Nutrition Facts
Amount Per Serving (9 pieces)
Calories		241
Total Fat		12 g
Cholesterol		144 mg
Sodium		394 mg
Potassium		361 mg
Total Carbohydrate		1.5 g
	Sugars	1 g
Protein		30 g

We are on a diet in this household and that means that our smaller-portioned meals not only need to be light and filling, but really need to pack a punch so that we are entirely sated by every last morsel. After watching an episode of Good Eats the other night, we both developed a craving for chicken wings, particularly Buffalo style which could easily be one of the most artery-clogging of all chicken wing recipes -- its sauce is made from margarine and hot sauce. I decided to search around for low-fat alternatives of the  classic Buffalo chicken wing.

For the wings, some recipes suggested using skinless chicken wings, which just sounded too laborious and boring to me. Others suggested skinless chicken breasts in a Buffalo Style Fondue (which I will try real soon!), but I am difficult to please today, so I turned to my favorite, the boneless skinless chicken thighs (5$ for 1lb - about 9 small thighs). I cut each thigh in half and dried them with paper towels, then sent them to the steamer for 12 minutes.

After their steam bath, and once they had cooled enough to be handled, I dried them in a salad spinner (don't you just love salad spinners?!) and placed them on a cookie sheet. They were then ready for baking at 425•F for 12 minutes, and then flip, and another 12 minutes of baking.

While my chicken thighs were baking, I whipped up the buffalo style sauce. I had picked up a bottle of President's Choice Chipotle Hot Sauce (1.29$ for 142ml). I had planned to use the traditional butter with the hot sauce, but reduce the butter part by half. I used a total of 1/4 cup of hot sauce, with 2 tbsps of melted butter. I also mixed in 2 cloves of minced garlic and 1 tsp of white sugar to add more kick and balance the flavors.

Once the thighs were fully cooked, and still hot, I tossed them into the sauce, making sure to fully coat them. I then removed the "chicken things" from the saucing bowl, and sent them for another spin around the salad spinner to remove any excess sauce, thus reducing the amount of fat I might consume without compromising any of the flavor.

I discarded the leftover sauce (we had about 3 tbsps) to avoid the temptation to dip the chicken back into the butter delicious sauce, but I imagine you could use it to coat a chicken breast or two!