However, and this is a big however, it doesn't matter how good the wings are, they are still messy, your fingers get greasy, and then there is the problem of what to do with the bones, and …. well, you get my drift.
Many years ago I started making a version of hot wings for my husband who loved the hot, but hated the idea of picking up the wings and gnawing on the bones. I would just take some boneless, skinless chicken breasts and then prepare them accordingly, thanks to a recipe I got off a packet of Hidden Valley Ranch Dressing. And they worked wonderfully. So, I'm going one step further here. I decided to make them for one of our monthly gatherings, in other words Boat Club.
These are hot, I mean, what's Buffalo style chicken without hot? These are baked, not fried,and I think they're pretty darn good. I serve them with Celery and Carrot sticks, and Homemade (semi) Blue Cheese Dressing.
Oh and by the way, boneless, skinless breasts were selling for $3.99/lb yesterday, but I was able to score these chicken breasts for $.99/lb. So I just skinned and de-boned them. Took me less than ten minutes and voila, they were ready to cut up
And yesterday I got ahead of myself and my chicken was cut and ready to be dipped and put on the pan to cook, but it was way too early, so I threw them into a ziploc bag, poured the butter/hot sauce over them, and put them into the fridge.
Then dip the chicken into the sauce mixture and lay on a rimmed baking sheet coated with non stick spray.
You want the chicken to barely touch, it will shrink as it cooks and draw away from each other.
Now for the fun part. OK, so it's all fun at this point. Sprinkle the contents of one to two packages of Hidden Valley Ranch Dressing mix over top. I usually use one package per pound or so of chicken.
Then put it in a 375 deg oven for about 15-20 minutes. You want the chicken cooked and a little browned.
Just like this.
Now, don't they look yummy?
You do need to taste test at this point, it's very important, I mean otherwise you'll never get a chance to taste them, because they do disappear rapidly once they are on the table.
Recipe: Boneless Buffalo Chicken Bites
2 lbs. Boneless Chicken, cut into equal sized pieces
1/4 lb or one stick melted butter
1/4 cup Hot Sauce, or more, to taste. I like Frank's Red Hot Sauce, but use your favourite brand.
1-2 packages Dry Ranch Dressing mix.
Melt the butter, add the hot sauce and stir to combine. Dip the chicken into the sauce and place on a greased, rimmed baking sheet. Don't crowd the pan, make sure that the chicken isn't touching too much, otherwise it just steams together. Sprinkle the Ranch Dressing over top and bake in a 375 degree oven for about 15 minutes or until chicken is done. If the chicken isn't browned, put them pan under the broiler on high for an additional 5 minutes to brown up. ( I think they taste better when they're browned a little)
Some of the other offerings last night on the table were:
I also didn't get a picture of the Kung Pao Chicken or the chocolate cake, I was too busy socializing.
But there's always next month, and I'll share it with you then.