Buffalo Breast Wings

This recipe is not really a wing but what the wing is attached to, the breast. The combination of fried wing parts, in a vinegary hot sauce and served with celery sticks and blue cheese dressing goes back to the Anchor Bar restaurant in Buffalo New York.

More on the history of Buffalo Chicken Wings here

This is a bit leaner of a dish using the breast meat .

For an equivalent amount of chicken wing with the skin, your looking at about 20 grams of fat versus 1.5 grams of fat. This is if your sticking to about 4 ounces of raw chicken. The wing has the skin but the breast doesn’t.
check it out here

serves 4
1 lb chicken breast (boneless and Skinless)
1 cup white flour mixed with salt and pepper
2 cups canola oil

1 cup Frank’s Hot Sauce ( may substitute another brand)
1 /4 cup cider vinegar
1 tablespoon each Sesame Seeds, white and black
1 tablespoon minced onion flakes
1 teaspoon granulated garlic

2-3 per person celery sticks
1 cup sunflower shoots
8 ounces Blue cheese dressing

Frying Chicken Breast

pre heat oven to 400 degrees F
1. Cut the Breast meat into wing like pieces.
2. Bread lightly in breading mix and let stand 1 minute
while you heat the oil in frying pan to medium heat. Test by dropping in a bit of flour to see if it sizzles.
3. Shallow fry the wings in oil till brown, then remove to paper towel to remove excess oil. Then place in large stainless bowl.
4. Add the hot sauce then vinegar to the bowl of wings and toss to coat well.

Buffalo Breast Wings on sheet pan with seasoning

Buffalo Breast Wings on sheet pan with seasoning

5. Place breast pieces on baking sheet
6. Mix the sesame seeds, garlic and onion together and sprinkle on the breast pieces.
7. Bake for 15 minutes till the sauce is set.
Serve with celery, sunflower shoots, and blue cheese dressing.