AuthorKathleen GloverCategoryMain Meals, PoultryDifficultyBeginnerBoneless Buffalo Wings are an all-time favorite of mine. Whenever I see them on a restaurant menu, I get them. I don't know why it's taken me so long to develop my own recipe but here it is! Boneless Buffalo Wings with Homemade Blue Cheese Dip, a Meal Studio favorite already. This recipe is easy to make, and even easier to customize to fit your flavor preferences.
A few notes:
- Double dredging the chicken is key in this recipe, since that's how you get a restaurant quality crispy coating.
- You can substitute the Homemade Blue Cheese Dip or Wing Sauce for store bought sauces instead.
- If you want to play around with flavors, just follow the recipe without making the sauces and sub in your own. Honey barbecue sauce would go great with this recipe!
First, cut the chicken breasts crosswise into wing-like shapes, about 1 inch by 2 inches. Then, to tenderize the meat, whisk together buttermilk, hot sauce and salt, add the chicken and toss to coat. Let the chicken sit in this mixture in the fridge at least 30 minutes or up to 4 hours.
After marinading, mix flour, garlic powder, paprika, pepper and salt in a bowl. Take the chicken, letting excess buttermilk to drip away, and toss in flour to coat. Transfer the chicken onto a rimmed baking sheet.
The next step is to repeat the process, working in small batches, return the chicken into the buttermilk and then toss with flour again.Once all the chicken has been double coated, place the "wings" onto the rimmed baking sheet. Chill for 15 minutes before frying.
Meanwhile, prepare the sauces. To make a blue cheese dip, whisk sour cream, buttermilk, crumbled blue cheese, chopped chives, pepper, and salt in a bowl. When combined, transfer to a serving bowl.
To make the hot sauce, in a saucepan, mix together hot sauce, butter, and pure maple syrup, place over the medium heat until butter is melted and the sauce becomes smooth. Set both of the sauces aside until needed.
When the sauces are done, and the chicken has rested, you're ready to fry. Fill a large heavy pot with 2 inches of vegetable oil, and set over medium heat. At the same time, preheat your oven to 250°F to keep the cooked chicken pieces warm until you finish frying.
When the oil is hot, add the chicken in batches, don't add them all at once, so the frying temperature stays consistent, and you're able to move chicken pieces around. Otherwise, they will be soggy and not crispy at all.
Cook until coating is golden 4 to 6 minutes per batch. Transfer the cooked chicken to the oven to keep it warm while you fry the rest.
When done frying all of the chicken, transfer it to a bowl and pour the wing sauce over. Gently turn the chicken pieces with tongs until they're evenly coated. Serve right away with blue cheese dip, some carrots, and celery sticks.
Ingredients
Directions
First, cut the chicken breasts crosswise into wing-like shapes, about 1 inch by 2 inches. Then, to tenderize the meat, whisk together buttermilk, hot sauce and salt, add the chicken and toss to coat. Let the chicken sit in this mixture in the fridge at least 30 minutes or up to 4 hours.
After marinading, mix flour, garlic powder, paprika, pepper and salt in a bowl. Take the chicken, letting excess buttermilk to drip away, and toss in flour to coat. Transfer the chicken onto a rimmed baking sheet.
The next step is to repeat the process, working in small batches, return the chicken into the buttermilk and then toss with flour again.Once all the chicken has been double coated, place the "wings" onto the rimmed baking sheet. Chill for 15 minutes before frying.
Meanwhile, prepare the sauces. To make a blue cheese dip, whisk sour cream, buttermilk, crumbled blue cheese, chopped chives, pepper, and salt in a bowl. When combined, transfer to a serving bowl.
To make the hot sauce, in a saucepan, mix together hot sauce, butter, and pure maple syrup, place over the medium heat until butter is melted and the sauce becomes smooth. Set both of the sauces aside until needed.
When the sauces are done, and the chicken has rested, you're ready to fry. Fill a large heavy pot with 2 inches of vegetable oil, and set over medium heat. At the same time, preheat your oven to 250°F to keep the cooked chicken pieces warm until you finish frying.
When the oil is hot, add the chicken in batches, don't add them all at once, so the frying temperature stays consistent, and you're able to move chicken pieces around. Otherwise, they will be soggy and not crispy at all.
Cook until coating is golden 4 to 6 minutes per batch. Transfer the cooked chicken to the oven to keep it warm while you fry the rest.
When done frying all of the chicken, transfer it to a bowl and pour the wing sauce over. Gently turn the chicken pieces with tongs until they're evenly coated. Serve right away with blue cheese dip, some carrots, and celery sticks.