Buffalo Chicken Tenders

I found a version of this recipe a while back and used it religiously. I love - and I mean LOVE - buffalo wings, but they're so unhealthy at the wing joints. They're usually fried, and even if they're not, they're still over 100 calories per wing. Do the math: 6 wings is over 600 calories (and most people I know, including myself, eat more than 6).

The trick here is to let them marinate for at least 30 minutes. There's been times I've been in a rush and not let them marinate long enough. They're still good, but letting them go for a while is key. One of these days I'm going to let them marinate a couple of hours or overnight.

I still want to find a dairy free blue-cheese type dipping sauce, but I just haven't yet. It's a little hard to make cheese-free blue cheese. Just sayin'.

Ingredients:
1 package chicken tenderloins (or use chicken breasts and cut into strips)
1 cup apple cider vinegar
1/8 to 1/4 cup Frank's Red Hot
5 dashes Buffalo Tabasco (optional - it will work with all Frank's)
2 T. chili powder
1/8 cup Worcestershire sauce
10-15 dashes liquid smoke
Sea salt & ground black pepper

Directions:
In a very large mixing bowl, whisk together all ingredients but chicken. Check for taste (try to ignore the strong vinegar taste, this will go away when you bake them). You're looking for a full bodied taste (add more liquid smoke or salt if it doesn't seem bold enough) and the right spice level (obviously more Tabasco or Frank's if it's not spicy enough).

Submerge chicken tenders in sauce and poke down with a fork. Stick in the refrigerator and let marinate at least 30 minutes.

Preheat oven to 350 degrees. Line a large cookie sheet with foil and coat with cooking spray. Arrange marinated tenders on prepared cookie sheet in a single layer, not touching. Bake for 20 to 30 minutes or until cooked through.

Makes 3-4 servings.