Boneless Buffalo Wings Recipe

Chicken breast: Boneless and skinless, cut into bite-sized pieces.

All-purpose flour: Used for dredging the chicken to give it a crispy coating.

Salt: Enhances the flavor of the chicken.

Black pepper: Adds a hint of spice to the flour mixture.

Buttermilk: Helps to tenderize the chicken and adds a rich flavor.

Buffalo sauce: Coats the fried chicken, giving it a spicy and tangy flavor.

Vegetable oil: Used for frying the chicken until golden brown.

When frying the chicken pieces, make sure to maintain a consistent oil temperature. 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 at around 350°F for the best results.

• chicken breast - Substitute with cauliflower florets: For a vegetarian option, cauliflower provides a similar texture when battered and fried.

• all-purpose flour - Substitute with gluten-free flour blend: To make the recipe gluten-free, a gluten-free flour blend can be used without compromising the texture.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and thickness of buttermilk.

• buffalo sauce - Substitute with sriracha mixed with melted butter: This combination can replicate the heat and richness of buffalo sauce.

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

• Allow the boneless buffalo wings to cool completely at room temperature before storing. This prevents condensation from forming, which can make the wings soggy.
• Place the cooled wings in an airtight container or a resealable plastic bag. If stacking the wings, separate layers with parchment paper to avoid sticking.
• Store the container or bag in the refrigerator for up to 3-4 days. This keeps the chicken fresh and maintains its flavor.
• For longer storage, place the wings on a baking sheet lined with parchment paper, ensuring they are not touching. Freeze them for 1-2 hours until solid.
• Once frozen, transfer the wings to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• Store the frozen wings in the freezer for up to 2-3 months. This ensures you always have a batch of boneless buffalo wings ready for a quick meal or snack.
• To reheat refrigerated wings, preheat your oven to 375°F (190°C). Place the wings on a baking sheet and heat for 10-15 minutes until warmed through and crispy.
• For frozen wings, preheat the oven to 375°F (190°C). Place the wings on a baking sheet and bake for 20-25 minutes, flipping halfway through, until they are hot and crispy.
• For a quicker option, reheat the wings in an air fryer at 375°F (190°C) for 5-7 minutes, shaking the basket halfway through.
• Avoid microwaving the wings as it can make them rubbery and less crispy.

• 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 or aluminum foil.
  3. Lightly spray the wings with a bit of 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. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• 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 and crispy.

• 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 flipping halfway through.
  4. For a crispier texture, follow up with a quick broil in the oven or a few minutes in the air fryer.

• 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. Heat for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the boneless buffalo wings on a piece of aluminum foil.
  3. Grill for 5-7 minutes, turning occasionally, until they are heated through and have a slight char for added flavor.

• Mixing bowl: Use this to combine the flour, salt, and black pepper.

• Frying pan: Heat the oil in this to fry the chicken pieces.

• Tongs: Use these to turn the chicken pieces while frying and to remove them from the oil.

• Paper towels: Place these on a plate to drain the excess oil from the fried chicken.

• Plate: Use this to hold the paper towels and the fried chicken.

• Measuring cups: Measure out the flour, buttermilk, and buffalo sauce with these.

• Thermometer: Check the oil temperature to ensure it’s at the right heat for frying.

• Whisk: Use this to mix the flour, salt, and black pepper together.

• Serving dish: Serve the buffalo wings on this once they are coated in the sauce.

• Spatula: Use this to help toss the fried chicken in the buffalo sauce.

Prepare ingredients in advance: Cut the chicken breast and measure out the flour, salt, and black pepper ahead of time.

Use a deep fryer: A deep fryer can cook the chicken pieces more evenly and quickly than a frying pan.

Preheat the oil: Ensure the vegetable oil is hot before adding the chicken to reduce cooking time.

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

Toss in sauce quickly: Have the buffalo sauce ready to toss the fried chicken immediately after frying.