I know I’ve already given you 2 versions of great Buffalo Wings to try out but why not shake things up a bit and add at least one more. Some people don’t like the mess of the actual kind on the bone, but love the flavor, and many people have different tastes when it comes to good wings. This one is super easy to make and would be great for get-togethers and parties. You will need to prepare this the day before to make sure that your chicken has a chance to really soak in the marinade. I cook mine in the smoker but if you add smoked paprika to the marinade you can easily bake them and still have that great smoky flavor.
Smoky Chicken Breast Buffalo Wing Strips
8 Boneless, Skinless Chicken Breasts, thawed
½ Cup of Susie’s Red Spice Rub
½ Cup Olive oil
*1 Teaspoon Smoked Paprika (only if not using a smoker)
1 Bottle of Franks Red Hot Buffalo Wing Sauce
Recipe for Chive and Roasted Red Pepper Ranch Dip. –See below
To make the marinade, mix together the olive oil and spice rub. (and smoked paprika if not using a smoker) Thoroughly coat each piece of chicken with the marinade and store overnight (24 hours) in an airtight container or vacuum sealed bag.
Preheat your oven or smoker to 325 degrees. Cut each breast into thin strips and reserve your marinade to give the strips one last toss before baking off in a shallow baking dish. (You may need to shallow baking dishes for this amount.) Bake until golden and thoroughly cooked. Toss with Franks Red Hot Buffalo Wing Sauce and serve with Chive and Roasted Red Pepper Ranch Dip.
This appetizer pairs nicely with Peju Province, a Rose Wine, or a Sauvignon Blanc.
Chive and Roasted Red Pepper Ranch Dip
1 Cup Mayonnaise
1 Cup Sour Cream
½ Cup Feta Cheese
2 Tablespoons Chopped Chives
1 Roasted Red Bell Pepper
1 package of Ranch Dip Mix
Blend all the ingredients in a food processor or blender until smooth and creamy. Chill for 30 minutes before serving.
Click here for my other 2 buffalo wing recipes. -Let me know which one you like best.