1. Marinate the chicken for 30 minutes in the wing sauce marinade, but hold back enough to drizzle on each sandwich (Wing sauce/marinade is equal parts hot sauce and melted butter, if you're so inclined, but several bottled options are available.)
2. Grill the chicken, then let rest (the general rule is you let it rest half as long as you cooked it).
3. Toast the buns if you like.
4. Slice the chicken into thin strips, and then assemble the sandwich.
5. I spread bleu cheese dressing on both halves then top with chicken, wing sauce, sliced celery and lettuce.
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I love the oozing of the sauce, rich spiciness of the chicken, flaky texture of the bread, and skratchy textrue of the table. Nice contrast of colors, and a sense of movement.
From an artistic perspective this image isn't doing much for me. From a foodie perspective I want to chow down on this right now. So I have mixed feelings on it as an entry.
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