Chili's Boneless Buffalo Wings

I made these for Tadd's birthday and they are wonderful! These were great - better than Chili's! I will be making them again. I changed the recipe from the original - I baked mine instead of frying them. I have already been thinking of other sauces to toss the nuggets in - BBQ, honey mustard, honey, the possibilities are endless.

Chili's Boneless Buffalo Wings--Copy Cat

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
1 pound boneless chicken tenders
1/4 cup hot sauce (Crystal or Frank's Louisiana)
1 tablespoon margarine

Preheat oven to 425 degrees.

Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk. Cut each chicken tender into 3 pieces. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a pan and let rest for 15 minutes. Bake for 15-20 minutes until done.

While chicken bakes, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.

When chicken pieces are done, toss them in a bowl with the hot sauce until thoroughly coated.

Serve with Ranch or Bleu Cheese and celery sticks.

My Favorite Skillet Corn

This is the best corn I have ever had! It is quick and easy to make.  I make this all the time - I could eat the whole pan by myself.


Sopapilla Cheesecake

OMG! This is SO good. It is extremely simple to make. It taste wonderful the next day. Just nuke it for about 5 seconds and it is perfect!!! I usually make half a recipe since there are just two of us and we don't need to eat a whole batch of this - because we could!

Sopapilla Cheesecake
2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted (can use less)
1/2 cup cinnamon sugar

Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan. Flatten. Mix together the cream cheese, sugar and extract. Spread over the crescent rolls. Unroll the other can of crescent rolls and place on top of cream cheese mixture. Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture. Bake at 350 degrees for 30 minutes.
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