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One 3-pound chuck roast, rinsed and dried
2 medium onions, chopped
1 Tbsp olive oil
1 Tbsp of ground pepper
1 Tbsp of Kosher Salt
1 Tbsp of granulated garlic
1 28-ounce can whole tomatoes
1 1/2 12-ounce bottle’s of WingHouse®
Dallas wing sauce
Salt and freshly ground black pepper
12 sandwich or hamburger buns

In a large oven ready pan, heat olive oil, add the
chuck roast that has been rubbed and
rolled in salt, pepper and garlic, braise meat,
turning often until browned. Add the onions
and cook until clear, about 5 minutes. Add the
chopped tomatoes and WingHouse® Dallas
sauce. Cover, place in oven, cook at 285
degrees for 3 hours. Remove meat from pan,
and pull apart. Place pan back on stove and
reduce sauce to desired consistency.
Serve on buns.

2 lbs. ground pork or ground beef
2 tsp. sesame oil
1/2 tsp. ground ginger
1 cup Panko or breadcrumbs (unseasoned)
½ tbsp. of ground black pepper
½ tbsp. of kosher salt
½ cup of WingHouse® Asian Wing sauce
2 eggs
3 tsp. minced garlic
¼ cup chopped red onion
1/2 cup thinly-sliced green onions
Optional garnish: toasted sesame seeds,

Preheat oven to 400. In a large bowl, mix
together meat and all other ingredients until
well-combined. Shape into balls and place on a
greased baking sheet. Bake for 10 minutes, or
until meatballs are golden on the outside and
no longer pink on the inside (140 degrees
internal temperature). Once meatballs have
finished cooking, dip each meatball individually
(using a toothpick) in the WingHouse® Asian
sauce. Serve warm.

12 (6 inch) flour tortillas
2 cups shredded Monterey Jack cheese
1 cup diced, cooked chicken
1/2 cup WingHouse® Mild wing sauce
1 tomato, diced
1/4 cup finely chopped cilantro
1 blue cheese or ranch dressing

Sprinkle cheese over 6 tortillas, dividing evenly.
Toss chicken with mild WingHouse® Mild wing
sauce. Spoon over cheese layer, and top with
tomato and cilantro. Cover each layered tortilla
with a second tortilla; press down firmly. Cook
quesadillas for 2 to 3 min. In a grill pan or
barbecue, grill until toasted and cheese melts.
Cut into wedges.

4 russet potatoes
2 Tablespoons olive oil
6 oz, cream cheese, softened
½ cup Ranch dressing
½ cup WingHouse® Medium wing sauce
½ cup shredded sharp cheddar cheese,
plus ¼ cup for topping
12 oz cooked and diced chicken breast
Chives, for garnish

Preheat oven to 400 degrees. Wash and scrub
potatoes and dry. Pierce them with a fork. Bake
potatoes on a wire rack for 1 hr., or until a fork
easily slides into the flesh. Remove from oven and
cool for 10 minutes. Cut the potatoes in half,
gently scoop out the potato flesh, leaving only the
skin. Brush the insides and skins of the potatoes
with the olive oil. Place the skins cut-side down on
the baking sheet, and bake for another 10
minutes. Remove the skins from the oven, flip
them over (skin-side down) and return to the oven
for another 5 minutes. Remove from oven. While
the potatoes are baking, mix the cream cheese,
ranch dressing, WingHouse® wing sauce, and
sharp cheddar together in a bowl. Mix in the
chicken breast. Fill each skin with the mixture, and
then top with the reserved sharp cheddar cheese.
Bake the skins once more, for 20 minutes.
Remove from oven and serve.

2 lbs. ground beef
1 large onion, chopped
28 oz. can crushed tomatoes in puree
15 to 19 oz. can red kidney beans, undrained
1/4 cup WingHouse® House on Fire wing
1 1/4 ounce package(s) chili seasoning mix

Cook beef in large nonstick pot until browned.
Add onion; cook 3 minutes. Drain. Stir in
remaining ingredients, including WingHouse®
House on Fire Sauce. Heat to a boiling simmer,
partially covered for 15 minutes, or until flavors
are blended; stirring often. Garnish as desired
with shredded cheddar cheese, scallions and
sour cream and serve.

8 oz. cream cheese, softened
6 oz. sliced sharp cheddar cheese
3 Tbsp. WingHouse® Hot wing sauce
2 Tbsp. yellow mustard
2 Tbsp. Worcestershire sauce
1 1/2 tsp. garlic powder
1/2 cup beer
3 green onions, chopped (optional)

Combine cream cheese, cheddar cheese,
WingHouse® Hot wing sauce, mustard,
Worcestershire, and garlic powder in
microwave safe bowl. Microwave on high 2 to 3
minutes, stirring once halfway, until smooth.
Stir in beer and green onions until blended.
Microwave 1 minute or until hot. Serve with
pretzels or your favorite snack.

2 cups diced cooked chicken
1/2 cup WingHouse Saucy Girl Mild Wing Sauce
1 (10 ounce) bag tortilla chips
2 cups shredded Cheddar or Jack cheese

Toss chicken with WingHouse Saucy Girl Mild Wing Sauce.
Layer chicken mixture with chips and cheese in baking dish or on pizza pan.
Bake at 350°F for 5 min. until hot and cheese melts.

