Buffalo wing dip is everything you love about buffalo wings without the bones.
And because you’re using breasts and not frying, its lower in fat than chicken wings. Kinda.
So why not use crispy chicken skin for dipping, right?
Everyone always goes crazy for this dip. I don’t know about milkshake, but crispy chicken skin brings all the boys to the yard. And by yard I mean the couch in front of my telly.
I must confess the first few times I made this recipe, I wasn’t a big fan, but everyone else loved it, so I Kitchen Rebel’d it up and now I think I might like this even more than wings!
I roast chicken breasts, always bone in, skin on. Remove skin and bones and reserve for stock. Or if you’re feeling decadent, like I was on game day, remove skin and bake for a few minutes longer to crisp it up, making for the best ever dipping chips.