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! 🥘