Homemade Boneless Buffalo Wings


Howdy!  I’m keeping it simple today!  Here is an easy recipe for Homemade Boneless Buffalo Wings!  They are scrumptious!  These are a great game day treat!

Homemade Boneless Buffalo Wings

  • Servings: 6-8
  • Difficulty: easy
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  • 3 boneless Chicken Breasts
  • 1 cup Flour
  • 3 Eggs
  • 1 cup Bread Crumbs, seasoned (doesn’t matter which flavor)
  • 1 cup Panko Break Crubs, seasoned (doesn’t matter which flavor)
  • Salt and Pepper
  • 1 stick of Butter
  • 1/2 cup Frank’s Red Hot Sauce (this is for mild wings)
  • 1 tsp ground Cayenne
  • Vegetable Oil (for frying)
  • Ranch or Blue Cheese Dressing (for dipping)


  • Cut the chicken into 2 inch cubes and season with salt and pepper.
  • Beat the eggs in a small bowl.
  • Mix the two bread crumb types together in a small bowl.
  • Place the flour in a small bowl and season with black pepper.
  • Working in small batches, dredge the chicken in flour, then egg, then the bread crumb mixture.
  • Fry chicken in small batches using a skillet and a 1/2 inch of vegetable oil.  (You can bake these if desired)
  • Set fried chicken aside on paper towels and cover to keep warm.
  • Melt butter in a skillet and add the hot sauce and cayenne.  Use a spoon to taste.  If you want it hotter add 1/4 cup more hot sauce.  This is all about personal preference.
  • Add the fried chicken and wing sauce in a large bowl and toss using a large spoon.
  • Serve immediately with Ranch or Blue Cheese.


All photos are property of Katy from http://www.redbirdrecipes.com


Game Day Cajun Pizza Bread


Hello all!  College football is finally over for our household!  It’s so nice to have more family time!  It’s definitely been a busy Fall, we have not even been able to go hunting this season!  😦  Anyways, Happy New Years to everyone out there on the interwebs!    I look forward to reading everyone’s posts I’ve been missing out on for the past few months!

The Super Bowl is coming up and I decided to share a recipe that I usually reserve for large gatherings.  It’s savory, spicy, and meaty!  This recipe always gets a lot of compliments and always gets devoured at parties.  It’s dangerous because it’s so yummy you won’t want to stop eating it!  That’s why I only make it for special occasions!

This recipe will make up to 3 giant loaves.  Don’t need that much food?  Make one loaf and freeze the remaining meat stuffing for another loaf in the future!  🙂

Game Day Cajun Pizza Bread

  • Servings: 20-25
  • Difficulty: easy
  • Print



  • 3 loaves of Rhode’s Frozen Bread Dough (thawed)
  • 1lb Owen’s Spicy Breakfast Sausage
  • 1 package of Pepperoni (mini pepperonis are a great choice!)
  • 1 small can of chopped Black Olives
  • 1 small can of diced Green Chiles
  • 5-6 chopped fresh Mushrooms (I dice it up small for picky eaters :-D)
  •  2-3 cups of grated Mozzarella
  • Crushed Red Pepper
  • Italian Seasoning
  • Tabasco Pepper Sauce


  • Let the bread dough thaw according to package directions until it has doubled in size.  (I thaw dough on lightly floured parchment paper)
  • Cook and brown the sausage.  Add in 1/2 tbsp Tabasco, the chiles, olives, mushrooms, and half of the pepperoni.  Set meat mixture aside.
  • The following process will be repeated for each loaf.  Only do 1-2 loaves at a time for ease.
  • Gently use floured hands and gravity to stretch out the dough length and width wise without poking holes in the dough.  Lay up to 2 stretched dough pieces on a cookie sheet lined with parchment paper.
  • Add a few drops of Tobasco down the center of the dough.  Then add cheese down the center.  Finally add the meat mixture down the middle.  If you want to add any other ingredients this is the time to do it.  I always add extra mushrooms or pepperoni.
  • Carefully close up the dough by bringing the sides together and pinching it shut.  I recommend leaving the bread seam side up just in case the seal opens up in the oven, though I’ve done it seam side down as well.
  • Top the stuffed dough with a small handful of cheese, crushed red pepper, and Italian seasoning.
  • Bake at 350*F for approx. 15 minutes or until cheese on top is golden.
  • Serve with warm marinara or ranch.

Recipe from Katy at http://www.redbirdrecipes.com