The Simple Twist on Buffalo Wings That Has Fans Saying 'Dangggg'

Is there a more iconic duo than chicken wings and the Super Bowl? We’ll wait.

Wings have become a game-day staple because they’re the perfect shareable, no-fork-needed, flavor-packed snack. They’re easy to eat while watching the game, and they pair perfectly with beer, dips and trash talk. Their crispy, saucy, spicy goodness makes them a must-have at any football party.

The original wing flavor—Buffalo wings—was created in 1964 at Anchor Bar in Buffalo, New York. These wings were tossed in a simple mix of hot sauce, butter and vinegar and their bold, tangy heat became the gold standard of wings.

But what’s the most popular wing flavor today? While Buffalo still reigns, garlic parmesan, honey BBQ and lemon pepper are fan favorites and some snack enthusiasts swear by Nashville hot or Korean gochujang wings.

And of course, wings need a dip. The most popular wing dip is Ranch, but Buffalo wing purists often argue for blue cheese because it pairs so well with the spicy sauce.

But as much I love Buffalo wings, I must admit that when I was scrolling on social media the other day another Buffalo chicken variation caught my eye—extra crispy, extra saucy Buffalo chicken tenders from cookbook author and one of my favorite food creators Diane Morrisey (@dianemorrisey). (NOTE: You can preorder her cookbook here.)

I took one look at her Buffalo Hot Honey Baked Chicken Tenders and immediately added them to my must-make Super Bowl snack list. Here's what you need to know.

Related: The Genius Trick for Making Buffalo Chicken Dip 10x Better

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What's So Great About These Buffalo Chicken Tenders?

As much as I love Buffalo chicken wings, it's fun to mix things up every now and then. These chicken tenders let you skip the bones and they're baked instead of fried, which makes things easier.

And as always, Daine found a few different ways to level up a classic recipe. Here, she makes her own Buffalo sauce, adds some spicy-sweet hot honey to the mix, and creates a guaranteed-to-be-crispy coating by combining panko and ground-up cornflakes. Genius!

To make sure the chicken is tender and juicy, she marinates the meat in a buttermilk-hot sauce mixture for about an hour before sticking them in the oven to bake.

Related: The New Viral Way to Make Guacamole, According to a Chef

How to Make Buffalo Chicken Tenders

You can snag the full recipe on Diane's Instagram page, but to make her Buffalo Hot Honey Baked Chicken Tenders, you'll need boneless skinless chicken breasts, cut into strips, buttermilk, smoked paprika, hot sauce, kosher salt, black pepper, cornflakes (pulsed in a food processor or smashed), panko bread crumbs, garlic powder, onion powder, cayenne, Olive oil spray and chopped scallions.

Start by pouring the buttermilk into a bowl and stirring in hot sauce, paprika, salt and pepper. Add the chicken and stir, making sure to coat all tenders. Marinate the chicken for an hour.

Preheat your oven to 400° and line a sheet pan with parchment paper. Spray with oil cooking spray.

In a large bowl, stir the cornflake crumbs, panko, onion powder, garlic powder and cayenne. Roll each piece of chicken in the crumbs, coating evenly. Place on the baking sheet in a single layer. Coat the tops of the tenders with cooking spray.

Bake for 10 minutes, turn over and bake 10 more minutes. Remove from the oven, drizzle with buffalo sauce and sprinkle with chopped scallions. Serve the tenders on a platter with veggies, like carrots and celery, and blue cheese dressing or ranch for dipping.

Related: The Korean Way to Make Chicken Wings 10x Better

How to Make Your Own Buffalo Sauce

Diane levels up this recipe by making her own Buffalo sauce. To make it, you'll need butter, hot sauce, honey, cayenne and salt. Again, you can get the exact amounts on Diane's Instagram page.

In a small pot over medium heat, melt the butter and hot sauce. When smooth, add the honey, cayenne and salt and stir to combine well. Keep it warm until it's time to coat the chicken.

This recipe brings flavorful sweet heat and a lot of crunch—and it looks amazing! I can't wait to give it a try for our next game day (or even a fun Sunday lunch).

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