Boneless Buffalo Wings

Get ready to indulge in the ultimate game-day snack with these irresistible Boneless Buffalo Wings! Perfectly crispy, golden-brown chicken bites are double-coated in a flavorful flour mixture and fried to perfection, creating a crunch that holds up beautifully to a rich, buttery buffalo sauce. The recipe combines the tangy heat of classic buffalo hot sauce with tender, juicy chicken, making it a crowd-pleasing favorite that's sure to spice up any gathering. With simple pantry staples like buttermilk, garlic powder, and onion powder, and a quick fry in hot oil, these wings come together in just 40 minutes. Serve them fresh with celery sticks and a side of creamy ranch or blue cheese dressing for dipping, and you've got a crave-worthy, finger-licking appetizer that's as easy to make as it is to devour!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 pounds boneless chicken breast
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 1.5 cups buttermilk
• 1 cup buffalo hot sauce
• 0.5 cup unsalted butter
• 4 cups vegetable oil

Directions

Step 1

Begin by cutting the boneless chicken breasts into bite-sized pieces, approximately 1 inch in size. Set aside.

Step 2

In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Mix well to ensure the dry ingredients are evenly combined.

Step 3

Pour the buttermilk into another large bowl.

Step 4

Dredge the chicken pieces in the flour mixture, then dip them in the buttermilk, allowing any excess to drip off. Coat the chicken pieces again in the flour mixture, pressing down to ensure a good layer. This will create a crispy coating.

Step 5

Heat the vegetable oil in a large, deep skillet or a fryer to 350°F (175°C).

Step 6

Fry the chicken pieces in batches to avoid overcrowding the pan, which can reduce the oil temperature and affect the crispiness. Cook for about 5-6 minutes or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).

Step 7

Use a slotted spoon to transfer the chicken pieces to a paper towel-lined plate to drain excess oil.

Step 8

In a small saucepan over medium heat, melt the unsalted butter and add the buffalo hot sauce. Stir until the sauce is smooth and well combined. Remove from heat.

Step 9

Toss the cooked chicken pieces in the buffalo sauce until they are thoroughly coated.

Step 10

Serve immediately, optionally with celery sticks and ranch or blue cheese dressing for dipping.

Nutrition Facts

Serving size	2430.5 grams (2430.5g)

Amount per serving	% Daily Value*
Calories	9522

Total Fat 921.90g	1182%
Saturated Fat 160.50g	803%
Polyunsaturated Fat 541.70g
Cholesterol 749mg	250%
Sodium 20321mg	884%
Total Carbohydrate 181.20g	66%
Dietary Fiber 4.40g	16%
Total Sugars 18.20g
Protein 215.70g	431%

Vitamin D 190IU	952%
Calcium 551mg	42%
Iron 10mg	53%
Potassium 2608mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.9%

Protein: 8.7%

Carbs: 7.3%