It's football season, so what's more appropriate than some buffalo chicken bites? Getting their crunch from an oven bake, rather than deep fry, these babies are a healthy take on the classic fried chicken wing.
Unfortunately, I'm a bit of a wuss when it comes to spicy foods, so these are a tamed-down version. Of course more hot sauce could be added if you happen to have a stronger palate. With the addition of honey mustard, these nuggets are slightly sweet, but they still have a bit of a kick, so they are a good middle ground that will please a crowd. I served our nugs with some good ol' fashioned corn bread, because I'm fancy like that.
- 1/2 c. all-purpose flour
- 1/2 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 T. parsley
- 10 chicken wings (or 3 chicken breasts, cut into bite-sized chunks)
- olive oil cooking spray
- 2 T. melted butter
- 3 T. hot pepper sauce (such as Frank's RedHot®)
- 3 T. barbecue sauce
- 1 T. ketchup
- 4 T. honey mustard
- 2 T. worcheschire sauce
- 1/4 c. water
- Place the flour through parsely into a resealable plastic bag; shake to mix. Add the chicken, seal, and toss until well coated with the flour mixture. Refrigerate for an hour if you have the time.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Remove chicken from bag and place on prepared baking sheet, allowing space in between the pieces.
- Bake until the chicken is no longer pink in the center, and appears golden on the outside, about 45 minutes (time will be less if you have small cuts of the chicken). Turn over halfway during cooking so they cook evenly.
- While the chicken cooks, wisk together the butter and remaining ingredients overhot sauce in a small saucepan placed over low heat.
- Once cooked, carefully dip the wings into the sauce mixture, and serve!