clock menu more-arrow no yes mobile

Filed under:

Wingin’ It: Baltimore Ravens at Buffalo Bills has us making Crab-ish Cakes

You can make yours with crab if you’d like, but for me it’s all Buffalo chicken

Being a fan can be the kind of hard work that builds an appetite. That’s why Buffalo Rumblings brings you a recipe every week to pair with the Buffalo Bills’ upcoming opponent, featuring a custom wing sauce to make it more “Buffalo.” Our opponent this week: the Baltimore Ravens.

Chicken cake

From the very beginning of this series, there have been lamentations about the lack of crustacean-based dishes when we play coastal teams. And I mean that literally. The very first Wingin’ It recipe was for the Ravens game last year and some of you called me out for skipping crab cakes. You had a point, too, as it’s clearly a signature item. Well thanks to the magic of “other proteins existing” I can rectify this injustice all while avoiding the wrath of the allergy gods. I present...

Buffalo Chicken Cakes

Serves: 4-8
Active Time: 30 minutes
Total Time: 90 minutes


Buffalo Chicken Cakes
4 Tbsp mayonnaise
2 Tbsp Worcestershire sauce
3 Tbsp finely chopped onion
1 Tbsp prepared mustard (use Weber’s for an extra “Buffalo” touch)
1 large egg
1 Tbsp Old Bay seasoning
12 tsp black pepper
23 cup finely crushed saltines
1 lb diced, precooked chicken (12 inch or smaller)*
Vegetable oil (see instructions for amount)

Wing sauce
12 cup orange juice
12 cup hot sauce
6 Tbsp unsalted butter


Chicken cakes

  1. Add all ingredients from mayonnaise to black pepper into a large mixing bowl and whisk together thoroughly.
  2. Fold chicken and bread crumbs into wet mixture.
  3. Refrigerate mixture for about an hour**.
  4. Add oil to large unheated fry pan or skillet, enough to coat the entire bottom, but no more than a quarter-inch depth. Once oil is in pan, preheat to MED/HIGH.
  5. Form chilled mixture into about 8 patties or cakes***.
  6. Fry for about 3-4 min on each side, until lightly browned.

Wing Sauce

  1. Add orange juice and hot sauce to medium saucepan. Heat contents on MED/HIGH; thoroughly stir.
  2. Reduce mixture to about half, stirring frequently, about 10 min. Reduce heat to low.
  3. Stir in butter and remove from heat.

Wingin’ It Tips

*Look, I’m the one who should be avoiding crab meat. If you’d like to go for it, have at it.

**You can make the wing sauce during the hour down time to avoid the hassle of trying to make it while frying the cakes.

***It’s easy to do by hand, but if you’re a perfectionist you can use a mold.