Eric and I used to go to Buffalo Wild Wings all the time. Although we still like to go once in a while, I don’t think the food is as good as it used to be. I mean, it was never amazing … But the chicken used to be more tender and juicy. It also used to come with more sauce.
When I found this recipe, I knew I had to try it out. These boneless buffalo wings are perfect for game day, and they’re surprisingly easy to make. I followed the original recipe pretty closely (with a few changes), and my chicken came out perfectly crispy (yet still juicy and tender on the inside). And the sauce … Oh, the sauce. While I appreciate the variety of sauce flavors Buffalo Wild Wings offers, nothing beats having the ability to add as much (or as little) sauce as you want. (And it’s not like I can’t buy other sauce flavors if I want to change it up in the future.)
If you’re a fan of boneless buffalo wings, you should definitely make these. You won’t be disappointed!
Boneless Buffalo Wings
Adapted ever so slightly from a recipe on Budget Savvy Diva.
- 4-5 boneless, skinless chicken breasts, cut into chunks
- 2 cups flour
- 1/4 cup cornstarch
- 1 cup milk (I used 1% milk, since that’s what we usually have on hand)
- 1 egg
- 1 tsp cumin
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- 2 tbsp butter, melted
- 1 cup hot sauce (I used Frank’s Red Hot)
- Canola oil for frying (You’ll want enough to fill a pan with about 2-3 inches of oil)
- Heat a pan filled with 2-3 inches of canola oil over medium high heat.
- Mix the flour, cornstarch, cumin, garlic salt, black pepper, onion powder, paprika, and chili powder in a large bowl.
- Whisk the milk and egg together in a separate bowl.
- Dip a chicken chunk into the wet mixture, then into the dry mixture. Repeat this step (you’ll want to dip every chicken chunk in both mixtures twice). Continue dipping the chicken chunks until they’ve all been coated.
- Drop several chicken chunks (I did about 5-10 at a time) into the oil and fry until golden brown and crispy. (This should only take a few minutes, so keep an eye on the chicken!)
- Remove the chicken chunks from the oil with a slotted spoon and place on a paper towel lined plate to absorb some of the grease. Continue following steps 5 and 6 until all of the chicken has been fried.
- In a small bowl, mix the melted butter and hot sauce.
- Place the chicken in a large bowl and pour the sauce over it, gently stirring to coat.
It was a little time consuming, but totally worth it! I made this for dinner and served it with a side of steamed vegetables, but it would also work well as an appetizer.
And, just so you know, I also tried one of the fried chicken chunks before coating it with sauce, and it was delicious. So if you’re not really a fan of buffalo chicken but like fried chicken nuggets, you could still use this recipe and simply skip steps 7 and 8.