1. Chicken Tenderloins
2. Olive Oil
3. Chili Powder
4. Garlic Powder
6. Green Peppers or pepper strips
7. Your favorite wing sauce
Cut the tenderloins (Doesn't matter how many, make what you can eat.) I cut them up into small pieces of around 1 inch square, little bite size things.
Place the chicken in a dish and drizzle with a couple tablespoons of Olive Oil. Mix around so the chicken is covered with the oil. Then you want to take the chili powder and cover the chicken. Do the same with the garlic powder. Add pepper to your tastes. Mix it around and you'll probably want to add more chili powder and garlic. How can you have too much?
This is your marinated chicken. I like to let it sit in the fridge for twenty minutes or so, but it's good if you go ahead and cook it right away, too.
Warm up a pan with oil or cooking spray (I use Food Lion brand cooking spray with olive oil. No fat!)
Once the pan is warmed up turn the stove down to about 7 and put in the chicken.
I usually wait two or three minutes to let the chicken cook up some then add the pepper strips. I like to use the bags of pre-cut frozen strips so I get a good taste of red, green and orange peppers.
Let this concoction cook up for no more than four minutes and flip it over. The pieces of chicken are very small the way I cook it, so cooking this on 7 usually takes less than 10 minutes.
Once it's finished cooking take the delicious-smelling chicken and put it into another dish. (Or do what I do and wash the original dish while it's cooking real quick.)
When placed in the dish, take your favorite wing sauce and sauce to your personal specifications.
Enjoy your Wingless Chicken Wings.