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.
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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
Ingredients
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
1⁄2 tsp black pepper
2⁄3 cup finely crushed saltines
1 lb diced, precooked chicken (1⁄2 inch or smaller)*
Vegetable oil (see instructions for amount)
Wing sauce
1⁄2 cup orange juice
1⁄2 cup hot sauce
6 Tbsp unsalted butter
Directions
Chicken cakes
- Add all ingredients from mayonnaise to black pepper into a large mixing bowl and whisk together thoroughly.
- Fold chicken and bread crumbs into wet mixture.
- Refrigerate mixture for about an hour**.
- 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.
- Form chilled mixture into about 8 patties or cakes***.
- Fry for about 3-4 min on each side, until lightly browned.
Wing Sauce
- Add orange juice and hot sauce to medium saucepan. Heat contents on MED/HIGH; thoroughly stir.
- Reduce mixture to about half, stirring frequently, about 10 min. Reduce heat to low.
- 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.