Boneless Buffalo Bites

BAKED BONELESS BUFFALO WINGS

 

PRINT

Author: Becky

INGREDIENTS

• 1 cup flour
• ½ cup panko bread crumbs
• 1½ teaspoons kosher salt
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 large egg or 2 egg whites
• ¼ cup milk
• 3 small boneless, skinless chicken breasts, cut into small chunks or strips (about ¾-1 lb. of chicken)

Sauce:

• ¼ Cup Buffalo Wing Sauce (I prefer Frank’s)
• 1-2 tablespoons butter
• 2 tablespoons water

INSTRUCTIONS

1. Preheat oven to 475 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl.
2. Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.
3. Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. (Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.)
4. Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken begins to brown.
5. Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy.
6. As the chicken cooks, combine the Buffalo Wing Sauce, butter and water in a microwave safe dish. Cover and microwave on high until the mixture begins to bubble, then remove, stir and keep covered to stay hot.
7. When the chicken pieces are cooked, remove them from the oven and let them cool for a minute. Toss chicken and hot sauce mixture in a bowl until all pieces are coated. Serve immediately.

Alton Brown Buffalo Wings

Alton Brown's Buffalo Wings

Recipe courtesy of Alton Brown

For Food Network Magazine

• 266 Reviews 

• SAVE RECIPE

Total Time: 2 hr 15 min

Prep: 25 min

Inactive: 1 hr

Cook: 50 min

Yield: 6 servings

Level: Easy

Next Recipe

Ingredients

12 whole chicken wings (about 3 pounds)

3 ounces (6 tablespoons) unsalted butter

1 small clove garlic, minced

1/4 cup hot sauce

Kosher salt

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, meltthe butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.