I’ve been craving buffalo chicken wings. Last night on the Food Network there was a whole show about buffalo chicken wings (Bobby Flay did a “Buffalo Wing Throwdown”) and it was literally making my mouth water.
But chicken wings? I mean, it’s mostly skin and bones. Tasty…but nasty, if you think about it. It’s the texture and sauce that really make a buffalo wing anyway and hell! I can do that Amyella style! Now, normally I don’t cook with regular flour, but you really need it to make these as good and a half cup is spread across 12 servings, so it’s not too big a deal.
Boneless Buffalo Chicken “Wings”
2 lb boneless, skinless chicken tenders (or breast cut into strips)
3 Tbs I Can’t Believe It’s Not Butter Light
1/4 cup Franks’ hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Combine the ICBINBL, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until ICBINBL is melted and mixture is well blended. Remove from heat and reserve for serving.
In a large glass bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken tenders in the bowl and toss until they are evenly coated in the flour mixture. Cover bowl with plastic wrap and refrigerate for 60 to 90 minutes (don’t skip this step!).
Preheat oven to 425. Spray a cookie sheet with non-stick cooking spray and place chicken on sheet. Place sheet on top oven rack and cook about 10 minutes – until chicken is just cooked through, golden on top but still juicy.
Serve with hot sauce.
You’re welcome. 🙂
Makes 8-12 servings. (who are we kidding? It’s 8 servings.) Anyway, at 12 servings:
3 g fat
4.25 g carb
15.3 g protein
At 8 servings:
4.5 g fat
6 g carb
23 g protein