How to Cook Boneless Buffalo Wings

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.

Slice into strips about the size of a chicken wing.

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

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.

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

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.

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.

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.

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.

Coat with a little more sauce.

Toss through the 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.