Boca Chik’n veggie nuggets (defrost 45 minutes before)
1 cup BBQ sauce (pick your favorite – I love this Gluten free option by Woodstock)
3 tbsp Sriracha Sauce (add a 1/4 tsp of cayenne pepper if you want EXTRA spicy)
2 tbsp Agave Nectar (can substitute with honey or brown sugar)
This is a simple and quick recipe that everyone will love during the Superbowl.
Pre heat oven at 350 degrees. Mix the BBQ sauce, agave nectar, and Sriracha sauce in a bowl. Remove chik’n nuggets from package. Roll each individual chik’n nugget in sauce and place in a pan (I prefer a cast iron pan but use what you have). Bake in the oven for 30-35 minutes. Check periodically (every 10 minutes to ensure they are not burning). You will know that they are ready when the sauce has turned dark and gooey. Remove from the oven. Plate and serve hot. Garnish with extra sauce on the side. These Chik’n nuggets also pair well with sliced fresh cucumber.
It’s not made from scratch but it’s finger lickin’ good!!!