Baked Boneless Buffalo Wings & Blue Cheese Dip

- jim Young 20190322

We buy our boneless chicken breasts in bulk at Costco and then pack them in pairs with our vacuum sealer for freezing as we rarely need more than 2 at a time.

When doing this, I always separate the tenderloins from the chicken breasts and vacuum pack them separately for use as a treat such as chicken fingers or fried chicken balls.

Using them to make Boneless Buffalo Wings however is my favourite treat.

Baked Boneless Buffalo Wings and Blue Cheese Dip.

You don’t have to use the chicken tenderloins to make these. Simply cutting up any boneless chicken breast into strips or small chunks will work just as well.

Of course nothing goes better with Buffalo Wings of any kind than some celery sticks with a good Blue Cheese Dip.

 Baked Boneless Buffalo Wings

The Boneless Buffalo Wings can be made for immediate use or to be frozen for a later date.

Stuff Required:

• 1 cup flour
• ⅔ cup bread crumbs
• 1 tsp salt
• ½ tsp paprika
• ¼ tsp black pepper
• ¼ tsp cayenne pepper
• 2 eggs
• ½ cup milk
• 9 or 10 chicken fingers, cut into small chunks if desired (about ½ lb)

Sauce:

• ½ Cup Buffalo Wing Sauce
• 2-3 tbsp butter
• 4 tbsp water

Baked Boneless Buffalo Wings.

Do This:

1. Preheat oven to 475° F. 
2. Combine the flour, breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. 
3. Beat the eggs and mix with milk in a small bowl.
4. Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.
5. Dip each piece of chicken into the egg mixture, then into the breading blend, and repeat.
6. Arrange the chicken pieces on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. 
7. Bake for 15-20  minutes or until chicken is cooked through and begins to lightly brown.
8. 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, watching it carefully.
9. Remove from the oven and let them cool while you make the sauce.

For the Sauce:

1. Combine all ingredients in a microwave-safe dish. 
2. Cover and microwave on high until the mixture begins to bubble, then remove and stir.
3. Toss cooked chicken pieces and hot sauce mixture in a bowl until all pieces are coated. 
4. Serve.

Tip: To make ahead, once the chicken is cooked through but before the 1-2 min. broil, take the chicken out of the oven. Let cool completely then freeze. When ready to bake, remove from freezer and bake at 400° F for about 15 minutes or until warmed through. Toss with sauce and serve.

Blue Cheese Dip

Blue cheese dip for chips or veggies.

The Blue Cheese Dip can also be used as a chip dip or veggie dip to be served without wings.

Pieces of raw cauliflower, strips of sweet peppers or carrot sticks are just some examples of what might make a good summertime or winter movie night snack.

Stuff Required: 

• ½ cup sour cream
• ½ cup crumbled blue cheese
• ¼ cup mayonnaise
• ½ tsp minced garlic
• 1 ½ tbsp lemon juice
• salt and freshly ground pepper
• 1 tbsp milk (optional)

Do This:

1. Mix all ingredients in a bowl until combined but still chunky.
2. Season with salt and pepper. 
3. Add the milk if you want a thinner dip.
4. Cover and refrigerate until ready to serve.