Tangy Buffalo Baked Chicken Wang! Ok not really wings but…

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Tangy Buffalo Baked Chicken Wang! Ok not really wings but…

If you love chicken wings you’ll love this healthier, baked version.  I make a baked barbeque chicken and took the same principles to make this spicy chicken dish.  We ate ours with a salad and baked beans, but I think it would be great on a big hoagie roll topped with some ranch dressing.  I believe that’s the way I’ll have my lunch tomorrow!  Mmmm!

 

Tangy Buffalo Baked Chicken Breast!

Ingredients:

4 chicken breast, I left mine whole but cutting into strips may be fun, too.

1 1/2 cups wing sauce, this can be found in the condiment aisle of the grocery store

1 1/2 package of dry ranch dip mix

3 Tablespoons butter, melted

Directions:

1. Preheat oven 350 degrees

2. Tenderize chicken breast, flatten to about 1/2 an inch, cut into strips if desired, or leave whole, completely up to you!

3. Mix together wing sauce, dip mix and butter. 

 

4. Place chicken in a baking dish and pour liquid over it. 

 

5. Bake for 30 minutes or until the center is no longer pink. 

Another option: you can also put this into a slow cooker and cook all day on low, it will be falling apart by the time you get home. 

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3 responses »

  1. I love this idea because I’m at school all day and being able to just put the chicken in the crockpot is amazing. When I get home I’m usually exhausted and don’t feel like cooking a big meal, but this recipe makes it easy to have a home cooked meal without all the mess and time. Thanks Mrs. Langley!!

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