Buffalo Feathers {Chicken Tenders with Wing Sauce}

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Recipe by South Your Mouth

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Buffalo Feathers

2 pounds chicken tenderloins

Pinch of kosher salt

1 cup hot sauce

1 cup (2 sticks) butter, melted

1/4 cup brown sugar

2 tablespoons soy sauce

1 teaspoon garlic powder


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 1/3 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 (it doesn't take long - don't overcook them!), 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:

  • The melted butter will solidify a little when it hits the cold chicken and more so when it gets refrigerated while it's marinating. That is A-OK.
  • 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.