Wo-jumbo Boneless Wings (fried) - Buffalo Recipe
Make Wo-jumbo Boneless Wings (fried) - Buffalo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wings
Buffalo Sauce
Method
Preparing the Wings
- 1
Cut Chicken
Cut the boneless chicken breasts into bite-sized pieces, approximately 1.5 inches in size.
- 2
Marinate
In a large bowl, combine buttermilk, egg, salt, black pepper, garlic powder, onion powder, and paprika. Add the chicken pieces and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for better flavor.
- 3
Prepare Dry Coating
In another bowl, mix together the all-purpose flour and cornstarch. This will be used to coat the chicken.
- 4
Coat Chicken
Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour and cornstarch mixture, making sure each piece is well coated. Shake off any excess.
Frying the Wings
- 5
Heat Oil
In a large, deep skillet or fryer, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to fully submerge the chicken pieces.
- 6
Fry Chicken
Carefully add the coated chicken pieces to the hot oil in batches. Fry for about 5-7 minutes or until golden brown and cooked through, with an internal temperature of 165°F (75°C).
- 7
Drain
Once cooked, use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to absorb excess oil.
Preparing the Buffalo Sauce
- 8
Melt Butter
In a small saucepan over medium heat, melt the unsalted butter.
- 9
Coating the Wings
- 10
Toss in Sauce
In a large bowl, add the fried chicken pieces and pour the buffalo sauce over them. Toss gently until all pieces are well coated.
Serving
- 11
Serve
Transfer the coated wings to a serving platter and enjoy immediately. Serve with celery sticks and blue cheese dressing if desired.
