Boneless buffalo wings
Crisp, juicy chicken thigh bites shallow-fried in a cornstarch crust and tossed in buttery hot sauce. Served with blue cheese or ranch and celery.
- Prep
- 6 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 550 kcal
Ingredients
Method
Pour the oil into a large, deep 12-inch skillet to a depth of about 1/2 inch (never more than a third of the way up the sides) and heat over medium-high to 350°F. While it heats, cut the chicken into even 1-inch pieces and the celery into sticks.
Mix the cornstarch, garlic powder, paprika and salt in a large bowl. Add the chicken and toss until every piece is coated, pressing the coating on so it sticks.
Shake off excess coating and carefully lower half the chicken into the oil, laying pieces away from you. Fry, turning once or twice, until deep golden and crisp and the thickest piece reads 165°F inside. Drain on a paper towel-lined plate and fry the second batch.
While the second batch fries, melt the butter in a small saucepan or in the microwave and whisk in the hot sauce.
Put all the fried chicken in a clean bowl, pour over the buffalo sauce and toss until glossy. Serve right away with the celery sticks and dressing for dipping.
Tips
- If you don't have a thermometer, drop in a piece of coating-dusted chicken: it should sizzle steadily straight away. Too cold and the bites go greasy; smoking means it's too hot.
- Toss in the sauce just before serving. The crust softens the longer it sits.
- Most cayenne hot sauces and blue cheese dressings are gluten-free, but check the labels if it matters to you.
