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.
The best! I've been making these for years and they are always gobbled up.
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.
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