Wo-jumbo Boneless Wings (fried) - Buffalo Recipe

Prepare chicken and marinate

Cut the chicken into 1.5–2 inch bite-sized pieces. Place pieces in a large bowl or zip-top bag. Add buttermilk, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tablespoon hot sauce (if using). Mix to coat all pieces evenly. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight. Marinating tenderizes and flavors the chicken and helps the breading adhere.

Make dry mix and wet mix

In a large shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp cayenne, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. In a separate bowl whisk the 2 large eggs with 1/2 cup milk until combined.

Dredge chicken

Remove chicken from the refrigerator and let excess buttermilk drip off. Working in batches (to avoid crowding), first coat each piece lightly in the seasoned flour mixture, then dip into the egg-milk mixture, then return to the flour mixture for a final thick coating. Press the flour firmly onto each piece so it holds. Place coated pieces on a wire rack set over a baking sheet. For extra-crisp texture, let the breaded pieces rest on the rack 15–20 minutes to allow the coating to set.

Heat oil

Pour neutral oil into a deep fryer or a heavy-bottomed pot to a depth of about 2–3 inches (about 3–4 quarts depending on vessel). Heat oil to 350°F (175°C). Use a thermometer to maintain steady temperature. If oil gets too cool, the coating will absorb more oil; too hot and the exterior will brown before the interior cooks.

Fry in batches

Carefully add breaded chicken pieces to the hot oil in small batches so the oil temperature returns quickly to 325–350°F. Fry each batch 5–7 minutes, turning briefly if needed, until they are golden brown and reach an internal temperature of 165°F (74°C). Larger jumbo pieces may take toward the higher end of the range. Use a slotted spoon or spider to remove the pieces and transfer them to a paper towel-lined baking sheet or wire rack to drain briefly.

Make the Buffalo sauce

While the chicken is finishing, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Once melted, whisk in 3/4 cup Frank's RedHot (or other cayenne pepper sauce), 1 teaspoon Worcestershire sauce, 1 teaspoon light brown sugar, 1/2 tablespoon hot sauce if using, and 1/4 teaspoon salt. Warm until fully combined and slightly simmering, then remove from heat. Taste and adjust balance of heat/salt if needed.

Toss wings in sauce

Place drained fried chicken pieces into a large clean bowl. Pour the warm Buffalo sauce over the hot chicken and quickly toss with tongs until every piece is evenly coated. Work in two batches if necessary so sauce distribution is even and pieces remain crisp. Return coated pieces to a clean wire rack for 1–2 minutes to let excess sauce drain and the sauce set lightly on the crust.

Serve

Transfer the Buffalo boneless wings to a platter, garnish with chopped parsley if desired, and serve immediately with celery and carrot sticks and blue cheese or ranch dressing on the side.