bonless buffalo wings?

i need a good recipe...anyone?? what kind of chicken do you use?

Re: bonless buffalo wings?

I typically just use tenderloins, or regular chicken cutlets and cut them into strips. I don't usually cook using recipies (all in my head), so I can't really help there. I can tell you, I like to marinate the chicken in buffalo sauce before hand. I will usually put them in the sauce in the early afternoon and let them marinate for a few hours

Re: bonless buffalo wings?

Buffalo Popcorn Chicken Bites

Vegetable oil, for frying
2 1/2 cups complete pancake mix, any brand, divided
1 1/4 cups water
8 teaspoons hot sauce, divided (recommended: Tabasco)
1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces
1 cup store bought, good quality refrigerated blue cheese dressing (recommended: Marie's brand)
2 scallions, finely chopped
1 teaspoon coarse black pepper, 1/3 palm full
Cut celery sticks, store bought

In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with – that's what I did. I don't, technically, have a set of actual measuring spoons.) Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.

Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.


From Rachael Ray...never made them but they sound good!

Re: bonless buffalo wings?

I usually Buy tenderloins, of just boneless breasts and cut into cubes.
Then I mix flour, salt & pepper. Dip the chicken in flour mix, then egg, then again flour.
I throw them in the deep fryer until golden & crispy!

Then for the sauce: In a pot I mix 1 cup of Franks Buffalo Sauce with a stick of butter melted & just a tiny drop of white vinager. Let that simmer until hot and pour over chicken. Serve with blue cheese! SO YUMMY

Re: bonless buffalo wings?

Re: bonless buffalo wings?

hello!! ive been lurking this site for a few weeks but i finally came out of hiding to respond to this post because i made the MOST AWESOME boneless buffalo wings the past 2 weeks for football parties - it is an AMAZING RECIPE - seriously tastes just like the boneless wings at the popular restaurants. The key is the step where you keep the coated strips in the fridge for 60-90 minutes - it keeps the coating from coming off the chicken when frying. Also, if you have a deep fryer you can deep fry these also - or even bake them for a healthier approach (never tried it - but was told that it works).
Plus you can totally adjust this recipe to taste based on what sauce you use.


here it is:

Restaurant-Style Buffalo Chicken Wings

INGREDIENTS
olive oil for frying
1-1 1/2 lbs. thin cut boneless chicken breasts
1 large gallon size zip lock bag

SAUCE
1/4 cup butter
1/4 cup hot sauce (I use Frank's Red Hot Buffalo Wing Sauce)
1 dash ground black pepper
1 dash garlic powder

COATING FOR CHICKEN
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

DIRECTIONS

1. Cut chicken breasts into 1-inch strips with a meat scissor.

2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place half of the flour mixture into the ziplock bag. Then place chicken strips into the bag and sprinkle the remaining flour mixture over them. Zip the bag and shake vigorously until all chicken pieces are evenly coated with the flour mixture.

3. Place bag in the refrigerator for 60 to 90 minutes. DO NOT SKIP THIS STEP - IT IS THE KEY TO GETTING TRULY CRUNCHY WINGS/STRIPS!

4. Heat enough olive oil to coat the bottom of a frying pan over medium heat. Carefully place strips in hot oil. Fry for approximately 5 minutes on each side - until strips are a uniform golden brown (you can add more oil if it starts to dry up). Remove strips from the pan and place between several layers of paper towel to absorb any excess oil.

5. Combine the butter, hot sauce, pepper and garlic powder in a microwave safe bowl (I use a glass measuring cup). Microwave on high for 1-2 minutes until butter is melted and mixture is well blended.

6. Place strips in a large mixing bowl. Cover with hot sauce mixture and stir together to evenly coat the strips. Serve with blue cheese dressing and celery sticks.

Message edited 1/26/2008 9:43:07 PM.

Re: bonless buffalo wings?

Re: bonless buffalo wings?

I'm definitely trying this this week! Looks delicious - thanks for posting it!

Re: bonless buffalo wings?

I've used flour, buttermilk, then flour again and they come out great (rather than using pancake mix).