Chef’s Style Boneless Buffalo Wild Wings
Boneless Buffalo Wild Wings are easy to make and easy to eat.
I’ve mentioned before that Erieland is centrally located between Cleveland, Pittsburgh and Buffalo. We spend a lot of time in Pittsburgh, but we really get to Buffalo (and Niagara Falls!) the most. Buffalo is awesome for many, many reasons, but pretty close to the top of the list is the food.
I went to school in Boston, and it was a real struggle to find someplace to eat chicken wings. (That in itself indicates my age!) I’m not even talking about finding good wings. I mean any wings. Times have changed, thank God, but the best wings are still found in Buffalo, New York. We’ve had them at the Anchor Bar, which is where they originated, but our favorite standard wings are found at Duff’s these days.
Crispy, hot and copious.
The Italian food in Buffalo is great too – one of our favorite restaurants is Chef’s Restaurant, the home of everything Parmesan. You haven’t lived until you’ve had spaghetti tossed in sauce, smothered in cheese and baked. But it takes a few minutes to come out, and we’re usually starving when we get there. Enter Chef’s Style Boneless Buffalo Wild Wings.
Luckily, they aren’t battered, which is something of a sacrilege to those of us that go for Buffalo Style Wings. We make them with boneless skinless chicken breasts. They’re lightly floured, fried and tossed with traditional sauce. Batter-less and skinless: they’re practically good for you.
I am officially starving now.
Cut up the chicken into random pieces. At Chef’s they look a little like wings. Mine? Not so much.
Then toss them in the flour. Normally, I’d season them before the flour, but there is plenty of salt in the sauce.
Take them right from the flour into the oil. I used a dutch oven (affiliate link) with the oil about three inches deep. Heat the oil for 7 to 10 minutes until it reaches between 325 and 335 degrees F on an instant read thermometer (affiliate link). I deep fry these because it’s usually in the middle of our annual Fry Out.
You can also saute these these in just a little oil without any decrease in flavor. Shallow frying them, in about half an inch of oil, would work best if you were going to double this recipe to make it for a meal.
When they are cooked through, remove them using a spider strainer (affiliate link). This is one of my new favorite kitchen tools; I deliberated for ages, and finally got one of my own. It’s fantastic for removing pasta from water too.
Meanwhile, make the sauce, using butter and Frank’s Red Hot. (affiliate link)
In order to be authentic, it needs to be Frank’s.
I suppose you could use something else, but why would you want to?
Add the cooked chicken and toss to coat.
Serve piping hot – we like toothpicks to avoid the mess.
Chef's Style Boneless Chicken Wings
Ingredients
- 2 large Chicken Breasts, boneless and skinless
- 1/4 cup AP Flour
- 3 tbsp Butter
- 1/2 cup Frank's Red Hot Sauce
- Oil for Frying
Instructions
- Cut chicken into 1" random chunks, making some triangular and some square.
- Place oil in a dutch oven or heavy sauce pan. Bring to heat. An instant read thermometer should read 325 degrees F to 335 degrees F. The oil should be at least a half an inch high in the pan for shallow frying, or several inches high to deep fry (quicker).
- Toss the chicken in the flour before adding to the hot oil. Cook chicken in two batches to prevent the oil from cooling.
- Meanwhile, melt butter in a microwave safe dish. Add Frank's Red Hot and mix well.
- Add cooked chicken to sauce. Toss to coat well, then turn onto serving platter.
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