Boneless Buffalo Chicken “Wings”
I think I’ve mentioned a time or two that my husband loves all things spicy. Frank’s, Sriracha, Tabasco, and a whole host of other hot sauces are always on-hand at our house. I do like spicy food but not like Paul. We both have pretty varying ideas on what “spicy” means. I think something is pretty hot and then he adds more red pepper flakes. I have the salsa just right and then he adds more hot sauce. I use just enough Frank’s and then he makes spicy ranch to dip them in. However you and your family handle spicy, these are the way to go! If spicy isn’t your thing, you could easily coat these in BBQ sauce or honey mustard. And they couldn’t have been easier. These are much less expensive and a lot healthier than heading out to your nearest wing restaurant.
So, yes, you could also call these chicken nuggets or you could shape them into strips. It’s more about the method than specifics but nonetheless, this is a weeknight dinner idea to keep in your back pocket!
Buffalo Chicken "Wings" Recipe
1 lb. boneless, skinless chicken breasts
1 cup buttermilk
1 tsp. corn starch
3 eggs, beaten
1 Tbs. milk
2 cups panko
1/4 cup flour
½ tsp. salt
½ tsp. pepper
½ tsp. paprika
1 Tb. unsalted butter
3/4 cup Frank’s hot sauce
2 tsp. packed brown sugar
1 tsp. cider vinegar
Preheat oven 350 degrees. Cut chicken into 1-2 inch cubes and place in a bowl with buttermilk, baking soda and cornstarch. Refrigerate for 20 minutes. Meanwhile, line a large baking sheet with parchment and spray with non-stick spray.
Beat eggs and add 1 Tb. milk on one bowl. In another, add the panko, flour, salt, pepper and paprika and mix well.
Remove chicken from buttermilk and place, piece by piece in egg and then cover with panko mixture. Place chicken on the baking sheet, try not to let the pieces touch.
Bake at 350 degrees for 8 minutes, flip each piece and bake for another 6-8 minutes.
For the sauce, heat butter in a small saucepan until melted. Add hot sauce, brown sugar and vinegar. Heat the sauce for 45 seconds. Remove from heat. If you prefer to use straight Frank’s or any other buffalo sauce, feel free. I chose to doctor it up a bit and it was great!
Remove chicken from oven and brush with the sauce. Feel free to toss your wings in the sauce!