Buffalo-style hot sauce brings a tangy kick but often packs a significant amount of sodium as well.
Position oven rack in top third of oven; preheat broiler.
Line a large rimmed baking sheet with foil.
Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Tucker Vines
Broil until lightly browned, about 7 minutes.
Remove from oven; discard any excess liquid.
Cook, stirring occasionally, until thickened, 4 to 5 minutes.
Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Tucker Vines
Remove from heat and stir in vinegar.
Transfer 2 tablespoons of the hot sauce mixture to a small bowl.
Add the cooked chicken to the saucepan; toss until evenly coated.
Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Tucker Vines
Arrange the chicken mixture in a single layer on the same baking sheet.
Remove from oven; brush with the reserved 2 tablespoons hot sauce mixture.
Transfer to a platter.
Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Tucker Vines
Serve with blue cheese (or ranch) dressing, carrots and celery.
Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Tucker Vines
