Boneless Buffalo Chicken "Wings"

Name: Boneless Buffalo Chicken "Wings"
Total time: 1 h 33 min
Yield: 6 servings
Ingredients: 2 cups buttermilk; 2 tablespoons hot sauce; 2 pounds boneless, skinless chicken breasts; 3 cups all-purpose flour; 2 tablespoons garlic powder; 1 tablespoon paprika; ½ teaspoon cayenne pepper; 2 teaspoons freshly ground black pepper; 5 tablespoons unsalted butter; ½ cup hot sauce; ½ cup sour cream; ¼ cup buttermilk; ¼ cup crumbled blue cheese; ½ teaspoon freshly ground black pepper; ¼ teaspoon kosher salt; 2 tablespoons chopped chives; 4 cups vegetable oil; 4 stalks celery; 1 piece deep-fry thermometer

Crispy boneless chicken strips coated in a spicy buffalo sauce with maple sweetness, served with a creamy blue cheese dip. This restaurant-style appetizer offers the perfect balance of heat and flavor without the mess of traditional wings.

6 servings

1 hr 33 min

Published October 4, 2025

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Ingredients

•2 cups buttermilk
•2 tablespoons hot sauce
•2 pounds boneless, skinless chicken breasts
•3 cups all-purpose flour
•2 tablespoons garlic powder
•1 tablespoon paprika
•½ teaspoon cayenne pepper
•2 teaspoons freshly ground black pepper
•5 tablespoons unsalted butter
•½ cup hot sauce
•½ cup sour cream
•¼ cup buttermilk
•¼ cup crumbled blue cheese
•½ teaspoon freshly ground black pepper
•¼ teaspoon kosher salt
•2 tablespoons chopped chives
•4 cups vegetable oil
•4 stalks celery
•1 piece deep-fry thermometer

Cooking Instructions

1.
Stir buttermilk, hot sauce, and 1 Tbsp. salt in a wide, shallow bowl. Add chicken and toss to coat.
5 min
2.
Mix flour, garlic powder, paprika, cayenne, black pepper, and remaining 1 Tbsp. salt in a large bowl.
3 min
3.
Working in batches, transfer chicken to bowl with flour mixture. Toss to coat, then transfer to a rimmed baking sheet or large platter. Working in batches again, dip in buttermilk mixture, allow excess to drip off, then dip again in flour mixture. Transfer back to baking sheet and chill at least 15 minutes and up to 2 hours.
30 min
4.
Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat, stirring, until butter is melted and mixture is smooth.
5 min
5.
Whisk sour cream, buttermilk, blue cheese, pepper, salt, and 1 Tbsp. plus 2 tsp. chives in a small bowl. Top with remaining 1 tsp. chives.
5 min
6.
Preheat oven to 250°F. Set a wire rack over another rimmed baking sheet.
10 min
7.
Pour oil into a large heavy pot fitted with thermometer to a depth of 2". Heat over medium-high until thermometer registers 350°F. Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant-read thermometer registers 165°F, 4-6 minutes per batch. Transfer chicken to prepared wire rack, season with salt, and keep warm in oven.
30 min
8.
Right before serving, transfer fried chicken to a large bowl. Pour hot sauce mixture over and gently turn with tongs until coated. Serve with blue cheese dip and celery sticks alongside.
5 min

Boneless Buffalo Chicken "Wings"

6 servings

1 hr 33 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 cups buttermilk

•2 tablespoons hot sauce

•2 pounds boneless, skinless chicken breasts

•3 cups all-purpose flour

•2 tablespoons garlic powder

•1 tablespoon paprika

•½ teaspoon cayenne pepper

•2 teaspoons freshly ground black pepper

•5 tablespoons unsalted butter

•½ cup hot sauce

•½ cup sour cream

•¼ cup buttermilk

•¼ cup crumbled blue cheese

•½ teaspoon freshly ground black pepper

•¼ teaspoon kosher salt

•2 tablespoons chopped chives

•4 cups vegetable oil

•4 stalks celery

•1 piece deep-fry thermometer

Cooking Instructions

Stir buttermilk, hot sauce, and 1 Tbsp. salt in a wide, shallow bowl. Add chicken and toss to coat.

5 min

Mix flour, garlic powder, paprika, cayenne, black pepper, and remaining 1 Tbsp. salt in a large bowl.

3 min

Working in batches, transfer chicken to bowl with flour mixture. Toss to coat, then transfer to a rimmed baking sheet or large platter. Working in batches again, dip in buttermilk mixture, allow excess to drip off, then dip again in flour mixture. Transfer back to baking sheet and chill at least 15 minutes and up to 2 hours.

30 min

Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat, stirring, until butter is melted and mixture is smooth.

5 min

Whisk sour cream, buttermilk, blue cheese, pepper, salt, and 1 Tbsp. plus 2 tsp. chives in a small bowl. Top with remaining 1 tsp. chives.

5 min

Preheat oven to 250°F. Set a wire rack over another rimmed baking sheet.

10 min

Pour oil into a large heavy pot fitted with thermometer to a depth of 2". Heat over medium-high until thermometer registers 350°F. Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant-read thermometer registers 165°F, 4-6 minutes per batch. Transfer chicken to prepared wire rack, season with salt, and keep warm in oven.

30 min

Right before serving, transfer fried chicken to a large bowl. Pour hot sauce mixture over and gently turn with tongs until coated. Serve with blue cheese dip and celery sticks alongside.

5 min