Boneless Wings (10pc) Recipe

ALPHA WINGS

1. 1

   Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or set up a wire rack over a sheet.

2. 2

   In a large bowl, combine 0.5 cup buttermilk, 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp paprika, and 0.25 tsp cayenne. Add 10 pieces of chicken and toss to coat. Marinate for 30 minutes to 1 hour.

3. 3

   In a shallow dish, whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 0.5 tsp baking powder, 0.5 tsp garlic powder, 0.5 tsp paprika, 0.25 tsp cayenne, and 0.5 tsp salt.

4. 4

   In a separate bowl, whisk 1 large egg with 1 tablespoon water to make an egg wash.

5. 5

   Working one piece at a time, lift chicken from the marinade, letting excess drip off. Dredge in the flour mixture, dip into the egg wash, then return to the flour mixture to coat thoroughly.

6. 6

   Place the coated chicken pieces on the prepared baking sheet. Lightly spray or brush with 1 tablespoon olive oil to help crisping.

7. 7

   Bake for 12–15 minutes, then flip the pieces and bake an additional 6–8 minutes until the coating is golden and the internal temperature reaches 165°F (74°C).

8. 8

   While the wings bake, prepare the buffalo sauce: in a small saucepan, melt 2 tablespoons unsalted butter and whisk in 0.5 cup hot sauce until smooth.

9. 9

   Remove wings from the oven and, if desired, bake an extra 2–3 minutes for extra crispness.

10. 10

    Transfer baked wings to a large bowl and toss with the buffalo sauce until evenly coated.

11. 11

    Serve immediately with ranch or blue cheese dressing on the side. Add celery sticks if desired.