Boneless Buffalo Chicken "Wings"

Ingredients for Boneless Buffalo Chicken "Wings"

• 475 ml di latticello

• 2 tablespoons hot sauce (preferably Frank's)

• 2 tablespoons kosher salt, divided, plus more

• 900g boneless, skinless chicken breasts, cut crosswise into 1" strips

• 375g plain flour

• 2 cucchiai di aglio in polvere

• 1 cucchiaio di paprika

• 1/2 cucchiaini di pepe di Cayenna

• 2 cucchiaini di pepe nero macinato fresco

• 5 cucchiai di burro non salato

• 120ml hot sauce (preferably Frank's)

• 2 cucchiai di sciroppo d'acero puro

• 120ml di panna acida

• 60ml di latticello

• 60ml crumbled blue cheese

• 1/2 cucchiaini di pepe nero macinato fresco

• 1/4 cucchiaini di sale kosher

• 2 cucchiai di erba cipollina tritata, divisi

• Olio vegetale (per friggere)

• 4 celery stalks, cut crosswise into 4–5" pieces

• Un termometro per frittura

Stir buttermilk, hot sauce, and 1 tablespoon salt in a wide, shallow bowl. Add chicken and toss to coat.

Mix flour, garlic powder, paprika, cayenne, black pepper, and remaining 1 tablespoon 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 soured cream, buttermilk, blue cheese, pepper, salt, and 1 tablespoon plus 2 teaspoons chives in a small bowl. Top with remaining 1 teaspoon chives.

Preheat oven to 121°C. 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 177°C. Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant-read thermometer registers 74°C, 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.

Avvertenza

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