2 tablespoons unsalted butter
2 slices white sandwich bread
2 ounces grated Monterey Jack cheese
1/2 cup shredded chicken
1 ounce crumbled blue cheese
1 tablespoon WingHouse Saucy Girl Mild Wing Sauce

Melt 1 pat of butter in a large non-stick skillet over medium heat. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes. Remove from heat.
Transfer bread to a cutting board toasted-side-up. Place half of Monterey Jack on one slice, followed by shredded chicken, blue cheese, and WingHouse Saucy Girl Mild Wing Sauce. Top with remaining Monterey Jack and close sandwich so that toasted side of top slice is facing the cheese.
Return skillet to burner and melt 1 more pat of butter over medium-low heat. Add sandwich and cook, swirling occasionally, until deep golden brown, about 5 minutes. Remove sandwich. Add remaining 1 pat butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.

2 (7.25 oz. each) boxes macaroni & cheese dinners
1/2 cup milk
1/2 cup margarine or butter
1 cup diced cooked chicken
1/4 cup WingHouse Saucy Girl Medium Wing Sauce

Prepare macaroni and cheese dinner according to package directions.
Stir in chicken and WingHouse Saucy Girl Medium Wing Sauce. Heat through.

1/4 cup WingHouse Saucy Girl Medium Wing Sauce
1/4 cup blue cheese or ranch dressing
6 (4 oz.) ground beef patties
Salt and pepper
6 large kaiser or hamburger rolls, split and toasted
1/2 cup crumbled blue cheese (optional)

Combine WingHouse Saucy Girl Medium Wing Sauce and dressing.
Season patties with salt and pepper. Grill burgers to desired doneness.
Serve burgers on rolls with lettuce and tomatoes. Spoon Buffalo Dressing on burgers and top with blue cheese, if desired.

2/3 cup WingHouse Saucy Girl Hot Wing Sauce
1 lb. jumbo shrimp, peeled and deveined

Pour 1/3 cup WingHouse Saucy Girl Hot Wing Sauce over shrimp.
Grill shrimp about 3 minutes until shrimp turn pink, turning once.
Toss grilled shrimp in remaining sauce.

1/2 cup WingHouse Saucy Girl Hot Wing Sauce
1 lb. boneless, skinless chicken breast halves
4 hard rolls
1 blue cheese crumbles

Marinate chicken in WingHouse Saucy Girl Hot Wing Sauce for 30 min. in refrigerator.
Grill chicken 12 min. or until no longer pink in center, baste with additional WingHouse Saucy Girl Hot Wing Sauce.
Serve on rolls with blue cheese.

2 small ripe avocados, pitted and peeled
3 Tbsp. WingHouse Saucy Girl House on Fire Wing Sauce
3 Tbsp. minced cilantro leaves
3 Tbsp. lime or lemon juice
1 clove Garlic, minced
1/2 tsp. salt

Coarsely mash avocados in a bowl. Stir in remaining ingredients; mix well.

20 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup diced cooked chicken
1/2 cup blue cheese salad dressing
1/2 cup WingHouse Saucy Girl House on Fire Wing Sauce

Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.

3/4 cup WingHouse Saucy Girl Asian Wing Sauce
1 lb. mahi mahi or other firm white fish fillets
2 Tbsp. mayonnaise
2 Tbsp. lime juice
4 cups coleslaw mix
1 cup Crispy Fried Onions
corn or flour tortillas, warmed

Pour 1/4 cup WingHouse Saucy Girl Asian Wing Sauce over mahi mahi. Marinate up to 30 minutes in refrigerator.
Combine 1/4 cup WingHouse Saucy Girl Asian Wing Sauce, mayonnaise and lime juice. Stir in coleslaw mix and Crispy Fried Onions.
Remove mahi mahi from marinade, discarding marinade. Grill or broil mahi mahi 10 minutes or until done, turning once and brushing with remaining 1/4 cup WingHouse Saucy Girl Asian Wing Sauce.
Break fish into pieces. Serve fish in warm tortillas. Top with slaw and additional Crispy Fried Onions.

1/3 cup WingHouse Saucy Girl Asian Wing Sauce
2 Tbsp. vegetable oil
1 tsp. minced garlic
1/2 tsp. Ground ginger
1 1/4 lbs. large shrimp, shelled and deveined
1 cup chopped green, red or yellow bell peppers
1/2 cup chopped red onion

Heat WingHouse Saucy Girl Asian Wing Sauce, oil, garlic and ginger in medium skillet. Cook over high heat until sauce is bubbly.
Add shrimp, bell peppers and onion.
Stir-fry about 3 min. until shrimp turn pink and coat with sauce.

2 (12 inch) prebaked pizza crust shells
1 cup pizza sauce or barbecue sauce
1/2 cup thinly sliced celery
3 cups diced cooked chicken
1/2 cup WingHouse Saucy Girl Dallas Wing Sauce
2 cups shredded mozzarella cheese
2/3 cup Gorgonzola or blue cheese, crumbled

Heat oven to 450°F. Place pizza shells on baking pans. Spread shells with pizza sauce and sprinkle with celery.
Toss chicken with WingHouse Saucy Girl Dallas Wing Sauce. Arrange on top of pizzas and top with cheeses.
Bake pizzas 15 min. until crust is crispy and cheese melts. Cut into wedges or squares to serve.