It always strikes me funny how fickle inspiration is. Try and try to come up with a new idea, and nothing. Then one morning the alarm clock goes off, waking me from a deep sleep, and before I can hit the snooze button not only do I have an idea, but most of the logistics worked out and the ingredient list made. This was one of those times. Going to a New Year’s Eve party, I said I would bring wings. But I’d done wings for these people before, and I don’t like doing the same thing over and over. I thought to myself, hmmmmm moink maybe? Nah, I’m sure somebody else is bringing meatballs. My waking thought was “There needs to be a chicken moink.” And as quickly as that this recipe was born.
What to Expect:
The bacon will help keep the chicken moist while doing what bacon does best, by adding flavor. The sauce will give you that wonderful Buffalo heat and flavor that we all love.
Yield: About 24 nice size chicken bites (minus whatever you “taste test” coming off the grill.)
What You Will Need:
About an hour of time from beginning to end.
A grill setup for DIRECT grilling.
24 or so small wooden skewers (you can find these in the cooking supply aisle of most stores)
4 boneless skinless chicken breast rinsed and trimmed
Salt and Pepper
1 1/3 cup hot pepper sauce
1 cup cold unsalted butter
3 tablespoons white vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper (more or less depending on how spicy you want this)
1/4 teaspoon garlic powder
How We Did It:
Begin by soaking your skewers for 30 minutes in a glass of water.
Rinse, dry, and trim the chicken breast of any unwanted fat, or loose meat.
Season meat with salt and pepper.
Slice into about 1/2 inch strips, crosswise.
Wrap the chicken breast with the bacon, running your skewer through the bacon and chicken breast length wise and top to bottom to secure the bacon to the chicken.
Grill over direct heat turning every 4 minutes to cook evenely on all sides. This took us about 30 minutes (lid on) but it was in the low 20’s and there was a breeze. In good weather they should cook much faster.
When they’re done the bacon should be browned and the chicken will be firm to the touch. If in doubt slice into one and check.
While they rest, place the: 1 1/3 cup hot pepper sauce, 1 cup cold unsalted butter, 3 tablespoons white vinegar, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon cayenne pepper (more or less depending on how spicy you want this), 1/4 teaspoon garlic powder in a small sauce pan and bring to a simmer. Cook until the butter is melted and everything is well blended.
Place wings in a large bowl, pour sauce over the top and toss.
Serve with traditional Buffalo wing dipping sauces such as Ranch and Blue Cheese.
Sorry I don’t have any finished, and platted photos. My phone froze, and by the time I was ready to take pictures…… well…… they were gone.
Have fun and happy New Year!
Remember: What you cook isn’t nearly as important as who you cook it with.