H O T Hot Boneless Buffalo Wings Recipes

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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

BONELESS WINGS



Boneless Wings image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

1 cup ketchup
1/2 cup honey
1/2 cup brown sugar
1/4 cup sriracha
2 tablespoons brown mustard
2 tablespoons cider vinegar
1 tablespoon cayenne pepper
3 pounds cornstarch
1 1/4 pounds all-purpose flour
1/2 cup granulated garlic
1/2 cup onion powder
1/2 cup paprika
1/4 cup ground black pepper
1/4 cup cayenne pepper
4 to 6 boneless, skinless chicken breasts
1/2 cup milk
12 large eggs

Steps:

  • For the sweet hot sauce: Combine the ketchup, honey, brown sugar, sriracha, mustard, vinegar, cayenne and 2 tablespoons water in a large bowl and whisk vigorously until everything is mixed well.
  • For the flour dredge: Mix together the cornstarch, flour, granulated garlic, onion powder, paprika, black pepper and cayenne in a large bowl.
  • For the chicken: Heat a deep-fryer to 350 degrees F.
  • Cut the chicken into strips approximately the size of your thumb, making each strip as even as possible. Whisk together the milk and eggs in a large shallow dish for the egg wash. Roll the chicken strips in the flour dredge until evenly coated, shaking off the excess. Then dip in the egg wash. Then dip in the flour dredge once again.
  • In batches, place the chicken strips in the fryer basket and drop it in the oil, giving it a good shake to make sure they don't stick together. Cook until they all begin to float, about 5 minutes. (To insure they have been cooked all the way, feel free to cut one in half.) Toss them in a large bowl with some sweet hot sauce until evenly coated. Repeat with the remaining chicken.

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