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Wingin’ It: Buffalo Maple Turkey Nachos

The return of cheater week focuses on the sauce

Where there’s football, there’s food. There are many great options in the category of “traditional fare” but you might be in the mood for something different. Wingin’ It has you covered with a new Buffalo sauce-inspired recipe every week of the Buffalo Bills’ season. Get ready to win big in your kitchen as the Bills get ready for the New England Patriots!

Buffalo nachos

Wingin’ It is all about taking inspiration from the opponent and in true Patriots fashion it inspires me to cheat a bit. I’ll just be covering the sauce while the bulk of the work comes from fellow Bills fan and foodie Jason Olver. I “borrowed” from Jason twice (with permission of course).

Borrow number one is the recipe for the turkey itself, which you can view right here on The second time came from the two of us discussing ideas for the game. He tossed out the idea of nachos and here we are.

Buffalo Maple Turkey Nachos

Serves: 6-10
Active Time: 15 min
Total Time: 15 min


12 tsp thyme
12 cup hot sauce
14 cup maple syrup
4 Tbsps unsalted butter*
Shredded turkey from Jason’s recipe


  1. Add thyme to medium saucepan on MED; heat 1 min to soften.
  2. Stir in hot sauce and maple syrup. Simmer mixture 10 min.
  3. Remove pan from heat; stir in butter.
  4. Combine shredded turkey with mixture in pan.
  5. Serve on top of tortillas, mashed celery root, or whatever else you want to slap it on**.

Wingin’ It Tips

  • *You might notice this is more butter than I usually use, making this a milder sauce. I’m not sure if the Patriots can take the heat this week and figured I’d be nice.
  • **This would work well for sandwiches, over potatoes—a ton of things really.

BONUS thing! Turkey again? Really?

Buffalo nachos

Yeah, I know. We just did turkey for the Thanksgiving leftover sandwich. It’s not the first time the same protein was used more than once in a season. Turkey just isn’t an everyday thing for most of us so it seems weird. I wanted to try it so I did.

If you’d rather not, I used thyme because I think it pairs well with most proteins. You could use this sauce with ground beef, pulled pork, or chicken and it’d still be a good choice.