Wo-jumbo Boneless Wings (fried) - Buffalo Recipe

Trim any excess fat from the boneless chicken and cut into 2–3 inch pieces to approximate jumbo wing size (about 12–16 pieces from 3 lbs).

Place the chicken pieces in a large bowl or zip-top bag. Add buttermilk, 2 tbsp hot sauce, garlic powder, onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir or seal and massage so all pieces are coated.

Cover and refrigerate for at least 2 hours, preferably overnight. This tenderizes and flavors the chicken.

About 30 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature. Set up a breading station with three shallow containers: (1) the seasoned flour mixture, (2) the egg wash, and (3) a tray for coated pieces.

In a wide shallow bowl or rimmed baking sheet, whisk together the flour, cornstarch, paprika, cayenne, 2 tsp garlic powder, 1 tsp onion powder, dried oregano, 1.5 tsp kosher salt, 1 tsp black pepper, and baking powder.

In a separate bowl, beat the eggs and whisk in 1/2 cup milk until combined.

Working in batches, dredge each chicken piece first in the flour mixture, shaking off excess, then dip into the egg wash, then back into the flour mixture pressing firmly to form a good coating. Place coated pieces on a wire rack set over a sheet pan. For extra-crispy, double-dip: after the first coating, briefly rest 5 minutes then repeat egg wash and flour again.

Once all pieces are breaded, refrigerate uncovered for 15–20 minutes to help coating set (optional but recommended).

Pour neutral oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (approximately 2 cups for a small pot; use enough oil to fully submerge pieces in your vessel). Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of flour—it should sizzle gently and brown in about 30–45 seconds.

Fry the breaded chicken in batches to avoid overcrowding (4–6 pieces per batch depending on pot size). Carefully lower pieces into the oil and fry until golden brown and cooked through, about 5–7 minutes per batch for 2–3 inch pieces. Internal temperature should reach 165°F (74°C). Turn pieces once for even browning.

Use a slotted spoon or spider to transfer fried pieces to a wire rack set over a sheet pan to drain. Do not stack while hot or the coating will steam and soften. Keep finished batches in a warm oven (200°F / 95°C) while you finish frying remaining batches.

While frying, make the buffalo sauce: melt 8 tbsp (1 stick) unsalted butter in a small saucepan over low heat. Add 3/4 cup hot sauce, 1 tbsp white vinegar, 1/2 tsp Worcestershire sauce, 1 tsp honey (or sugar), 1/4 tsp salt, and 1/4 tsp black pepper. Whisk and warm gently until fully combined and slightly thickened, about 2–3 minutes. Do not boil—keep sauce warm.

Place hot fried chicken in a large mixing bowl in batches. Pour enough warm buffalo sauce over pieces to coat (about 2–3 tbsp sauce per 6–8 pieces depending on preference). Toss gently to coat evenly. For extra saucy wings, add more sauce; for lighter coating, add less.

Transfer tossed boneless wings to a serving platter. Sprinkle chopped parsley if using.

Serve the buffalo boneless wings immediately with blue cheese dressing or ranch and celery sticks on the side.

Leftovers: store cooled wings and extra sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack for best texture, 8–10 minutes, then re-toss in warmed sauce if desired.