I love buffalo wings but my OCD nature gets a bit iffy at the mess. It’s not the bones; I’m a gnawer from way back (I gross my partner out). It’s the amount of collateral damage from the sauce as I negotiate the bones that makes me grumpy. Plus there’s never enough meat to make it a meal.
So I thought, why the hell can’t I just get rid of the bones?! Enter chicken thighs as the best substitute and voila!!!
You can up the heat by adding the suggested chilli powders. Or get very real and sprinkle slices of jalapeño on the top if the meat just before it goes in the oven. Yee-freaking-haw!
1.5-2k Chook thighs and breasts, boneless
1/2 C Molasses
1/2 C Tomato paste
1/2 C Olive oil
2 tsp Smoked paprika
1 1/2 tsp Sea salt
1/4 tsp Black Pepper
1/4 tsp Garlic powder
1/4+ tsp Slap Yo Mama Cajun Seasoning or Chipotle Powder
PREHEAT 220 c oven
POUR the wet ingredients into a 2+C measuring cup with the oil being the last ingredient. If you do it right, it’s easy to measure to the 1.5 C mark.
ADD the dry ingredients and mix it until you get a beautiful, dark burgundy-colored sauce.
POUR the mixture into a large mixing bowl and set aside.
SLICE chook into small, easy to hold pieces or chunks.
ADD chook to the sauce and mix well with your hands until it’s completely coated.
COVER bowl and place in fridge for 1-3 hours…you can place the bits right into the oven without marinating but it does improve the flavor if you have the time or patience.
LINE two large baking trays with baking paper and lay coated chook on it, making sure to leave room between pieces. This is important or you won’t get the best glaze.
PLACE trays in oven and bake for 20 minutes. I had to put on a middle and lower rack, switching after the first 10 minutes or so.
KEEP checking progress; you’re looking for the sauce to have turned into a sticky glaze rather than be soupy. If there is still a lot of juice under the chicken, bake another 5 minutes or so.
REMOVE from oven and allow to cool a bit before diving in.