Advertisement

Boneless Buffalo Wings

January/February 2007

Your rating: None Average: 4 (122 votes)

Even though boneless Buffalo wings are made with healthy white-meat chicken, they're usually deep-fried and drenched in hot sauce laced with butter. The solution: chicken tenders are dredged in seasoned whole-wheat flour and cornmeal, pan-fried in only a small amount of oil and then drizzled with a tangy hot pepper sauce. With a fraction of the fat, calories and sodium, these boneless wings are reason enough to throw a party.



READER'S COMMENT:
"These were a tasty alternative to buffalo wings... but I think in the future I'd drizzle more sauce over them... that's usually my favorite part. I also had trouble with the breading sticking to the chicken and would cut back on flour in...

15 Reviews for Boneless Buffalo Wings

09/22/2009
Anonymous

Oh dear. As other reviewers said, this turned out a bit of a mess. Breading wouldn't stick. The flavor was pretty decent, but I wouldn't bother making again, until the breading issue is fixed. Anyone else attempting to make, stick with the oven baked method. Spray oil on after the breading and bake on a rack. There are similar fish and chicken recipes on Eating Well that use this method.

Ms. Jones, Milwaukee, WI

Comments
09/22/2009
Anonymous

I actually made a hybrid of this recipe. I marinated in the buttermilk/hot sauce way, but used the breading and cooking technique (baking) from the Maple Mustard Turkey Fingers. It turned out wonderful! Definately a hit. I used FF sour cream and RF feta instead of the bleu cheese and it was still great.

Mel, Austin, TX

Comments
09/22/2009
Anonymous

I have not made this exact recipe, but I have used Panko bread crumbs, as another user suggested. I used an egg wash, then dipped in Panko to coat, and placed on a baking rack. I then spray with cooking spray and cook at 375 - 400 for 25 minutes, turning once. The result is great! I am going to try for the superbowl, and add the sauce after baking.

Nicole, Chicago, IL

Comments
09/22/2009
Anonymous

Whenever you reheat anything with breading use a stone (pampered chef my fav}. It helps with extra liquid. I reheat left overs from resturants and they come out just like new.

ELE, Worcester, MA

Comments
09/22/2009
Anonymous

I did not make the dip but followed the recipe otherwise. It was fair, but I'm not sure I wouldn't have been happier with just a shake and bake recipe, plus I know have nearly a quart of buttermilk to use. (Anyone know if I can freeze that)? The flavor was fine, but they seemed too greasy to me. When I do this again I think I will flash fry them and then move to the oven. The breading kept falling off, which annoyed me entirely. I think there was too much flour for this recipe cooked all in oil. Personally, that was my take from munching on the breading that fell off on the plate. After the first few came out, I double battered the rest, dipping them in red hot sauce and back in the breading. The breading stuck better but wasn't nearly as crispy, unless you let it burn. That made it crispy. In conclusion, I think we need some better guidance on making this breading work. Also, I would prefer to not fry them or do that very little.

Jac, Houston, TX

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner