Rinse chicken and pat dry. Cut fillets into 21 pieces, horizontally. Combine oregano, black pepper and salt, sprinkle on both sides of chicken pieces.
In a large, non-stick skillet, turn to medium-high heat, add oil. When oil is hot, but not to the smoking point, add the cubed chicken pieces. Sear chicken until brown and crispy on both sides. Pour off any fat.
Add 2/3 cup wing sauce to skillet, reduce heat to medium-low, cover and continue cooking until chicken is cooked through and sauce is reduced. Remove from heat, allow to cool slightly and place 3 chicken pieces on each individual skewer.