Buffalo Chix Wing Hoagie

Hoagies, Heroes, Subs, Grinders, Wedges, Torpedoes, Po' Boys...

"You like potato and I like potahto,

You like tomato and I like tomahto;

Potato, potahto, tomato, tomahto!"

How ever you wanna call or pronounce it, they're all the same! In our area, we like to call it "Hoagies!" It's a Philly thing! (Yup, GO PHILLIES!!! World Series!!!) Just going for the underdogs...hehehe

Tonight's dinner is casually easy. No fuss, no hassle...everything was store-bought and tossed into a hot and spicy meal!

While we were on our last wine stop around Seneca Lake this past weekend, my husband picked up a Hot Wing Sauce by Arthur Marc's at Earle Estates. So, tonight I decided to use the sauce for my Chicken Wing Hoagie with chunky, moldy Danish Blue Cheese to top it with. Oh, it was so good, but hot, hOT, HOT! Thank goodness for the fresh celery sticks and additional blue cheese dressing to cool things off! Otherwise, I would have hit the roof! Hehehe

Hope you'll try this someday. It's really good!

Ingredients:

Breaded Chicken Tenders, frozen, thawed and baked

Hot Wing Sauce (of your choice)

Danish Blue Cheese

Hoagie Buns

Celery Sticks

Blue Cheese Dressing

Directions:

Bake chicken tenders as directed on the package. Usually bake it for 15 minutes on 350 degrees F.

Heat Hoagie buns in the oven until lightly toasted for a couple of minutes.

Toss chicken tenders in a big bowl. Pour hot wing sauce enough. Toss it around until chicken tenders are fully covered with sauce.

Place a piece of chicken on a Hoagie bun and top it with slices of Danish Blue cheese. Serve with celery sticks and blue cheese dipping sauce, and a cold can of soda. Yum!!! Dinner is served! See how easy that was!