Boneless Buffalo Chicken Wings

These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings—without the hassle of bones. Serve them with tangy blue cheese dipping sauce and celery sticks, and you'll never choose bone-in chicken wings again!

Cooking time: 1 hour 30 minutes Servings: 6 -8

Material:

For boneless chicken wings:

• 2 cups buttermilk
• 2 tablespoons hot sauce (preferably Frank's)
• 2 tablespoons kosher salt, divided, plus more
• 2 pounds boneless, skinless chicken breasts, cut crosswise into 1-inch strips
• 3 cups all-purpose flour
• 2 tablespoons garlic powder
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 2 teaspoons freshly ground black pepper

For the hot sauce:

• 5 tablespoons unsalted butter
• 1/2 cup hot sauce (preferably Frank's)
• 2 tablespoons pure maple syrup

For the blue cheese dip:

• 1/2 cup sour cream
• 1/4 cup buttermilk
• 1/4 cup crumbled blue cheese
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped chives, divided

For frying and eating:

• Vegetable oil (for frying)
• 4 celery stalks, cut crosswise into 4-5 inch pieces

Special tools:

• a frying thermometer

Production steps:

Prepare chicken:

1. Stir in buttermilk, hot sauce, and 1 Tbsp. Place salt in a wide, shallow bowl. Add chicken and mix well.
2. Combine flour, garlic powder, chili powder, cayenne, black pepper and remaining 1 Tbsp. Place salt in a large bowl.
3. Working in batches, transfer chicken to bowl with flour mixture. Toss to coat, then transfer to a rimmed baking sheet or large plate. Working in batches again, dip into buttermilk mixture, letting excess drip off, then dip again into flour mixture. Transfer back to baking sheet and cool for at least 15 minutes and up to 2 hours.

For the hot sauce:

1. Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat, stirring, until butter melts and mixture is smooth.

For the blue cheese dip:

1. Stir in sour cream, buttermilk, blue cheese, pepper, salt, and 1 Tbsp. Add 2 tsp. Chives in small bowl. Top with remaining 1 tsp. Chinese chives.

fried chicken:

1. Preheat oven to 250°F. Place a wire rack on top of another rimmed baking sheet.
2. Pour oil to a depth of 2 inches in a large, heavy pot fitted with a thermometer. Heat over medium-high heat until thermometer reaches 350°F. Working in batches, fry chicken, turning occasionally, until crispy and golden and an immediate-read thermometer registers 165°F, 4-6 minutes per batch. Transfer chicken to prepared wire rack, season with salt, and keep warm in oven.
3. Before serving, transfer fried chicken to a large bowl. Pour over the hot sauce mixture and turn gently with tongs until coated. Serve with blue cheese dip and celery sticks.