Oh, the feel of a runny nose, the never ending tingling in the lips, a few tears running down the cheeks, the fire taking over your mouth and your game face on. Isn't that what hot wings are all about?

But since this is a gym post, we had to find a better alternative that would satisfy the spicy cravings without messing with your goals. Here it is!


Prep time: 15 minutes

cook time: 1 hour

total time: 1 hour, 15 minutes

yield: serves 1

serving size: 1 stuffed sweet potato with 1 tbsp Greek Yogurt

Cal: 378 - Protein: 33.8g - Fat: 12.7g - Carbs: 25g - Fiber: 3.9g - Sugar: 8.13g 


  • 1 medium sweet potato (the ones with the orange flesh), skin on
  • 1 skinless, boneless chicken breast
  • 1 tbsp Greek Yogurt 2%
  • Cilantro, Scallions or parsley, optional
  • 1 Tablespoon Sriracha or chilli paste
  • 2 Tablespoon Frank's Red Hot Original Sauce (Adjust quantities according to heat tolerance)
  • 1 Tablespoon unsalted butter
  • 1/2 tbsp white vinegar
  • 1/2 tsp garlic powder or fresh minced garlic
  • 1/2 tsp cornstarch + 1/2 tbsp water


Preheat oven to 400F/200C. Line a baking sheet with aluminium foil, place sweet potato on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potato inside to keep it warm.
In the meantime, place chicken breast in a pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer chicken on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers. (You can also cook the chicken overnight with the sauce on a croc pot. Even better!)
In another large pot (you can use the same one you used for the chicken) over medium heat, combine Frank's hot sauce, Sriracha, vinegar, butter and garlic and whisk while it's melting. When butter is incorporated, stir in cornstarch dissolved in water. Whisk until sauce thickens, about 30 seconds. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce.
Take the sweet potatoes out of the oven, cut them in half lengthwise (without cutting them all the way down so that the two parts stay attached together) and stuff them with shredded buffalo chicken. Drizzle one tablespoon of Greek Yogurt on each sweet potato. Top with fresh herbs if using. Serve immediately.

Have any ideas? Share in the comments.