Boneless Buffalo Wings Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein for the dish.

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

Garlic powder: Adds a subtle garlic flavor to the breading.

Paprika: Provides a mild, smoky flavor and a bit of color.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a touch of heat and depth to the breading.

Buttermilk: Helps tenderize the chicken and adds a tangy flavor.

Buffalo sauce: Coats the fried chicken pieces, giving them their signature spicy flavor.

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

When frying the chicken pieces, make sure to maintain a consistent oil temperature of around 350°F. This ensures that the chicken cooks evenly and achieves a crispy exterior without becoming greasy. Use a thermometer to monitor the oil temperature, and avoid overcrowding the pan, as this can lower the temperature and result in soggy wings.

• 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: For those with gluten intolerance, a gluten-free blend works well for coating.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor if garlic powder is unavailable.

• paprika - Substitute with chili powder: Chili powder can add a similar smoky and spicy flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will change the texture slightly.

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

• buttermilk - Substitute with plain yogurt: Plain yogurt thinned with a bit of water can mimic the tangy and creamy properties of buttermilk.

• buffalo sauce - Substitute with sriracha mixed with melted butter: This mixture can provide a similar spicy and tangy flavor.

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

• Allow the chicken pieces to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled boneless buffalo wings in an airtight container. If stacking, use parchment paper between layers to maintain their crispiness.
• Store the container in the refrigerator for up to 3-4 days. This keeps the chicken fresh and safe to eat.
• For longer storage, consider freezing. Arrange the chicken pieces on a baking sheet in a single layer, ensuring they do not touch. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the chicken pieces to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen boneless buffalo wings on a baking sheet lined with parchment paper.
• Bake for 20-25 minutes, or until heated through and crispy. For extra crispiness, consider flipping the chicken pieces halfway through the reheating process.
• If you prefer, you can also reheat in an air fryer. Preheat the air fryer to 375°F (190°C) and cook the chicken pieces for 10-15 minutes, shaking the basket occasionally.
• Serve immediately after reheating, ideally with fresh celery sticks and blue cheese dressing for the best experience.

• Preheat your oven to 375°F (190°C). Place the leftover boneless buffalo wings on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy. This method helps maintain the crispiness of the chicken.

• For a quicker option, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the wings in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method keeps the wings crispy without drying them out.

• If you're in a hurry, the microwave can be used, though it may not keep the wings as crispy. Place the wings on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through. For better results, use a microwave crisper tray if you have one.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the wings in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until they are warmed through and crispy.

• To refresh the buffalo sauce, you can toss the reheated wings in a bit more warmed buffalo sauce just before serving. This will help restore their original flavor and moisture.

• Large bowl: For combining the flour, garlic powder, paprika, salt, and black pepper.

• Mixing bowl: For holding the buttermilk and dipping the chicken pieces.

• Frying pan: For heating the oil and frying the chicken pieces.

• Tongs: For turning the chicken pieces while frying and removing them from the oil.

• Paper towels: For draining the excess oil from the fried chicken pieces.

• Serving bowl: For tossing the fried chicken in buffalo sauce.

• Measuring cups: For measuring the flour, buttermilk, and buffalo sauce.

• Measuring spoons: For measuring the garlic powder, paprika, salt, and black pepper.

• Knife: For cutting the chicken breast into bite-sized pieces.

• Cutting board: For providing a surface to cut the chicken breast.

• Whisk: For mixing the flour and spices together.

• Plate: For holding the dredged chicken pieces before frying.

Prepare ingredients in advance: Cut the chicken breast and measure out the flour and spices the night before.

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

Preheat oil: Start heating the vegetable oil while you coat the chicken to save time.

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

Use store-bought sauce: Save time by using pre-made buffalo sauce instead of making your own.