Boneless Buffalo Wings Recipe
User Reviews
5
Boneless Buffalo Wings Recipe
Description
The Boneless Buffalo Wings recipe begins by dredging bite-sized pieces of chicken breast in a flour mixture seasoned with paprika, cayenne, garlic powder, salt, and black pepper. Chilling the coated chicken helps the flour adhere and contributes to a crisp crust when fried.
Frying the chicken at 360°F until golden brown ensures a crunchy exterior with a juicy interior. The Buffalo sauce is a cooked blend of unsalted butter, Frank’s RedHot sauce, brown sugar, honey, white vinegar, Worcestershire sauce, and spices, creating a balanced sauce with heat, sweetness, and tang.
After frying, the chicken wings are tossed in the warm sauce for even coating. These boneless wings serve as a flavorful appetizer or snack where traditional bone-in wings might be less convenient.
Storing leftovers in an airtight container refrigerated up to 3 days or frozen for up to 3 months preserves the wings’ quality. Reheating gently can help maintain crispness and sauce adherence.
Ingredients
For the Chicken Wings
- 1 cup all-purpose flour
- 1 tablespoon paprika ground
- 1 teaspoon ground cayenne pepper
- 1½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1½ pounds chicken breast cut into 2-inch nuggets, boneless, skinless
- vegetable oil for frying
For the Buffalo Sauce
- 1 cup butter 2 sticks, unsalted
- ½ cup hot sauce Frank’s RedHot
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons white vinegar
- ½ tablespoon Worcestershire sauce
- ½ teaspoon ground cayenne pepper
- ½ teaspoon garlic powder
Instructions
- In a large Ziplock bag, combine the flour, paprika, cayenne pepper, garlic powder, and salt and pepper to taste. Shake to fully combine.
- Add in the chicken pieces, about 10 at a time, sealing and shaking to fully coat the wings in the flour mixture. Remove wings from the mixture and place on a parchment-lined baking sheet.
- Repeat with all the chicken until they are all fully coated in the flour mixture. Place wings in the refrigerator for 10-30 minutes; this will help the flour to fully adhere to the wings.
- While the wings chill in the refrigerator, heat 3 inches of vegetable oil in a large stock pot or Dutch oven to 360°F.
- Fry the wings in batches of 10 for 10-15 minutes, or until the wings are crispy, browned, and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel lined plate to drain.
- When you start frying the last batch of wings, start the sauce.
- Heat the buffalo sauce ingredients in a saucepan set over medium-high heat. Once bubbling, reduce to simmer and continue cooking.
- Use a whisk to stir the sauce often while cooking, about 10-15 minutes.
- Once all the wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce.
Notes
- Store leftover boneless Buffalo wings in an airtight container refrigerated for up to 3 days.
- Freeze leftovers for up to 3 months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 28g | 9% |
| Protein | 27g | 54% |
| Fat | 43g | 66% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 1158mg | 48% |
| Potassium | 522mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 1764IU | 35% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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