Buffalo Chicken Dip + Sticky Sweet Cauliflower Wings

Add a little kick to your tailgating treats with some Buffalo sauce to spice up your snacks.

Buffalo Chicken Dip Endive Cups







  • 1 lb boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup Buffalo wing sauce
  • 8 oz fat-free cream cheese at room temperature
  • ½ cup fat-free ranch dressing
  • 2 bunches endives – leaves removed and rinsed
  • Low-fat shredded cheddar cheese
  • Parsley


1. Heat oven to 425F. Place the chicken on a baking sheet. Drizzle it with olive oil and sprinkle with about 1 tsp of salt and ½ tsp pepper and toss together. Roast chicken for 15-20 minutes, or until cooked through. Let cool, then shred into a bowl.

2. Add the Buffalo wing sauce, cream cheese, and ranch dressing to the shredded chicken and combine. Taste for seasoning, adding salt and pepper if needed. Fill each endive leaf with some of the mixture. Sprinkle with cheddar cheese and parsley.

Sticky Sweet Cauliflower “Hot Wings”









  • 1/3 cup Buffalo wing sauce
  • 1 ½ Tbsp pepper jelly
  • 1 Tbsp butter
  • 1 Tbsp honey
  • ½ cup flour
  • ½ cup buttermilk
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1 medium cauliflower head – cut into florets
  • Optional ranch or blue cheese dressing
  • Optional celery


1. Heat oven to 450F. Whisk the Buffalo wing sauce, pepper jelly, butter, and honey together in a small saucepan over high heat. Bring to a boil then remove from heat.

2. In a medium bowl whisk the flour, buttermilk, garlic powder, paprika, salt, and pepper together. Add cauliflower florets and toss, completely coating each piece. Place on a baking sheet lined with parchment paper and bake for about 12 minutes.

3. Remove it from oven and change oven setting to broil. Pour ¾ of the sauce over the cauliflower and toss with two spoons, so each piece is coated. Place back into the oven and broil for 5-6 minutes, or until crispy.

4. Plate and pour the remaining sauce over the top. Serve with ranch or blue cheese and celery, if desired.


Andrea LeTard is a personal chef, cooking instructor, and creator of Andrea’s Cooktales, a recipe website and video series where there’s a story behind every recipe. Her recipes are what she calls “next-generation southern” – fun and fundamentally southern with a modern twist using fine, fresh, and unexpected ingredients. She is a regular contributor on Local Memphis Live, her recipes have been featured on The Today Show, and she was chosen as a Top 100 contestant on MasterChef Season 6. Follow Andrea on Facebook, Instagram, and Twitter or read her blog and watch her video series at http://www.andreascooktales.com.

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