"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." — BETTYCOOK
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oil for deep frying
unbleached all-purpose flour
ground black pepper
skinless, boneless chicken breasts, cut into 1/2-inch strips
hot pepper sauce
FANTASTIC....and I consider myself the buffalo queen. I used Frank's Red Hot, about double the amount, a little more butter, and more cayenne. For the KIDS, the basic coating mix minus cayenne made perfect chicken strips. Tossing them in honey BBQ sauce (heated w/ butter like sauce in recipe) is also great. Also, I don't have a deep fryer, so I country fried it in about 2" of vegetable oil in a deep pot on the stove. I preheated the oil on medium for about 10 minutes. They came out perfect. Transfer them to a wire cooling rack on a cookie sheet to "dry" without losing their crispy coating. Paper towels steals the crisp.
I used skinless, boneless, thin-sliced chicken breasts, and it was just enough flour mixture for 3 of those breasts. I can't imagine how little it would be for 3 regular sized chicken breasts. The chicken was just okay to me. I expected a lot more spice. Instead it just seemed like regular fried chicken. I'm thinking maybe I should double the cayenne and paprika next time. Overall, it was a good basic fried chicken breast recipe to build from. I made my own sauce, as the one in this recipe was quite disgusting on its own. I used variations of ketchup, honey, hot sauce and bbq sauce, until it suited my own taste.
We just barely had enough flour mixture to cover 2 very large breasts cut up. I baked them instead of frying, but changed none of the flavor components. (I might have used a bit more butter, I melted more than 1Tbs.) I suggest to put a bit of the sauce mixture in a large bowl with 6-10 pieces and toss to mix, repeating as necessary. The flavor was comparable to most wings restaurants that we've visited. I'll be making this again.
Awesome recipe! (The review is for the breading only as we used our own wing sauce.) We love boneless wings and my husband and I are absolute wing nuts. These are soooo goood! The breading is fabulous. I didn't change a thing. Definitely double bread - dip the chicken in the egg was and flour mixture twice and let it set for the 20 minutes so the flour mixture has time to really "stick" to the chicken. These are definitely restaurant quality!
Finger lickin' good! I ran out of the flour mix about half way through, and had to make more, next time I will double it. I didn't deep fry, just placed the chicken pieces on a baking sheet, sprayed with cooking spray and baked about 20 mins at 200 degrees C (400 F). Turned out delicious and crispy! Served with Ranch Dressing II from this site, along with carrot sticks and bell pepper for dipping. After we had eaten I realized I forgot the whole hot sauce/butter thing, can't wait to try it again with it :)
WOW!! This the first time I have been so compelled to rate a recipes. The ONLY thing I did differently ws using cicken tenders instead of the entire breast. Amaxing, great recipe, perfect measurements on the spices.
I baked them and they tasted great.
Wonderfull recipe !!! I doubled the flour mixture and also baked them. Will be making these again and again !!!! Thanks for sharing !!!
* Percent Daily Values are based on a 2,000 calorie diet.
Boneless Buffalo Wings
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 422
These spicy Buffalo “wings” are really made of sliced chicken breast. Score!
Make hot wings that taste like the famous restaurant chain’s.
These baked wings get an extra flavor kick from cayenne pepper.