Boneless Buffalo Wings
A lightened-up version of the restaurant classic, these Boneless Buffalo Wings hits all of the right flavor notes without the guilt.
Servings: 5
Ingredients
- 1.5 lbs chicken breast or tenders, cut into large (2 inch) chunks
- 1/4 cup cornstarch
- 1 egg, beaten with 1 TB Frank's Red Hot Buffalo sauce .
- 1 1/4 cup panko bread crumbs (I used Ian's brand to keep them gluten free)
- 1 cup Frank's Red Hot Buffalo sauce
- 1 tbsp light butter, melted (I always use Balade brand from Trader Joe's)
Instructions
OVEN BAKED METHOD
- Pat chicken very dry with paper towels, then dredge with cornstarch. Dip chicken in egg mixture, then lightly coat with panko. Place on a cooking rack or baking sheet greased with cooking spray.
- Bake at 425 for 15 minutes on a rack, or 10 minutes, then flip and bake for another 5-10 minutes if on a baking sheet. Let cool for a few minutes so the breading sets.
- Combine hot sauce and butter. Dip cooked chicken into sauce to coat, then place back on rack or baking sheet. Broil chicken for a few minutes until slightly crispy again.
AIR FRYER METHOD
- Preheat air fryer at 400F while you prepare the chicken (see above).
- Cook for 10 minutes, flipping hay way through. Let chicken cool to set the coating, then dip in buffalo sauce mixture and return to air fryer basket.
- Cook at 400F for 2-3 minutes, or until the coating is slightly crispy again and the internal temperature reaches 165F.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 5 ounces (about 5 nuggets)
WW Green SmartPoints: 6 for 5 ounces (about 5 nuggets, depending on how small you cut them)
WW Blue SmartPoints: 4 for 5 ounces (about 5 nuggets, depending on how small you cut them)
WW Purple SmartPoints: 4 for 5 ounces (about 5 nuggets, depending on how small you cut them)