Baked Boneless Buffalo Wings

I have made this recipe for baked boneless buffalo wings countless times because they are so delicious! It takes a little time to prepare them, but definitely worth it once they are cooked. I make sure to make a ton of these things at a time because they taste just as yummy re-heated (and they go quick!) Just make sure you have plenty of the hot sauce because when you re-heat them, you may want to lightly toss them with a fresh layer of the sauce (I do that because it makes the wings taste like they just came fresh from the oven again).

To save some time, I like to buy chicken breast already sliced into small chunks from the grocery store. Another time saving tip is to make two bowls of the egg mixture and two bowls of the breading blend, instead of only one each. Alternate the egg mixture bowls with the breading blend bowls on the counter in the order you will be dunking the chicken (this way you do not have to double dip in any bowl and will make it easier to have each chunk of chicken evenly breaded).

INGREDIENTS: 1 cup flour ½ cup panko bread crumbs 1½ teaspoons kosher salt ½ teaspoon paprika ¼ teaspoon black pepper ¼ teaspoon cayenne pepper 1 large egg or 2 egg whites ¼ cup milk 3 small boneless, skinless chicken breasts, cut into small chunks or strips (about ¾-1 lb. of chicken) Sauce: ¼ Cup Buffalo Wing Sauce (I prefer Frank’s) 1-2 tablespoons butter 2 tablespoons water

INSTRUCTIONS: Preheat oven to 475 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl. Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray. Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated.

Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken begins to brown. Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy. As the chicken cooks, combine the Buffalo Wing Sauce, butter and water in a microwave safe dish. Cover and microwave on high until the mixture begins to bubble, then remove, stir and keep covered to stay hot.

When the chicken pieces are cooked, remove them from the oven and let them cool for a minute. Toss chicken and hot sauce mixture in a bowl until all pieces are coated. Serve immediately.