Wild Buffalo Wings Copycat Boneless Buffalo Wings/ Boneless buffalo wings

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

hot sauce

🥗Healthier: homemade hot sauce

💰Cheaper: sriracha

Sriracha is often less expensive and still flavorful.

blue cheese dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: ranch dressing

Ranch dressing is a more common and budget-friendly option.

Mix spices (cumin, salt, black pepper, chili powder, onion powder, garlic powder) in a bowl.

Prepare brine by mixing 1/4 cup salt, 1/4 cup sugar, and 4 cups cold water in a bowl.

Add chicken pieces to the brine, cover with saran wrap, and refrigerate for 1 hour.

Mix 2 cups of flour with the spice mixture and 2/3 cup of cornstarch in a bowl.

Take chicken out of the brine and coat it in the flour mixture.

Dip the coated chicken into the egg mixture (2 eggs mixed with 1 cup of milk) and then back into the flour mixture.

Repeat the coating process for all chicken pieces.

Place the double-coated chicken on a baking sheet and refrigerate for 15 minutes.

Melt 1 stick of unsalted butter in a saucepan, then add 12 ounces of Frank's buffalo wings hot sauce and 1 teaspoon of Worcestershire sauce.

Add 1 teaspoon of cornstarch to the sauce and mix on medium-high heat until it thickens, then set aside.

Heat canola oil to 350°F in a deep fryer or large pot.

Place chicken in the frying basket and fry in batches for about 5 minutes until golden brown.

Transfer fried chicken to a cooling rack and continue frying the rest of the chicken.

Fry the chicken again for 1 minute to make it extra crispy.

Add fried chicken to the bowl with the buffalo sauce and toss until completely coated.

Serve with celery sticks and chunky blue cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens