Wo-jumbo Boneless Wings (fried) - Buffalo Recipe
Make Wo-jumbo Boneless Wings (fried) - Buffalo Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wings
Batter & Coating
Frying
Buffalo Sauce
To Serve
Method
Wings
- 1
Prepare chicken
Trim any excess fat from the chicken breasts and cut into jumbo wing-size pieces (roughly 2–3 ounces each). Pat pieces dry with paper towels to remove surface moisture. Season evenly with kosher salt and black pepper and set aside on a tray while you prepare the batter.
Batter & Coating
- 2
Make dry mix
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, and cayenne pepper until thoroughly combined.
- 3
Combine wet and dry
In a separate small bowl, beat the eggs lightly, then add the cold water. Pour the egg mixture into the dry mix and whisk until you have a smooth, slightly thick batter that will cling to the chicken. Batter should be thick enough to coat but still pourable; add a tablespoon of cold water if too thick.
- 4
Coat the chicken
One piece at a time, dredge the seasoned chicken in the batter, ensuring each piece is evenly coated. Allow excess batter to drip back into the bowl. Place coated pieces on a wire rack while you heat the oil; this helps the coating set briefly and prevents pooling on the bottom.
Frying
- 5
Heat oil
Pour enough neutral oil into a heavy-bottomed pot or deep fryer to reach about 2–3 inches up the sides (approximately 1.5 cups for a small pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter—if it sizzles and rises steadily, oil is ready.
- 6
Fry the wings
Carefully lower battered chicken pieces into the hot oil in batches, avoiding overcrowding (work in 2–3 batches depending on pot size). Fry until golden brown and crisp, about 4–6 minutes per batch, turning once halfway through for even color. Internal temperature should reach 165°F (74°C). Use a slotted spoon or spider to remove and drain on a wire rack set over a baking sheet or on paper towels for 1–2 minutes.
- 7
Crisp-up (optional)
For an extra-crispy exterior, raise oil temperature to 375°F (190°C) and return the drained wings for a 30–45 second flash fry, then drain again.
Buffalo Sauce
- 8
Make sauce
While the first batch fries, melt the unsalted butter in a small saucepan over low heat. Add the hot sauce, light brown sugar, Worcestershire sauce, garlic powder, and salt. Whisk continuously until the butter is fully incorporated and the sauce is warm and slightly glossy, about 2–3 minutes. Taste and adjust salt or sugar as desired. Keep warm over very low heat or transfer to a heatproof bowl.
- 9
Toss wings in sauce
Place the fried chicken in a large bowl. Pour the warm buffalo sauce over the wings and gently toss until each piece is evenly coated. Work quickly so the coating remains crisp beneath the sauce while ensuring full coverage.
To Serve
- 10
Plate and garnish
Arrange the sauced jumbo boneless wings on a serving platter. Garnish with chopped parsley if using. Serve immediately with blue cheese dressing or ranch on the side and celery sticks and lemon wedges as accompaniments.
- 11
Storage & Reheating
Leftover coated wings (sauced) can be refrigerated in an airtight container for up to 3 days. To reheat and retain some crispness, place on a baking sheet and reheat in a 375°F (190°C) oven for 8–10 minutes, or air-fry at 360°F (180°C) for 4–6 minutes, checking until hot throughout.