Buffalo Chicken Skewers

Buffalo Chicken Skewers
Editor
Buffalo Chicken Skewers
Dan Myers

Buffalo Chicken Skewers

The combination of chicken, Buffalo sauce, and blue cheese is one of the most classic ones out there, yet it's most frequently eaten in the traditional manner: Fry the chicken wings, toss them in wing sauce, and dunk them in blue cheese dressing. But there are still plenty of ways to get your Buffalo fix without having to bust out the deep-fryer.

These Buffalo chicken skewers use ground chicken, which is much leaner than wings, mixes the sauce and blue cheese right into the mix, and gets a bake in the oven. Not only are they great for parties, they're also a whole lot less greasy than their bony bretheren!

Click here to see 6 Easy Recipes Worth Shaking a Stick At.

2
Servings
683
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound ground chicken
  • 1/8 Pound Danish blue cheese, crumbled
  • 1/3 Cup plus 1/2 cup Frank's RedHot Sauce
  • Salt and pepper, to taste
  • Cooking spray or vegetable oil, for the baking sheet
  • 2 Tablespoons butter

Directions

Preheat the oven to 350 degrees.

In a mixing bowl, combine the ground chicken, blue cheese, and 1/3 cup of the hot sauce. Season with salt and pepper, to taste.

Roll the chicken mixture in your hand into small balls, a little smaller than a golf ball, and add 4 pieces to each of 4 skewers. Line the skewers on a well-oiled baking sheet, and bake for 30 minutes.

While the skewers are baking, combine the remaining wing sauce with the butter in a microwave-safe bowl, cover, and heat for about 1 minute, until the butter is melted. Stir to combine. 

Place the chicken on a serving plate, and spoon the wing sauce over the top, leaving the rest on the side for dipping. 

 

 

Nutritional Facts

Total Fat
37g
53%
Sugar
12g
13%
Saturated Fat
9g
38%
Cholesterol
249mg
83%
Carbohydrate, by difference
30g
23%
Protein
60g
100%
Vitamin A, RAE
2µg
0%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
73mg
7%
Choline, total
150mg
35%
Fiber, total dietary
2g
8%
Folate, total
51µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
88mg
28%
Niacin
19mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
680mg
97%
Riboflavin
1mg
91%
Selenium, Se
44µg
80%
Sodium, Na
898mg
60%
Water
173g
6%
Zinc, Zn
5mg
63%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.