This Buffalo Wing Chicken Jerky recipe is super easy to make, economical, & tasty! Buffalo chicken AND ranch flavour, in one homemade jerky!
Well, that dehydrator definitely paid for itself in a very short amount of time - weโve been churning out all KINDS of homemade jerky ever since!
Weโll barely have one batch out of the dehydrator, before one of us says โOh, you know what would be good...?โ... and then weโre off, again!
Itโs gotten to the point where Iโm a bit worried that I may be turning our camping blog - 2 Nerds in a Truck into a jerky recipe blog.
So, in an effort to keep that one more specifically about camping, youโre probably going to see more jerky recipes HERE!
Rather than simply flavouring the jerky mix with hot sauce, though, I went more โbig pictureโ with it!
So, this buffalo chicken jerky does include the requisite hot sauce, but also some cayenne powder (to increase the heat, without even more liquid), as well as the flavours of ranch dressing.
Canโt have wings without dip, right?
While I didnโt include any dairy ingredients, adding the set of traditional ranch dressing herbs brought a lovely complexity to this jerky.
The best part? It only takes about 15 minutes of actual work!
Letโs get right to it...
Equipment
Beyond basics like spoons, bowls, and measuring cups, there are two specialized pieces of equipment that I use for making jerky,
A Food Dehydrator
Iโve had food dehydrators before - the basic kind with no controls for time or temperature, and Iโd always been too nervous to try making jerky in them. I need more control over - and knowledge of - the drying process, when meat is concerned.
I know that some people make homemade chicken jerky in a regular home oven, but Iโm not a fan of running one for hours on end.
Anyway, Iโve since upgraded my dehydrator to a Cosori 6 Tray Food Dehydrator, and LOVE it.
It was only about $200 Canadian, and between all the Maple Cinnamon Apple Chips and jerkies Iโve been making, itโs paid for itself MANY times over!
I math it out like this: the same size of jerky that I tend to make goes for about $4 in a gas station. (In reality, even more for chicken jerky!)
I get about 10 strips out of a batch. Thatโs $40 worth of jerky, for $8 or less. Make 6 batches, thatโs your $200 in savings!
Anyway, weโre using a dehydrator a LOT more, now that we have a nice one. Having the control over the temperature really expands the possibilities!
A Jerky Gun
Also known as a โjerky cannonโ, this is basically a food safe caulking gun that is used to pipe out strips of jerky.
I have the XINQIAO Jerky Gun Food Grade Plastic Beef Jerky Gun Kit . Itโs regular ~$35 (Canadian) on Amazon, was something like 25% off, when I purchased it.
Itโs been worth every penny, and still would be even if Iโd paid full price!
I know some people make jerky by spreading the mixture out, flattening it with a rolling pin, then cutting it with a pizza cutter. To be honest, that sounds WAY too fussy to me.
Anyway, the very first time I used my jerky gun, I was HOOKED. I had no idea that the jerky making process could be so quick and easy!
Iโve said before that Iโm generally not a fan of single-function, special equipment in the kitchen... but I LOVE it.
Ingredients
With only 2 exceptions, the ingredients in this buffalo chicken jerky recipe are super simple - you might even have them on hand!
As for those last two, they may be specialty, but I use them in pretty much all of my jerky recipes. Theyโll definitely get used, if youโre a jerky fan!
Some notes for you:
Lean Ground Chicken
Use the highest quality ground chicken you can when making chicken jerky.
While fresh or frozen will usually work in my jerky recipes, I recommend using fresh in this one, just due to the amount of liquid ingredients weโre adding.
If you want to make your own ground chicken, trim some boneless skinless chicken breasts - plain chicken - and run them through a food processor or meat grinder until well broken down.
Lean chicken breast meat will have a better shelf life than higher fat dark meat will - fat can go rancid.
Finally, if you want to make turkey jerky, feel free to use the same amount of lean ground turkey. For that matter, you can swap the meat our for whatever kind of ground meat you prefer!
Liquid Smoke
As with all of my jerkies, youโll need some Liquid Smoke.
Itโs an easy way to contribute to that traditional โjerkyโ flavour - itโs not at all overpowering, just an accent. Just know - a little goes a lot way!
Prague Powder
Prague Powder is one of a few different curing salts out on the market. Itโs not something youโll normally cook with, but itโll last a long time. As with the liquid smoke, a little goes a long way!
