Boneless Buffalo Wings Recipe - Allrecipes.com
Boneless Buffalo Wings Recipe
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Boneless Buffalo Wings
These spicy Buffalo “wings” are really made of sliced chicken breast. Score! See more
  • READY IN 50 mins

Boneless Buffalo Wings

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 12, 2010

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.

 
Most Helpful Critical Review
Mar 24, 2013

Burned on the outside, raw on the inside.

 
Aug 11, 2009

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.

 
Oct 27, 2010

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!

 
Jun 01, 2009

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 :)

 
Dec 03, 2009

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.

 
Sep 08, 2009

I baked them and they tasted great.

 
Apr 30, 2011

Wonderfull recipe !!! I doubled the flour mixture and also baked them. Will be making these again and again !!!! Thanks for sharing !!!

 

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Nutrition

  • Calories
  • 710 kcal
  • 35%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 46.9 g
  • 72%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 2334 mg
  • 93%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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