Boneless Buffalo Wings and a Game Day Blog HopPosted on Feb 3, 2012 | 52 comments
I’ll be upfront: I am not a football fan. But I am brimming with New York pride (Go Giants!) and, although I can’t follow a game, I love the Super Bowl. Just not for the football. For me, Super Bowl Sunday is all about the food. And, let’s be honest, one food in particular: wings. Or, as my husband and I like to call them, wangs. Our love of wangs (as well as us calling them that) dates back to college. He was in an improv comedy group and after every show they’d blow the proceeds on wings and beer. The wings were always boneless (i.e. chicken tenders coated in wing sauce) and were, without fail, devoured in minutes. And so, somehow, boneless wings have become a sort of comfort food for us.
Since Wings Over Ithaca doesn’t deliver to Israel, I set about making my own boneless wings this year. I was excited to discover that wing sauce is not some secret alchemy with a long list of ingredients that I can’t pronounce (well, I’m sure some supermarket varieties are). Nope, wing sauce is simple: melted butter and Frank’s Red Hot. Nice. In a very uncharacteristic move on my part I decided to use frozen chicken fingers instead of breading and frying my own. My reasoning is that commercial, frozen chicken fingers would hold their breading better than homemade, thus allowing them to absorb the wing sauce without the breading falling off or getting mushy. I was right – they proved to be the perfect vehicle for the sauce. A note on the hot sauce. Franks Red Hot is the traditional choice, but I’m sure other varieties would be great as well and provide a different flavor. Also, I can tell you that regular Franks Red Hot made for some mild wings. I made them more recently with Franks Red Hot Xtra Hot and they were perfect.
I also made my own ranch dip for the occasion. Did you know it’s sour cream, mayo, herbs, and sometimes buttermilk? Crazy. But it’s so much better than the store-bought stuff. I followed this recipe, except I made my own mayonnaise (we don’t keep any in the house and on the rare occasions I want it for something I just make some. Takes 5 minutes). But feel free to use the store-bought stuff if you are short on time. Also, if you are a vegetarian I doubt you’ve read this far, but I’d like to try making these with soy nuggets or some meat-free alternative.
- 1½ pounds frozen chicken tenders
- ½ cup butter
- ½ cup Franks Red Hot (I prefer Xtra Hot)
- Preheat oven to 350F.
- Bake tenders 15 minutes, or according to package directions.
- Melt the butter over medium-low heat.
- Add hot sauce and stir to combine.
- Remove from the heat and toss tenders in wing sauce.
- Serve with carrot and celery sticks and homemade ranch dip
Linked up at Jennifer Cooks Fusion Fridays