This version of the game-day favorite is baked to lower the fat content, and boasts a fiery flavor from hot pepper sauce and wing seasoning.

Gluten-Free Boneless Buffalo Wings

Cut each chicken tender crosswise into 3 pieces; place in a large resealable plastic bag. Add 1/2 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 degrees. 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 1/2 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 degrees. 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.