Moving right along with the Gamedayeats.com Buffalo Wing Recipe Series, I felt it necessary, even though I do not eat them, to include the Boneless Buffalo Wings in this series, not much of an explanation there.  They have “buffalo” in the name and use “Buffalo Wing Sauce”.  I’m not sure why these were invented, maybe for people afraid of bones or just not skilled enough to get the meat off of an actual chicken wing.  Whatever it may be, they are here in our kitchens, restaurants, stadiums and people do enjoy them as a snack or an appetizer.

I’ve had them before, they are good, but I put them in the category of buffalo wings for the novice.  That being said, here’s a recipe for all you boneless wing cravers.

Boneless Buffalo Wings

1 pound Boneless, Skinless, Chicken Breast, 1" squares
3 cups Flour
1 1/2 cup Buttermilk
1 1/2 teaspoon Salt
3/4 teaspoon Black Pepper
Vegetable or Peanut Oil
Hot Sauce:
3/4 cup Hot Sauce
1/4 cup Water
1 tablespoon Butter
1/4 teaspoon Cayenne Pepper

1. Preheat oil in deep fryer to 375 F.
2. Preheat oven to 350 F.
3. In a small saucepan combine hot sauce, water, butter, and pepper. Simmer 5 minutes until heated through. Set sauce aside to cool.
4. In a shallow bowl, combine flour, salt and pepper.
5. Add buttermilk to a separate shallow bowl.
6. Dust chicken breast pieces in flour, dip in buttermilk, and dust in flour a second time. Shake off excess.
7. Deep fry chicken in batches until golden brown.
8. Drain chicken on paper towels.
9. In a large mixing bowl place chicken breast pieces and cover in sauce. Stir until all pieces are coated evenly.
10. Place wings on cooking sheet and bake 20 minutes.
11. Serve with blue cheese and celery.