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
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
RANCH BUFFALO WINGS
Provided by Food Network
Time 40m
Yield 7 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. In small bowl, whisk together butter, pepper sauce and vinegar. Dip drumettes in butter mixture; arrange in single layer in large baking pan. Sprinkle with Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Bake until chicken is browned and an internal temperature of 165°F has been reached, about 30 to 40 minutes. Sprinkle with paprika. Serve with Hidden Valley® Original Ranch® Dressing and celery sticks.
BONELESS BUFFALO CHICKEN "WINGS"
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
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 WITH BLUE CHEESE DIP
Make and share this Boneless Buffalo Wings With Blue Cheese Dip recipe from Food.com.
Provided by Debbie R.
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together: buttermilk, 1 T. hot pepper sauce, 1 T. vinegar. Add chicken; toss to coat. Marinate in fridge between 10 minutes to 24 hours, stirring occasionally. Do this in a nonreactive bowl (glass or ceramic, not metal).
- Put flour and cornmeal in shallow dish or large, ziplock-type bag.
- Whisk together last 1/2 T. hot sauce and 1/2 T. vinegar in small bowl. Set aside.
- Remove chicken from marinade. Roll or toss in flour. Throw away any leftover marinade and/or flour mixture.
- Heat 1.5 t. oil over med-hi heat. Add half the chicken. Cook until golden brown and cooked through, 3-4 minutes/side. Transfer to serving plate. Repeat with remaining oil and chicken, reducing heat if necessary. Before serving, drizzle chicken with the set-aside hot sauce mixture.
- Dip: Whisk it together.
BONELESS BUFFALO WINGS RECIPE
This boneless wings recipe is easy to make with breaded chicken breast fried until crispy and golden, then slathered in homemade Buffalo Sauce. Better than any restaurant!
Provided by Mike Hultquist
Categories Appetizer Main Course
Number Of Ingredients 12
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.
Nutrition Facts : Calories 506 kcal, Carbohydrate 28 g, Protein 31 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 181 mg, Sodium 1349 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
BONELESS BUFFALO WINGS WITH RANCH DRESSING AND VEGETABLES
Make and share this Boneless Buffalo Wings With Ranch Dressing and Vegetables recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 40m
Yield 1 meal, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk buttermilk,2 tablespoons hot pepper sauce,and 2 tablespoons vinegar in a bowl until combined.
- Add chicken, toss to coat, and transfer to refridgerater and marinate 15 minutes to 1 hour stirring every 15 minutes.
- Whisk flour and cornmeal in a shallow dish, whisk the remaining hot sauce, and vinegar in a small bowl.
- Remove chicken from marinade, and roll in flour mixture mixture until evenly coated.
- Sprinkle both sides of chicken with cayenne pepper.
- Heat 1 tablespoon oil in non stick skillet over medium-high heat .
- Add half of the chicken placing each in a little oil.
- Cook until golden brown, 3-4 minutes per side.
- Transfer to a serving platter.
- Repeat with 1 tablespoon oil, and chicken.
- Drizzle chicken with reserved hot sauce mixture.
- Serve with carrots, celery, and blue cheese dip.
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Total Time 30 mins
- Cut chicken into 12 large chunks. Pound each chunk to 1/4-inch thickness. Place 1 piece of the string cheese and 1 teaspoon of the blue cheese in the center of each chicken piece. Wrap chicken around cheeses, and secure ends with a toothpick.
- Whisk together flour, salt, pepper, paprika, garlic powder, and cayenne in a shallow dish. Whisk together milk, egg, and 2 tablespoons of the hot sauce in a second shallow dish.
- Dredge chicken pieces in flour mixture, and shake off excess. Dip in egg mixture, and allow excess to drip. Dredge again in flour mixture.
- Heat oil to 350°F in a large, deep saucepan over medium-high. Carefully add coated chicken pieces, 2 to 3 at a time, in hot oil. Fry until golden and cooked through, about 4 minutes. Using tongs, remove chicken pieces, and place on a wire rack set over paper towels to drain.
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- Add 1/4 cup of flour to a shallow dish. Add 3/4 cup of buffalo sauce to a second shallow dish. Add 1/4 cup of flour and 1/4 cup of cornmeal to a third shallow dish and mix together.
- Working one or two pieces at a time, coat the chicken in the flour, then dredge in the buffalo sauce, and finally coat with flour/cornmeal mixture. Place each piece on the parchment-lined baking sheet.
BONELESS BUFFALO CHICKEN WINGS RECIPE - RECIPES.NET
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- Mix the flour, salt, pepper, cayenne, garlic powder, and paprika in a bowl. Mix the egg and milk in another bowl.
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From yellowblissroad.com
Cuisine AmericanTotal Time 30 minsCategory Appetizer, Main CourseCalories 362 per serving
- In a medium bowl, whisk together flour, salt, paprika, garlic powder and black pepper. In a second bowl whisk the egg and milk together. Set aside.
- Pat chicken dry with paper towels, then cut into 2-inch chunks. Dip each piece into the egg mixture, then coat with the flour, then egg, then flour, then transfer to a baking sheet. Refrigerate for 15-20 minutes.
- Heat about 3-inches of canola or vegetable oil to 375 degrees F in a large dutch oven or deep fryer. Sprinkle a few drops of water into the oil - if they sizzle, it’s ready.
- Carefully add chicken pieces to the hot oil, about chicken pieces a few at a time and fry until golden; about 5-7 minutes. Do not crowd the chicken - they should not be touching or the breading won’t cook properly. Line a baking sheet with paper towels and place a wire rack on top. Transfer chicken pieces to the rack to cool.
LIGHTER BONELESS BUFFALO WINGS WITH HOMEMADE RANCH - …
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Estimated Reading Time 3 mins
- Beat egg with a little bit of salt and pepper in one bowl and mix flour and some salt and pepper in another bowl.
- Heat up oil in a pan, on medium heat. Separate the chicken pieces and cook until completely done.
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Category AppetizerLocation 1342 Grand Avenue, Suite 200, St. Paul, 55105, MNTotal Time 53 minsPhone (651) 203-3100
- Place chicken in zip lock bag and fill with 1 cup butter milk. (can be done 1-2 days ahead of time)
- In separate zip lock bag fill with flour, black pepper and salt, seal and shake until well mixed. (can be done 1-2 days ahead of time)
- Place 3/4 cup oil In large saute pan over medium high heat. (if pan is not big enough you may need to do this twice in two batches)
- Drain butter milk from chicken using a strainer, place chicken in seasoned flour bag and shake chicken until well coated.
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