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Boneless Buffalo Wings

Boneless Buffalo Wings

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    50 m
BETTYCOOK

BETTYCOOK

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 {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

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  • Calories:
  • 710 kcal
  • 35%
  • Fat:
  • 46.9 g
  • 72%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 2334 mg
  • 93%

Based on a 2,000 calorie diet

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

Amanda
648

Amanda

4/12/2010

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.

Meredith
478

Meredith

8/11/2009

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.

Jillian
308

Jillian

10/27/2010

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!

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