60 Reviews of Chili's Boneless Buffalo Wings--Copycat

From: Loves2c0ok

On Feb 20, 2008

This recipe is so good! I actually don't like to fry anything so I baked them instead at 375 in my oven for about 45 minutes. They were crispy and they came out perfect!! My fiance loves them so much he makes me make them at least once a week!! I also mix them in the sauce and then place back in the oven for another 5-10 minutes to let the sauce really soak in. I served with extra sauce as well. Perfect!!!

From: plainchicken

On May 26, 2008

wonderful! I used chicken tenders and cut them into thirds. I breaded them exactly as written and then baked them at 425 for 15-20 minutes. I tossed them in the sauce in a large bowl. They were great - better than Chili's! I will be making them again. I have already been thinking of other sauces to toss the nuggets in - BBQ, honey mustard, honey, the possibilities are endless.

From: RoxyGurl

On Nov 10, 2006

I made a lighter version of this... instead of deep frying, I pan fried over the stove with just a light coat of cooking spray, to cut down on all the fat from the oil... I also used half corn starch and half flour for the coating, and cut the cayenne pepper cause we were out! It was still really good, my roommate is going to make it for her boyfriend tomorrow. Thanks!

From: Kay Demonbren

On Jun 1, 2004

Okay, these were excellent! Here's what I did: I tripled the recipe and used pre-cooked chicken breasts. I discovered using breasts in this type of dish that are already cooked allows you to only cook until the crust is golden, without having to worry about whether the chicken is done, or if the crust is over-browned, etc. Some were double-coated, some were single coated and to be honest, once they cooked, I couldn't tell which was which. The refrigerator is the key to the lovely crisp crust, I believe. I will be popping ALL my deep fried items in the fridge before cooking from now on. Some were tossed in the wing sauce, some were left plain (non-wing sauce eater in the house.) Both were delicious, and I plan on making this one over and over.... Yummy!

From: DeSouter

On Feb 26, 2005

For a change, add 1 clove of finely minced garlic to the butter/hot sauce mix. It will enhance the already good flavor.

From: SweetsLady

On Jan 1, 2008

Absolutely awesome!! These were gobbled up by my husband and kids! My son said "WOW, they're spicy!", but still gobbled them up. LOL! Update: We usually dip in the breading then egg mixture then back again into the breading. My kids come running every time I make these! This recipe made it into our Our Top Reviewed Recipes of 2007!

From: BeccaB#2

On May 21, 2008

I just made these for supper and they are really good, with a really nice crispy coating, but they are WAY TOO SPICY. Next time I will cut down on the hot sauce by at least half. And just FYI I tasted these before adding the hot sauce and margerine, and they tasted really good then, not too spicy from the cayenne pepper. If you like hot stuff you should definately give these a try.

From: messystation

On Jun 9, 2008

Believe it or not, I did not find the sauce spicy enough using regular generic hot sauce. I had a second batch, which I coated with Frank's Buffalo Wing Sauce (no need for butter, cause it's made for coating), and that did the trick. Also, I didn't have egg (yeah, I know, WHO doesn't have eggs?), so I just used buttermilk to coat.

From: Jajochku3

On Dec 6, 2007

Bravo! These taste just as good if not better than Chili's. There is nothing worse than biting into fatty chicken and at home, I can trim the chicken so that EVERY bite is delicious! Not too mention, I can make a ton of these for a fraction of Chili's cost!

From: StacyW

On Sep 11, 2008

Great recipe! I baked the chicken in the oven, since I don't like to fry anything. After it was baked, I flash froze the chicken and then packaged it in a bag with the sauce in another bag. We had this for dinner last night. At first, I didn't think there would be enough sauce, but it was just about right. My DH said it was just spicy enough. It was definately "hot" but you could still taste the flavors. This recipe will save us lots of money!