Boneless Buffalo Wings Recipes

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.

Steps:

• Cut chicken breast into bite size pieces.
• Crack eggs in a bowl and whisk until smooth.
• In another bowl fill with the bread crumbs.
• Heat a medium size skillet with enough oil to cover the bottom.
• Bread chicken, egg chicken, then bread it again.
• Place chicken in skillet so that the pieces don't touch.
• Cook on each side till done, about 5 - 6 minutes (depending on size).
• Meanwhile in another bowl melt butter with hot sauce. Mix well.
• You can add more butter if you want it milder.
• After chicken is done dip into the hot sauce/ butter mixture.
• Place on a platter and enjoy!
• If you have any sauce left over, for a "wet" wing you can dump the rest of the sauce over the chicken.

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!

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.

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.

Steps:

• Combine flour, salt, peppers and paprika in a medium bowl. In a small bowl, whisk together milk and eggs. Slice each chicken breast into 6 pieces. Preheat between 4 to 6 cups of vegetable oil in a deep fryer to 375 degrees F.
• One or two at a time, dip each piece of chicken into the egg mixture, then into the breading; then repeat the process so each piece of the chicken is coated twice. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes
• When the chicken is done chilling, drop each piece into the hot oil and fry for 5 to 6 minutes or until each piece has browned.
• As the chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20 to 30 seconds or just until the margarine is melted, then stir to combine or Combine the hot sauce and margarine in a small saucepan over low heat and stir until margarine is melted and ingredients are blended
• When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce
• Pour the chicken onto a plate and serve with bleu cheese dressing and 3 inch celery stalk pieces on the side.

Steps:

• Prepare an oven pan (cookie sheet should work) with non-stick cooking spray.
• Preheat oven to 400 degrees Fahrenheit.
• Set aside 2 medium-sized mixing bowls.
• Prepare 1 large plate or shallow pan with enough bread crumbs to coat the surface. If using plain or homemade breadcrumbs, add salt, pepper, garlic powder, and a couple of shakes of cayenne pepper to taste; keep breadcrumbs off to the side, you may need more.
• Add cut up chicken cubes into one of the medium-size mixing bowls, pour milk over chicken, just enough to cover the chicken; you do not need more than this. Set bowl aside for later.
• Add flour into the other mixing bowl. Dip chicken into flour, coating entirely. You may need to add flour as you go.
• Add eggs to the milk mixing bowl used earlier; if there is some leftover milk just mix with eggs.
• Dip about 5 or 6 cubes of chicken at a time in egg mixture.
• Coat all sides of the chicken in the breadcrumb plate.
• Add to prepared oven pan.
• Once all the chicken is added to pan, spray the top with the cooking oil (we use olive oil spray). Season with more salt and pepper, just enough to taste.
• Put in oven and cook for 20 minutes.
• Turn pieces of chicken over, spray again with cooking spray, season with salt, pepper, and garlic powder to taste.
• Cook for an additional 15 minutes.
• Drizzle the wing sauces of your liking over chicken! Enjoy!

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine flour, salt, black pepper, cayenne pepper, paprika, and garlic powder in a large bowl. Whisk together egg and milk in a small bowl.
• Dip each piece of chicken in egg mixture, then roll in flour mixture. Repeat so that each piece of chicken is double-coated. Refrigerate breaded chicken for 20 minutes.
• Fry chicken in hot oil in batches. Cook until golden brown and juices run clear, 5 to 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Combine hot sauce and butter in a microwave-safe bowl. Heat sauce in the microwave until melted, 20 to 30 seconds. Pour sauce over fried chicken; mix to coat.

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.

Steps:

• Beat the egg yolk into the water or milk until somewhat frothy.
• Mix the panko, flour, and cornmeal in a large boil.
• Heat a sturdy pot with 2-3 inches of oil in it on the stovetop.
• Pat chicken dry and cut into bite-size pieces.
• Dip each chicken piece into the egg yolk mixture, then coat in breading and set on a plate or something.
• When the oil is ready (about 350 to 375 F), put a batch of 5-7 chicken pieces in gently- try to keep them from touching.
• Check them in about 5 minutes- if they are golden, they are ready for the next step- put them on a plate covered in paper towels. It's OK if they are not quite cooked through yet.
• As you keep frying batches of chicken, heat the oven to 350°F.
• When you are done deep-frying, place the chicken pieces on a cookies sheet, spread in a single layer.
• Bake the chicken at 350 F for 30-35 minute.
• When you take the chicken out of the oven, let it cool for about 5 minutes.
• In the meantime, get out a number of containers (tupperware-type is fine) corresponding to the number of sauces you are using.
• Divide the chicken into portions based on your number of sauces.
• Put one portion of chicken into each container, and top with 1/2 cup of sauce for each 1/2 pound of chicken (or to taste if you like saucier/less saucy wings).
• Shake each container vigorously for 2-3 minutes.
• Open up the containers and serve! Maybe on a fancy plate if you're into that kind of thing. Me, I just eat them right out of the tupperware.