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
BUFFALO-STYLE CHICKEN WINGS
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield about 4 appetizer servings.
Number Of Ingredients 17
Steps:
- For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
- Whisk together the flour, cayenne and salt in a large bowl.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
- Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
- For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
- Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.
H-O-T HOT BONELESS BUFFALO WINGS
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 10
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 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.
HEALTHIER RESTAURANT-STYLE BUFFALO CHICKEN WINGS
This is the similar to the hot wings recipe served at a popular restaurant chain. Our healthier version features less butter and no frying!
Provided by MakeItHealthy
Categories Appetizers and Snacks Spicy
Time 1h45m
Yield 5
Number Of Ingredients 9
Steps:
- Mix together flour, paprika, cayenne pepper, and salt in a small bowl. Place chicken wings in a large dish and sprinkle flour mixture over them until well coated. Place on baking sheet and refrigerate for 1 hour, uncovered.
- Preheat oven to 400 degrees F (204 degrees C).
- Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15 minutes per side.
- Combine butter, hot sauce, pepper, and garlic in a small saucepan over low heat. Cook and stir until butter is melted and mixture is well blended, about 3 minutes. Place chicken wings in serving bowl and add hot sauce mixture, mixing well.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 10.2 g, Cholesterol 32.7 mg, Fat 9.6 g, Fiber 0.5 g, Protein 8 g, SaturatedFat 4.3 g, Sodium 465.2 mg, Sugar 0.2 g
BUFFALO CHICKEN WINGS
Hot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy buffalo chicken wings good and hot, just like the originals. -Nancy Chapman, Center Harbor, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Cut chicken wings into three sections; discard wing tip sections. In an electric skillet, heat 1 in. of oil to 375°. Fry wings in oil, a few at a time, for 3-4 minutes on each side or until chicken juices run clear. Drain on paper towels. , Meanwhile, in a small saucepan, melt butter. Stir in the hot sauce and spices. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch dressing if desired.
Nutrition Facts : Calories 243 calories, Fat 23g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 125mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.
COOKS COUNTRY BONELESS BUFFALO CHICKEN
I got this out of the Cooks Country Feb/March 2009 Magazine. Hubby and I loved it, both of us prefer the boneless style "wings". For the hot sauce, Cooks Country recommends Franks (which we used) over Tabasco. We served it with the standard Blue Cheese dressing (I made the Cooks Country version) and celery. Prep time is a total guess since I have not made this since last year. I can update it when I make it again (this weekend!).
Provided by TexasKelly
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Marinate: Cut chicken into about 1 1/2 inch chunks. Combine chicken, buttermilk, and salt in large zipper lock bag and refrigerate 30 minutes or up to 2 hours.
- Combine hot sauce, water, sugar, butter and 2 tsp cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes.
- Coat: Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tbsp hot sauce mixture in second shallow dish until mixture resembles coarse meal.
- Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.
- Fry: Heat oil in Dutch oven over medium high heat until oil registers 350 degrees and repeat with remaining chicken.
- Toss: Warm remaining hot sauce mixture over medium low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat.
- Serve :).
Nutrition Facts : Calories 2361.9, Fat 224.6, SaturatedFat 30.9, Cholesterol 84.4, Sodium 2086, Carbohydrate 58.5, Fiber 1, Sugar 2.5, Protein 31.6
BONELESS BUFFALO WINGS
This is recipe is from eatingwell.com. Even though boneless Buffalo wings are made with healthy white-meat chicken, they're usually deep-fried and drenched in hot sauce laced with butter. The solution: chicken tenders are dredged in seasoned whole-wheat flour and cornmeal, pan-fried in only a small amount of oil and then drizzled with a tangy hot pepper sauce. With a fraction of the fat, calories and sodium, these boneless wings are reason enough to throw a party.
Provided by CyndiCB
Categories Chicken
Time 40m
Yield 16 Wings, 8 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dip: Whisk sour cream, blue cheese, 1 tablespoon vinegar and 1/4 teaspoon cayenne in a small bowl. Cover and refrigerate until ready to serve.
- To prepare wings: Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
- Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.
- Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.
Nutrition Facts : Calories 286.4, Fat 12.6, SaturatedFat 4.6, Cholesterol 89, Sodium 480.5, Carbohydrate 13.5, Fiber 2.3, Sugar 2.2, Protein 28.8
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