View Full Version : Boneless buffalo wings!

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Sun, Nov-02-03, 09:49
Had to post this, because I made them last night (hockey-watching food), and they were so good, it was scary! Hubby (not LCing) says he prefers them over the drumettes I usually make! And they're so easy!


4-8 chicken thighs, boneless, skinless (if desired)
1/4-1/3 c. soy powder/flour/protein isolate

Remove excess fat from thighs, if desired. Cut thighs into chicken nugget- or roughly wing-sized pieces. Shake in soy powder to coat (helps sauce to adhere, since they aren't covered in skin). Broil for 20 minutes, turning once.

Once chicken is in the oven, start the sauce.


2T butter
6T Frank's Redhot*
2T ketchup
1T lemon juice or vinegar

*The original recipe calls for 1/4 c. each of Redhot and ketchup, but that is VERY mild, even for us, so I upped the Redhot for some zing. Add crushed chilis or whatever you prefer, and/or skip the ketchup for hotter wings.

Place ingredients in a pan, and set on the stove element that is over the hole from the oven while broiling the chicken (it'll heat on its own) or on low heat if your oven doesn't have one.

When chicken is done, shake in sauce to coat, and return to oven for about 5 minutes (thickens the sauce). Then shake again, and serve with bleu cheese dip.

:yum: I couldn't believe how good these were, and that I'd never thought of it before!

Hrm...I should post the Bleu Cheese Dressing I use, too.

Wed, Nov-12-03, 00:29
This sounds very good, can't wait to try it. I have found so many great ideas, didn't know LC has so many choices. I was stuck on eggs for awhile. Have a great day and keep the ideas rolling in.

Wed, Nov-12-03, 20:28
I found this on on the web, and from what i can tell the carbs are very low, both hot sauces have 0% carbs for serving size and spice have very few so i think maybe like 1 or 1.5 carbs, but i could be wrong. here it is!

6 tblsp (3 oz.) of FRANK'S Louisiana Hot Sauce (now Durkee's)
1/2 stick of margarine (not butter!)
1 tblsp of white vinegar
1/8 tsp of celery seed
1/8-1/4 tsp of Cayenne pepper
1/4 tsp of red pepper
1/8 tsp of garlic salt
dash of black pepper
1/4 tsp of Worcestershire Sauce
1-2 tsp of Tabasco Sauce

Mix all the ingredients in a small sauce pan over low heat until the
margarine is completely melted. Stir occasionally.

This makes enough for about 30 "wingettes"

The Wings:
Fry the wings in a deep fryer set at 375 degrees F., using vegetable or
peanut oil. I fry 15 wings at a time for 12-15 minutes.

Drain the wings for a few minutes then put them in a bowl. After all
the wings have been fried, pour the sauce over them, cover the bowl, and
shake to completely coat the wings.

They can be eaten now, or you can put them on a baking sheet and bake
them for a few minutes to get an extra-crispy coating.

[B]these were so good and if you dont want them spicy just omit the tabasco.

Wed, Nov-12-03, 20:29
oh and i use butter not margerine.

Fri, Nov-14-03, 19:57
the best wings i ever had were at a restaurant where the waitress actually gave me the recipe. i use it to just dip chicken breasts, wings, or legs into. its soooo easy and so good. you just mix some melted butter with hot sauce and then mix in blue cheese dressing. i am sure its been posted before but its so worth posting again.

Fri, Nov-21-03, 08:23
P.S. In light of Karen's note: the source of the wings sauce recipe (the original one I mentioned, not the one I posted) is my mother. No idea where she got it, but she's had it for a long time. I'm not even sure the recipe calls for RedHot by name, but it's what she has always used, so it's what I use.

Sat, Nov-22-03, 02:06

I made your wings tonight, except I used 2 Tbsp Frank's and 6 Tbsp ketchup (to keep it on the not-so-spicy side). But oh man they were great! They tasted even better than I had expected. Thanks for a great quick and easy recipe!

Wed, Dec-31-03, 11:42
I make these all the time also. I just use equal parts Hot Sauce (any brand) and melted butter.
I use cut up chicken breasts dredged in Atkins Bake Mix. Fry lightly, pour the sauce on and put in a low oven for about 15 min to get the sauce "baked in"
So good dipped in Blue Cheese Dressing

Sat, Jan-10-04, 16:54
I only use the thighs because they're cheaper, but it takes a LONG time to trim all the fat off of them (for hubby's sake, not mine so much). If we had the money, I'd probably use breasts instead.

Thu, Jan-29-04, 17:59
What a great idea! I use skinless boneless chicken thighs all the time but I never thought of using them as boneless wings. There are so many creative people out there!!

Thanks for sharing.

Sat, Jun-26-04, 00:52
We make these all the time too but use cajun chef sauce (green or red) its amazing!

Wed, Jul-07-04, 12:32
I use pork rines as breading and make boneless hot wings that way .

Mon, Sep-06-04, 12:45
I just tried Petcrazed's wing recipe and it was unbelievable. I've never made homemade wings before and I can't believe how easy it was. Gave me an excuse to break out that deep fryer my parents gave me last Christmas. Wow, this is a meal I will definitely be making again. Can't believe I forgot to pick up the bleu cheese at the market though...bummer.

Wed, Sep-30-15, 11:36
Anyone made these?