Do you love-love-love buffalo wings? Well, I’m not going to try to convince you that this recipe is as good. Because it’s not. What it is, though, is delicious, easy to make, and perfectly healthy– especially compared to its naughty cousin. So while it won’t satisfy your craving for 200-calories-apiece hot wings, it might help you fend it off just a little bit longer. And give you a very nice meal in the process.

This recipe is great as a main dish with some cornbread and a veggie. But my favorite way to eat this is as a buffalo chicken salad, complete with piles of crispy romaine, croutons, and blue cheese dressing. Really, really good!

Makes 4 chicken breasts.

Ingredients:
4 chicken breast halves
1/4 C. Crystal (or your favorite) tangy hot sauce
1 tbsp. white vinegar
1 tbsp. butter
1/2 tsp. celery salt
freshly ground black pepper, to taste

Instructions: 1. In a large non-stick, lightly oiled skillet, cook chicken on both sides until nicely browned. They don’t need to be cooked through.

2. Preheat the oven to 400 degrees F.

3. Grease a large baking dish and place your browned chicken inside. It’s best if your chicken breasts don’t touch.

4. In the same pan in which you browned your chicken, combine the hot sauce, vinegar, butter, celery salt, and pepper. Cook together until butter is melted and all is well-combined, scraping the bottom to release any yummy cooked chicken bits.

5. Pour sauce over chicken breasts. Bake uncovered about 25 minutes, or until bubbly and cooked through.

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