Wo-jumbo Boneless Wings (fried) - Buffalo Recipe

Trim and Marinate

Cut chicken breasts into jumbo bite-sized pieces (about 1.5 to 2 inches). Place pieces in a bowl. Stir buttermilk with 1 tsp kosher salt and 1 tsp black pepper, pour over chicken, cover and refrigerate for at least 45 minutes (up to 4 hours). This tenderizes and seasons the meat.

Prepare Dry Mix

In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

Make Batter

In a separate bowl, whisk the egg with 3/4 cup cold water until frothy. Add about 1/3 of the dry mix to the egg mixture and whisk to make a thick but pourable batter. The batter should cling to the chicken; if too thick add up to 1-2 tablespoons cold water, if too thin add a tablespoon of flour mix.

Dredge

Remove chicken from buttermilk, letting excess drip off. Toss pieces in the remaining dry flour mixture to coat lightly, then dip each piece into the batter so it's fully coated. For extra-crisp finish, after batter dip the pieces again into the dry mix (double-dredge) and shake off excess.

Heat Oil

Pour enough vegetable oil into a deep fryer or heavy-bottomed pot to reach about 2.5–3 inches deep. Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of batter sizzles and browns gently in about 30–45 seconds.

Fry in Batches

Carefully add battered chicken pieces in a single layer without overcrowding—work in batches to keep temperature steady. Fry for 5–6 minutes per batch for 2-inch pieces, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust time for size: larger pieces may need up to 7–8 minutes.

Drain

Using a slotted spoon or spider, transfer cooked pieces to a wire rack set over a sheet pan or paper towels to drain excess oil. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Make Sauce

In a small saucepan over low heat, melt 4 tablespoons butter. Add 1/2 cup hot sauce, 1 tsp white vinegar, 1/2 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1 tsp honey (optional) and 1/4 tsp salt. Whisk and heat gently until butter is fully incorporated and sauce is smooth (do not boil). Taste and adjust heat/salt/sweetness to preference.

Toss Wings

Place drained fried chicken pieces in a large mixing bowl. Pour warmed buffalo sauce over the pieces and toss quickly but gently until each piece is evenly coated. If you prefer saucier wings, add more sauce in 1–2 tablespoon increments.

Arrange buffalo boneless wings on a platter with celery sticks and serve immediately with blue cheese dressing or ranch and lemon wedges on the side.