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Boneless Wings

Entree, Recipes

Columbus kitchen manager Michael Sowers crafts game-day snacks with long-lasting appeal — like these made-from-scratch wings to try right before kickoff. “A lot of these recipes were developed during the first year or two of the restaurant,” he says. “[We] kept playing with it and tweaking it until [we] found exactly what the owners wanted.”

Boneless Wings

2 pounds boneless, skinless chicken breasts
1 cup buttermilk
4 cups all-purpose flour
2 tablespoons kosher salt
2 tablespoons black pepper
1 cup of your favorite wing sauce

Cut chicken breasts into strips roughly 3 inches by 3/4 inch. Marinate chicken in buttermilk for 24 hours.
Heat deep fryer or cast iron skillet with oil to 350 degrees. Mix flour, salt and pepper thoroughly.

Dredge marinated chicken in flour and shake off excess flour. Carefully place chicken in preheated oil and fry for 5–7 minutes or until chicken is thoroughly cooked. Remove chicken from oil and let rest for 1 minute for oil to run off.

Place cooked chicken in mixing bowl, add your favorite wing sauce and toss until fully coated.

(Note: To get the full sports-bar experience at home, serve with celery and a side of blue cheese or ranch dressing)