How to Cook Boneless Buffalo Wings

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Introduction: How to Cook Boneless Buffalo Wings

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I don’t why you would but some people can’t do chicken wings, e.g. my wife.

Here’s the next best thing.

So not only are we going to make the boneless wings but also the dip.

Step 1: To Start You’ll Need Some Chicken Thighs.

Slice into strips about the size of a chicken wing.

You could use breasts but thighs are closer to the texture of chicken wings.

Step 2: Next, You’ll Need Some Flour for the Breading.

Season with:

  • 1/2 tsp black pepper.
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sweet paprika

Mix into the flour.

Step 3: Next, You Need a Bowl Filled With Buttermilk.

To help create a crunchier breading on the chicken add a small amount of buttermilk to the flour and mix through.

Step 4: Then Take a Chicken Strips and Coat in the Buttermilk Before Moving to the Flour.

Fully coat the chicken in the flour.

By using one hand for the wet and one for the dry you won’t end up with club hands.

Once all the chicken has been coated, place in the fridge for half an hour.

Step 5: Next the Sauce!

You can beat the original hot sauce for this recipe, Franks Hot Sauce.

For the sauce, you’ll need 2 parts hot sauce, to 1-part butter Melt the butter in the hot sauce.

If you find this is too hot, have the sauce 1 part hot sauce, to 1 part butter.

Once the butter is fully combined, let cool.

Pour into a sauce bottle.

This will make it a whole lot easier when it comes time to serve.

Step 6: Next the Blue Cheese Dip!

In a bowl:

  • ½ cup of mayonnaise
  • ½ a cup of sour cream
  • ¼ cup of buttermilk
  • 1 tsp minced garlic
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp mustard powder.
  • Grate 50g of frozen blue cheese into the bowl using a micro plane.

Mix it all together.

Step 7: Heat a Pot of Oil to 365f or 185c.

Carefully place the chicken into oil and fry for 7 minutes.

7 minutes seems to be the magic number; you’ll end up with tender meat with a crispy outside.

It’s easier to cook in batches.

After 7 minutes, let the chicken drain.

Repeat with the rest.

Step 8: Add Some Sauce to a Large Bowl Before Tipping in the Chicken.

Coat with a little more sauce.

Toss through the sauce.

Step 9: There You Have It! Boneless Buffalo Wings With Blue Cheese Sauce.

This takes my favourite type of wings and makes it boneless.

The Blue Cheese Dip is easy to make and is worth making at home yourself.

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    16 Comments

    okay, I’m a buffalo native and I still live here. I was around when 'Buffalo wings' were first invented at The Anchor Bar. (Actually there is no such thing as "Buffalo Wings", they’re just 'WINGS). Anyway, this recipe has no resemblance to 'WINGS’ other than the franks sauce. You will never, I repeat NEVER find a true WING with a flour coating. Deep fried then shaken in Frank's and melted butter. Pretty simple! 'Mild','medium', 'hot' or 'suicidal'. Those are your choices. And, I suppose many locals would not consider 'mild' or 'medium' to be true WINGS.

    5 replies

    "Actually there is no such thing as "Buffalo Wings" oh please! Invented IN Buffalo, ergo Buffalo wings. That's like aying there is no such thing as Manhattan clam chowder, or Chicago pan pizza

    if you ever come to Buffalo and order "Buffalo wings" you’ll first off be immediately marked as a non-local. Then you’ll be asked "what??, Buffalo wings??, what are buffalo wings??" They are "wings" or "chicken wings", and even "chicken wings" are suspect and will bring a funny look. Wings, that’s all they are, just wings!! (And, as I mentioned in an earlier post, there is no resemblance between wings and what is described in this instructable).

    Thank you, thank you! I'm not from Buffalo...from NYC but I remember WHEN, as wel!I I would consider these "nuggets". I know someone here made a comment about elitist but if you think about it...this recipe doesn't even use wing meat. It's thigh strips. Sounds delicious, and I would still make it if it was called Chicken Thigh Strips in Buffalo Style Hot Sauce. But wings are still wings, and for my taste half the fun is eating them off the bone!

    Please take your elitist and condescending attitude somewhere else.

    just setting the record straight. These what-ever-they-are have absolutely no relationship to what have become known as 'Buffalo wings'. So please don’t try to call them Buffalo anything. They are breaded chicken bit at best!

    I like the idea of wings, but why bother with those little tiny things, when drumsticks exist?

    5 replies

    Tried it...they're just not as delicious!!

    personal preference

    Of course. Two different things.

    Try what I wrote above. Works far better then whole wings.

    If you want to use drums, I recommend that you deep score them. A very sharp knife, as you don't want to hack 'n ' mutilate them. 1/2" scores apart works well. Deeper cuts in the deepest meat. Shallow cuts for the rest.

    You will then need to toss in corn starch as to get into the skinless cuts. This will emulate skin crunch.

    I'd have to imagine in its initial implementation, it was a way to make use of the wing and as a very inexpensive appetizer or snack that might sell at something like a bar - I think it was a hit.

    No need to add salt to your flour mix. It will just kill your oil for no reason as the sauce has substantial amounts of sodium. Salt after frying. Not before.

    Also a flour/corn starch mix, or even straight corn starch, and or potato starch/rice flour will give a far better crunch that would emulate a skin covered wing, compaired to a some-skin thigh piece.

    Thanks for the article.

    I agree with JerryL. I discovered chicken wings over 30 years ago when visiting Utica NY. As far as this recipe, there should be no breading and Franks sauce coating. I'm a Texas native and most restaurants here still don't know how to make good wings. They are usually undercooked.

    Even though I'm not enthusiastic about breaded boneless chicken "nuggets", these look excellent!

    Excellent. I need to try this :)