30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili's Boneless Buffalo Wings
This version utilizes high-quality chicken tenderloins, a double-fry technique for maximum crispness, and a house-made buffalo sauce with a touch of brown butter for depth of flavor.
Marinate the chicken tenderloins in buttermilk, hot sauce, and lemon juice for at least 2 hours, or overnight.
In a bowl, combine all Breading ingredients.
Dredge the chicken in the breading mixture, ensuring it's fully coated.
Heat about 2 inches of peanut oil in a large, heavy-bottomed pot to 325°F (160°C).
Fry the chicken in batches for 3-4 minutes, until lightly golden. Remove and drain on a wire rack.
Increase the oil temperature to 375°F (190°C).
Fry the chicken again for 1-2 minutes, until golden brown and crispy. Remove and drain on a wire rack.
To make the Sauce, melt 4 tablespoons of butter in a saucepan over medium heat. Continue cooking until the butter turns brown and fragrant. Add the remaining butter, Frank's RedHot, vinegar, Worcestershire sauce, and cayenne pepper. Heat through.
Toss the fried chicken in the sauce to coat evenly.
Serve immediately with homemade blue cheese dressing and celery.
