This is a revision of my Bison Jerky, just in time for the Superbowl!
Remove from oven and allow it to cool. Use kitchen sheers to cut into strips.
Chicken Wing Jerky
2 lb Ground Chicken (not breast, you want the fattier one)
3 Tbsp Butter-melted
3 Tbsp Onion Powder
1/4 tsp Salt
1/2 C Franks Red Hot
Combine all ingredients in the food processor.
Turn it on and let it go till everything is evenly distributed and broken down.
Place in the refrigerator for several hours to allow the flavors to meld. When ready to begin, preheat oven to 170. Spread about 1/3 of the mixture on a full size, raised edge baking sheet.
With the back of a spatula, spread mixture as thin as you can 1/4-1/8in.
The 2 pounds is enough for 2-3 baking sheets full. Place in the oven for about 2 hours. Flip jerky over and return to oven for an additional 2 hours or until the consistency you want is achieved.