you could make this dip in the crockpot (do the chicken in the crockpot) to satisfy your wing craving... it's yummy
Buffalo Chicken Dip
Ingredients:
4 boneless skinless chicken breasts, about 2 pounds, boiled and shredded with 2
forks
12 ounces (1 bottle) Frank's Hot Sauce
16 ounces cream cheese (2 packages), softened
16 ounces ranch dressing (1 bottle)
½ cup chopped celery
8 ounces shredded sharp cheddar cheese or monterey jack cheese or combo thereof
Directions:
Preheat oven to 375°. In a 13x9x2-inch baking pan, combine the cooked, shredded chicken
meat with the entire bottle of Frank's, spreading to form an even layer.
In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch
dressing, stirring until hot and smooth. Pour this mixture evenly over chicken mixture.
Sprinkle with chopped celery and bake uncovered for 20 minutes. Then, add the shredded
cheese and bake uncovered for another 20 minutes or until bubbly. Do not over bake or the
cheese topping will get browned and hardened! Remove from oven and let stand 10
minutes. Serve with celery pieces (cut the celery cross-wise, not lengthwise because you
want the dip to get scooped into the celery piece) or with any sturdy dipping chip like
Tostitos Gold!