Best Low Fat Boneless Chicken Wings Recipes

BEST LOW FAT BONELESS CHICKEN WINGS

Steps:

• Whisk egg and milk together in small bowl
• Combine dry ingredients (everything else but the oil and chicken) into a freezer bag or bowl, and mix well
• Heat 2 cups of vegetable oil to 375 in large pan to fry for less fat, or in a pot if you prefer to to deep fry, or just use a deep fryer.
• *I used .2 tablesoons of oil for the nutritional info because at my better half's request, I have weighed them before and after cooking, and that is roughly the amount of oil that they seem to absorb, based on weight.
• Dip chicken in egg and milk mixture
• Place 4-6 pieces of chicken at a time into bag or bowl to coat. Repeat with remaining chicken
• Repeat steps 4 and 5 to double coat
• Carefully (I use tongs or slotted spoon) place chicken into pan, pot, or deep fryer for 5-6 minutes, or until golden brown..they will cook a little more after you take them out.
• Place on plate lined with paper towels to cool a little
• Coat with your favorite sauce and enjoy with a side of celery and no-fat ranch dressing
• Makes 4 4 ounce servings. Coat with your favorite sauce, and be sure to add your nutritoinal info for your own sauces.

HEALTHIER RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• Mix together flour, paprika, cayenne pepper, and salt in a small bowl. Place chicken wings in a large dish and sprinkle flour mixture over them until well coated. Place on baking sheet and refrigerate for 1 hour, uncovered.
• Preheat oven to 400 degrees F (204 degrees C).
• Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15 minutes per side.
• Combine butter, hot sauce, pepper, and garlic in a small saucepan over low heat. Cook and stir until butter is melted and mixture is well blended, about 3 minutes. Place chicken wings in serving bowl and add hot sauce mixture, mixing well.

LOW FAT BAKED BUFFALO WINGS

Steps:

• Preheat oven to 350°F Line jelly roll pan, 15 1/2×10 1/2×1 inch, with aluminum foil. Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic food-storage bag. Add chicken. Seal bag and refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with celery sticks and sauce.
• To make dressing:.
• Place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic in blender or food processor. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover and refrigerate until serving.

LOW-FAT CRISPY CHICKEN WINGS

Steps:

• Preheat oven to 220°C.
• Line 2 baking trays with baking paper.
• Prepare the chicken wings by taking off the tip and cutting them in half at the joint (this does not have to be done, but I always do my wings this way).
• Combine all the dry ingredients in a large plastic bag.
• Spray the wings with oil.
• Add about a third of them to the flour mixture and shake until well coated.
• Place on prepared baking trays.
• Repeat with remaining ingredients.
• Spray chicken with oil again.
• Bake for 25-35 minutes or until crisp and cooked through.
• Serve with fries or salad.