Boneless Skinless Buffalo Wings Recipes

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BONELESS BUFFALO WINGS



Boneless Buffalo Wings image

Boneless Buffalo Wings are savory and crispy, made with boneless chicken breast coated in breading and fried to perfection, then smothered in spicy buffalo wing sauce, ready in only 45 minutes!

Provided by Sabrina Snyder

Categories     Appetizer

Time 45m

Number Of Ingredients 8

2 chicken breasts (boneless skinless)
1 cup flour
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 large egg
1 cup whole milk
canola oil (for frying)
2 cups buffalo wing sauce

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.

Nutrition Facts : Calories 296 kcal, Carbohydrate 27 g, Protein 30 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 119 mg, Sodium 4963 mg, Sugar 3 g, ServingSize 1 serving

BAKED BUFFALO CHICKEN WINGS



Baked Buffalo Chicken Wings image

These baked Buffalo chicken wings hit the oven, not the fryer, saving on fat and calories. Just like the original Buffalo wings, these baked Buffalo wings are coated in a tangy, spicy sauce and served with carrots, celery and your favorite creamy dipping sauce.

Provided by Liv Dansky

Categories     Healthy Buffalo Chicken Recipes

Time 1h5m

Number Of Ingredients 8

2 pounds chicken wings, separated if necessary
1 ½ teaspoons canola oil
1 teaspoon baking powder
3 tablespoons Buffalo-style hot sauce (such as Frank's RedHot)
2 tablespoons unsalted butter
1 tablespoon honey
2 teaspoons cider vinegar
Blue cheese or ranch dressing, carrot and celery sticks for serving

Steps:

  • Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Place a wire rack on the baking sheet; coat with cooking spray. Pat wings dry and place in a medium bowl. Add oil and baking powder; toss to coat well. Arrange the wings in an even layer on the prepared rack. Bake until the skin is crispy and the chicken is thoroughly cooked, 45 to 50 minutes.
  • Meanwhile, combine hot sauce, butter and honey in a small saucepan; bring to a simmer over medium heat. Cook, swirling occasionally, until slightly reduced, about 5 minutes. Remove from heat and stir in vinegar.
  • Transfer the wings to a large bowl. Add the Buffalo sauce; toss until evenly coated. Transfer to a platter. If desired, serve with dressing, carrots and celery.

Nutrition Facts : Calories 178 calories, Carbohydrate 3 g, Cholesterol 83 mg, Fat 13 g, Protein 13 g, SaturatedFat 5 g, Sodium 335 mg, Sugar 2 g

BONELESS BUFFALO WINGS



Boneless Buffalo Wings image

What a great way to have chicken. Had these boneless wings a while back at a pub and fell in love with the taste. A nice change from your regular chicken wings. Serve with blue cheese dressing for dipping.

Provided by BETTYCOOK

Categories     Appetizers and Snacks     Spicy

Time 50m

Yield 3

Number Of Ingredients 12

oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
½ teaspoon paprika
1 egg
1 cup milk
3 skinless, boneless chicken breasts, cut into 1/2-inch strips
¼ cup hot pepper sauce
1 tablespoon butter

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.

Nutrition Facts : Calories 709.9 calories, Carbohydrate 43.7 g, Cholesterol 135.8 mg, Fat 46.9 g, Fiber 1.7 g, Protein 28 g, SaturatedFat 10.4 g, Sodium 2334.5 mg, Sugar 4.3 g

H-O-T HOT BONELESS BUFFALO WINGS



H-O-T Hot Boneless Buffalo Wings image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 10

1/4 cup high-fiber bran cereal twigs (recommended: Fiber One Original)
1 ounce fat-free BBQ-flavored potato chips (recommended: Pringles Light Fat-Free Barbecue Potato Crisps)
Dash onion powder
Dash garlic powder
Dash cayenne pepper
Dash black pepper
Dash salt
8 ounces raw boneless skinless lean chicken breast, cut into 10 nuggets
3 tablespoons Frank's RedHot Original Cayenne Pepper Sauce
Carrot sticks, as optional accompaniment

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!

