Boneless Buffalo Wings - Superbowl
Submitted by happyzhangbo
Boneless buffalo wings pan-fried with a cornmeal crust, tossed in hot sauce and served with homemade spicy blue cheese dip. A lighter Super Bowl party favorite skillet version using chicken tenders.
YIELD
8 servingsPREP
10 minCOOK
10 minREADY
35 minSkip the deep fryer. These boneless buffalo wings use chicken tenders soaked in a buttermilk-hot sauce-vinegar marinade, then rolled in a whole-wheat flour and cornmeal coating that fries up shatteringly crisp in a shallow pool of oil. The cornmeal is the trick. It gives you that gritty, lacy exterior you can’t get from flour alone.
The spicy blue cheese dip is the move. Crumbled blue cheese whisked into sour cream with a slug of vinegar and cayenne cuts the heat without drowning it in ranch-flavored mayo. Let the dip sit in the fridge while you cook so the flavors marry.
A final drizzle of reserved hot sauce and vinegar hits the hot chicken right before serving, so every piece glistens with buffalo flavor instead of going soggy. Serve with cold carrots and celery sticks. Game on.
Pro Tips
- Marinate at least 10 minutes but don’t push past an hour. The acid in buttermilk and vinegar starts to break down the meat and turns it mushy.
- Work in two batches. Crowding the skillet drops the oil temp and you get pale, greasy chicken instead of golden crust.
- Drizzle the hot sauce mixture AFTER frying, not before. This keeps the crust crunchy until it hits the plate.
- Reduce heat between batches if the coating is browning before the chicken cooks through. You want 3 to 4 minutes per side at steady medium-high.
Variations
- Swap sour cream for Greek yogurt in the dip for a tangier, higher-protein version.
- Toss the fried tenders in a mix of melted butter and hot sauce for classic buffalo-bar flavor.
- Use ranch dressing instead of blue cheese if the funk isn’t your thing.
Ingredients
Directions
To prepare dip:
Whisk sour cream, blue cheese, 1 tablespoon vinegar and¼ teaspoon cayenne in a small bowl.
Cover and refrigerate until ready to serve.
To prepare wings:
Whisk buttermilk, 2 tablespoons hot 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; set aside.
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 ½ teaspoon cayenne.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add half the chicken, placing each piece 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 to prevent burning.
Transfer to the platter.
Drizzle the chicken with the reserved hot sauce mixture.
Serve with carrots, celery and Spicy Blue Cheese Dip.
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