Ingredients for Boneless Buffalo Wings With Ranch Dressing And Vegetables
- Fat Free Buttermilk
- 4 tablespoons hot pepper sauce (Frank's RedHot or your favorite)
- Distilled White Vinegar
- Chicken Tenders
- Whole Wheat Flour
- 1/2 cup cornmeal
- 1/2 teaspoon cayenne pepper (or more, to taste)
- Canola Oil
- Carrot Sticks
- Celery Ribs
- Ranch Dressing
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How to Make Boneless Buffalo Wings With Ranch Dressing And Vegetables
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together buttermilk, 4 tablespoons hot pepper sauce, and 4 tablespoons vinegar.
- Add the chicken pieces to the buttermilk mixture, ensuring they are fully coated. Marinate for at least 15 minutes (or up to 1 hour) in the refrigerator, stirring occasionally.
- In a shallow dish, whisk together flour and cornmeal.
- Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, ensuring it's fully coated.
- Place chicken pieces on a baking sheet lined with parchment paper.
- Sprinkle both sides of the chicken with cayenne pepper.
- Drizzle with 1 tablespoon olive oil or spray with cooking spray.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
- While chicken is baking, prepare your vegetables (wash and chop carrots and celery).
- Serve the baked buffalo chicken immediately with carrots, celery sticks, and your favorite blue cheese dressing.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
22g
Fat
33g
Carbs
9g
