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

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!


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


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. 

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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