My boyfriend and I went through a phase in the winter/early spring of 2012 where all we wanted were hot wings. All day, every day. We became slaves to our cravings for that saucy, spicy, blue cheesy goodness and searched high and low for the best wing nights in the city. A pub nearby our old apartment served up some great deals for wings but at the wrong times of the day. Every now and then we’d catch the deal on a Saturday early afternoon and the waiter had come to know our faces and usual order, making the same joke about stealing a few of our wings in the back before serving them up. We were humored with a hint of panic.
At some point, we found this hot wing inspired recipe and it became our staple when we decided to try a healthier and cheaper alternative to chicken wings.
- 2 lbs ground chicken OR boneless chicken thighs
- 1 large carrot, diced
- 4 stalks celery, diced
- 2 onions, diced
- 1 cup Frank’s Red Hot (use thick variety if you can find it)
- 2 cups chicken stock
- 4 – 5 ripe tomatoes, diced OR 2 cans diced tomatoes
- 2 cans white kidney beans, drained and rinsed
- 2 tbsp olive oil, divided
- 6 cloves of garlic, minced
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp cayenne
- Blue cheese
- Salt and pepper
Heat the oil in a large soup pot over medium heat. Add the chicken and stir frequently until fully cooked. Remove the chicken from the pot and set aside. Turn heat down a touch and add the onions, celery, and carrots and season with salt and pepper. Stir occasionally until the vegetables soften; about 10 minutes. Stir in the garlic and cumin and cook for another 2-5 minutes.
Add the diced tomatoes, chicken, chicken stock, hot sauce, beans, oregano, cayenne and bring to boil. Turn the heat to medium low to simmer for another 20 minutes.
If you prefer a thicker chili-like dish over a soup, turn up the heat and reduce it by boiling for 40 – 60 minutes uncovered.
Top your soup or chili with lots of blue cheese. I also like to butter some sliced baguette to soak up the soupy goodness.
Serves 4 – 6.