Boneless Buffalo Wings Recipe

Boneless chicken breasts: Cut into bite-sized pieces, these are the main protein for the dish.

All-purpose flour: Used to coat the chicken, giving it a crispy texture when fried.

Salt: Enhances the flavor of the chicken.

Black pepper: Adds a bit of spice and depth to the coating.

Buffalo sauce: The key ingredient for that classic buffalo flavor.

Buttermilk: Helps tenderize the chicken and allows the flour to stick better.

Vegetable oil: Used for frying the chicken to a golden brown perfection.

When frying the chicken pieces, make sure to maintain the oil temperature at a steady medium heat. If the oil is too hot, the chicken will brown too quickly on the outside while remaining undercooked inside. Conversely, if the oil is not hot enough, the chicken will absorb too much oil and become greasy. Use a thermometer to keep the oil around 350°F for optimal results.

• boneless chicken breasts - Substitute with boneless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breasts.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend works well for coating and frying.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes.

• buffalo sauce - Substitute with sriracha mixed with melted butter: This combination can mimic the spicy and buttery flavor of buffalo sauce.

• buttermilk - Substitute with plain yogurt thinned with milk: This mixture can provide the same tangy and tenderizing effect as buttermilk.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the boneless buffalo wings to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken pieces in an airtight container. If stacking, use parchment paper between layers to maintain crispiness.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F for 10-15 minutes to retain their crispy texture.
• For longer storage, freeze the chicken pieces. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Transfer the frozen chicken pieces to a freezer-safe bag or container. Label with the date and use within 2-3 months for best quality.
• To reheat from frozen, preheat the oven to 375°F. Place the chicken pieces on a baking sheet and bake for 20-25 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the chicken rubbery and less enjoyable.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the boneless buffalo wings on a baking sheet lined with parchment paper.
  3. Lightly spray the wings with vegetable oil to help them crisp up.
  4. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the boneless buffalo wings in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the boneless buffalo wings in the skillet and cover with a lid.
  4. Cook for 5-7 minutes, turning occasionally, until they are heated through.

• Microwave Method:

  1. Place the boneless buffalo wings on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through, until they are hot.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the boneless buffalo wings on the toaster oven tray.
  3. Bake for 10-12 minutes, flipping halfway through, until they are heated through and crispy.

• Mixing bowl: A large bowl used to combine the flour, salt, and black pepper, as well as to dip the chicken pieces in buttermilk.

• Frying pan: A pan used to heat the oil and fry the chicken pieces until they are golden brown and cooked through.

• Tongs: A tool used to handle the chicken pieces while dipping them in buttermilk, coating them in the flour mixture, and tossing them in buffalo sauce.

• Measuring cups: Used to measure out the flour, buttermilk, and buffalo sauce accurately.

• Measuring spoons: Used to measure out the salt and black pepper precisely.

• Paper towels: Used to drain the excess oil from the fried chicken pieces.

• Plate: A flat dish used to hold the coated chicken pieces before frying and the fried chicken pieces before tossing in buffalo sauce.

• Whisk: Used to mix the flour, salt, and black pepper together evenly.

• Thermometer: Optional but useful for checking the oil temperature to ensure it is at the right heat for frying.

• Serving dish: A dish used to serve the buffalo wings hot with your favorite dipping sauce.

Prepare ingredients ahead: Measure and mix the flour, salt, and black pepper in advance. Cut the chicken breasts into bite-sized pieces and store them in the fridge.

Use a deep fryer: A deep fryer can maintain a consistent temperature, ensuring even cooking and saving time compared to a frying pan.

Preheat oil: Start heating the vegetable oil while you prepare the chicken to reduce waiting time.

Double coat: For extra crispiness, dip the chicken in buttermilk and flour mixture twice.

Toss in batches: Toss the fried chicken in buffalo sauce in small batches to ensure even coating.