Buffalo Chicken Kebabs

Try an uptown take on the original Buffalo Chicken Wings

from the Anchor Bar in that often frozen New York

municipality.  This is the authentic sauce and it contrasts

so well with the Blue Cheese dipping sauce served on the

side. Be sure to thread the chicken bits near the pointed

end of the skewers so your guests do not injure their tonsils.

I speak from experience.

2 pounds of chicken tenders, sliced into bitesize pieces
1 cup of Buffalo sauce (See below)

To speed preparation, you may cut the chicken tenders while they are still partially frozen

and thread on bamboo skewers that have been soaked in water for an hour or so. This recipe

will require thirty to forty skewers. When thawed, marinate in the Buffalo sauce overnight.

The kebabs are infinitely better if grilled for five minutes on each side but they may be broiled

in the oven about the same time period.  After grilling, brush with the remainder of the Buffalo sauce.

Serve warm with the Blue Cheese dipping sauce (See below) along with thin celery stalks.

Buffalo Chicken Wing Sauce

1 cup of Louisiana hot sauce (I prefer Crystal)

1 cup of unsalted butter

3 tablespoons white vinegar

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1 teaspoon Worcestershire sauce

Sea salt to taste

Put all ingredients in a boiler on low heat and simmer for three minutes.

Blue Cheese Dipping Sauce

1 cup sour cream

1 1/3 cups mayonnaise

1 teaspoon Worcestershire sauce

1/4 cup of whole milk

1/2 teaspoon dry mustard

1 teaspoon garlic powder

sea salt and freshly ground black pepper to taste

4 ounces blue cheese, crumbled

Blend the sour cream, mayonnaise, Worcestershire sauce, and milk.

Season with mustard, garlic powder, salt and pepper. Stir in blue cheese.

Refrigerate for at least 24 hours. (Makes about four cups.)


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