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Buffalo Chicken Sticks

Summer 2012
201204005.jpg
food and drink

BY: Victoria Walsh

These Buffalo-wing-inspired chicken skewers are just as delicious as the classic version but without the deep-frying or the fuss of bones. For an extra flavour boost, let chicken marinate in Buffalo mixture in the refrigerator for up to an hour before roasting. Appease suicide wing lovers by serving with a bottle of hot sauce so they can adjust to their liking. Make it a main course by serving two skewers per person.

BUFFALO CHICKEN
12 wooden skewers
1/3cup (80 mL) melted butter
1/3cup (80 mL) barbecue sauce
3 tbsp (45 mL) hot sauce, such as Frank’s or Tabasco
1 tbsp (15 mL) apple cider vinegar
2 lbs (1 kg) skinless, boneless chicken breasts
or thighs, about 4 chicken breasts or 12 thighs

DIPPING SAUCE
¼ cup (60 mL) mayonnaise
¼ cup (60 mL) sour cream
½ cup (125 mL) crumbled blue cheese, about 2 oz (60 g)
1 to 2 tbsp (15 to 30 mL) milk

TOPPINGS
2 tbsp (30 mL) snipped fresh chives (optional)
3 celery ribs, each cut into 4 pieces (optional)
12 baby carrots (optional)

1 Soak skewers in water for 20 minutes. Preheat oven to 375°F (190°C).

2 In a large bowl, stir butter with barbecue and hot sauces and vinegar. Place 3 tbsp(45mL) in a small bowl and set aside. Slice chicken into large chunks about 1½ to 2 inches (4 to 5 cm). You’ll want 24 pieces in total so it’s best to cut each chicken breast into 6 pieces and each thigh in half. Add to bu¬ffalo sauce and stir to evenly coat. Skewer and thread 2 pieces of chicken on each wooden skewer, leaving about 2 inches (5 cm) empty at the end of each skewer and spacing each piece of chicken a little bit apart. Place on a large foil-lined baking sheet. It’s okay if they’re snug. Brush chicken with any sauce left over in the bowl (but not the set-aside amount).

3 Bake in centre of preheated oven for 15 to 22 minutes, depending on thickness of chicken or until chicken is cooked through.

4 Meanwhile, stir mayo with sour cream in a small bowl. Using a fork, mash in cheese until evenly mixed. It may be a little bit chunky. If serving sauce on the side, skip milk and stir in chives. If drizzling sauce overtop, add milk, 1 tbsp (15 mL) at a time, until thin enough to drizzle.

5 When chicken is done, let stand for 3 minutes. Brush with set aside buffalo sauce. Skewer a piece of celery on each, then press a carrot into end of each skewer. Serve buffalo chicken with blue cheese sauce for dipping or drizzle thinned sauce over chicken, carrots and celery. If chicken is drizzled with sauce, sprinkle with chives. Serve warm.

Makes 12 chicken skewers

What to Serve

LCBO#:217273
$24.95  
201204005.jpg
food and drink

Buffalo Chicken Sticks

Summer 2012

BY: Victoria Walsh

These Buffalo-wing-inspired chicken skewers are just as delicious as the classic version but without the deep-frying or the fuss of bones. For an extra flavour boost, let chicken marinate in Buffalo mixture in the refrigerator for up to an hour before roasting. Appease suicide wing lovers by serving with a bottle of hot sauce so they can adjust to their liking. Make it a main course by serving two skewers per person.

BUFFALO CHICKEN
12 wooden skewers
1/3cup (80 mL) melted butter
1/3cup (80 mL) barbecue sauce
3 tbsp (45 mL) hot sauce, such as Frank’s or Tabasco
1 tbsp (15 mL) apple cider vinegar
2 lbs (1 kg) skinless, boneless chicken breasts
or thighs, about 4 chicken breasts or 12 thighs

DIPPING SAUCE
¼ cup (60 mL) mayonnaise
¼ cup (60 mL) sour cream
½ cup (125 mL) crumbled blue cheese, about 2 oz (60 g)
1 to 2 tbsp (15 to 30 mL) milk

TOPPINGS
2 tbsp (30 mL) snipped fresh chives (optional)
3 celery ribs, each cut into 4 pieces (optional)
12 baby carrots (optional)

1 Soak skewers in water for 20 minutes. Preheat oven to 375°F (190°C).

2 In a large bowl, stir butter with barbecue and hot sauces and vinegar. Place 3 tbsp(45mL) in a small bowl and set aside. Slice chicken into large chunks about 1½ to 2 inches (4 to 5 cm). You’ll want 24 pieces in total so it’s best to cut each chicken breast into 6 pieces and each thigh in half. Add to bu¬ffalo sauce and stir to evenly coat. Skewer and thread 2 pieces of chicken on each wooden skewer, leaving about 2 inches (5 cm) empty at the end of each skewer and spacing each piece of chicken a little bit apart. Place on a large foil-lined baking sheet. It’s okay if they’re snug. Brush chicken with any sauce left over in the bowl (but not the set-aside amount).

3 Bake in centre of preheated oven for 15 to 22 minutes, depending on thickness of chicken or until chicken is cooked through.

4 Meanwhile, stir mayo with sour cream in a small bowl. Using a fork, mash in cheese until evenly mixed. It may be a little bit chunky. If serving sauce on the side, skip milk and stir in chives. If drizzling sauce overtop, add milk, 1 tbsp (15 mL) at a time, until thin enough to drizzle.

5 When chicken is done, let stand for 3 minutes. Brush with set aside buffalo sauce. Skewer a piece of celery on each, then press a carrot into end of each skewer. Serve buffalo chicken with blue cheese sauce for dipping or drizzle thinned sauce over chicken, carrots and celery. If chicken is drizzled with sauce, sprinkle with chives. Serve warm.

Makes 12 chicken skewers

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