Directions:
FOR THE BONELESS WINGS
Stir together the flour, seasonings and salt and pepper in a large bowl.
In a separate bowl, beat together the egg and buttermilk until combined.
Dip each chicken piece into the egg mixture, then into the seasoned flour mixture. Set onto a plate to rest for 10 minutes. (For extra crispy, dip each chicken piece twice).
Heat several inches of frying oil heated to 350 degrees F in a large pot or Dutch oven. Do not boil.
Fry the boneless wings for 5-6 minutes, or until golden brown and cooked through. They should register 165 degrees F internally when measured with a meat thermometer.
Remove and set onto a paper towel lined plate to drain excess oil.
MAKE THE BUFFALO SAUCE
Heat the butter, hot sauce, vinegar and Worcestershire sauce in a sauce pan until the butter melts. Whisk vigorously until the sauce thickens up.
TO SERVE
Slather the boneless wings with homemade Buffalo sauce and serve with blue cheese dressing or ranch dressing and celery sticks on the side.
Notes
For extra crispy boneless chicken wings, dip the breaded chicken nuggets one more time into the flour mixture before frying them.
Enjoy !!