Nutrition Facts : Calories 175, Fat 1.5 grams, Sodium 1153 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 27 grams

THE BEST CRISPY BUFFALO WINGS RECIPE BY TASTY



The Best Crispy Buffalo Wings Recipe by Tasty image

The best buffalo wings are a perfect mix of crispy, tender, and saucy, and this recipe does it all. After coating the wings in cornstarch, you cover them in a spicy, flavorful batter before quickly frying them for 8-10 minutes. All that's left is mixing them in a bowl with your favorite buffalo sauce and plating them with all the fixings -celery sticks, ranch, blue cheese dip. It doesn't really matter, because these juicy, crunchy wings will be the true game night stars no matter what!

Provided by Kiano Moju

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 14

¾ cup cornstarch, divided
2 lb chicken wings, rinsed and patted dry
¼ cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon black pepper
⅔ cup water
peanut or vegetable oil, for frying
½ cup buffalo sauce
ranch or blue cheese dip, for serving
1 stalk celery sticks, for serving, cut into sticks

Steps:

  • In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.
  • In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.
  • Heat the oil in a large pot until it reaches 350°F (180°C).
  • Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.
  • Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.
  • Enjoy!

Nutrition Facts : Calories 656 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 0 grams, Protein 35 grams, Sugar 2 grams

BONELESS BUFFALO CHICKEN "WINGS"



Boneless Buffalo Chicken

These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings-without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks and you'll never choose bone-in wings again!

Provided by Rhoda Boone

Categories     Appetizer     Chicken     Super Bowl     Party     Buttermilk     Paprika     Fry

Yield 6-8 appetizer servings

Number Of Ingredients 26

For the boneless wings:
2 cups buttermilk
2 tablespoons hot sauce (preferably Frank's)
2 tablespoons kosher salt, divided, plus more
2 pounds boneless, skinless chicken breasts, cut crosswise into 1" strips
3 cups all-purpose flour
2 tablespoons garlic powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
For the hot sauce:
5 tablespoons unsalted butter
1/2 cup hot sauce (preferably Frank's)
2 tablespoons pure maple syrup
For the blue cheese dip:
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup crumbled blue cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons chopped chives, divided
For frying and serving:
Vegetable oil (for frying)
4 celery stalks, cut crosswise into 4-5" pieces
Special Equipment
A deep-fry thermometer

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.

BRYAN'S BONELESS BUFFALO WINGS



Bryan's Boneless Buffalo Wings image

I love Buffalo Wings but I love Boneless ones better. I love this recipe because its easy to make them really spicy or really mild. It can be a little bit of work but defiantly worth it!

Provided by RogueShadow86

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 boneless skinless chicken breasts
1 jar tapatio hot sauce
8 tablespoons butter
3 eggs
3 cups Italian seasoned breadcrumbs
vegetable oil

Steps:

  • Cut chicken breast into bite size pieces.
  • Crack eggs in a bowl and whisk until smooth.
  • In another bowl fill with the bread crumbs.
  • Heat a medium size skillet with enough oil to cover the bottom.
  • Bread chicken, egg chicken, then bread it again.
  • Place chicken in skillet so that the pieces don't touch.
  • Cook on each side till done, about 5 - 6 minutes (depending on size).
  • Meanwhile in another bowl melt butter with hot sauce. Mix well.
  • You can add more butter if you want it milder.
  • After chicken is done dip into the hot sauce/ butter mixture.
  • Place on a platter and enjoy!
  • If you have any sauce left over, for a "wet" wing you can dump the rest of the sauce over the chicken.

BAKED BUFFALO THIGHS



Baked Buffalo Thighs image

Make and share this Baked Buffalo Thighs recipe from Food.com.

