Buffalo Chicken Boneless Wings Recipe

Introduction

Boneless wings are a delicious and easy-to-eat alternative to traditional chicken wings. Crispy on the outside and juicy on the inside, these bite-sized pieces are tossed in tangy buffalo sauce for a perfect appetizer or game day snack.

Ingredients

• Canola oil for frying
• 1 pound boneless skinless chicken breast, cut into 1 inch pieces
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 1 cup buttermilk, room temperature
• 1 large egg, room temperature
• 1 cup bottled buffalo wing sauce

Instructions

1. Step 1: Add enough canola oil to a large heavy-duty pot or electric fryer so it is 4-5 inches deep, then heat to 375°F. Line a baking sheet with paper towels and place a wire cooling rack on top to drain the fried chicken later.
2. Step 2: In a large shallow dish, mix the flour, seasoned salt, garlic powder, onion powder, and black pepper until evenly combined. Set aside.
3. Step 3: In a separate shallow dish, whisk together the buttermilk and egg until fully incorporated. Set aside.
4. Step 4: Add 12-15 chicken pieces to the buttermilk mixture and toss to coat completely.
5. Step 5: Transfer the coated chicken pieces to the seasoned flour mixture and toss to coat well.
6. Step 6: Return the chicken pieces to the buttermilk mixture for a second coating, then coat again in the flour mixture for a final breading layer.
7. Step 7: Place the fully coated chicken on a plate and repeat the process with remaining chicken in batches.
8. Step 8: Carefully add 12-15 coated chicken pieces to the hot oil and fry for 5-6 minutes until golden brown and the internal temperature reaches 165°F.
9. Step 9: Use a wire spider strainer or fryer basket to lift the fried chicken from the oil, letting excess oil drip back. Transfer the chicken to the prepared baking sheet to drain and cool slightly.
10. Step 10: Repeat frying with remaining chicken pieces in batches until all are cooked.
11. Step 11: Place the fried chicken wings in a large bowl and pour the buffalo wing sauce over them. Toss gently with a slotted spoon to coat each piece thoroughly.
12. Step 12: Transfer the coated boneless wings to a serving platter, allowing excess sauce to drip back into the bowl before placing the wings down.
13. Step 13: Serve with celery sticks, carrot sticks, and a small bowl of ranch dressing while the wings are still warm.

Tips & Variations

• For extra crispy wings, double-coat the chicken by repeating the buttermilk and flour steps one more time before frying.
• Substitute buffalo sauce with BBQ sauce or honey mustard for different flavor profiles.
• Use a thermometer to maintain oil temperature and avoid greasy wings.
• Let chicken pieces rest for a few minutes after breading to help the coating stick better.

Storage

Store leftover boneless wings in an airtight container in the refrigerator for up to 3 days. Reheat them in a 375°F oven for 10-12 minutes to restore crispiness. Avoid microwaving to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the boneless wings instead of frying?

Yes, you can bake them at 425°F for about 20-25 minutes, turning halfway through. However, frying gives the crispiest texture.

What’s the best way to keep the wings crispy after tossing in sauce?

Use a slotted spoon to toss gently and drain excess sauce before serving. Serving immediately while warm also helps maintain crispiness.