Boneless Buffalo Wings Recipes

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.

BONELESS BUFFALO CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil. Combine the hot sauce, water, butter, and cayenne in a saucepan over medium heat. Cook, stirring frequently, until the butter has melted and the sauce is heated through. Remove the pan from the heat and let cool. Heat the oil in a deep skillet or deep fryer to 360 degrees F. In a shallow bowl, combine the flour, salt and pepper. Place the buttermilk in another shallow bowl. Cut the chicken into 1 1/4 x 1 1/4 inch squares, about 1-inch thick. Dredge the chicken pieces in the flour mixture, shaking off any excess. Then dip them into the buttermilk, coating them completely. Let any excess drip off. Dip the chicken again in the flour and shake off excess. Add the chicken in batches to the hot oil and cook, turning as needed, until golden brown. Remove with a slotted spoon and let drain on paper toweling. Transfer the hot sauce mixture to a large bowl. Add the browned chicken and toss them with the sauce, coating them completely. Transfer the chicken to the foil-lined baking sheet. Place in the oven and bake at 350 degrees F for 20 minutes or until cooked through and the sauce is slightly caramelized. Serve the boneless wings hot with your favorite dipping sauce.

BONELESS BUFFALO WINGS RECIPE

Steps:

• Stir together the flour, seasonings and salt and pepper in a large bowl.
• In a separate bowl, beat together the egg and buttermilk until combined.
• Dip each chicken piece into the egg mixture, then into the seasoned flour mixture. Repeat, then set onto a plate to rest for 10 minutes.
• Heat several inches of frying oil heated to 350 degrees F in a large pot or Dutch oven. Do not boil.
• Fry the boneless wings for 5-6 minutes, or until golden brown and cooked through. They should register 165 degrees F internally when measured with a meat thermometer.
• Remove and set onto a paper towel lined plate to drain excess oil.
• Heat the butter, hot sauce, vinegar and Worcestershire sauce in a sauce pan until the butter melts. Whisk vigorously until the sauce thickens up.
• Slather the boneless wings with homemade Buffalo sauce and serve with blue cheese dressing or ranch dressing and celery sticks on the side.

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.

BONELESS BUFFALO WINGS

Steps:

• To prepare dip: Whisk sour cream, blue cheese, 1 tablespoon vinegar and 1/4 teaspoon cayenne in a small bowl. Cover and refrigerate until ready to serve.
• To prepare wings: Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
• Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.
• Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.