OK, so this isn’t a new recipe, but a combination of two older ones; Buffalo Wings and these Chicken Nuggets. The combination turned out fantastic; just as good as regular Buffalo Wings, but so easy to eat using a knife and fork. There was no mess and my fingers weren’t tingling from all the spices. The sauce recipe below is a slight variation on Chris Kimball’s. First, I reduced the total amount of sauce made, because I found that there was always too much. The second secret is to add some Worcester sauce, adding some great depth.
- I love spicy food. But if you don’t, then you can leave out the cayenne pepper to soften the heat. If it’s still too hot then you can reduce the Tabasco. By itself, Frank’s wing sauce is not all that hot.
How much work? Medium.
How big of a mess? Medium.
Start time 4:00 PM. Finish time 6:00 PM.
Chris Kimball’s original Chicken Nugget recipe is here, and his Buffalo wing recipe is here. The descriptions of how I prepared the chicken nuggets is here, and the descriptions of how I prepared the Buffalo Sauce are given below:
3 tablespoons butter
1/2 cup Frank’s Louisiana Hot Sauce
1 tablespoon Tabasco
1 teaspoon dark brown sugar
2 teaspoon cider vinegar
2 teaspoon Worcester sauce
1/8 teaspoon cayenne pepper
- With 5 minutes remaining until chicken is ready to serve, begin to make the sauce. Melt the butter in 12” regular (i.e. not non-stick) skillet over a medium low burner, whisk in the Frank’s sauce, Tabasco, brown sugar, Worcester, cayenne and cider vinegar. Mix well and allow to cook for 2 minutes. Reserve 1/4 cup of sauce to serve separately at table, and to ensure that your nuggets aren’t too spicy.
- Put chicken nuggets into skillet and use a rubber spatula to toss until evenly coated.