These Buffalo-butter chicken bites are a boneless, bite-size version of classic Buffalo wings, complete with fresh veggies and a creamy dressing for dipping. We love using juicy, tender chicken thighs for this recipe, but chicken breast or tenders will work well too. Buffalo-style hot sauce brings a tangy kick but often packs a significant amount of sodium as well. If you’re watching your salt intake, compare nutrition labels and opt for a sauce with the least amount of sodium.
Buffalo-Butter Chicken Bites
These Buffalo-butter chicken bites are a boneless, bite-size version of classic Buffalo wings, complete with fresh veggies and a creamy dressing for dipping. We love using juicy, tender chicken thighs for this recipe, but chicken breast or tenders will work well too.
Ingredients
- 1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 4 tablespoons Buffalo-style hot sauce divided
- 1 tablespoon canola oil
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 2 teaspoons cider vinegar
- Blue cheese or ranch dressing carrot sticks and celery sticks, for serving
Instructions
- Toss chicken, 1 tablespoon hot sauce, oil, and salt together in a large bowl until evenly coated; cover and refrigerate for 30 minutes or up to 3 hours.
- Position oven rack in top third of oven; preheat broiler. Line a large rimmed baking sheet with foil.
- Arrange the marinated chicken pieces in a single layer on the prepared baking sheet, leaving space between each piece. Broil until lightly browned, about 7 minutes. Remove from oven; discard any excess liquid.
- Meanwhile, combine butter, honey and the remaining 3 tablespoons hot sauce in a medium saucepan; bring to a simmer over medium heat. Cook, stirring occasionally, until thickened, 4 to 5 minutes. Remove from heat and stir in vinegar. Transfer 2 tablespoons of the hot sauce mixture to a small bowl. Add the cooked chicken to the saucepan; toss until evenly coated.
- Arrange the chicken mixture in a single layer on the same baking sheet. Broil until glossy and browned in spots and an instant-read thermometer inserted into the thickest portion registers 165°F, 3 to 5 minutes. Remove from oven; brush with the reserved 2 tablespoons hot sauce mixture. Transfer to a platter. Serve with blue cheese (or ranch) dressing, carrots and celery.
Notes
Serving Size: 5 to 6 pieces
