Blackened Chicken Fingers with Wango Tango Sauce

READY IN: 45mins
Recipe 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.

Top Review by Jena from Santa Clara

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

Ingredients Nutrition

Directions

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

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