Boneless Buffalo Wings

Guests won't miss the extra grease in this guilt-free version of the classic football favorite. Pair with a lightened up bleu cheese dressing and fresh veggies for delicious dipping. Prep Time: 30 minutes Ready in: 40 minutes Yield: 8 servings (2 wings, ½ cup vegetables & 2 tablespoons dip each) Ease of Prep: Easy

Boneless Buffalo Wings

Photo by Darla L.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons nonfat buttermilk

  • 3

    tablespoons hot pepper sauce such as Frank's Red Hot, divided

  • 3

    tablespoons distilled white vinegar divided

  • 2

    pounds chicken tenders

  • 6

    tablespoons whole-wheat flour

  • 6

    tablespoons cornmeal

  • ½

    teaspoon cayenne pepper

  • 2

    tablespoons canola oil divided

  • 2

    cups peeled carrot sticks

  • 2

    cups celery sticks

  • Spicy Blue Cheese Dip (recipe follows)

Directions

Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip. The chicken can marinate (Step 1) for up to 1 hour.


Nutrition

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