Boneless Buffalo Wings

Preparation

1. Step 1

   Marinate your chicken: In a large bowl, combine the chicken, bouillon powder, salt, paprika, garlic powder, onion powder and cayenne; mix well to combine. (If you have the time, cover and let it marinate, refrigerated, for up to 24 hours.)

2. Step 2

   Prepare the dry dredge: In a medium bowl, combine the flour, cornstarch, rice flour, chicken bouillon powder and cayenne; whisk until well combined.

3. Step 3

   Prepare the wet dredge: In a medium bowl, combine the buttermilk, egg, hot sauce and ½ cup water; whisk until no discernible pieces of egg remain.

4. Step 4

   Prepare the sauce: Combine the hot sauce, butter and honey in a small pot and bring to a simmer over medium heat. Set aside until ready to serve; before serving, whisk well to emulsify the sauce.

5. Step 5

   Fill a large, heavy bottomed pot, like a Dutch oven, with 1 inch of oil. Heat over medium until the oil registers 375 degrees on a thermometer.

6. Step 6

   While the oil heats up, set a large sheet pan nearby then bread the chicken: Working in batches, transfer a handful of chicken to the wet dredge and swirl until the chicken is evenly coated. Using your already wet hand, transfer the chicken to the dry dredge. Using your dry hand, toss the chicken until evenly coated in the dredge, pressing on each piece to pack the dredge around it like a snowball. Pick up each coated piece of chicken, tap against the side of the bowl to knock off any excess flour, and transfer to the sheet pan. Repeat until all the chicken pieces are coated.

7. Step 7

   Working in batches, fry the chicken until cooked through and the outside is golden brown and crisp, 8 to 10 minutes. Using a slotted spoon, transfer the cooked chicken to a wire rack lined with paper towels.

8. Step 8

   Transfer chicken to a serving platter, top with blue cheese, celery sticks and leaves; serve with Buffalo sauce for dipping.