jump to content immediately

Buffalo Chicken Skewers

March 19 2008 by Kristin at The Kitchen Sink in Chicken,Recipe » 7 comments

buffchx.jpg

Wings are not a part of the culinary territory in which I tread lightly. You see, my roommate/dinner companion/husband is what one might call a wing aficionado. And wings are a subject on which he has got very definite views. And said views stop and start with Buffalo Joe’s, known to anyone in the know as simply Buff Joe’s.

buffchx2.jpg

Nary a soul passes through college studentdom at Northwestern or adolescence in Evanston and the surrounding suburbs without at least trying the blazing hots wings doled out by the Captain at Buff Joe’s, which is a stone’s throw from the edge of campus. Since my husband falls in both of these categories (a Wildcat and a product of the greater Evanston’s environs), his status as a Buff Joe’s super fan is not altogether shocking.

(Click “more” for the rest of the story, more photos & the recipe.)

buffchx3.jpg

Confession time (hold on to your hats, because this one could cost my Northwestern Wildcard) I’m not a Buff Joe’s convert. Mind you, I have tried. I gave the wings a shot at each of their varying levels of hotness. And I even tried the signature sauce in sandwich form. Much to Kevin’s dismay (honestly, I’m still pleasantly surprised it wasn’t a total deal-breaker), I never bought into the craze. Lucky for Kevin, though, his sisters and his buddies and nearly ever other red-blooded American who’s come into contact with the place shares his absurdly fond feelings for Buff Joe’s.

buffchx4.jpg

Given this state of affairs, an endeavor into making homemade wings is, shall we say, touchy. But, when I found Bobby Flay’s chipotle-infused recipe, I was emboldened. And when the idea of slathering the sauce (which is so good that I will never buy the neon orange bottled stuff ever again) on a chicken breast (sliced into strips and skewered; think chicken satay does upstate New York fare) rather than wings hit me, I became downright foolhardy. That’s right, I made them. And I served them up to my husband’s discerning wing palate. I’m happy to report that he approved. Though not without waxing poetic about the Captain’s sauce while he munched away on my skewers. Still, I’ll take it.

Chicken Skewers with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce
Adapted from Bobby Flay
1 full boneless skinless chicken breast
Cooking spray
Salt and freshly ground pepper
Chipotle Hot Sauce, recipe follows
Blue Cheese-Yogurt Dip, recipe follows

Carrot and celery sticks

Heat grill or grill pan to high and spray the rack or pan with cooking spray. Season the chicken breast with salt and pepper. Place the chicken on the grill rack or pan and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.

Chipotle Hot Sauce:
1/2 cups red wine vinegar
1 tablespoons Dijon mustard
2 tablespoons chipotle pepper puree (depending on how spicy you like it)
1 tablespoons honey
1 tablespoons vegetable oil
Salt and freshly ground pepper

Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.

Add the hot sauce mixture to a deep skillet and bring to a boil. Add the chicken breast and cook, stirring, for 2 to 3 minutes. Remove the chicken breast from the sauce and slice into one-inch strips. Slice a bamboo skewer into each strip, lengthwise. Serve with Blue Cheese-Yogurt Dip and celery and carrot sticks.

Blue Cheese-Yogurt Dip:
1 container thick Greek yogurt
1/4 cup crumbled domestic blue cheese
1 tablespoons finely sliced scallions, plus more for garnish
Salt and freshly ground pepper

Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

 

7 comments so far. »
| Leave a Reply
  1. Louie says on March 19 2008 at 8:40 am:

    Make the score 2-1, because I think Buff Joe’s is highly overrated. Take Kevin to the Anchor Bar in Buffalo – I had them over ten years ago, and still consider them the bench mark for all wings. I think Bobbly Flay does too…

  2. Elle says on March 19 2008 at 10:23 am:

    These look fabulous. I’m looking forward to trying out the sauce!

  3. Charlotte at simply divine love says on March 19 2008 at 2:01 pm:

    Certainly worth the “Throw Down” challenge. I will have to try this the next time I fire up my grill. Thanks for sharing.

  4. Mandy says on March 19 2008 at 4:51 pm:

    Oh my, your chicken skewers look so delicious! I wish I could have some now!

  5. Kevin says on March 19 2008 at 7:22 pm:

    That looks good! Spicy chicken with cool and creamy sauce.

  6. ourkitchensink says on March 20 2008 at 8:10 am:

    Louie: Another anti-Buff Joes Wildcat in my corner! Yessss.

    Elle: Thanks! Yes, the sauce was the star.

    Charlotte: It was waaaaaaaay too cold (and sleeting, I think) to make these on our grill, but the grill pan worked just fine.

    Mandy: Thank you!

  7. au says on March 22 2008 at 1:28 am:

    buffalo sauce is red hot and butter, varying proportions. nothin else.

Your Reply:


required


required (Will Not be Shown)



You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Trackback this Article  |  Subsribe to Comments