Buffalo Feathers {Chicken Tenders with Wing Sauce}

By RoketJSquerl

Ingredients

• 2 pounds chicken tenderloins
• Pinch of kosher salt
• 1/2 cup hot sauce
• 1/2 cup (1 stick) butter, melted
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder

Preparation

Step 1

Combine hot sauce, butter, brown sugar, soy sauce and garlic in a small bowl and mix well to make the marinade and basting sauce. Combine 1/2 cup sauce, kosher salt and chicken tenderloins in a bowl then mix well. I got in there with my hands to make sure all the chicken was evenly coated. Cover and refrigerate for 2-4 hours. Set remaining sauce aside, at room temperature, to baste the chicken with later.

Grill chicken over medium-high heat, uncovered, until cooked through, basting 2-3 times on each side with remaining sauce. For saucier “feathers” toss with remaining sauce before serving.

Serve with celery and bleu cheese dressing if desired.