Buffalo Chicken Bites with Ranch Roasted Brussels Sprouts


This is the third time in two months that we’ve had Buffalo chicken for dinner. I suppose it’s the cold weather that sets up a craving for extra spicy delights. Since we’d had wings twice already, I decided to mix the menu up just a bit and make Buffalo bites instead. This dinner was fairly easy to throw together and the heat level can easily be adjusted to accommodate your personal tolerance. Also, I opted to use chicken thighs because that’s my preference but chicken breast will work just as well.

Note: technically, you can just season the chicken thighs with salt and pepper before roasting them in the oven and let the Buffalo sauce do all the work for you. However, feel free to use the rub in the below recipe, make up your own, or utilize your favorite store bought rub to kick things up a notch.

Buffalo Chicken Bites


4 good quality boneless, skinless Chicken Thighs

The Rub:

1 tsp Mexican Oregano

1 tsp Smoked Alder Salt

3/4 tsp Red Pepper Flakes

1/2 tsp Cracked Black Pepper

1 tsp Ginger Powder

1/2 tsp Kosher Salt

1/2 tsp Mustard Powder

1/2 tsp Garlic Powder

2 tsp Cayenne Powder, or to taste

2 tsp Chipotle Powder, or to taste

1 tsp Brown Sugar

1 tsp Cocoa Powder

1 tsp Smoked Paprika

1 tsp TexJoy Chili Powder

1 tbsp Cornstarch

about 1/4 cup Masa Flour

The Sauce:

1 tsp Butter

2 cloves Garlic

1/4 cup Texas Pete’s Hot Sauce

3 tbsp Tabasco, or to taste

1 tbsp Franks Hot Sauce

1 tsp Red Pepper Flakes, optional

1/2 tsp Black Pepper


Preheat oven to 375 degrees. Line a sheet tray with a silicone mat or aluminum foil. Set aside.

On a plastic cutting board, cube the chicken into bite size chunks. Set aside.

In a med mixing bowl, toss together all the rub ingredients until well incorporated. Taste and adjust salt and heat level as desired. Toss the cubed chicken thighs into the rub until evenly coated. Place on the sheet tray in a single layer and roast in the oven until an internal temperature of 165 – 170 degrees is reached, about 25 – 30 minutes, flipping the chicken once halfway through.

Meanwhile, in a small saucepan over med low flame, heat the butter until just melted. Add in the garlic and saute 1 – 2 minutes until just cooked through and fragrant. Add in the remaining ingredients and continue to simmer until desired consistency is reached. Turn off flame and set aside.

Remove the chicken from the oven and place in a glass mixing bowl. Add the Buffalo sauce and toss until the bites are evenly coated. Serve immediately with your favorite dressing, celery sticks, and/or sides.

Ranch Roasted Brussels Sprouts


2 – 3 cups Brussels Sprouts, trimmed and sliced in half

2 tbsps Penzeys Buttermilk Ranch Seasoning

1 tbsp Nutritional Yeast, optional

1/4 tsp Dill Seed, optional

2 tsp EVOO

Salt and Pepper to taste


Preheat oven to 350 degrees. In a med casserole dish toss the Brussels Sprouts in the remaining ingredients until well coated. Roast in the oven until tender and lightly crisp around the edges, about 30 – 40 minutes. Serve immediately.






One Comment Add yours

  1. mistimaan says:

    Looks nice and tasty 🙂

    Liked by 1 person

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