One of my favourite pubs in Toronto is The Wheat Sheaf Tavern on King Street West. It’s a dive, but it has a unique history, charm and the most friendly and loyal servers (some of them have worked there for 5+ years). Its claim to fame is that it’s the oldest pub in Toronto. Apparently, there is an underground tunnel that starts in the basement and connects to a historic military site called Fort York that is located about 5 blocks south. Unfortunately, that part of the pub isn’t open to the public but its worth the trip to this pub for the vibe and the city’s best chicken wings.
Ryan and I were both in the mood for Wheat Sheaf chicken wings today, but, we weren’t in the mood for the 5 hours drive to get there. So, instead, we made this interesting buffalo chicken creation that we found online from Jayzel. Ryan was so excited about it he decided to make the whole thing. It’s perfect “man food”, but watch out, don’t eat too much -its really, really, filling.
Ingredients:
- 8 oz cream cheese
- 1/2 packet ranch powder mix
- 3 stalks of celery-diced
- Buffalo wing sauce -I used Franks red Hot (approx 3-4 tablespoons)
- Diced/shredded chicken, cooked (2 large chicken breasts)
- 2 packages of largegrand crescent rolls
- Ranch or blue cheese dressing for dipping
- Preheat oven to 375 degrees.
- Mix the shredded Chicken with the celery. Add as much hot sauce as you would like-approz 3-4 tablespoons.
- In separate bowl, mix the cream cheese and 1/2 ranch packet together. Mix all ingredients together.
- On a cooking sheet, spread the unrolled crescent rolls out leaving a small circle in the middle.
- Place spoonfuls of mixture on crescent rolls close to the middle. Fold rolls over on a diagonal to form a ring shape. Bake for about 15-20 minutes or until rolls are nicely browned.
- Serve with ranch or blue cheese dressing, carrots and celery and extra hot sauce on the side.
