Whatever happened to Rumaki, the Polynesian appetizer that they used to serve at tiki themed parties in the 70s? I took that retro tiki-party classic rumaki recipe and gave it a fresh, flavor-packed modern twist that’s perfect for today’s get-togethers.
My Buffalo-style Chicken Rumaki bites recipe modernizes the classic recipe by layering smoky bacon with spicy buffalo-style chicken. Tender pieces of chicken are wrapped in bacon, slathered in homemade buffalo sauce and baked until crispy. Serve them up with extra wing sauce and your favorite blue cheese or ranch for dipping.
These hors d’oeuvres are bold, saucy and ready to be the star of your next party spread.
Ingredients
Buffalo Sauce Ingredients:
- 1 cup hot sauce preferably Frank's
- ¼ cup melted butter
- ¼ to ½ teaspoon cayenne pepper for extra heat, optional
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon ground black pepper
- 1 teaspoon lemon juice
- 1 egg yolk
Rumaki Ingredients:
- ½ pound thick cut bacon slices cut in half
- 1 pound chicken tenders cut into 1-inch pieces
- Additional Buffalo sauce and/or Blue cheese or ranch dressing for serving (optional)
- Oven safe skewers
Instructions
- Pre-heat the oven to 300 degrees.
- Place a wire baking rack inside a large foil lined baking sheet. Whisk all of the sauce ingredients together, then separate into two medium sized bowls. Add the chicken tender pieces to one of the bowls and gently toss to coat.
- Wrap each tender in a half piece of bacon and secure with a skewer, brush with wing sauce from the second bowl, using a pastry brush.
- Place the rumaki on the rack and bake for 20 minutes, re-apply sauce, turn pan and cook for 15-20 minutes more or until cooked throughout and the bacon is crispy.
- Serve with crumbled blue cheese, additional wing sauce, ranch and/or blue cheese dressing for dipping. Enjoy!













