I miss having my sister here with me. Those days when we would go to restaurants and chomp down on some boneless buffalo wings together. She has the same taste in food as me and we would share with each other. One of our favourite appetisers were the boneless buffalo wings from Chili's. I love how its served with a delicious blue cheese dressing and celery. Because, the celery is what brings that dish together, right?
I deep fried these for the boys, but if you like me, cannot burn off all the fat, then you can always air fry or bake these bad boys. The air fryer makes them so crispy and they are so much more flavourful. But for those who don't care about the oil, then just stick to deep fried!!! To air fry, bake at 180c for 15-20 minutes until golden brown and crispy.
Can I use a different sauce on these boneless buffalo wings?
Yes, of course. Sometimes I'll change it up and toss the chicken in BBQ sauce and serve it with ranch dressing.
An important tip with this recipe is to always toss the chicken in the sauce when the bites are still warm, so that the sauce coats the chicken properly and it gets time to absorb right in.
These buffalo chicken wings are the perfect balance of crunchy, tender, spicy, and saucy, making them absolutely irresistible to the young and old. These were the best buffalo chicken wings I’d ever made. My family have them as an appetisers of even as a movie time snack!
Preparation time 15 minutes
Cook time 30 minutes
Serves 2-4 as an appetiser
1 cup flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon paprika
1 cup milk
3 chicken breasts- cut into cubes
4-6 cups vegetable oil- for deep frying
1/4 cup hot sauce
1 Tablespoon butter
Combine the flour, salt, pepper, cayenne and paprika in a bowl.
Whisk the egg and milk in another clean bowl.
Slice each chicken breast into medium sized cubes.
Heat the oil in a deep pan on a medium flame until 180 celsius.
Dip each chicken piece into the seasoned flour, then the egg and finally back into the flour again. The chicken will now be double breaded. Arrange the chicken on a tray and chill for 15 minutes
Fry each chicken piece for 5-6 minutes, until golden brown and crispy.
To make the sauce: combine the hot sauce and butter in a pan. Place the pan on a low heat and stir until the butter is melted and the sauce is mixed well.
Once the chicken is fried, drain them on paper towels. Toss the chicken in the sauce and serve.
Serve with blue cheese dressing, celery and cucumber sticks