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Buffalo Chicken Wings in a Jar – Food Wishes ctm magazine

Every year around this time, I try to think of variations, adaptations, and/or creative manipulations of classic, football party-friendly foods, and this Buffalo Chicken Wings in a Jar recipe is a perfect example!

For a fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/278236/buffalo-chicken-wings-in-a-jar/

To become an official “Food Wisher” and read Chef John’s in-depth article about how to make Buffalo Chicken Wings in a Jar, follow this link:

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • Jim Pearson on October 4, 2020

    How long can I keep this for in the fridge? I made too much. I'll probably give it away but am I right in thinking that all that salt and butter will preserve it?

  • Andrew Peacock on October 5, 2020

    Crystal® for life! Not gonna lie

  • James Scott on October 7, 2020

    I’m excited to see how this compares with my favorite buffalo chicken dip

  • Literally on October 7, 2020

    You should really consider working on your speech patterns. It is rather distracting and honestly a shame considering it makes watching your cool recipes a nightmare.

  • Cabotage on October 15, 2020

    I can't eat blue cheese because once I ate toast with butter that went rancid and it tasted EXACTLY like blue cheese and now I just can't

  • atreacherouspath on October 20, 2020

    I’m a close-minded Buffalonian. If you aren’t using butter and specifically Franks, you’re doing it wrong. It’s just a hot wing dip at that point. Gotta embrace that Franks, Bud!

  • Dave Jentsch on October 20, 2020

    Thanks – sending you some Buffalove!

  • Bryan C. on October 21, 2020

    Pure genius.

  • PennyWise3368 on October 22, 2020


  • Bikash purkait Art and craft on October 25, 2020

    Great job keep it up👍👍💙

  • EricLeafericson on October 27, 2020

    Crystal is my favorite hot sauce. Like, my FAVORITE favorite. As in, I tried all the other ones at the grocery store and Crystal ended up winning for me.

    How do you know these things?!

  • Shane Shepherd on October 29, 2020

    Everyone is a Crystal guy, just some don't know it yet..

  • Vivien William on October 29, 2020

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  • isinox on November 2, 2020

    remove the skin… why?!?

  • monehget on November 4, 2020

    Y tho

  • Gabe T on November 5, 2020

    The cadence of your speech is upsetting

  • OneEyed Jack on November 7, 2020

    Louisiana hot sauce has no place in Buffalo wings, if dips, thereof.

  • GlacialImpala on November 8, 2020

    Where I live there's a pizza place that makes this spread out of chicken and beef (separate spreads) and they can put it on your pizza slices (really bad cheap pizza lol) and we're all blown away with the combo. Imagine putting it on something actually good to begin with 😩

  • Jc king on November 9, 2020

    Is he talking like that on purpose or?

  • Caner Özdemir on November 9, 2020

    Damn i hate this voice 😀

  • Collin Mallett on November 9, 2020


  • alfblack2 on November 9, 2020

    I love Buffalo chicken.. and I am loving the look this version! I have to try!!!

  • Gregorus Prime on November 10, 2020

    Thank God we live in this time.

  • Mister Bones on November 11, 2020

    Cut out half the salt and double or triple the hotsauce if you like the sweet, sweet pain.

  • z1g2012 on November 12, 2020

    That looks awful.

  • rick spalding on November 12, 2020

    This is the worst recipe I've seen on this channel, this is way easier boiling chicken breasts, shredding then let it simmer in buffalo sauce with blue cheese

  • PockASqueeno on November 16, 2020

    You should have added carrots. Buffalo wings are always served with celery sticks AND carrots!

    Would it be possible to make this from actual chicken wings, and if so, how many wings would be needed? I feel like calling them “wings” when they’re actually thighs is cheating. 😝

  • Arkeos1 on November 25, 2020

    Buffalo chicken dip has existed for years upon years. My dad makes it all the time and its amazing. Plus its practically the same recipe

  • Shane ORegan on November 29, 2020

    chicken wings in a Jar! love it, I would never have thought of this, BTW, when is a Door, not a Door ????????? when it's "Ajar ",boom,boom

  • Bartaz19 on November 30, 2020

    Hi, can I pasterized this for long storage?

  • John Money on December 1, 2020

    Im on the fence with this recipe and I am leaning towards no…I like your other recipes though.

  • RKoopa_Bro on December 4, 2020

    Love the Jim Kelly quote chef, one of your best

  • citizenY on December 5, 2020

    Will Cayenne be included here?

  • Serendipity Shop on December 7, 2020

    Take the leftover soft chicken (or turkey) skin and crisp it to golden brown in a low metal dish or pan in the toaster oven at 300F or so. Comes out almost like bacon, well worth the effort.

  • Matt Runyon on December 10, 2020

    This looks fantastic. Definitely trying it!

  • Monica Hamm on December 13, 2020

    I made this tonight. I made a "mistake" in that half way the 90 minute simmer, I flipped the chicken over, and the skin then proceeded to stick to the pan. And I ended up putting alot more than 1/4 cup of Frank's Buffalo Sauce in the mix. just saying. But, when I was done….. freakishly delicious. It makes two 8 oz. ball jars worth of potted chicken. I wish I had had two more 8 oz. jars, but I used them up making Chef John's amazing Duck Rillettes recipe. So it went in a 16 oz. ball jar instead. Merry Christmas!

  • Stan Derd on December 20, 2020

    I wonder how the bleu cheese butter would taste with some roasted garlic cloves rolled in

  • Andrew Hey on January 19, 2021

    I want to cook this but I wanted to know what size glass terrine you used/is appropriate?

  • Zxoicks ZX on April 26, 2021

    Oh I must try this. one quarter of it will have to be lemon pepper though – I have one of those people in my house. will be a good experiment!!

  • Al Dolajak on May 6, 2021

    About two seconds before John said "….and one of these days I'm going to take that skin………………", I said to myself, "why doesn't he crisp the skin and add it back".

  • Al Dolajak on May 6, 2021

    And……., maybe a paper thin slice of Lardo on the sliced baguette instead of the butter infusion of the Blue Cheese………

  • jacob’s World on May 17, 2021


  • Jayson Gaoiran on May 22, 2021

    The mysterious friend contrarily balance because acoustic putatively increase upon a adventurous grip. cautious, burly radiator

  • Shih Tzus Rule on June 10, 2021

    before the celery or after, if you mashed that into some cream cheese and sliced scallions would be good, too.

  • John Butorovich on July 24, 2021

    How would you incorporate cream cheese in this dish. I mean, sounds as simple as blending in softened cream cheese BUT….

  • brandonlasvegas on September 5, 2021


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