January Recipes

Gluten-Free Boneless Buffalo Wings

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Plate of Gluten Free Boneless Buffalo Wings
Hands On:
20 minutes
Total Time:
120 minutes


  • 1 (1-lb.) pkg. Hy-Vee True chicken breast tenders
  • 1 cup Hy-Vee lowfat buttermilk, divided
  • 4 cups gluten-free toasted whole grain oat cereal rings
  • 2 cups Good Graces gluten-free all-purpose flour
  • 2 Hy-Vee large eggs, beaten
  • 1 (0.85 oz.) pkg. Good Graces gluten-free organic hot wing seasoning, divided
  • 6 Dave’s Gourmet creamy garlic red pepper hot sauce
  • 1 ½ tbsp Hy-Vee white distilled vinegar
  • ¾ tsp Hy-Vee cayenne pepper
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Cut each chicken tender crosswise into 3 pieces; place in a large resealable plastic bag. Add ½ cup buttermilk; seal bag and turn to evenly coat chicken pieces. Marinate in refrigerate for 1 to 2 hours, turning bag occasionally.
Preheat oven to 400°. Line a large rimmed baking pan with foil; place a wire rack in pan. Spray with nonstick spray; set aside. Place cereal in a food processor. Cover and pulse until coarse crumbs; set aside.
Place flour in a medium bowl. Whisk together eggs, 2 Tbsp. hot wing seasoning and remaining ½ cup buttermilk in another bowl. Combine cereal crumbs and remaining hot wing seasoning in a third bowl.
Remove chicken pieces from buttermilk; discard buttermilk. Dip chicken, one piece at a time, into flour to coat. Then dip into egg mixture. Repeat dipping in flour and egg mixtures; coat with cereal mixture. Place coated pieces on prepared wire rack.
Spray coated chicken pieces with nonstick spray. Bake for 25 to 30 minutes or chicken reaches 165°. Meanwhile, for sauce, stir together hot sauce, vinegar and cayenne pepper in a large bowl.
Add cooked chicken tenders to sauce; toss to coat. Serve immediately.

Nutrition Facts

Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 6g 8%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 80mg 27%
Sodium: 770mg 33%
Total Carbohydrate: 54g 20%
Dietary Fiber: 3g 11%
Sugars: 8g 16%
Protein: 20g 40%

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