Recipe Details
Boneless Buffalo Wings
Published: Feb. 7, 2025
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Introduction
These crispy boneless buffalo wings blend tender marinated chicken with a robust, tangy-spicy sauce, delivering a classic buffalo experience with added texture. Below is a structured, professional recipe with optional adaptations for varied cooking preferences.
Ingredients
Organized by preparation phase for clarity:
Chicken Marinade
4 large boneless, skinless chicken breasts (≈2 lbs), cut into 2-inch chunks
1 tbsp chicken bouillon powder
2 tsp kosher salt (e.g., Diamond Crystal)
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cayenne (adjust to taste)
Breading Mix
1 cup all-purpose flour
½ cup cornstarch
½ cup rice flour
1 tbsp chicken bouillon powder
1 tsp ground cayenne
Wet Dredge
1 cup buttermilk
1 large egg
2 tbsp hot sauce (preferably Frank’s)
½ cup water (to adjust consistency)
Buffalo Sauce
½ cup hot sauce (preferably Frank’s)
¼ cup butter, cut into small chunks
1 tbsp honey or maple syrup
Serving Toppings
½ cup blue cheese crumbles
2 celery stalks, cut into 2-inch sticks
¼ cup celery leaves
Frying Oil
- Vegetable or canola oil (≈4 cups, for deep-frying)
Step-by-Step Preparation
1. Chicken Marinade
Purpose: Infuse flavor and tenderness.
In a large bowl, combine chicken chunks, bouillon powder, salt, smoked paprika, garlic powder, onion powder, and cayenne. Toss to coat evenly.
Marination Tip: For maximum flavor, marinate refrigerated for 24 hours (cover tightly). Even 30-minute marinating improves taste; skip for quicker prep.
2. Dry Breading Mix
Purpose: Create a crunchy, flavorful crust.
- In a medium bowl, whisk flour, cornstarch, rice flour, 1 tbsp bouillon powder, and cayenne until fully incorporated. Ensure no lumps remain.
3. Wet Dredge
Purpose: Enhance breading adhesion.
- In another medium bowl, whisk buttermilk, egg, 2 tbsp hot sauce, and water until the egg is fully emulsified (no visible egg whites).
4. Buffalo Sauce
Purpose: Craft a creamy, spicy-sweet dipping sauce.
In a small saucepan over medium heat, combine hot sauce, butter, and honey. Simmer 2–3 minutes until butter melts and the mixture thickens slightly (do not boil).
Remove from heat, set aside. Whisk thoroughly before serving to re-emulsify the sauce.
5. Frying Oil Heating
Purpose: Achieve 375°F for crispy results.
- Fill a heavy-bottomed pot (e.g., Dutch oven) with 1 inch of oil. Heat over medium until a thermometer reads 375°F (190°C).
6. Breading Process
Purpose: Layer wet/dry for maximum crunch.
Line a sheet pan with parchment paper.
Working in batches (4–5 pieces at a time):
a. Dip marinated chicken into wet dredge, ensuring full coverage. Let excess drip off.
b. Transfer to dry breading mix; press firmly to pack dredge around each piece (like a snowball).
c. Place breaded chicken on the prepared sheet pan. Repeat until all chicken is coated.
7. Deep-Frying
Purpose: Cook to 165°F internal temp with crispy exterior.
Add breaded chicken to 375°F oil in batches (avoid overcrowding). Fry 8–10 minutes, turning every 2–3 minutes.
Doneness Check: Chicken is done when golden brown and reaches 165°F internal temp.
Transfer to a wire rack with paper towels to drain. Let rest 2 minutes before tossing with sauce (optional).
8. Air-Fry Adaptation (Reduced Oil)
For health-conscious cooks (per user comments):
Preheat air fryer to 400°F. Lightly spray the basket with oil.
Arrange breaded chicken in a single layer (no overcrowding). Air-fry 10–12 minutes, flipping halfway.
Check for crispiness and internal temp (165°F). Drain briefly on paper towels.
9. Serving
Toss drained chicken with buffalo sauce (optional) for coated wings.
Serve with blue cheese crumbles, celery sticks, and leaves. Extra sauce for dipping.
Customer Reviews & Adaptations
Air-Fry Success: Achieve crispiness at 400°F for 10–12 minutes (no overcrowding, light oil spray).
Breading Tricks: Double cornstarch and substitute rice flour with sweet rice/mochi flour for 100% adhesion (per reviewer).
Salt Reduction: Omit added salt in the chicken marinade; retain bouillon for flavor.
Gluten-Free: Replace all-purpose flour with 1:1 gluten-free blend; double cornstarch to maintain texture.
Recipe Notes: Adjust cayenne/hot sauce for heat tolerance. Marinating longer than 30 minutes maximizes flavor. For dipping, reserve ¼ cup sauce for extra.
Enjoy your crispy, tangy boneless buffalo wings! 🥘