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boneless buffalo wings

Boneless Buffalo Wings

Boneless buffalo wings are crispy, tender chicken bites coated in a spicy buffalo sauce, perfect for game day or a flavorful snack. They can be fried or baked and easily customized with various sauces like honey BBQ or garlic parmesan.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 600 kcal

Ingredients
  

Essential Ingredients for the Wings

  • Chicken Breast: 2 pounds (about 4 medium-sized boneless, skinless breasts)
  • All-Purpose Flour: 1 cup
  • Eggs: 2 large eggs, beaten
  • Breadcrumbs: 1 cup, Panko or regular
  • Vegetable or Canola Oil: Enough to fill a frying pan or deep fryer about 2-3 inches deep

Buffalo Sauce:

  • Hot Sauce: 1/2 cup (like Frank's RedHot)
  • Unsalted Butter: 1/4 cup (half a stick)
  • White Vinegar: 1 tablespoon (optional, for tanginess)
  • Cayenne Pepper: 1/4 teaspoon (optional, for extra heat)
  • Optional Ingredients for Variations

Optional Ingredients for Variations

Honey BBQ Sauce:

  • BBQ Sauce: 1/2 cup
  • Honey: 2 tablespoons
  • Garlic Powder: 1/2 teaspoon

Garlic Parmesan Sauce:

  • Unsalted Butter: 1/4 cup ,half a stick
  • Garlic minced: 2 cloves
  • Grated Parmesan Cheese: 1/2 cup

Asian-Inspired Sauce:

  • Soy Sauce: 1/4 cup
  • Honey: 2 tablespoons
  • Sriracha: 1 tablespoon
  • Fresh Ginger minced: 1 teaspoon

Instructions
 

Preparing the Chicken

  • Cutting the Chicken into Bite-Sized Pieces:
    Start by cutting your chicken breast into uniform, bite-sized pieces. This ensures even cooking and makes the wings easy to eat.
  • Marinating Options for Enhanced Flavor:
    While marinating isn't necessary, it can add an extra layer of flavor. Consider marinating the chicken in buttermilk for at least 30 minutes before cooking.

Coating the Chicken

  • Preparing the Flour Mixture:
    In a bowl, combine flour with seasonings like salt, pepper, garlic powder, and paprika. This will give the chicken a flavorful base.
  • Dipping in Egg Wash:
    Dip each piece of chicken into the beaten eggs, ensuring it's fully coated.
  • Bread Crumb Coating Options:
    After the egg wash, roll the chicken pieces in breadcrumbs for a crispy outer layer. For extra crunch, use Panko breadcrumbs.

Frying the Chicken

  • Choosing the Right Oil:
    Select a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
  • Optimal Frying Temperature and Time:
    Heat the oil to 350°F (175°C). Fry the chicken pieces for 3-4 minutes on each side or until golden brown and fully cooked.

Preparing the Buffalo Sauce

  • Classic Buffalo Sauce Recipe:
    To make a classic buffalo sauce, melt butter in a saucepan, then stir in hot sauce and a dash of vinegar. Adjust the heat level by adding more or less hot sauce.
  • Variations: Spicy, Mild, Sweet
    Spicy: Add extra cayenne pepper or hot sauce.
    Mild: Use a milder hot sauce and more butter.
    Sweet: Add honey or brown sugar for a sweet twist.

Tossing the Chicken in Sauce

  • Tips for Even Coating:
    Place the fried chicken in a large bowl, pour the sauce over, and toss until each piece is evenly coated.
  • Balancing Sauce Quantity with Flavor Intensity:
    Start with a small amount of sauce, then add more if needed. You can always add more, but you can’t take it away.

Baking Option for a Healthier Version

  • Baking vs. Frying: Pros and Cons
    Baking: Lower in calories and fat, easier cleanup.
    Frying: Crispier texture and richer flavor.
  • How to Bake Boneless Buffalo Wings for a Healthier Option:
    Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway through.
  • Tips for Achieving a Crispy Texture Without Frying:
    Use a Wire Rack: Elevating the chicken allows air to circulate, promoting crispiness.
    Broil at the End: Broil for the last 2-3 minutes to achieve a crispy outer layer.