Appetizer
Crispy Boneless Wings with Lemon Pepper and Buffalo Sauce
Crispy Boneless Wings with Lemon Pepper and Buffalo Sauce are an easy, irresistible party appetizer. Oh wow, the crispy crunch of these wings is simply unbeatable! Each bite is a delightful mix of tangy lemon pepper and spicy buffalo sauce that dances on your taste buds.
Appetizer
Crispy Boneless Wings with Lemon Pepper and Buffalo Sauce
Crispy Boneless Wings with Lemon Pepper and Buffalo Sauce are an easy, irresistible party appetizer. Oh wow, the crispy crunch of these wings is simply unbeatable! Each bite is a delightful mix of tangy lemon pepper and spicy buffalo sauce that dances on your taste buds.
The Recipe
Ingredients
Chicken and Coating
- Chicken breast, cut into nugget-sized pieces
- Flour
- Salt
- Garlic powder
- Black pepper
- Paprika
- Cayenne
- Lemon pepper
Wet Mixture
- Buttermilk
- Dash of hot sauce
- One egg
Buffalo Sauce
- Butter
- Buffalo sauce
Lemon Pepper Sauce
- Butter
- Lemon pepper
Instructions
- 1
Cut your chicken breast into nugget-sized pieces.
- 2
In a bowl, combine flour, salt, garlic powder, black pepper, paprika, cayenne, and lemon pepper for the dry mixture.
- 3
In a separate bowl, whisk together buttermilk, a dash of hot sauce, and one egg for the wet mixture.
- 4
Marinate the chicken in the wet mixture for at least an hour.
- 5
Dip the chicken into the wet mixture, drip off excess, then coat in the dry mixture. Repeat to double coat.
- 6
Place the coated chicken on parchment paper.
- 7
Bake, fry, or air fry the chicken until golden and crispy.
- 8
For buffalo sauce, melt butter and combine with buffalo sauce.
- 9
For lemon pepper sauce, melt butter and combine with lemon pepper.
- 10
Toss the cooked chicken in separate bowls with the two sauces and serve with your favorite dipping sauce.
The Recipe
Instructions
- 1
Cut your chicken breast into nugget-sized pieces.
- 2
In a bowl, combine flour, salt, garlic powder, black pepper, paprika, cayenne, and lemon pepper for the dry mixture.
- 3
In a separate bowl, whisk together buttermilk, a dash of hot sauce, and one egg for the wet mixture.
- 4
Marinate the chicken in the wet mixture for at least an hour.
- 5
Dip the chicken into the wet mixture, drip off excess, then coat in the dry mixture. Repeat to double coat.
- 6
Place the coated chicken on parchment paper.
- 7
Bake, fry, or air fry the chicken until golden and crispy.
- 8
For buffalo sauce, melt butter and combine with buffalo sauce.
- 9
For lemon pepper sauce, melt butter and combine with lemon pepper.
- 10
Toss the cooked chicken in separate bowls with the two sauces and serve with your favorite dipping sauce.