Buffalo Wingbites® Recipe
Make Buffalo Wingbites® Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Coating
Buffalo Sauce
Serving & Garnish
Method
Chicken & Coating
- 1
Marinate the chicken
Place the 1-inch chicken pieces in a medium bowl. Pour the buttermilk over the chicken, toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the bites.
- 2
Make the dry mix
In a shallow bowl or pie plate, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined.
- 3
Coat the chicken
Drain excess buttermilk from the marinated chicken (do not rinse). Working in batches, dredge the chicken pieces in the dry mix, pressing lightly so the coating adheres. Shake off excess and place on a wire rack while you heat the oil.
- 4
Heat oil and fry
In a heavy-bottomed skillet or Dutch oven, pour enough neutral oil to reach about 1‑1.5 inches up the side (approximately 1 cup for a small pan). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles immediately. Fry the coated chicken in batches so pieces do not touch, about 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer fried bites to a paper towel-lined plate or wire rack to drain.
Buffalo Sauce
- 5
Make the sauce
While the chicken is frying (or after), melt the butter in a small saucepan over low heat. Add the hot sauce, honey (if using), Worcestershire sauce, apple cider vinegar, and salt. Whisk until smooth and warmed through, about 2–3 minutes. Do not boil; maintain a gentle heat so the butter emulsifies with the hot sauce.
- 6
Toss chicken in sauce
Place the drained fried chicken bites in a large bowl. Pour the warm buffalo sauce over the bites and toss gently but quickly with a spatula or tongs so each piece is evenly coated. Return to the wire rack briefly if you want the coating to set for 1–2 minutes.
Serving & Garnish
- 7
Transfer the sauced WingBites to a serving platter. Sprinkle chopped parsley or chives over the top if desired. Serve immediately with blue cheese dressing or ranch and celery sticks on the side for dipping.
- 8
Leftovers: Store cooled, leftover WingBites in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to crisp.