Nate's Quick & Easy Boneless Buffalo Wings

Buffalo wings are a great tasty snack/meal for 2, or 20. This recipe is designed to feed 2 hungry adults. You could stretch it to 3 or 4, but they'll only get a few pieces each. This recipe was modeled after Chili's boneless buffalo wings, more sour and tangy that spicy and sweet. This is a quick-and-easy recipe, don't think too hard, just throw it together. You'll get better and better each time.

For the sauce, I've found that a mix of hot sauce and tabasco sauce makes the most tasty chicken. If, however, you do not have any tabasco, just use a full ¼ cup of hot sauce and disregard the tabasco.

Prep time: 15-25 mins. Serves: 2 to 4.

Ingredients:
½ lb. fresh/defrosted boneless skinless chicken breast (chopped into bite-size pieces)
3-5 cups plain bread crumbs
2 or 3 eggs
Vegetable oil (enough to deep fry the chicken pieces)
1 tbsp. melted butter (not margarine)
¼ tbsp. less than ¼ cup Frank's RedHot hot sauce
¼ tbsp. tabasco sauce (preferably McIlhenny)
Pinch salt
Pinch black pepper
Small pinches of paprika, onion powder, garlic powder (these are sold together in Emeril's Essence spice mix)

Directions:
1. Make sure the chicken is chopped into bite-size pieces.
2. Dip pieces of the chicken into the egg (beaten) and make sure the chicken is covered completely.
3. Toss egg-coated chicken pieces in bread crumbs. Feel free to pack the bread crumbs into the chicken to make sure it is coated well.
4. Heat vegetable oil over medium-high heat. If you have a deep frier, heat to 356°F (180°C).
5. Fry chicken for at least 4-5 minutes or until golden brown.
6. When chicken it done, drain on paper towel or put inside a paper grocery bag and shake to remove excess oil.
7. In a large, deep bowl, mix melted butter, hot sauce, tabasco, salt, pepper and spices. For the sauces, I suggest using a ¼ C. measuring cup, adding the ¼ tbsp tabasco sauce into it and then filling the rest with the hot sauce.
8. Add chicken to bowl with hot sauce mix and cover SECURELY. If you're using tin foil, double wrap the bowl.
9. Toss and swirl chicken for at 15-30 seconds, to make sure all of it gets covered well with the sauce. Serve with celery and bleu cheese/ranch dressing.

Questions? Comments? Suggestions? Complaints? Post 'em, ho!

Definitely going to try this very soon. Thanks for the recipe.

Sounds good. I might have to make some during the week.

I must so do this.

That sounds awesome!

Looking over the recipe again, what does "¼ tbsp. less than ¼ cup Frank's RedHot hot sauce" mean?

EDIT: Score! We have some really good bleu cheese dressing now. Plan on making these tomorrow.

Most recipes call for ¼ C. hot sauce. I think that substituting some tabasco for hot sauce makes them more tasty. So I substitute ¼ tbsp. of hot sauce for ¼ tbsp. tabasco. So take ¼ C. and minus ¼ tbsp. Fill the ¼ tbsp. amount with tabasco.

That's why I recommend getting a ¼ C. measuring cup. Fill the empty cup with ¼ tbsp. tabasco then fill all of the rest of the cup with hot sauce. Voilà.

You can even go as high as ½-1 tbsp. tabasco for some REAL kick. Past ½ tbsp, though, you really start to lose flavor from the lack of hot sauce.

Haha, we have Franks Red Hot at my school, it's the only flavoring any of the food gets.

I'm eating them right now, and they're delicious.

I ran into one problem, in that we didn't have bread crumbs like we normally do. I decided to improvise and handmade some from actual bread, but it didn't work so well in the coating process. That aside, they turned out delicious.

Awesome, I'm glad someone liked them. I usually eat them a couple times a week on account of them being really tasty and not costing that much (for how much chicken I get). I buy frozen boneless, skinless chicken breast at Walmart, 3 lbs. for $7. Not too bad, eh?

Did you use stale bread? And toast it? I think that's what you are supposed to do...

Anyway...I'm totally going to make these whenever I decide to cook something. I may change it up a bit and cook the chicken the way my mom makes chicken nuggets and just use your sauce though.

Nope. Realized I should've toasted it AFTER the egg was causing it to ball up.

I buy bread crumbs pre-made. They're cheap and come out better than toast + crushing.

Oo. i cant wait to go home and make these.

thanks for the recipe.

This looks kick ass. Can't wait till I get chicken for this. I just finished the last of my chicken tonight.

Just remembered about this recipe, and made them with the right kind of bread crumbs this time. Delicious.

I make something similar but I use flour -> eggs -> bread crumbs when coating and instead of the hot sauce I like this one called 'Saigon Sizzle' stir fry sauce. I think it might have actually been meant for fish but it still tastes really good. Also, I throw in some diced tomatoes and dill when it's done cooking. The tomatoes give it a lot of juice making the chicken nice and tender. I'll try it with the hot sauce one of these days.