Boneless Buffalo Wings
Servings
20-24wings
Cook Time
15-20minutes
Servings
20-24wings
Cook Time
15-20minutes
Ingredients
For the wings:
For the buffalo sauce:
Instructions
  1. Combine your butter and hot sauce and set aside. You’ll want this ready when the wings are all done.
  2. Cut your chicken in desired size wings. I typically aim for 2-inch chunks. Try to make them all the same size for even cooking time. Remember, the bigger you make them, the longer they’ll take to cook.
  3. Over medium high heat in a large pot, heat up the oil. I also like to have my oven heated up to 300 degrees to transfer my cooked wings to while I cook the other batches. This helps them stay crispy!
  4. In one bowl, combine the flours and seasonings.
  5. In another bowl, beat up the eggs. I typically need closer 1 1/2 eggs, so I usually go ahead and beat up 2. If you happen to only have one (that has happened to all of us!), just add a tablespoon or two of water to the one and you’ll be just fine!
  6. First dredge your chicken wings in the egg. Be sure to shake off the excess egg so the flour mixture doesn’t get too wet. Then dredge the chicken in the flour mixture making sure to press the flour into the chicken to coat well, also shaking off excess.
  7. Place chicken wings in hot oil and cook for about 4 minutes on each side. Don’t over crowd your pan! I cook about 8 in each batch. Once the bottom has turned a golden brown – flip!
  8. Cook the remaining side for another 4 minutes and remove from the oil. I place them directly in the oven on a rack over a sheet pan.
  9. Repeat steps 6-8 until all of your chicken is cooked.
  10. In a large bowl, pour your hot sauce mixture over the wings and toss!
  11. EAT IMMEDIATELY! Not that anyone needed directions on that part! 😉
Recipe Notes

*If you cannot find cassava flour, use 1/4 cup more of almond flour (total 1/2 cup) and sub 1/2 cup of arrowroot powder for the cassava.


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