Boneless Buffalo Wings

Name: Boneless Buffalo Wings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16 Wings, 8 serving(s)
Ingredients: 157.80 ml reduced-fat sour cream; 157.80 ml crumbled blue cheese; 14.79 ml white vinegar; 1.23 ml cayenne pepper; 44.37 ml fat-free buttermilk; 44.37 ml hot sauce, such as Frank's RedHot, divided; 44.37 ml white vinegar, divided; 907.18 g chicken tenders; 88.74 ml whole wheat flour; 88.74 ml cornmeal; 2.46 ml cayenne pepper; 29.58 ml canola oil, divided; 473.18 ml carrot sticks; 473.18 ml celery ribs

Submitted by cyndiconwaybooth

"This is recipe is from eatingwell.com. Even though boneless Buffalo wings are made with healthy white-meat chicken, they're usually deep-fried and drenched in hot sauce laced with butter. The solution: chicken tenders are dredged in seasoned whole-wheat flour and cornmeal, pan-fried in only a small amount of oil and then drizzled with a tangy hot pepper sauce. With a fraction of the fat, calories and sodium, these boneless wings are reason enough to throw a party."

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Ready In:: 40mins
Ingredients:: 14
Yields:: 16 Wings
Serves:: 8

ingredients

SPICY BLUE CHEESE DIP
157.80 ml reduced-fat sour cream
157.80 ml crumbled blue cheese
14.79 ml white vinegar
1.23 ml cayenne pepper
WINGS And VEGETABLES
44.37 ml fat-free buttermilk
44.37 ml hot sauce, such as Frank's RedHot, divided
44.37 ml white vinegar, divided
907.18 g chicken tenders
88.74 ml whole wheat flour
88.74 ml cornmeal
2.46 ml cayenne pepper
29.58 ml canola oil, divided
473.18 ml carrot sticks
473.18 ml celery ribs

directions

To prepare dip: Whisk sour cream, blue cheese, 1 tablespoon vinegar and 1/4 teaspoon cayenne in a small bowl. Cover and refrigerate until ready to serve.
To prepare wings: Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.
Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.