Blackened Chicken Fingers with Wango Tango Sauce

Name: Blackened Chicken Fingers with Wango Tango Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs boneless skinless chicken breasts, cut into 3/4 inch strips (or de-boned thighs for even more flavor); 3/4 cup light oil; 1 tablespoon hot sauce; 3/4 cup paprika; 1 tablespoon chili powder; 1 tablespoon salt; 2 teaspoons black pepper; 1 teaspoon granulated garlic; 1 teaspoon onion powder; 1 teaspoon cumin; 1 teaspoon cayenne pepper; 2 cups sour cream; 1 cup ranch dressing; 1/2 teaspoon black pepper; 1 lime (juice of); 1 tablespoon blue cheese, crumbled; 1 tablespoon chopped celery leaves; 1 tablespoon chopped green onions or 1 tablespoon cilantro

Submitted by chef blade

"These fiery little friends are great for race days, tailgate parties and Sunday afternoon playoffs. Not suitable for synchronized water ballet get-togethers, though. After the last touch of oil is added they could be char-grilled if you don't want to heat the oven."

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Ready In:: 45mins
Ingredients:: 18
Serves:: 6

ingredients

1 ¹⁄₂ lbs boneless skinless chicken breasts, cut into 3/4 inch strips (or de-boned thighs for even more flavor)
³⁄₄ cup light oil
1 tablespoon hot sauce
Blackening spice
³⁄₄ cup paprika
1 tablespoon chili powder
1 tablespoon salt
2 teaspoons black pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne pepper
For the sauce
2 cups sour cream
1 cup ranch dressing
¹⁄₂ teaspoon black pepper
1 lime (juice of)
1 tablespoon blue cheese, crumbled
1 tablespoon chopped celery leaves
1 tablespoon chopped green onions or 1 tablespoon cilantro

directions

Marinate chicken in the oil and hot sauce while blending blackening spices.
Whisk sour cream and dressing with last 5 ingredients.
Roll chicken strips in the dry mix one at a time and place on non-stick cookie sheet (do not layer).
Spray tops of tenders with"Pam", or lightly brush with oil.
Bake in top half of PREHEATED 425 degree oven for 10-15 minutes.
Let cool, serve on platter with dipping sauce in the middle.

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Reviews

The wango tango sauce was out of this world LOVE IT. Next time we make the chicken we are going to sprinkle the chicken liberally with the spices instead of rolling them as they became so saturated with the blackening that we scraped 70% off before we could eat it. Very tasty and we will make it again

Jena from Santa Cla
My DH loves these! I didn't have any cilantro so I added some coriander along with the green onions. Really nice contrast with the cool sauce and the hot chicken!

Felina
I should have reviewed this a long time ago. Not only is this a great recipe - but I make this spice mix in bulk quantities, and use it for virtually everything! I like to try different paprikas like smoked and sweet... I keep it in a big shaker jar - it's my "essence". It tastes especially great on salmon. Thanks for a great recipe!

Michelle Minicucci
Great tasting,used wings.Thanks

lin18760
Made these last night using chicken wings and they are incredible! I used Frank's extra hot sauce, and must admit to using a 'tad' more than 1 Tbsp for the marinade - but I like things hot. The spice mix for the chicken was very tasty and the marinade added that extra kick that left my mouth singing afterwards. The sauce is a must - very cooling and tasty. I've dipped wings in blue cheese sauce and I've dipped in ranch, but never would have thought to combine the two flavors. Thanks, Chef Blade for a unique recipe - I will likely be making it as a frequent weekend treat.

Minxkat1