Wo-jumbo Boneless Wings (fried) - Buffalo Recipe

Trim and season

Trim any excess fat from the boneless chicken breasts and cut into 1.5-inch bite-size pieces. Place pieces in a bowl and season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper; toss and set aside while you prepare the batter.

In a large mixing bowl whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder, and 0.25 tsp cayenne until homogenous.

Make a batter by creating a well in the dry mix and adding 1 beaten egg and 1 cup cold water. Whisk until a smooth, slightly thick batter forms — it should cling to the chicken but still be pourable. Adjust with up to 2 tbsp additional water if too thick.

Working in batches, dredge the seasoned chicken pieces in the batter to fully coat. Let excess drip back into the bowl for 20–30 seconds before frying. Reserve any remaining dry mix for a light toss after frying if you want extra crispness.

Heat 6 cups neutral oil in a deep heavy pot or fryer to 350°F (175°C). Use a thermometer to maintain temperature; too low will make greasy wings, too high will over-brown before cooking through.

Fry the battered chicken in 2–3 small batches so pieces don't touch. Gently lower pieces into oil and fry for 5–6 minutes per batch, turning halfway if needed, until exterior is deep golden brown and internal temperature reaches 165°F (74°C).

Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over a sheet pan to drain for 2–3 minutes. If you reserved dry mix, toss the hot pieces lightly in a few tablespoons of the dry mix to create an extra crisp coating (optional).

While the wings fry, make the sauce: melt 8 tbs unsalted butter in a small saucepan over low heat. Add 1 cup Frank's-style hot sauce, 1 tbs light brown sugar, 1 tsp apple cider vinegar, 0.5 tsp Worcestershire sauce, 0.25 tsp garlic powder and 0.25 tsp salt.

Whisk the mixture over low heat until fully combined and slightly glossy, about 1–2 minutes. Do not boil; once combined remove from heat and keep warm.

When all chicken is fried and drained, transfer hot wings to a large mixing bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly until each piece is evenly coated.

Arrange buffalo-coated boneless wings on a serving platter with celery and carrot sticks alongside. Serve immediately with 3/4 cup ranch or blue cheese dressing for dipping.

Leftovers: cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Re-crisp by reheating in a 400°F (205°C) oven or air fryer for 5–7 minutes.