Jumbo Boneless Wings (fried) - Buffalo Recipe

Trim and cut

Pat the chicken breasts dry with paper towels. Trim excess fat and slice each breast into 1.5–2 inch thick pieces (jumbo wing-sized). Aim for uniform pieces for even cooking.

In a large bowl, combine buttermilk, 2 tablespoons hot sauce, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Add the chicken pieces and toss to coat completely. Cover and refrigerate for at least 2 hours or up to overnight — the buttermilk tenderizes and flavors the meat.

Set up a breading station: in a shallow bowl whisk together the eggs and milk (egg wash). In a large mixing bowl or rimmed baking sheet combine the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix well so the spices are evenly distributed.

Remove marinated chicken from refrigerator. Working with a few pieces at a time, lift chicken from the buttermilk, allowing excess to drip off, then dip into the egg wash, coating fully. Transfer to the flour mixture and press to coat all sides. Shake off excess and set on a wire rack. For extra-crispy shell, repeat: dip the floured piece back into the egg wash and again into the flour mixture for a double coat. Place coated pieces on a rack and let rest 10–15 minutes to set the crust.

Pour oil into a deep, heavy pot or deep fryer to about 2–3 inches deep (use about 1 quart). Heat oil over medium-high heat until thermometer reads 350°F (175°C). Maintain temperature between 325–350°F while frying.

Fry the chicken in batches to avoid crowding (3–5 pieces per batch depending on pot size). Gently lower breaded pieces into oil and fry until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per batch depending on piece size. Flip once midway for even browning.

Using a slotted spoon or spider, transfer fried pieces to a wire rack set over a baking sheet to drain and keep crisp. If oil temperature drops, allow it to come back to 350°F before next batch.

While frying the final batch, make the sauce: in a small saucepan over low heat, melt the 1/2 cup unsalted butter. Once melted, whisk in 3/4 cup hot sauce, 1 teaspoon light brown sugar, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, and 1/4 teaspoon kosher salt. Warm until fully combined and slightly thickened, about 2–3 minutes. Remove from heat.

Place the hot fried chicken pieces in a large mixing bowl. Pour the warm buffalo sauce over the chicken and gently toss until each piece is evenly coated. Alternatively, for a saucier finish, reserve some sauce to serve on the side and toss only half of the wings.

Arrange the sauced jumbo boneless wings on a serving platter. Garnish with chopped fresh parsley if using. Serve immediately with blue cheese dressing and celery sticks on the side for dipping.

Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack for 8–10 minutes to re-crisp, then toss with warmed sauce if desired.