Provided by Michele7

Categories     Chicken Thigh & Leg

Time 48m

Yield 4 serving(s)

Number Of Ingredients 9

8 small boneless skinless chicken thighs
1 1/2 teaspoons vegetable oil
1/4 cup hot sauce
3 tablespoons margarine, melted (may be fat-free)
2 tablespoons water
1 tablespoon white vinegar
1/8 teaspoon pepper
cooking spray
blue cheese or ranch dressing, for dip

Steps:

  • Coat a non-stick skillet with cooking spray; add oil.
  • Place over medium-high heat until hot.
  • Add chicken; cook 4 minutes on each side.
  • Transfer to an 11x7 baking dish coated with cooking spray.
  • Combine hot sauce and next four ingredients; pour over chicken.
  • Bake, uncovered, at 400 for 25 minutes.
  • Serve with blue cheese dressing.

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HOW TO MAKE BONELESS WINGS THAT TASTE AMAZING
how-to-make-boneless-wings-that-taste-amazing image

From epicurious.com
Author Joe Sevier
Published 2017-08-02
Estimated Reading Time 5 mins
  • Cut boneless skinless chicken breasts into strips. RECORD SCRATCH. FREEZE FRAME. Aren't we talking about boneless chicken wings here? What's with the chicken breasts sitch!?
  • Tenderize chicken with buttermilk. Like any good fried chicken recipe, this one starts with a nice buttermilk bath. Whisk together 2 cups buttermilk, 2 Tbsp.
  • Dredge the chicken in a seasoned flour mixture. While traditional Buffalo wings don't have a flour coating, giving the boneless version a dredge makes them more sturdy—plus it lends a satisfying crunch that mimics fried chicken skin.
  • Dredge chicken in buttermilk and flour again. Working in smaller batches this time, return the chicken pieces back to the buttermilk mixture and then toss again in the flour mixture.
  • Make the blue cheese dip. While your chicken is chilling in the fridge, make a couple sauces for your "wings." For the blue cheese dip, whisk 1/2 cup sour cream, 1/4 cup buttermilk, 1/4 cup crumbled blue cheese, 2 tsp.
  • Prep the hot sauce coating. In a small saucepan, stir together 1/2 cup hot sauce, 5 Tbsp. unsalted butter, and 2 Tbsp. pure maple syrup over medium heat until butter is melted and sauce is smooth.
  • Set up your frying station. When you're ready to fry, fill a large heavy pot with 2 inches of vegetable oil, attach a deep-frying or candy thermometer, and set over medium heat.
  • When the thermometer reaches 350°F, add chicken in batches. Don't throw all your chicken in at once. Work in batches so the frying temperature stays consistent and you can move the pieces around (using a slotted spoon or a spider) so that they cook quickly and evenly.
  • Toss the chicken with wing sauce and serve with all the fixings. Transfer all of the chicken to a large bowl and pour the wing sauce mixture over. Gently turn the chicken pieces with tongs until they're coated and glossy.


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From danosseasoning.com


BONELESS CHICKEN THIGHS IN SMOKER - THERESCIPES.INFO
Using boneless, skinless chicken thighs keeps the meat moist and adds richness ... In a large Dutch oven over medium-high, heat the oil until barely smoking. Add the onions and cook, stirring occasionally, until lightly browned, 8-10 minutes.
From therecipes.info


BONELESS BUFFALO WINGS – WEIGHT WATCHERS - KEEPINGONPOINT
2020-05-14 For the oven: Preheat oven to 400 degrees F. Spray the chicken with olive oil spray and bake for 10 minutes. Flip all of the chicken pieces, then cook 7-10 minutes. Add the chicken to a large bowl then pour the wing sauce over it. Shake …
From keepingonpoint.com


BONELESS SKINLESS BUFFALO CHICKEN BREAST - ALL INFORMATION ABOUT ...
30-Minute Sheet Pan Chicken Caprese Yummly. salt, salt, boneless skinless chicken breasts, extra-virgin olive oil and 11 more. Guided. Guided. 153 People Used More Info ››
From therecipes.info


HOW TO MAKE BAKED BONELESS CHICKEN WINGS - KITCHN
2020-01-29 Coat and move to a cooling rack. Coat the wings and set them on a cooling rack inside a baking sheet. The circulation helps set the coating before baking and helps the wings cook faster in the oven. Bake then broil. Bake the boneless wings until cooked through, then just broil the outside to crisp and brown the crust.
From thekitchn.com


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