Marry the flavors of Buffalo chicken wings, barbecue ribs

Easy Boneless Barbecue Bites

We know what you want for your Super Bowl party. You want big, bold flavors. You want rich, meaty goodness. All of which is to say, you want grub. We got grub.

We came up with these boneless barbecue bites as a delicious mashup of two classic Super Bowl party favorites: Buffalo chicken wings and barbecue baby back ribs.

We borrowed the flavors and wedded them to easy prep boneless, skinless chicken thighs. Serve with plenty of beer and a side of guacamole and chips, and you’ve got a party.

Start to finish: 30 minutes, plus marinating

Servings: 10

For the bites:

4 pounds boneless, skinless chicken thighs

18-ounce bottle barbecue sauce

4 tablespoons (1/2 stick) butter

1 teaspoon smoked paprika

1 cup panko breadcrumbs

salt and ground black pepper

For the dressing:

1 cup sour cream

1/4 cup chopped pickled jalapenos

2 tablespoons chopped fresh chives

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

hot sauce, to taste

salt and ground black pepper

Directions

Trim any visible fat from the chicken thighs, then cut each into 2-inch pieces. Place in a large bowl and stir in 1 cup of the barbecue sauce. Cover with plastic wrap and refrigerate for 24 hours.

When ready to cook, in a medium skillet over medium-high heat, melt the butter. Add the smoked paprika and breadcrumbs and cook until the breadcrumbs are toasted, stirring continuously, 3 to 4 minutes. Season with salt and pepper. Set aside.

To make the dressing, in a small bowl whisk together the sour cream, jalapenos, chives, garlic powder and onion powder. Season with hot sauce, salt and pepper, to taste. Set aside.

Heat the broiler. Line a rimmed baking sheet with foil and mist with cooking spray.

Remove the chicken from the barbecue sauce, allowing any extra sauce to drain away. Discard the excess marinade. Arrange the chicken pieces on the prepared baking sheet.

Broil the chicken about 6 inches from the heat for 8 to 10 minutes, or until browned and cooked through. Brush remaining barbecue sauce over the chicken bites, then sprinkle with toasted crumbs. Serve with the dressing for dipping.