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Boneless Buffalo Wings

Who doesn't love Boneless Buffalo Wings? I am huge fan of the flavor but do not like traditional wings. My Dad calls them "Breaded Bones" and I would have to agree.

I always go for the boneless variety because they are easier to eat and there's more meat! So what could be better than a recipe boneless wings recipe that can be made in a Crock Pot? All the flavor, no bones and the ease of hands-off cooking. If you are a fan of the bone-in variety, this recipe will work for those too.

Print Optimized Version Boneless Buffalo Wings

  • 1 large bag of boneless popcorn chicken or tenders, thawed (I buy mine at Sam's Club)
  • 1 package dry Good Seasons Italian dressing mix
  • 1 bottle Frank's Red Hot Sauce (or to taste)
  • 1 stick margarine (butter will separate)
  • 2 teaspoons lemon juice
  • Pinch dried basil

In a saucepan, combine dressing mix, hot sauce, margarine, lemon juice and basil and cook until margarine melts, stirring constantly.

Place chicken in a large bowl and pour sauce over it. Stir until well combined, then pour all into a Crock Pot. Cook on low 4 hours. If too much condensation is created, the wings will be soggy so crack the lid to keep down the steam.

Serve with celery sticks and blue cheese dressing (the reduced fat kind is not the best here). This recipe is perfect for parties because you can double or triple the ingredients, load up the Crock Pots ahead of time and then start them 4 hours before the party.

Click here for more easy appetizers.

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