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Buffalo Chicken and Waffles

By Chef Rich Smice, Performance Foodservice – Thoms Proestler Serves: 1

A zesty take on a traditional Southern dish. This one is sure to wow brunch diners. Try it as an appetizer, too.

Buffalo Chicken and Waffles


  • 1 cup buttermilk waffle mix (prepared)
  • 6 Roma Boneless Chicken Wings
  • 2 oz. West Creek Wing Sauce
  • 2 oz. Village Garden Ranch Dressing
  • 1 oz. Roma Blue Cheese Crumbles
  • 1 oz. Peak Fresh Produce onion(s), green (chopped)


Heat waffle iron, add mix to iron and cook waffle, trying to make it thin. Place wings in fryer and fry to golden brown. Place sauce in a bowl. When wings are cooked, toss in sauce until coated. Cut waffle into 4 pieces. Place 3 chicken wings onto 1 piece of waffle. Place another piece of waffle on top of chicken creating a sandwich. Drizzle half the ranch in a pattern over waffle. Sprinkle half the blue cheese crumbles over top of waffle sandwich. Sprinkle half the green onions over crumbles. Repeat steps making a second sandwich. Garnish with celery and celery and serve.