FOJ Boneless Wings

What if I told you you didn't have to go to your favorite local chicken wing joint to eat the best boneless wings of your life?? I've tried hundreds of times to make them at home and they've never turned out like how they taste from a restaurant. UNTIL NOW, and guess what? It happened on accident, lol.

I was frying chicken to put on sliders for a recipe that I was working on and the batter turned out not so great. So I dipped the chicken into flour, after dipping it into the batter to see if that would help and I'm so glad I did!!

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What You Need

• 4 boneless skinless chicken thighs or breasts (I prefer thighs, way juicer!)
• 3 tbsp cornstarch
• Buffalo sauce (or wing sauce of choice)
• Vegetable oil for frying

To Make The Batter

• 1 cup AP flour
• 1 1/4 cups water
• 1 tbsp seasoned salt
• 1 tsp garlic powder

What To Do

1. Slice the chicken into large nugget-sized pieces.
2. Soak the chicken in a salt water or buttermilk brine for at least 2 hours and at the most, overnight. (If you're doing a salt water brine, the ratio is 1 tbsp salt: 1 cup of water.)
3. Remove the chicken pieces from the brine and coat them in the cornstarch. Let them sit out and absorb some of the starch for 15 minutes.
4. Mix the batter ingredients. The consistency should be similar to pancake batter, more thick than thin. (Add more flour if it's watery and add more water if it's too thick.)
5. Heat the oil in a deep dish pan on the stove until it's hot. Test how hot the oil is by sticking your spoon in it with a little batter on the end. If it bubbles around the batter, it's hot enough.
6. Mix the chicken pieces in with the batter. Set aside a large shallow bowl of flour (around 1 cup) to coat each chicken piece as it comes out of the batter mixture. 
7. After each wing has been coated in batter and then flour, drop in the hot oil. Cook as many at a time that fit comfortably into the pot without overcrowding for about 10 minutes, until golden and crispy.
8. Fill a large tall bowl with a decent amount of buffalo sauce and toss the wings in the sauce while they are still hot. Pour in more sauce if you need in order to fully coat the wings. Serve with tons of napkins!