BONELESS BUFFALO WINGS RECIPES

Steps:

• Combine all ingredients in a saucepot over medium heat.
• Simmer the sauce briefly, just until the butter has melted and all are evenly incorporated. Then, set it aside in a warm area.
• Prepare your breading station by sifting together the flour, salt, pepper, cayenne, garlic powder, and paprika in a mixing bowl.
• Then, whisk the egg and milk into another bowl.
• Dip each piece of chicken in the egg mixture and then coat in the flour mixture.
• Refrigerate the chicken for 20 minutes to have the coating stick to the chicken.
• Deep fry the chicken in batches, about 5 minutes per batch. Drain onto a basket lined with paper towels and repeat until you have fried all your chicken pieces.
• Transfer the chicken into a large mixing bowl and add roughly ¼ cup of the sauce. Toss to combine.
• Garnish with parsley, then serve it immediately with celery sticks and ranch or bleu cheese dressing.

Steps:

• Stir buttermilk, hot sauce, and 1 Tbsp. salt in a wide, shallow bowl. Add chicken and toss to coat.
• Mix flour, garlic powder, paprika, cayenne, black pepper, and remaining 1 Tbsp. salt in a large bowl.
• Working in batches, transfer chicken to bowl with flour mixture. Toss to coat, then transfer to a rimmed baking sheet or large platter. Working in batches again, dip in buttermilk mixture, allow excess to drip off, then dip again in flour mixture. Transfer back to baking sheet and chill at least 15 minutes and up to 2 hours.
• Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat, stirring, until butter is melted and mixture is smooth.
• Whisk sour cream, buttermilk, blue cheese, pepper, salt, and 1 Tbsp. plus 2 tsp. chives in a small bowl. Top with remaining 1 tsp. chives.
• Preheat oven to 250°F. Set a wire rack over another rimmed baking sheet.
• Pour oil into a large heavy pot fitted with thermometer to a depth of 2". Heat over medium-high until thermometer registers 350°F. Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant-read thermometer registers 165°F, 4–6 minutes per batch. Transfer chicken to prepared wire rack, season with salt, and keep warm in oven.
• Right before serving, transfer fried chicken to a large bowl. Pour hot sauce mixture over and gently turn with tongs until coated. Serve with blue cheese dip and celery sticks alongside.