Boneless Buffalo Chicken Wings Recipes

BUFFALO CHICKEN BITES (BONELESS BUFFALO WINGS)

Steps:

• Combine the cornstarch, salt, onion powder, garlic powder, pepper, and paprika in a large mixing bowl. Whisk until thoroughly combined.
• Add the chicken to the cornstarch mixture; toss until evenly coated.
• Heat a 12" non-stick skillet over medium high heat. Add 1 tbsp olive oil and heat until it shimmers. Add half the battered chicken to the skillet in a single layer. Sautee 5 minutes until the breading is lightly golden brown, flip the pieces, and sautee 5 minutes on the other side. Remove the chicken using a slotted spoon and transfer to a plate. Repeat with the remaining chicken pieces, adding additional olive oil as needed.
• Add the butter to the skillet and melt, scraping up browned bits as it cooks. Add the buffalo sauces to the melted butter and whisk until combined.
• Add the cooked chicken to the buffalo sauce. Toss to coat all pieces in sauce, then cook an addition 3-5 minutes until the chicken is cooked through and the sauce slightly thickens. Serve immediately with blue cheese or ranch dipping sauce and sliced carrots and celery.

BONELESS BUFFALO WINGS

Steps:

• In a medium bowl whisk together the flour, salt and pepper and in a second bowl whisk the egg and milk together.
• Cut the chicken into two inch chunks then dip each piece of chicken into the egg mixture then the flour mixture, then back to the egg, then back to the flour then rest on a cookie sheet for 20 minutes.
• Heat three inches of canola oil to 375 degrees in a large dutch oven when you are ready to fry.
• Add 6-8 pieces of chicken at a time to the oil and fry for 5-6 minutes until cooked through then remove to a clean cookie sheet and when all the chicken is done toss with the buffalo chicken wing sauce.

BONELESS BUFFALO CHICKEN "WINGS"

Steps:

• Prep the chicken:
• Stir buttermilk, hot sauce, and 1 Tbsp. salt in a wide, shallow bowl. Add chicken and toss to coat.
• Mix flour, garlic powder, paprika, cayenne, black pepper, and remaining 1 Tbsp. salt in a large bowl.
• Working in batches, transfer chicken to bowl with flour mixture. Toss to coat, then transfer to a rimmed baking sheet or large platter. Working in batches again, dip in buttermilk mixture, allow excess to drip off, then dip again in flour mixture. Transfer back to baking sheet and chill at least 15 minutes and up to 2 hours.
• For the hot sauce:
• Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat, stirring, until butter is melted and mixture is smooth.
• For the blue cheese dip:
• Whisk sour cream, buttermilk, blue cheese, pepper, salt, and 1 Tbsp. plus 2 tsp. chives in a small bowl. Top with remaining 1 tsp. chives.
• Fry the chicken:
• Preheat oven to 250°F. Set a wire rack over another rimmed baking sheet.
• Pour oil into a large heavy pot fitted with thermometer to a depth of 2". Heat over medium-high until thermometer registers 350°F. Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant-read thermometer registers 165°F, 4-6 minutes per batch. Transfer chicken to prepared wire rack, season with salt, and keep warm in oven.
• Right before serving, transfer fried chicken to a large bowl. Pour hot sauce mixture over and gently turn with tongs until coated. Serve with blue cheese dip and celery sticks alongside.

BAKED BUFFALO WINGS

Steps:

• Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

BONELESS BUFFALO WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
• Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

H-O-T HOT BONELESS BUFFALO WINGS

Steps:

• Preheat the oven to 375 degrees F.
• Spray a baking sheet (or baking pan) with nonstick spray and set aside.
• Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer to a small bowl and set aside.
• Crush potato chips in a sealed bag, and then add to the bowl of cereal crumbs. Add spices and mix well.
• Place chicken pieces in a separate bowl, cover with hot sauce, and toss to coat.
• Give each chicken piece a shake so it's not dripping with sauce, and then coat evenly with crumb mixture. Lay crumb-covered nuggets on the baking sheet.
• Bake in the oven for 10 minutes.
• Flip nuggets over and bake until outsides are crispy and chicken is cooked throughout, about 10 more minutes.
• Serve with carrot sticks, if using. Enjoy!