Blackened Chicken Fingers with Wango Tango Sauce

Total Time
45mins
Prep 30 mins
Cook 15 mins

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.

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.

Reviews

(6)
Most Helpful

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 Clara January 19, 2009

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 October 28, 2007

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 January 15, 2006

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