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recipe: buffalo wing stew

photo by: kevinmarsh leftover buffalo wings, de-boned
white and sweet potatoes
peas or corn, whichever is preferred
celery, sliced to bite size chunks

1. Prepare buffalo wings per instructions, enjoy during half-time, then refrigerate the leftovers.

2. On Monday, de-bone them and set aside.

3. Peel and cut up potatoes into bite-sized chunks—using an equal amount of each to the leftover chicken. Boil until soft, then drain.

4. Combine all ingredients in a medium to large pot—add extra wing sauce if needed—and let simmer for at least twenty minutes. Serve with crusty white bread and box wine.

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Reader Comments (2)

How about a few crumbles of bleu cheese on top to make it really authentic? And how about opening a store in Buffalo, NY while you're at it.......the retail economy in WNY is second to none nowadays!

February 6, 2012 | Unregistered Commenterpyrexmaniac

a brilliant idea--thanks!

February 9, 2012 | Registered Commentersandra

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