Red Meat Allergy Friendly Easy Baked Buffalo Chicken Skewers
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Learn more →Ingredients
8 servings
- 16 wooden or metal skewers (if wooden, soaked in water for 30 minutes)
- 2 lbs boneless, skinless chicken breasts, cut into 1 ½-inch chunks
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the buffalo sauce
- ¾ cup hot sauce (such as frank's redhot)
- 4 tbsp unsalted butter
- 1 tbsp white wine vinegar
- ½ tsp worcestershire sauce
- ¼ tsp cayenne pepper
For serving
- blue cheese dressing or blue ranch dressing, for serving (optional)
Can be omittedblue cheese dressing
- celery sticks, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water and soak for at least 30 minutes. Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and lightly coat the rack with cooking spray or brush with oil.
- 2
Make the buffalo sauce: melt the butter in a small saucepan over medium-low heat, then whisk in the hot sauce, white wine vinegar, Worcestershire sauce, and cayenne pepper until smooth and fully combined. Remove from heat and set aside. Reserve about 1/4 cup of the sauce in a separate small bowl for finishing — do not use this reserved portion for marinating.
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