Vortex Plus - Crispy Boneless Buffalo Wings
By :Chop Secrets
air fryer wings
Print Recipe
Juicy boneless chicken breaded with crushed crispy rice cereal keeps its crunch even after a delicious coating of buffalo sauce. Gluten-free and 1/3 the calories of restaurant boneless buffalo wings.
air fryer wings
Votes: 3
Rating: 5
Rate this recipe!
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Vortex Plus Air Fryer Oven
Main Ingredient Chicken Tenders
Prep Time 10 minutes
Cook Time 15 minutes
Servings
2-4 servings
Ingredients
  • 1 lb chicken tenders cut into about 35 pieces
  • 2 egg whites beaten
  • 1 tbsp olive oil
  • 2 cups crispy rice cereal
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 3 tbsp butter or less for hotter sauce; melted
  • 4 tbsp buffalo sauce or more for hotter sauce
  • Celery sticks ranch or blue cheese dressing for garnish
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Vortex Plus Air Fryer Oven
Main Ingredient Chicken Tenders
Prep Time 10 minutes
Cook Time 15 minutes
Servings
2-4 servings
Ingredients
  • 1 lb chicken tenders cut into about 35 pieces
  • 2 egg whites beaten
  • 1 tbsp olive oil
  • 2 cups crispy rice cereal
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 3 tbsp butter or less for hotter sauce; melted
  • 4 tbsp buffalo sauce or more for hotter sauce
  • Celery sticks ranch or blue cheese dressing for garnish
air fryer wings
Votes: 3
Rating: 5
Rate this recipe!
Instructions
  1. Place the crispy rice cereal in a ziplock bag and use a rolling pin or mallet to crush to the consistency of panko bread crumbs.
  2. Set up for dredging: Combine beaten egg whites and olive oil in a shallow dish. Combine crushed cereal, paprika, garlic powder and salt in a second shallow dish.
  3. Working in batches, dredge chicken first in the egg mixture, then place the chicken in the breadcrumb mixture and press the crumbs firmly on all sides.
  4. Divide the coated chicken onto the cooking trays, leaving space between each chicken piece.
  5. Place the drip pan in the bottom of the cooking chamber. Using the display panel, select AIRFRY, then adjust the temperature to 380°F and the time to 10 minutes, then touch START.
  6. When the display indicates “Add Food” insert one cooking tray in the top-most position and one tray in the bottom-most position.
  7. When the display indicates “Turn Food” turn the food over AND switch the cooking trays so that the one that was in the top-most position is now in the bottom-most position, and vice-versa.
  8. When the AirFry program is complete, combine melted butter and buffalo sauce in a large bowl. Gently toss chicken pieces in sauce to coat.
  9. Serve hot alongside celery sticks and ranch or blue cheese dressing.
8 replies
  1. Instant Pot
    Instant Pot says:

    Hi Kryssie,

    We are more than just an electric pressure cooker company. We now have more products than just our well known Instant Pot Multi-Use Pressure cookers.

  2. Instant Pot
    Instant Pot says:

    Hi Brendabaker,

    Thank you for your concern.

    This recipe is gluten-free, as it doesn’t use Rice Crispies. This recipe specifically calls for Crispy Rice cereal, which does not have gluten. Other similar cereals as you said do contain barley malt which contains gluten as you mentioned.

  3. Londa
    Londa says:

    Thanks for this recipe! I adore seafood , especially I love shrimps. To my mind grilled shrimps is the most delicious dish forever. I prefer to eat shrimps with sea kale and spicy sauce. I found the best grilled shrimps recipes here

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