Buffalo Wing Bites Recipes

BONELESS BUFFALO CHICKEN BITES

Steps:

• In a medium bowl, combine flour, seasoned salt, cumin, cornstarch, pepper, paprika, chili powder, and salt. In another bowl combine milk, water, and 1 egg, whisk together.
• Cut chicken tenders into bite-sized pieces.
• Prepare hot sauce by melting the butter and the hot sauce together over low heat in a pot. Stir to combine as butter melts. Remove from heat once the butter has melted and sauce is thoroughly combined.
• Dredge chicken pieces in flour mixture, dip into milk and egg mixture and then dredge the chicken again in the seasoned flour. Shake off excess flour.
• Deep fry coated chicken bites in hot canola oil until golden brown. Drain on paper towels.
• Place chicken bites in a large bowl. Pour hot sauce over chicken bites and toss to coat.
• Serve boneless chicken bites with blue cheese or ranch dressing and celery sticks.

BUFFALO CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
• In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
• Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
• Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
• Enjoy!

BUFFALO WING BITES

Steps:

• Preheat oven to 400°. In a small bowl, combine Parmesan cheese and 1 teaspoon dressing mix. In another bowl, mix mayonnaise, milk and remaining dressing mix. If desired, stir in blue cheese. Refrigerate until serving., In a large bowl, mix chicken, cheddar-Monterey Jack cheese and wing sauce. On a lightly floured surface, unroll pizza crust dough and pat into a 14x12-in. rectangle. Cut into 24 squares., Place 1 rounded tablespoon chicken mixture on the center of each square. Pull corners together to enclose filling; pinch to seal. Place 1 in. apart on greased baking sheets, seam side down. Brush tops with butter; sprinkle with Parmesan cheese mixture., Bake 15-17 minutes or until golden brown. Serve with dressing.

BUFFALO CHICKEN BITES (BONELESS BUFFALO WINGS)

Steps:

• Combine the cornstarch, salt, onion powder, garlic powder, pepper, and paprika in a large mixing bowl. Whisk until thoroughly combined.
• Add the chicken to the cornstarch mixture; toss until evenly coated.
• Heat a 12" non-stick skillet over medium high heat. Add 1 tbsp olive oil and heat until it shimmers. Add half the battered chicken to the skillet in a single layer. Sautee 5 minutes until the breading is lightly golden brown, flip the pieces, and sautee 5 minutes on the other side. Remove the chicken using a slotted spoon and transfer to a plate. Repeat with the remaining chicken pieces, adding additional olive oil as needed.
• Add the butter to the skillet and melt, scraping up browned bits as it cooks. Add the buffalo sauces to the melted butter and whisk until combined.
• Add the cooked chicken to the buffalo sauce. Toss to coat all pieces in sauce, then cook an addition 3-5 minutes until the chicken is cooked through and the sauce slightly thickens. Serve immediately with blue cheese or ranch dipping sauce and sliced carrots and celery.

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.

BUFFALO CHICKEN BITES

Steps:

• Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl. Dip chicken pieces in the egg; transfer chicken to flour mixture and coat completely.
• Heat oil in a saucepan over medium heat.
• Fry coated chicken pieces in the hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.
• Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute. Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites.

AIR FRYER CAULIFLOWER BUFFALO WINGS/CAULIFLOWER BITES

Steps:

• In a small bowl mix together panko, garlic powder, paprika, cayenne pepper, and salt. Reserve.
• In a microwave-safe bowl melt the butter, add olive oil and hot sauce and stir until combined.
• Place cauliflower florets in a large mixing bowl. Pour half of the hot sauce mixture over the cauliflower; toss until the cauliflower florets are well coated.
• Sprinkle the panko mixture over the cauliflower and mix until everything is coated.
• Transfer the prepared cauliflower to the air fryer. Air fry at 370˚F for 12 to 15 minutes, gently shaking halfway through the cooking process. Cauliflower is done when the florets are a bit browned. You may cook extra 1 to 2 minutes for crispier cauliflower.
• Take out the air fried cauliflower in a serving dish and drizzle over the remaining buffalo sauce. Also, take out the flavorful and crunchy panko crumbs from under the basket and top them over the cauliflower.
• Serve with your favorite ranch or bleu cheese dressing along with some celery and carrot sticks.

EASY BAKED BUFFALO CHICKEN WINGS

Steps:

• First, preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with aluminum foil or use a silicon mat.
• Place the chicken wings onto the baking sheet and season generously with salt, pepper and smoked paprika. Use your hands to massage the seasoning into the chicken!
• Cover the chicken with a sheet of foil and bake the chicken wings covered for 20 minutes.
• Meanwhile, combine the melted butter with your choice of buffalo wing sauce and divide the mixture in half.
• After 20 minutes, remove the chicken wings from the oven and preheat the oven to 425F. Dip each piece into sauce, place them back on to the baking sheet and back into the oven.
• Bake the wings uncovered for additional 10 minutes at 425F, then remove them from oven and give them a second coating of sauce (do not dip into previous sauce, may have uncooked chicken juices).
• Serve them right away with more buffalo wing sauce on the side and ranch dressing, if desired!