Boneless Buffalo Wings

Wow. These boneless Buffalo wings aren’t just sorta good. They’re crazy good. It’s embarrassing how many I devoured, so let’s just say I had more than two. The key to these is double-dredging them and letting the mixture set for 20 minutes before frying. The coating is fantastic. It’s light, not heavy, with just a little heat kick from the cayenne.

Boneless Buffalo WingsI served these boneless Buffalo wings with a wing dipping sauce and your ‘usual’ Ranch dressing.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces.

Boneless Buffalo Wings

Course Appetizer
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 -8
Author Mike

Ingredients

For the boneless wings

  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon or more cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • 1 large egg
  • 1 cup whole milk
  • 3 skinless boneless chicken breasts, cut into 1/2-inch strips
  • Oil for frying

For the Buffalo wing dipping sauce

Instructions

  • Combine the flour, salt, pepper, cayenne, garlic powder and paprika in a pie plate or shallow bowl.
  • Whisk together the egg and milk in another pie plate or shallow bowl.
  • Working in batches, dip the chicken into the egg mixture, coating well.
  • Shake off excess egg mixture and then roll the chicken in the flour mixture, coating well.
  • Shake off excess flour mixture and return the chicken to the egg mixture, coating well.
  • Shake off excess egg mixture and return the chicken to the flour mixture, coating well.
  • Shake off excess flour mixture and place chicken on a plate and refrigerate for at least 20 minutes.
  • Heat oil in a deep-fryer or Dutch oven to 375 F.
  • Working in batches, fry chicken until golden brown and the chicken is done, 5-6 minutes. Remove to a paper towel-lined plate.
  • Meanwhile, melt the butter in a small saucepan. Whisk in the wing sauce. Serve along with Ranch dressing for dipping.

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