You Can 'Buffalo' That: 5 Recipes That Aren't Wings

There’s something about Buffalo chicken wings. The obsession with the sticky, fiery snacks, which we happily dunk into blue cheese dip come Super Bowl season, is so strong it’s inspired a whole documentary.

But why stop at wings? Why not up the ante, and delve into the world of Buffalo chicken subs, Buffalo mac ‘n cheese, Buffalo deviled eggs, and Buffalo meatballs? 

The video above schools you on how to make all of these treats, and our two favorite recipes (for Buffalo pizza and that mac ‘n cheese) are written out below.

All you need to do is find enough napkins and beers, because an all-Buffalo-everything-party invite is not one folks are likely to turn down.

Photo courtesy of Food Network

Buffalo Chicken Pizza
Makes 4 servings

1 pound refrigerated pizza dough, at room temperature
1 stick (8 tablespoons) unsalted butter
1/2 cup hot sauce
1 1/2 cups shredded rotisserie chicken
1 1/2 cups shredded mozzarella
2 tablespoons crumbled blue cheese
1 scallion, sliced on the bias, for garnish
Special equipment: a pizza stone

Set a pizza stone on an oven rack and preheat the oven to 425 degrees F. Roll out and stretch the dough on parchment paper or a pizza peel to a 12-inch circle; set aside.

Melt the butter in a medium saucepan over medium-low heat and whisk in the hot sauce. Pour half the mixture into a medium bowl, add the chicken and stir to coat fully. Pour any excess sauce back into the saucepan.

Ladle a few tablespoons of the remaining hot sauce mixture on the dough and spread in a thin even layer. Scatter with the chicken and mozzarella. Sprinkle the blue cheese on top.

Transfer the pizza to the preheated pizza stone and cook until crisp, 12 to 15 minutes. Garnish with the scallions, and drizzle the remaining sauce over the top.

Buffalo Mac ‘n Cheese
Makes 6-8 Servings

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
6 tablespoons unsalted butter, plus more for the casserole dish
1 yellow onion, chopped
2 stalks celery, chopped
2 tablespoons all-purpose flour
3 1/2 cups half-and-half
4 cups shredded Cheddar
2 cups shredded Monterey Jack cheese
1/2 cup crumbled blue cheese
1 1/3 cups hot sauce
1 cup panko breadcrumbs
2 scallions, sliced on the bias

Bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 7 minutes; strain and set aside.

Preheat the oven to 350 degrees F. Butter a large oval casserole dish.

Cook 2 tablespoons of the butter, the onions, celery, and a pinch of salt in a large saute pan over medium heat until the onions and celery are soft but not brown, about 7 minutes.

Melt 2 tablespoons of the butter in a large straight-sided skillet over medium heat. Sprinkle the flour over the butter and cook for 1 minute. Whisk in the half-and-half, bring to a boil and cook for 2 minutes. Remove the skillet from the heat, and stir in the Cheddar, Monterey Jack, and blue cheese until melted. Stir in the onion mixture, macaroni, and hot sauce. Taste and season with salt and pepper.

Pour the macaroni mixture into the prepared casserole dish. Melt the remaining 2 tablespoons of butter, pour into a small bowl and mix with the panko; sprinkle on top of the mac ‘n’ cheese. Bake until bubbly and brown, 35 to 40 minutes. Garnish with the scallions.

More ways to wing it: 

Genius Korean-style chicken wings

Boy, were we eating a lot of wings during the World Cup

Are these the best wings in the states?

What will you be eating this Super Bowl Sunday? Tell us!