Buffalo Chicken Wings
1 lb. boneless, skinless chicken breasts
1/2 C. butter
4 T. hot pepper sauce
Trim any fat from meat. Cut into 1-inch cubes. Place in a large, zipper-lock
plastic bag.
Melt butter. Stir in hot sauce. Cool to room temperature. Pour half of sauce
over chicken chunks. Seal bag and mix well. Refrigerate 30 minutes or overnight.
Bring meat to room temperature. Thread on 4 to 8 skewers. If your skewers are
wood, soak in water at least 30 minutes before using them.
Grill over medium-hot coals for about 10 minutes, turning once, until cooked
through. Place skewers on a platter or in an oblong baking pan. Pour remaining
sauce over skewers and turn to coat well. Serves 4.
Picnic Basket From Kim of Kim's Whim