Directions 10 steps | 70 Minutes
Brine the chicken. In a large bowl, combine the water, kosher salt, smashed garlic cloves and peppercorns. Whisk until the salt dissolves. (See notes 3.)
Add the chopped chicken breasts to the brine. Brine for 30 minutes.
Prepare the batter station. In a shallow bowl, combine the all-purpose flour, garlic powder and paprika. Season lightly with salt and pepper. Whisk to combine.
In a second shallow bowl, whisk together the egg and milk. Season lightly with salt and pepper.
Batter the chicken. Remove the chopped chicken from the brine and rinse the chicken with cool water. Pat dry.
Dip the chicken in the egg mixture and then the flour mixture. Repeat once more by dipping it back into the egg mixture and ending it with the flour mixture. Repeat with the remaining chicken.
In a Dutch oven or a heavy-bottomed pot, add 5-6 inches of oil. Heat the oil until it reaches 365°F. Fry the battered boneless wings in batches, about 6 minutes. Drain on a wire rack or a paper towel and repeat with the remaining boneless wings.
While the chicken is resting, make the buffalo sauce. In a saucepan, add the hot sauce, unsalted butter and white vinegar. Stir until the butter melts and the sauce simmers.
Place the boneless wings in a large bowl. Top with the buffalo sauce and toss until well coated.
Garnish with chopped parsley. Serve with celery sticks and blue cheese dressing. Enjoy!
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- Frank’s Redhot hot sauce is the classic hot sauce used for Buffalo sauce.
- In a hurry? Skip the brining step and start at step 3.