Buffalo Chicken Wings

1 lb. boneless, skinless chicken breasts
1/2 C. butter
4 T. hot pepper sauce

Trim any fat from meat. Cut into 1-inch cubes. Place in a large, zipper-lock plastic bag.

Melt butter. Stir in hot sauce. Cool to room temperature. Pour half of sauce over chicken chunks. Seal bag and mix well. Refrigerate 30 minutes or overnight.

Bring meat to room temperature. Thread on 4 to 8 skewers. If your skewers are wood, soak in water at least 30 minutes before using them.

Grill over medium-hot coals for about 10 minutes, turning once, until cooked through. Place skewers on a platter or in an oblong baking pan. Pour remaining sauce over skewers and turn to coat well. Serves 4.