Americans will eat 1.25 BILLION wings during the Super Bowl on Sunday. That’s a lot of wings! While delicious, wings do come with problems for the waistline. Each of those wings weighs in at an average of 100 calories and 9 grams of fat. With a typical 10-wing portion, that puts a person at over half of her recommended calorie allotment for the day and OVER the recommended fat consumption! Luckily, these tasty little pieces of Americana can be lightened up, without losing any of the great taste.
How? By using boneless skinless chicken breasts, sliced into wing-sized pieces, instead of fatty wings and by adding reduced quantities of butter to the sauce.
Chicken wings are synonymous with Game Day and have become menu staples in bars and restaurants across America. It is hard to believe they are babies in terms of American cuisine. The first national mention of Buffalo wings was on the Today show in 1980. However, they didn’t become popular until the early 1990’s, when the Buffalo Bills went to 4 consecutive Super Bowls, and the media spotlighted local fan food in Buffalo, NY.
Even better – these wings are super easy and super quick to make. Serve them with celery, carrots, and ranch or blue cheese dressing as an appetizer on Game Day. Add sweet potato fries or roasted butternut squash for a quick weeknight dinner.
- 2 ½ lbs boneless skinless chicken breast, cut into slices
- 2 c + ½ c Frank’s Original Hot Sauce
- 2 tsp garlic powder
- 2 tsp Worcestershire sauce
- 1 TBSP unsalted butter
- 2 TBSP canola oil
- Place chicken breast slices in a bowl or Ziploc bag with ½ c hot sauce. Let marinade while making the sauce.
- Combine 2 c hot sauce, garlic powder, and Worcestershire sauce in a saucepan. Stir. Bring to boil. Remove from heat. Add butter. Stir.
- Heat 2 TBSP canola oil in a large skillet on Hi. Watch the oil! You shouldn’t let this go for more than a couple of minutes. Using tongs, add chicken pieces to the skillet, leaving the marinade behind. Stir fry until the chicken is cooked, about 5 minutes. Remove from heat. Add sauce, about ½ c at a time, until chicken is coated to your desired level. Freeze or refrigerate extra sauce (should last about a week).