I have a weakness for hot wings, or more specifically, Frank’s Red Hot sauce, and while I know I am not exactly reinventing the wheel on this one, these grilled buffalo strips are one of my favorite ways to cure my wing cravings. They are also a fantastic, healthier wing substitute for one of the biggest days for wing consumption of the year; Super Bowl. What is great about these is that they are basically grilled chicken strips coated in zero calorie, classic Frank’s Red Hot. No breading or frying, just grilled chicken in dipable form. That dipping sauce in the corner? Believe it or not, it is dairy free and gluten free ranch dressing! I have been waiting on someone to invent this for a loooooooong time, and thanks to the Organicville brand, my wish has come true. I found a bottle of it at Whole Foods, and I have to say, it is pretty damn awesome. It is made of 100% organic ingredients, and contains absolutely zero added sugars. It also only has 90 calories per 2 Tbsp. serving, compared to traditional ranch that comes in at around 140 calories for the same amount. It’s a winner all the way around, and I definitely suggest you try a bottle if you find one!
These grilled buffalo strips seriously couldn’t be easier to make. In fact, they are easier than regular chicken wings, and take far less time overall. One pound of organic, free range chicken thigh meat will make you about 8 one-inch strips. I used thigh meat because it is super tender and juicy, but you could also use tenderloins if you would like instead. Simply cut your chicken into 1″ strips, season lightly with freshly ground black pepper and throw them in a Ziplock to generously coat with Frank’s Red Hot. Seal bag and set on the counter to marinate for about 10 minutes. Lightly oil your cleaned grill to prevent sticking, and preheat grill to about 500F. When ready, grill your chicken strips for about 10 minutes total, or until your thickest piece of chicken reaches an internal temperature of 165F. If you don’t have a meat thermometer, you can tell chicken is done when the juices run clear and the interior is opaque. I did 6 minutes on one side and 4 on the other.
When your chicken is finished, place your strips on a plate that you don’t mind dirtying to give them another even coat of sauce. Transfer finished buffalo strips to a serving plate, and serve with Organicville Ranch if you’d like, along with some celery and carrot sticks.
- 1 lb. organic, free range chicken thigh meat; cut into 1″ strips
- ¼ cup Frank’s Red Hot sauce; reserving some for coating after cooked
- Freshly ground black pepper to taste
- A small amount of olive oil to oil grill grate
- A paper towel
- Organicville Brand Non-Dairy Ranch Organic Dressing for dipping
- Celery and carrot sticks
- Preheat grill to about 500F.
- Oiling your grill grate helps prevent food from sticking. To to this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because you will start a good flare-up.
- On a cutting board, cut your chicken thigh meat into 1″ strips. You should have about 8 strips total.
- Lightly season each side of your chicken strips with freshly ground black pepper, and transfer strips to a Ziplock bag.
- Pour about ½ to ¾ of your Frank’s Red Hot sauce over the chicken, then seal your bag making sure to remove any air. Shake to make sure chicken is evenly coated. Reserve the rest of your sauce for coating once chicken is cooked.
- Set Ziplock bag on counter top and allow chicken to marinate for 10 minutes.
- When ready, place chicken strips on oiled grill and set timer for about 6 minutes. When timer is up, flip chicken strips over and cook for an additional 4 minutes.
- This will take about 10 minutes total, or until your thickest piece of chicken reaches an internal temperature of 165F. If you don’t have a meat thermometer, you can tell chicken is done when the juices run clear and the interior is opaque.
- When your chicken is finished, place your strips on a plate that you don’t mind dirtying to give them another even coat of your reserved sauce. Transfer finished buffalo strips to a serving plate, and serve with Organicville Ranch if you’d like, along with celery and carrot sticks.