Best 6 Boneless Buffalo Wings Recipes

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.

BONELESS BUFFALO CHICKEN "WINGS"

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.

BONELESS BUFFALO WINGS WITH BLUE CHEESE DIP

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.

BRYAN'S BONELESS BUFFALO WINGS

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.

BONELESS BUFFALO WINGS WITH RANCH DRESSING AND VEGETABLES

Steps:

• Whisk buttermilk,2 tablespoons hot pepper sauce,and 2 tablespoons vinegar in a bowl until combined.
• Add chicken, toss to coat, and transfer to refridgerater and marinate 15 minutes to 1 hour stirring every 15 minutes.
• Whisk flour and cornmeal in a shallow dish, whisk the remaining hot sauce, and vinegar in a small bowl.
• Remove chicken from marinade, and roll in flour mixture mixture until evenly coated.
• Sprinkle both sides of chicken with cayenne pepper.
• Heat 1 tablespoon oil in non stick skillet over medium-high heat .
• Add half of the chicken placing each in a little oil.
• Cook until golden brown, 3-4 minutes per side.
• Transfer to a serving platter.
• Repeat with 1 tablespoon oil, and chicken.
• Drizzle chicken with reserved hot sauce mixture.
• Serve with carrots, celery, and blue cheese dip.

CHILI'S BONELESS BUFFALO WINGS - COPYCAT

Steps:

• 1. Combine flour, salt, peppers and paprika in a medium bowl. 2. In another small bowl, whisk together egg and milk. 3. Slice each chicken breast into 6 pieces. 4. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees. 5. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. 6. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes. 7. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned. 8. As chicken fries, combine the hot sauce and margarine in a small bowl. 9. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. 10. You can also use a small saucepan for this step. 11. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended. 12. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. 13. Place the chicken pieces into a covered container such as a large jar with a lid. 14. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. 15. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.Source: deep-fried.food.com