Wo-jumbo Boneless Wings (fried) - Buffalo Recipe

Prepare the chicken

Trim any excess fat from chicken breasts and cut into roughly 1.25–1.5 inch bite-size pieces so they cook evenly.

Place chicken pieces in a mixing bowl. Add buttermilk, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss to coat, cover with plastic wrap, and refrigerate for at least 30 minutes and up to 4 hours (buttermilk tenderizes and flavors).

Make the dry mix

In a shallow bowl or medium mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, and ground mustard until homogenous.

Make the batter

In a separate bowl, lightly beat the egg with 1/2 cup cold water until combined. Add the wet mixture to the dry mix and stir just until combined. The batter should be slightly thick but pourable; add a tablespoon more water if too stiff. Let the batter rest for 5 minutes.

For a thicker, extra-crispy coating (optional), dredge each buttermilk-soaked chicken piece first in a small amount of the dry mix, then dip into the batter, and finally toss briefly in the dry mix again.

Heat 1.5 cups neutral oil in a deep skillet, Dutch oven, or deep fryer to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a small drop of batter is added and become crisp within 20–30 seconds.

Working in batches (do not overcrowd; 8–10 pieces per batch depending on pan size), remove chicken from the buttermilk, let excess drip off, coat each piece in the batter (and optional double-dredge), then carefully lower into the hot oil using tongs. Fry for 4–6 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C).

Use a slotted spoon to transfer cooked pieces to a wire rack set over a baking sheet (not paper towels) to drain and stay crisp. Keep finished batches warm in a 200°F (95°C) oven while you fry remaining chicken.

Make the sauce

In a small saucepan over low heat, melt the butter. Add the hot sauce, honey (or brown sugar), Worcestershire sauce, garlic powder, and 1/4 tsp kosher salt. Whisk constantly until combined and warm, about 2–3 minutes. Do not boil. Taste and adjust heat or sweetness if desired.

Place the hot fried boneless wings in a large mixing bowl. Pour the warm buffalo sauce over them and toss gently but thoroughly to coat each piece. For lighter coating, reserve some sauce to serve on the side.

Transfer sauced boneless wings to a serving platter. Garnish with chopped parsley if using. Serve immediately with celery sticks and bleu cheese dressing or ranch for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to recrisp; add extra sauce after reheating if desired.