Description
Crispy and flavorful boneless chicken wings coated in a spicy buffalo sauce, perfect for serving as an appetizer or a delicious snack. These easy-to-make wings are fried to golden perfection and tossed in a tangy, buttery buffalo sauce for a crowd-pleasing dish.
Ingredients
Scale
Chicken and Coating
- 1 pound Boneless Skinless Chicken Breast, diced into 1-inch pieces
- 2 Eggs
- 1 cup All-Purpose Flour
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Pepper
Sauce
- 1/2 cup Buffalo Sauce
Other
- Vegetable Oil for Frying (about 3 inches in depth)
Instructions
- Prepare the egg wash: Whisk the eggs together in a shallow bowl. Place the diced chicken pieces into the eggs and toss them to coat thoroughly.
- Mix the dry coating: In a large zip-lock bag, combine the all-purpose flour, cayenne pepper, paprika, garlic powder, salt, and pepper.
- Coat the chicken: Working in batches, transfer the egg-coated chicken pieces into the flour mixture bag, sealing it and shaking well to coat each piece evenly. Let the coated chicken rest on a baking sheet while heating the oil.
- Heat the oil: Heat about 3 inches of vegetable oil in a large pan or deep fryer to 375°F (190°C), ensuring it is hot enough for frying.
- Fry the chicken: In batches, carefully place the coated chicken pieces into the hot oil. Fry for 5-6 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Drain excess oil: Remove the cooked chicken wings and place them on a plate lined with paper towels to absorb any excess oil.
- Toss with buffalo sauce: Transfer the fried chicken to a large bowl, pour the buffalo sauce over the top, and toss until all pieces are evenly coated.
- Serve: Serve immediately with your favorite dipping sauces and enjoy your crispy boneless chicken wings!
Notes
- Make sure the oil temperature stays consistent at 375°F to ensure crispy coating without greasy chicken.
- Do not overcrowd the pan while frying to maintain the oil temperature and even cooking.
- Use fresh buffalo sauce or homemade for best flavor and heat control.
- Let the chicken rest briefly after coating so the flour adheres better during frying.
- Check the internal temperature with a meat thermometer to ensure it’s fully cooked.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
