6 ratings

Boneless Buffalo Wings

Boneless Buffalo Wings

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

Ready in
25 Minutes
Deliver Ingredients


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.

Buffalo Wing Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Buffalo Wing Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Buffalo Wing Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.