水牛鸡泡芙Pastry Waffles

By
丹尼尔Gritzer
丹尼尔Gritzer
丹尼尔Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats' Editorial Process
Updated Aug. 10, 2018

Today marks Day 3 of ourPuff-Pastry Waffle Extravaganza. So far we've seen Kenji'spepperoni pizza puff-pastry waffle, and myfrangipane dessert waffle. Now we go back in the savory direction with Buffalo chicken puff-pastry waffles.

It's pretty self explanatory: We're working with the same construction method asthe last two waffles, which starts with rolling out the puff pastry, topping it, then rolling it up and twisting it into a spiral. The fillings for Buffalo chicken waffles are as easy as can be. All you need is shredded chicken, crumbled blue cheese, and Frank's RedHot.

Once cooked, just divide it up and serve it with more hot sauce and blue cheese dressing on the side for dipping.

If you like Buffalo wings, this is guaranteed to please. Simple as that.

More Serious Eats Recipes