Boneless Buffalo Wings

Boneless Buffalo Wings
By

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

7
Servings
229
Calories Per Serving
Deliver Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
7g
10%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
69mg
23%
Carbohydrate, by difference
17g
13%
Protein
24g
52%
Vitamin A, RAE
37µg
5%
Vitamin B-6
1mg
77%
Calcium, Ca
82mg
8%
Choline, total
79mg
19%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
43mg
13%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
282mg
40%
Selenium, Se
22µg
40%
Sodium, Na
278mg
19%
Vitamin D (D2 + D3)
1µg
7%
Water
103g
4%
Zinc, Zn
1mg
13%

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.