BONELESS BUFFALO WINGS
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
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
BLAZIN' BUTTERMILK WINGS
Steps:
- In a large bowl, stir together buttermilk, wing seasoning, and hot sauce. Add drummettes and be sure all are coated. Cover with plastic wrap and refrigerate at least 3 to 4 hours, preferably overnight.
- Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Remove wings from refrigerator and let sit at room temperature for 30 minutes. Grill 12 to 18 minutes, turning occasionally, ending with skin-side down.
- Serve with ranch dressing, celery sticks, and cucumber slices.
- INDOOR: Prepare wings as directed. Preheat broiler. Place wings on foil lined baking sheet or broiling pan. Broil 15 to 20 minutes turning occasionally or until cooked.
BLAZIN' BUTTERMILK WINGS
Steps:
- 1. In a large bowl, combine buttermilk, wing seasoning and hot pepper sauce. Add wings; toss to coat. Cover in a plastic wrap and marinate in the refrigerator at least 3 hours, preferably overnight. 2. Set up grill for direct cooking over medium-high heat (see page 19). Oil grate when ready to start cooking. 3. Remove wings from refrigerator; let stand at room temperature about 30 minutes. Remove from marinade; discard marinade. 4. Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally. 5. Serve with bleu cheese dressing, celery sticks and cucumber slices.
- Excerpted from the book, Sandra Lee Semi-Homemade Grilling, by Sandra Lee Copyright 2006 SLSH Enterprises, Inc.
BONELESS BUFFALO WINGS
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
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
THE BEST CRISPY BUFFALO WINGS RECIPE BY TASTY
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
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
THE BEST WINGS EVER !!!
Once you try this fall off the bone goodness you'll eat wings no other way :) I've always loved Buffalo Wings and after a few trial by fire attempts i think I've found the perfect combination... Depending on how hot you like your wings you can use a few different sauces.. I like Franks Buffalo Sauce. These are great for Lunch, Dinner, Partys, cookouts ect.
Provided by BuzzzWorm
Categories Chicken
Time 30m
Yield 24 Hot Wings, 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Cut up the wings removing tips then separate the flaps & drums at the joint (12 wings should make 24 flaps & drums).
- In a Deep Frier or pot with Vegitable oil.
- Fry Wings until they float and start turning brown. (I like the skin crispy so i let them go a little longer).
- Place fried wings on a paper towel lined tray to allow oil to drain.
- Pre-Heat Over to 400 Degrees.
- Pour "Franks Buffalo Sauce" into a bowl.
- Using tongs dip the wings in the buffalo sauce completely coating them and place them on a baking sheet.
- Lightly sprinkle "Webers Kickin Chicken Seasoning" on the dipped wings and place in oven when it's ready for 10 minutes to bake on the buffalo sauce.
- ENJOY !
Nutrition Facts : Calories 652.7, Fat 47, SaturatedFat 13.2, Cholesterol 226.4, Sodium 214.6, Protein 53.9
THE BEST BLAZIN' BONELESS BUFFALO WINGS YOU EVER ATE
I developed this recipe for my daughter. I served them for the first time at her 15th birthday party. They were a BIG hit! Now everyone cannot get enough of these delicious wings without the bones. I hope you will enjoy them as much as my family does!
Provided by mustluvcookin
Categories Poultry
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut tenders into 2 inch pieces. Combine buttermilk, 1/2 bottle wing sauce, and hot sauce, in a large bowl. Add tenders to buttermilk mixture and marinade for at least 4 hours. Heat deep fryer to 375*.
- Mix flour, cornmeal, and cayenne pepper in a shallow dish. Dredge chicken pieces in the flour mixture.
- Carefully place chicken pieces into hot oil. Cook 10 - 15 minutes or until cooked through.
- Serve with remaining wing sauce and ranch dressing for dipping.
Nutrition Facts : Calories 350.3, Fat 4, SaturatedFat 1.4, Cholesterol 103.7, Sodium 617.6, Carbohydrate 29.8, Fiber 1.6, Sugar 6.2, Protein 46.3
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