I believe the real reason people love Buffalo wings is not for the wings at all, but for the combination of the spicy sauce and the blue cheese. This version, made with chicken breasts cut into thin strips, give you all the good stuff without the hassle of eating the meat off those tiny little bones.
Serves 4 to 6
What to Serve When: Besides being a popular hors d’oeurves for any football party, these tangy chicken strips make an unexpected light dinner with a crisp green salad.
For the Wing Sauce:
4 tablespoons unsalted butter, melted
3 tablespoons olive oil
1 tablespoon hot sauce (Tabasco or Texas Pete)
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1 teaspoon paprika
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 fennel bulb, cored and cut into strips
2 celery stalks, halved and cut into 3-inch sticks
Chunky Blue Cheese Dip (recipe follows)
1. Prepare a hot fire in a charcoal or gas grill.
2. To make the wing sauce, whisk the butter, oil, hot sauce, Worcestershire sauce, cayenne pepper, and paprika together in a small bowl.
3. Rinse the chicken breasts under cool water and pat them dry with paper towels. Cut the chicken breasts diagonally into 1/2-inch wide strips and season with salt and pepper. Place the strips in a shallow dish or bowl, pour the wing sauce over them and toss to coat evenly.
4. Brush the grill grates or grill pan lightly with oil. Place the chicken strips on the grill or in the grill pan and grill 2 to 3 minutes per side, depending on the thickness of the breast, until the chicken is cooked through. Remove the chicken from the grill and serve immediately with the Chunky Blue Cheese Dip and the fennel and celery sticks.
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