Boneless Buffalo Wings

From EatingWell: January/February 2007 — Subscribe Now!

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...

Comments

Comment	Posted
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 favor of my cornmeal the next time I make them as I know this works fine from other recipes I've made. They were a hit for Monday Night Football...even with the breading falling off! kelley.borer	1 week 5 days ago
I followed the recipe without reading comments. What would work better though is to use cornbread mix instead of the flour and cornmeal then add cayenne to the mix instead of the wet ingredients. Then bake for 35-45 min. or until the juices run clear.	7 weeks 2 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
I have not made this exact recipe, but have played around with making healthier chicken tenders, with a breading. In my experience, Panko seems to stick better, as well as crisp better. Another thing you might want to try, is cooking them in the stove a little less than the time suggested, putting them in the over on 425, which will allow them to crisp. Can't promise, but works sometime:) dottie, Denver, CO	8 weeks 5 days ago
These were good on day one. But only make what you need because they do not reheat well at all. Karen, Rockledge, FL	8 weeks 5 days ago
Hey - I want to know how to get mine to look like the picture! Seriously though, these were great. We are Buffalo natives and our diets don't allow for the fried version. This recipe filled the void. The only trouble I had was the breading kept falling off. Next time I will try chilling them like the other poster recommended. korey, Port Huron, MI	8 weeks 5 days ago