BEST BONELESS BUFFALO WINGS RECIPE RECIPES

Name: Boneless Buffalo Chicken Wings Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Ingredients: 1 lb boneless, or wings, cut into large cubes if using breast chicken breasts; 1 cup all-purpose flour; 2 tsp salt; ½ tsp black pepper; ¼ tsp cayenne pepper; ¼ tsp garlic powder; ½ tsp paprika; 1 egg; 1 cup milk; 8 cups for frying vegetable oil; ? cup of your choice hot sauce; ? cup at room temperature unsalted butter; 1 tbsp distilled white vinegar; 1 tsp Worcestershire sauce; ¼ tsp cayenne pepper; ¼ tsp garlic powder; ¼ tsp paprika; ½ cup or ranch bleu cheese dressing; 1½ oz celery sticks; ¼ tsp chopped parsley

BONELESS BUFFALO CHICKEN WINGS RECIPE - RECIPES.NET

Boneless Buffalo Chicken Wings Recipe - Recipes.net image

Enjoy eating crispy buffalo chicken wings without the bones! This breaded boneless buffalo chicken recipe comes together in just 30 minutes.

Provided by Allen

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 20

Ingredients

1 lb boneless, or wings, cut into large cubes if using breast chicken breasts
1 cup all-purpose flour
2 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
¼ tsp garlic powder
½ tsp paprika
1 egg
1 cup milk
8 cups for frying vegetable oil
? cup of your choice hot sauce
? cup at room temperature unsalted butter
1 tbsp distilled white vinegar
1 tsp Worcestershire sauce
¼ tsp cayenne pepper
¼ tsp garlic powder
¼ tsp paprika
½ cup or ranch bleu cheese dressing
1½ oz celery sticks
¼ tsp chopped parsley

Steps:

Combine all ingredients in a saucepot over medium heat.
Simmer the sauce briefly, just until the butter has melted and all are evenly incorporated. Then, set it aside in a warm area.
Prepare your breading station by sifting together the flour, salt, pepper, cayenne, garlic powder, and paprika in a mixing bowl.
Then, whisk the egg and milk into another bowl.
Dip each piece of chicken in the egg mixture and then coat in the flour mixture.
Refrigerate the chicken for 20 minutes to have the coating stick to the chicken.
Deep fry the chicken in batches, about 5 minutes per batch. Drain onto a basket lined with paper towels and repeat until you have fried all your chicken pieces.
Transfer the chicken into a large mixing bowl and add roughly ¼ cup of the sauce. Toss to combine.
Garnish with parsley, then serve it immediately with celery sticks and ranch or bleu cheese dressing.

Nutrition Facts : Calories 715.00kcal, CarbohydrateContent 39.00g, CholesterolContent 214.00mg, FatContent 42.00g, FiberContent 2.00g, ProteinContent 43.00g, SaturatedFatContent 20.00g, ServingSize 3.00 , SodiumContent 2,825.00mg, SugarContent 6.00g, TransFatContent 1.00g, UnsaturatedFatContent 13.00g

BONELESS BUFFALO CHICKEN WINGS RECIPE - RECIPES.NET

Boneless Buffalo Chicken Wings Recipe - Recipes.net image

Enjoy eating crispy buffalo chicken wings without the bones! This breaded boneless buffalo chicken recipe comes together in just 30 minutes.

Provided by Allen

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 20

Ingredients

1 lb boneless, or wings, cut into large cubes if using breast chicken breasts
1 cup all-purpose flour
2 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
¼ tsp garlic powder
½ tsp paprika
1 egg
1 cup milk
8 cups for frying vegetable oil
? cup of your choice hot sauce
? cup at room temperature unsalted butter
1 tbsp distilled white vinegar
1 tsp Worcestershire sauce
¼ tsp cayenne pepper
¼ tsp garlic powder
¼ tsp paprika
½ cup or ranch bleu cheese dressing
1½ oz celery sticks
¼ tsp chopped parsley

Steps:

Combine all ingredients in a saucepot over medium heat.
Simmer the sauce briefly, just until the butter has melted and all are evenly incorporated. Then, set it aside in a warm area.
Prepare your breading station by sifting together the flour, salt, pepper, cayenne, garlic powder, and paprika in a mixing bowl.
Then, whisk the egg and milk into another bowl.
Dip each piece of chicken in the egg mixture and then coat in the flour mixture.
Refrigerate the chicken for 20 minutes to have the coating stick to the chicken.
Deep fry the chicken in batches, about 5 minutes per batch. Drain onto a basket lined with paper towels and repeat until you have fried all your chicken pieces.
Transfer the chicken into a large mixing bowl and add roughly ¼ cup of the sauce. Toss to combine.
Garnish with parsley, then serve it immediately with celery sticks and ranch or bleu cheese dressing.

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