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Boneless Buffalo Wings

240g plain flour

1 tsp baking powder

1 tsp salt

1 tsp ground black pepper

2 tsp cayenne pepper

4 tsp paprika

4 tsp crushed Sichuan peppercorns

2 tsp garlic powder

4 tsp paprika

1 egg

1 cup milk

3 skinless, boneless chicken breasts, cut into 1/2-inch strips

200ml hot sauce

1 tbsp butter


Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl.

Whisk together the egg and milk in a small bowl.

Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated.

Refrigerate breaded chicken for 20 minutes.


Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Fry chicken in the hot oil, in batches.

Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.

Combine hot sauce and butter in a small bowl.

Microwave sauce on High until melted, 20 to 30 seconds.

Pour the sauce over the cooked chicken and coat it well.

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