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I never deep fry anything- except these wings. They are so good I have to make the exception. I made these wings for our Super Bowl party in 2010. They were a huge hit! I have to say, they are not quick to make but the result is totally worth it. You may be tempted to skip the double battering and refrigeration. DONT! I tried and it didn’t work. You have to do the extra work to get the fantastically thick and crunchy batter. This is not a complex recipe. Just takes a little while to get the desired results. I always try to make extra because the leftovers are just as good as the fresh wings. I use Frank’s Red Hot sauce but you could use anything. Sweet and spicy thai, garlic and lemon, teriyaki. The combinations are endless…

Boneless Buffalo Wings

  • oil for deep frying
  • 3 cup unbleached all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 egg
  • 1 cup milk
  • 3 skinless, boneless chicken breasts, cut into 1/2 inch strips
  • 1/2 cup Frank’s Red Hot sauce
  • 2 tablespoon butter

Heat oil in a deep-fryer or large saucepan to 375 degrees. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat. Serve with ranch or blue cheese dressing and celery sticks.