Wo-jumbo Boneless Wings (fried) - Buffalo Recipe

Trim and cube

Trim any fat or connective tissue from the chicken breasts. Cut the chicken into 1 to 1 1/4-inch bite-size pieces for jumbo boneless wing portions. Aim for uniform pieces so they cook evenly.

Season the raw pieces lightly with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Toss to distribute.

Marinate

In a large bowl, whisk together 2 cups buttermilk, 2 tbsp hot sauce and 1 large egg until smooth. Add the seasoned chicken pieces, pressing them into the liquid so they are fully submerged. Cover and refrigerate for at least 1 hour and up to 6 hours. This tenderizes and flavors the chicken.

Prepare dredge

In a large shallow bowl or rimmed sheet pan, combine 2.5 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp cayenne. Whisk thoroughly to break up lumps.

Set up a dredging station: one bowl with the flour mixture and a second bowl or pan for the marinated chicken (do not discard excess marinade).

Coat the chicken

Remove chicken from the marinade in batches, allowing excess to drip back into the bowl. Toss the pieces in the flour mixture, pressing the flour onto the surface so each piece is well coated. For an extra-crisp crust, double-dip: after first coat, dip briefly back into the marinade, then dredge again in the flour mixture.

Place breaded pieces on a wire rack set over a sheet pan and let rest for 10–15 minutes. This helps the crust adhere and dry slightly for better frying.

Heat oil

Pour about 1.5–2 quarts of neutral oil into a heavy Dutch oven or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small cube of bread browns in about 40–45 seconds.

Fry in batches

Fry the breaded chicken pieces in small batches so the oil temperature does not drop below 325–335°F. Cook 5–7 minutes per batch, turning occasionally, until the crust is golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon or spider to a wire rack or paper towel-lined tray to drain. Keep cooked pieces warm in a 200°F oven if making multiple batches.

Make sauce

In a small saucepan over low heat, melt 1/2 cup unsalted butter. Add 1 cup hot sauce, 1 tbsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1 tsp honey (or sugar) and 1/4 tsp salt. Whisk until smooth and warm through but not boiling. Taste and adjust heat or sweetness to preference.

Toss chicken in sauce

Place the fried chicken pieces in a large bowl. Pour the warm buffalo sauce over the chicken and toss gently but thoroughly so each piece is evenly coated. Work in batches if necessary to avoid crowding.

Transfer the buffalo-coated boneless wings to a platter. Sprinkle chopped parsley if using. Serve immediately with blue cheese dressing or ranch and celery sticks on the side.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven on a wire rack for best crispness (about 8–10 minutes) and toss with extra warmed sauce if desired.