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Boneless Buffalo Wings 'Tessipe'

Staff Writer

Created by the culinary team at Tessemae's All Naturalthis "tessipe" for boneless Buffalo wings will have you licking your fingers dry because of their original wing sauce. 

Click here to see 24 Chicken Wing Recipes for Fall

Deliver Ingredients


  • 1 1/2 Cup nonfat buttermilk, divided
  • 1/2 Cup crumbled blue cheese
  • 1 Cup panko, toasted in olive oil
  • 1 Tablespoon olive oil
  • 1 Cup flour
  • 1 Pound chicken tenders or chicken breast sliced into strips
  • Buffalo wing sauce, such as Tessamae's
  • Carrots, sliced into sticks, for serving
  • Salt and pepper, to taste


Preheat the oven to 475 degrees.

To make the blue cheese dip, mix ½ cup buttermilk with the blue cheese crumbles, season with salt and pepper, to taste, and set aside. 

Place the panko in one bowl, the rest of the buttermilk in another, and flour in a third. Season the chicken with salt and pepper and dredge in the flour, then
the buttermilk, then in toasted panko to coat, shaking excess buttermilk before placing in the panko. Place on a wire baking rack set inside a foil-lined baking sheet.

Bake for 10 minutes. Pour the wing sauce into a bowl and add the 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.