Buffalo Feathers

Buffalo Feathers
Buffalo Feathers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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. This recipe makes approximately 4-6 servings. Notes: You can also pan-fry these in a little vegetable oil then toss them in the sauce to serve. There are just too many variables when grilling to tell you how long to cook yours. I can tell you I cooked mine about 8 minutes on each side (on an open grill). The most important thing is to NOT overcook them. Because they’re somewhat opaque, it’s easy to tell how they’re cooking. I think it would be awesome to make a boat load of these and baste/serve them with various wing sauces like barbeque and teriyaki! I always always ALWAYS use Texas Pete Hot Sauce but if you can't get it where you live, try Cholula or Frank's RedHot. Use hot sauce. Not hot wing sauce or buffalo wing sauce or tabasco sauce. Just plain hot sauce.

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