Yield: Yields 2 pounds.
Servings: four as a main dish or eight to twelve as an appetizer.
Instead of the traditional and now rather expensive chicken wings, I use boneless, skinless chicken thighs in my version of this popular snack. It’s best to use natural, high-quality chicken. The dip can be made up to four days ahead, but definitely start this dish at least a day ahead of time to let the chicken marinate.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
When I read through this recipe I wasn't sure about it but it was a huge hit for Superbowl Sunday. A big a hit for both kids (without the hot sauce in the last step) and adults alike!
These are ridiculously good! I make them every year for our annual Christmas party of 50 people. They don't even make it out of the kitchen to the table.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?