“Pazzo” (for those of you who haven’t experienced the world’s best wings at Darkhorse Tavern at Penn State) is the most phenomenal hot wing sauce I’ve ever experienced in all my years of dive bar epicurean adventures. I wish I could be a Food Network start JUST to talk about these wings on “Best Thing I Ever Ate”. Buffalo pulled-chicken is also a super-extra easy slow cooker starter recipe, and completely satiates my recent snacking tendencies.
Pazzo Pulled Chicken on Celery: 3 servings @ 213 cal/ea (F 8g; C 6g; P 33g)
1 lb boneless skinless chicken
2 tbsp chopped garlic
4 oz Frank’s Red Hot (it’s paleo)
1 tbsp Dill
½ tbsp chipotle
½ tbsp parsley
½ tbsp oil (coconut)
Place chicken (frozen or thawed) in crockpot.
Pour sauce over top then sprinkle herbs.
Cook LOW 8 hours.
Shred chicken with two forks.
Stir in oil and garlic.
Cook LOW for an additional hour.
Slice up your celery stalks for dipping.
Whoever and wherever “Pazzo” is… I’m sure he’d say “enjoy”.