11 ratings

Boneless Buffalo Wings

Boneless Buffalo Wings

This wing recipe is something you will want to try this tailgating season!


For the Wings

  • 1 1/2 Cup Nonfat Buttermilk, divided
  • 1 Cup Panko
  • Carrots, sliced into sticks
  • 1 Tablespoon Olive Oil
  • 1 Cup Flour
  • Tessemae’s Wing Sauce to taste
  • 1 Pound Chicken Tenders or Chicken Breast sliced into strips
  • 1/2 Cup Blue Cheese Crumbles


For the Wings

1. Mix ½ cup buttermilk and blue cheese crumbles, season, and set aside. In a pan on medium heat, toast panko in olive oil until golden, about 5 minutes.

2. Place panko in one bowl, buttermilk in another, and flour in a third. Season chicken with salt and pepper, the dredge in flour, then buttermilk (drain excess), then in toasted panko to coat. Place on a wire baking rack set inside a foil-lined baking sheet.

3. Bake at 475 degrees for 10 minutes. Pour sauces into a bowl and add chicken, using tongs to gently turn until all are well coated. Serve with carrot sticks and blue cheese dip.