 335 degrees. Fry until golden, about 5-6 minutes.

Place 10 ounces of frozen fries into fryer with the freshest oil at 350 degrees. Fry until crispy, about 4-5 minutes.

Shake off the grease and transfer the original fries into an 8-quart mixing bowl. Shake fry seasoning onto the fries while in the mixing bowl.

Transfer the chicken nuggets into another 8-quart mixing bowl. Pour the buffalo sauce onto the chicken nuggets, and toss the nuggets in the sauce until evenly coated.

Buffalo Chicken Wrap
2 chicken fingers
Cheddar Jack cheese
Shredded lettuce
Diced Tomato
Wing Sauce
Ranch Dressing                    
12-inch flour tortilla

Fry chicken fingers in a 350-degree fryer for about 4 minutes. When chicken is cooked through and golden, dice into quarter-inch pieces and toss with wing sauce.

While chicken is cooking, place ranch dressing, lettuce, tomato and cheese in a line down the center of a room temperature tortilla.

Place sauced, diced chicken fingers on top of wrap fillings.

Slightly fold sides in and roll tightly so the ends are closed; wrap should be approximately 3 inches in diameter.

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