Sauce Spotlight: Creamy Ranch Buffalo Wing Sauce
Are you a lover of ranch and buffalo wing sauce? Then Moore’s Creamy Ranch Buffalo Wing Sauce is just for you! This saucy twist combines two flavors into one and features a creamy texture along with a mild heat level for those who prefer a little less spice than our original buffalo sauce.
From tasty chicken tenders to delicious entrees, this go-to sauce adds flavor and personality to a variety of dishes. Check out a few of our favorite recipes below! You may be surprised at all you can make with Moore’s Creamy Ranch Buffalo Wing Sauce…
Ingredients:
1-pound Chicken, cut into strips
1 Tbsp. Cornstarch
1/3 cup Moore's Creamy Ranch Buffalo Sauce
Cooking Spray and Skewers (if wooden, soak in water first)
Instructions:
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Mix Cornstarch and Moore's Creamy Ranch Buffalo Sauce together until smooth.
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Add Chicken and toss to coat.
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Thread Chicken onto skewers and place skewers onto baking sheet sprayed with
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cooking spray.
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Broil skewers for 4 minutes, turn chicken, brush with remaining sauce, then continue to broil until chicken is cooked thoroughly (approx. 4-5 more minutes).
Ingredients: 
1lb chicken cutlets
1/2 cup Moore’s Creamy Ranch Buffalo Marinade
2oz Cream Cheese
Bagged Salad
Tortilla Chips
1/2 cup Cherry Tomatoes, sliced
1/2 cup Cheddar cheese, shredded
Instructions:
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Mix chicken, marinade, and cream cheese in a slow cooker. Cook on high for 3 hours.
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Remove chicken from slow cooker, and shred. Return to slow cooker while you prepare the rest of the salad
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Layer tortilla chips and bagged salad in individual dishes.
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Top with shredded chicken, tomatoes and shredded cheese.
Ingredients: 
Shrimp:
48 medium Shrimp, peeled and deveined
1/2 cup Moore's Creamy Ranch Buffalo Wing Sauce
Salt and Pepper to taste
Corn Relish:
2 1/2 cups Cooked Corn Kernels
1 small Roasted Red Bell Pepper, diced
1 1/2 cups Onion, small dice
1 1/2 cups Celery, small dice
8 Roasted Garlic Cloves, minced
1 1/3 Tbsp. Vinegar
1 cup Moore's Creamy Ranch Buffalo Wing Sauce
Salt and Pepper to taste
Instructions:
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Preheat grill.
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Combine all the ingredients for the corn relish in a bowl and chill in refrigerator.
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Grill shrimp on skewers until done and then toss in Moore's Creamy Ranch Buffalo Sauce.
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Serve shrimp with a side of corn relish. Drizzle Moore's Creamy Ranch Buffalo Wing Sauce over the top for added flavor. Bacon and chives also make a great garnish!
Ingredients:
1/3 cup Moore’s Creamy Ranch Buffalo Wing Sauce
1 1/2 cups cooked and diced chicken breast (I used Tyson Grilled and Ready Chicken Breasts)
1/4 cup Diced Celery
1/4 cup Carrots, sliced
1 package- Stonefire Tandoor Baked Mini Naan (4 pack)
1 cup Mozzarella Cheese
Instructions:
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Preheat oven to 400 degrees.
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Place 4 Stonefire mini-naan on a baking sheet, set aside.
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In a small bowl mix together 1 1/2 cups cooked and diced chicken breast.
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Spoon 3 tbsp. Moore’s Creamy Ranch Buffalo Wing Sauce over the top, and toss to coat.
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Evenly distribute chicken over the 4 mini-naan.
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Sprinkle with grated mozzarella cheese.
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Place celery pieces and carrot slices on top, nestling into the cheese.
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Drizzle a little more Moore’s Creamy Ranch Buffalo Wing Sauce over the top.
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Bake at 400 degrees for 5-6 minutes.
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Drizzle with ranch dressing and enjoy!