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Boneless Buffalo Wings
By: Schwartz UK
March 11, 2026
Succulent chicken bites are enveloped in the fiery embrace of Franks RedHot® Original Cayenne Pepper Sauce, creating a mouthwatering pop of heat and tang that demands repeat bites.
Ingredients
2 teaspoons salt
3/4 teaspoon McCormick® Pure Ground Black Pepper
1 1/2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Onion Powder
1 1/2 teaspoons McCormick® Paprika
1 cup flour
1 1/2 pounds boneless skinless chicken breast or thighs, cut into 2-inch chunks
2 tablespoons vegetable oil
1 cup buttermilk
3/4 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce, divided
1/3 cup butter, melted
Canola or vegetable oil, for frying
2 eggs, beaten
Nutrition Information
(per serving)
Succulent chicken bites are enveloped in the fiery embrace of Franks RedHot® Original Cayenne Pepper Sauce, creating a mouthwatering pop of heat and tang that demands repeat bites.
Instructions
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Instructions
MIX salt, pepper, garlic powder and onion powder in small bowl. Mix half of the seasoning mixture (about 3 teaspoons) with flour in medium bowl; set aside. Mix remaining half of seasoning mixture, buttermilk and 1/4 cup of the RedHot Original Sauce in large bowl. Add chicken, tossing to coat well. Cover and refrigerate 30 minutes.
MEANWHILE, mix remaining 1/2 cup RedHot Sauce and melted butter in large bowl; set aside. Heat about 2 inches of oil in large deep saucepan or cast-iron skillet on medium heat until temperature reaches about 350°F and 365°F.
DRAIN chicken, discarding buttermilk marinade. Add beaten egg to bowl with chicken, tossing to coat evenly. Working in batches, dredge chicken with seasoned flour mixture.
AGAIN, working in batches, carefully place chicken in hot oil. Cook until golden brown and crispy.
ADD hot cooked chicken to bowl with RedHot butter mixture, tossing to coat. Serve immediately with ranch or blue cheese dressing and celery or carrot sticks.
