Chili’s serves these spicy breaded chicken tenders with celery sticks and blue cheese, just like the famous wings, but without the bone.
Chili’s Boneless Buffalo Wings are a popular appetizer known for their spicy and flavorful taste. These boneless chicken wings are coated in a tangy and zesty buffalo sauce that adds a kick to every bite. Made with tender chicken breast pieces, they offer a delicious alternative to traditional bone-in wings.
The chicken is first breaded and then deep-fried to achieve a crispy exterior while maintaining a juicy and tender interior. The buffalo sauce, which is the star of the dish, is a combination of hot sauce, butter, and other seasonings, creating a bold and fiery flavor profile that tantalizes the taste buds.
Chili’s Boneless Buffalo Wings are typically served with a side of cool and creamy ranch or blue cheese dressing, which provides a refreshing contrast to the heat of the buffalo sauce. They are often garnished with sliced green onions or parsley for added freshness and presentation.
These wings make for a perfect appetizer to share with friends or as a satisfying main course. They are ideal for those who enjoy a bit of heat and crave the classic buffalo wing experience without the bones. Whether enjoyed as a snack during a game night or as part of a casual dining experience, Chili’s Boneless Buffalo Wings are sure to satisfy cravings for spicy and flavorful comfort food.
SERVES: 2
INGREDIENTS:
- 2 teaspoons salt
- ½ teaspoon ground pepper
- ¼ teaspoon cayenne pepper
- 1 cup flour
- ¼ teaspoon paprika
- 1 egg
- 1 cup milk
- 2 boneless skinless chicken breasts
- 2–4 cups cooking oil
- ¼ cup hot sauce
- 1 tablespoon margarine
INSTRUCTIONS:
- In a medium bowl, combine salt, ground pepper, cayenne pepper, flour, and paprika.
- In another bowl, whisk together the egg and milk.
- Slice each chicken breast into bite-size pieces.
- Preheat cooking oil in a deep fryer or skillet.
- Dip pieces of chicken into the egg mixture 1 or 2 at a time, then into the flour/spice mixture. Repeat the process so that each piece of chicken is double coated.
- When all the chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
- Drop each piece of chicken into the hot oil and fry for 5–6 minutes, or until the breading is golden brown.
- In a small microwave-safe bowl, combine the hot sauce and margarine. Microwave for 20–30 seconds, or just until the margarine has melted.
- When the chicken pieces are done frying, remove them to a plate lined with paper towels to absorb the excess oil.
- Place the chicken pieces into a covered container. Pour the sauce over the chicken, put the lid on, and shake gently until each piece of chicken is coated with sauce.
RECIPE VARIATIONS:
- You can buy frozen chicken nuggets to make this recipe. Cook according to package directions and then toss in the hot sauce. For a lower-calorie option, use grilled chicken breast.