I use Prague Powder #1 Cure, same as I use for my Montreal Smoked Meat Recipe, Back Bacon Recipe, Homemade Corned Beef Recipe, and Peameal Bacon Recipe.
This is a bright pink curing salt thatโs a mixture of salt and sodium nitrite. Itโs commonly used in cured meats - like pepperoni or summer sausages - and is what gives the jerky its characteristic red colour.
Beyond aesthetics, it also contributes to giving dehydrated meat that iconic jerky flavor, AND helps ensure that your homemade meat snack will be good to eat for a long time. It does this by preventing the growth of bacteria, during and after the drying process.
A couple of things to note:
1. Prague Powder is pink, but it is NOT the same thing as Himalayan pink salt!
2. Prague cure is only to be used in small amounts for curing meats, and should never be consumed as-is. The measurements are important - if you want a saltier buffal wing chicken jerky, add some regular salt, rather than increasing the curing salt.
Everything Else
Rounding out this recipe, you will need:
Frank's Red Hot Sauce
Cayenne Pepper
Garlic Powder
Onion Powder
Dried Parsley
Dill Weed
Ground Black Pepper
Mustard Powder
... as always, I donโt really have anything to add, when it comes to these last few ingredients!
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How to Make Buffalo Wing Chicken Jerky
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:
Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator trays, set aside.
In a medium mixing bowl - using freshly washed or gloved hands - combine ingredients well. REALLY well - for best results, itโs better to overhandle it, than to under-mix it.
Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.
Dehydrate in a food dehydrator at 165 F for 2 hours.
Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the wire rack.
To test for doneness, remove a piece of Buffalo chicken jerky from the dehydrator and let it cool to room temperature. It should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)
Buffalo Wing Chicken Jerky Storage
Allow jerky to cool COMPLETELY to room temperature before packaging.
Buffalo jerky will keep at room temperature (in a cool dark place) for a week so, or a few weeks in the fridge.
If sealed into an airtight container WITHOUT OXYGEN, it should be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.
Once you open your vacuum sealed bag of chicken jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.
More Homemade Jerky Recipes
Are you a fan of jerky, whether for road tripping, camping, or just as a high protein snack? I have SO much fun making it - here are some of my go-to recipes for homemade jerkies!
Basic Ground Beef Jerky
Blueberry Bison Jerky
Chipotle Chicken Jerky
Ginger Beef Jerky
Ground Venison Jerky
Homemade Salmon Jerky
Honey Garlic Chicken Jerky
Jalapeno Chicken Jerky
Jerk Chicken Jerky
Lingonberry Elk Jerky
Mango Habanero Chicken Jerky
Mushroom Jerky, 2 Ways
Pumpkin Spice Chicken Jerky
Rosemary & Blueberry Beef Jerky
Shawarma Chicken Jerky
Spicy Garlic Chicken Jerky
Spicy Orange Chicken Jerky
Sriracha Chicken Jerky
Tofu Jerky, 2 Ways
Pepperoni Jerky
Buffalo Wing Chicken Jerky [Ground Chicken Jerky]
Equipment
- 1 Jerky Gun
- Food Dehydrator
Ingredients
- 1 lb Lean Ground Chicken
- โ cup Frankโs Red Hot Sauce
- 1 ยฝ teaspoon Liquid Smoke
- 1-2 teaspoon Cayenne Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ยพ teaspoon Dried Parsley Flakes
- ยฝ teaspoon Dried Dill
- ยผ teaspoon Ground Black Pepper
- ยผ teaspoon Prague Powder #1 Cure
- โ teaspoon Mustard Powder
Instructions
- Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside.
- In a medium mixing bowl - using freshly washed or gloved hands - combine ingredients well. REALLY well - itโs better to overhandle it, than to under-mix it.
- Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.
- Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.
- Dehydrate in a food dehydrator at 165 F for 2 hours.
- Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the dehydrator racks.
- Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours.
- To test for doneness, remove a piece of chicken jerky from the dehydrator and let it cool to room temperature. It should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)
- Storage: Allow jerky to cool COMPLETELY to room temperature before packaging.
Notes
Nutrition
Thanks for Reading!... and hey, if you love the recipe, please consider leaving a star rating and comment! |
Marie Porter
This buffalo wing chicken jerky has a ton of great flavour, and is a fun alternative to traditional beef jerky. We hope you love it as much as we do!