Boneless Wings Recipe
Served with choice of ranch or blue cheese dressing, celery sticks & carrots.
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Ingredients
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Boneless Wings
Accompaniments & Dressings
Method
Boneless Wings
Prep the chicken
Trim any excess fat from chicken breasts. Cut into 1-1.25 inch bite-sized cubes so they cook quickly and uniformly. Pat pieces dry with paper towels.
Make the batter
In a large bowl whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. In a separate smaller bowl whisk together buttermilk and egg until combined. Add the wet mixture to the dry ingredients and stir just until combined; the mixture should be slightly thick and cling to the chicken. If too thick, add 1 teaspoon water.
Coat the chicken
Toss the chicken pieces into the batter to coat evenly, working in batches so pieces do not stick together. Shake off excess batter lightly — you want a thin, even coating that will crisp when fried.
Heat oil
Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches (roughly 1.5–2 cups depending on pan). Warm the oil over medium-high heat until it registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise to the surface quickly.
Fry the chicken
Working in a single layer and not overcrowding the pan, fry the battered chicken pieces 4–5 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove with a slotted spoon to a wire rack set over a sheet pan or paper towels to drain. Keep fried batches in a warm oven (200°F / 95°C) if needed while finishing remaining pieces.
Make the buffalo sauce
In a small saucepan over low heat melt the unsalted butter. Add the hot wing sauce and whisk until blended and warm, but do not boil. Remove from heat.
Toss wings in sauce
Place the drained fried chicken pieces into a large mixing bowl. Pour the warm buffalo sauce over them and toss gently but thoroughly to coat each piece evenly. If you prefer a milder sauce, reserve some sauce to serve on the side.
Plate
Transfer sauced boneless wings to a serving platter. Arrange celery and carrot sticks alongside. Place small bowls of ranch and blue cheese dressing for dipping.
Accompaniments & Dressings