If you like the flavor of hot wings, but not the mess of frying the wings and then the clean up, I have an excellent substitution for you. Buffalo Chicken Sloppy Joes. Because carrots and celery are often served alongside the wings, I incorporated them into the filling for these sandwiches. Use your favorite wing sauce and you'll be able to feed a crowd for the game within 30 minutes!
2 pounds ground chicken
3 carrots, peeled, halved and cut into thirds
3 ribs of celery, ends trimmed and cut into thirds
1/2 medium yellow onions, roughly chopped
3 cloves of garlic
1 t. olive oil
1 cup wing sauce (I used Moore's Wing Sauce)
Soft rolls or buns
Blue cheese (softened)
Place carrots, celery, onion and garlic in food processor. Pulse until vegetables are finely minced.
Add olive oil to a large skillet and heat on medium high. Add pureed vegetables and cook for 3 - 4 minutes until softened.
Add the ground chicken and continue to cook over medium high heat, breaking chicken up with a wooden spoon or spatula. When chicken is completely cooked, drain any liquid that is in the skillet.
When the chicken is fully cooked and drained, add wing sauce and lower heat to simmer. Let mixture cook for 4 - 5 minutes until slightly thickened.
Serve on soft rolls or buns and top with softened, crumbled blue cheese.
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