Tuesday, October 23, 2012

Boneless Buffalo Wings

Show of hands:

Who loves Bdubs?

Who loves a boneless buffalo wing?

Well, for one two-- my parents. They are kinda regulars at their local Buffalo Wild Wings. I accompanied them once when I was visiting and the waitress brought over their diet cokes as soon as they sat down; they also proceeded to show her pictures of their grandbaby, my niece.

My mom bought one of their bottles of sauce and they tossed it with some grilled chicken to get their flavor fix at home. Sounds good, right? I think so. However, when they were visiting last my dad mentioned how he wished they could get the breaded boneless buffalo wing taste using the sauce without just simply dipping a chicken nugget into the sauce. Oh, I said, that's easy. Just make "the crunchiest baked chicken nuggets of your life" and substitute in your desired sauce for the egg white.

So they went home, tried it out, and reported back yummy success. Of course, I had to reproduce it in my kitchen. And now we have unanimous positive votes.

So do it up. Pick up your fav bottle of buffalo wing sauce (doesn't have to be from Bdubs) and start creating. A plus is that they are baked instead of fried (aka totally healthy).

Serve with some ranch or blue cheese dressing and carrot and celery sticks, turn on a football game and you'll forget you're at home.

Boneless Buffalo Wings (adapted from The Crunchiest Baked Chicken Nuggets)
2 boneless, skinless chicken breasts, cut into 1-2 inch pieces
1 cup panko breadcrumbs
dash of salt
1 tbsp peanut oil (or other vegetable oil)
1/2 cup flour 
2-3 tbsp buffalo sauce 
1 tsp water
Cooking spray

Preheat oven to 400 F.

Spread panko on a rimmed baking sheet and bake until golden brown, approximately 6 minutes. Transfer to a shallow dish and stir in salt.

Whisk together the buffalo sauce and water. Place the flour in a shallow dish.

Set a wire rack in a rimmed baking sheet and lightly coat with cooking spray.

In batches, coat the chicken in flour, shaking off the excess, dip in buffalo sauce and then coat with panko, pressing to adhere. Place on wire rack.

Bake until the chicken in cooked through, 12-15 minutes, flipping halfway through.

Serves 4.

P.S. Next time I'm making these into a buffalo chicken salad. Or maybe a buffalo chicken wrap. SO MANY CHOICES! :)

No comments:

Post a Comment