Boneless Buffalo Wings

Here it is! You knew it was coming eventually! My recipe for boneless buffalo wings...

Not surprisingly, Matt asked me to make him buffalo wings for Father's Day haha. I've been perfecting this recipe over the last year. I've had a hard time finding the right amount of cornstarch to give the wings crunch without giving them a gritty texture. I've slowly adjusted the mixture of spices as well. Sometimes, it takes time and perseverance to perfect a recipe. Tonight was the night. These were perfect and I definitely won't be making any more changes.

Boneless Buffalo Wings
2 boneless, skinless chicken breasts
1  1/2 Cups flour
1/2 Cup cornstarch
2 Tsp baking powder
1 Tsp salt
1 Tsp cracked black pepper
1 Tsp garlic powder
1/2 Tsp cayenne pepper
1/2 Tsp paprika
2 Eggs
2 Tbsp milk

• Preheat deep fryer to 375° F.
• Mix the flour, cornstarch, baking powder, salt, pepper, garlic powder, cayenne pepper, and paprika.
• Whip the eggs then combine with the milk.
• Trim the chicken breasts then cut into 1 inch cubes.
• Toss the chicken in the flour mixture, then toss in the egg wash, then toss in the flour mixture again. - You can toss the chicken in the egg wash and flour one more time if you like thicker breading. Matt and I prefer the breading to be a little bit on the thin side.
• Fry the chicken wings in the deep fryer until golden brown and cooked through, about 3 to 4 minutes. - Generally, when deep frying, your food will start to float to the top when it's cooked.
• Drain the chicken wings on a cooling rack over top of some newspaper to catch the grease. Allow to cool for about 2 minutes.
• Toss with your favorite sauce. We like Frank's Buffalo Sauce and Frank's Sweet Chili Sauce.