I love Arizona Ranch Boneless Wings from Quaker Steak and Lube, but I get the distinct impression that the wing sauce probably comes out of a 50-gallon drum. I found a recipe on the net, and it is good, but uses 1/4 cup of butter. Not awesome. I switched it up a little bit and made these suckers.
2 Tbls margarine, melted
2 Tbls Ranch
1 Tbls Vinegar
1/4 - 1/2 Hot sauce (We use Franks Red Hot)
1 - 1/2 lbs chicken
For this, I almost always use chicken tenders, but I've used 1-inch chunks of chicken before. I'm sure that you could also toss it with actual wings, but sometimes eating meat off of a bone gives me the heebie jeebies - not always awesome when you get a vein.
Sometimes I grill the chicken. This time I pan fried in a little olive oil just until most of the chicken was cooked, but was still pink in the middle. Then I toss with the sauce and into a 350 oven for about 20 minutes.
We usually serve with 2 Tbls of Ranch and some pitas. We used these mini whole wheat pita that were actually kind of perfect. They were sweet and were a good balance with the heat of the chicken. In the past we used white bread pitas, and they are perfect if you don't care for wheat.
The yummy chicken floating in it's hot sauce bath. The sauce separates less if you use margarine.
Here are the little pitas. They have more calories that the chicken if your keeping track.
Yum. All wrapped up.
Troy says yeah!
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