Monday, May 11, 2009

Boneless Buffalo Bites


Mark knows the way to my heart.  For mother's day this year he made me boneless buffalo bites!  In Tucson we loved to go to Buffalo Wild Wings to watch the AZ b-ball games and we fell in love with their boneless buffalo wings and onion rings.  Unfortunately, BWW does not grace our presense in Seattle.  (PS- if you start up a franchise in Seattle I will be your best friend)  So, Mark looked up this recipe that Becky and Ben had been raving about and used boneless/skinless chicken tenders instead of wings (I'm not a fan of biting through bones and veins).  They were awesome with a capital A.  Thanks honey!

oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings


DIRECTIONS
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

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