Boneless Bonchon Buffalo Wings
Cook time
Total time
Serves: 6
  • 2-3 pounds chicken wings, broken down (tips discarded, wings cut at the joints, bones removed from meaty upper half of the wing)
  • 1 cup of Wondra flour (a very fine flour - it is located next to the regular flour at the grocery store. I didn't think my store would have it, and it did)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 48 ounces of oil (more or less depending on the size of your pot), for frying
Soy Ginger Glaze
  • 1 cup water
  • 1 cup thinly sliced ginger (this seems like a lot, but trust me, it's necessary)
  • 3 tablespoons soy sauce
  • ½ cup light brown sugar
  • ¼ cup rice wine vinegar
  • 1-2 tablespoons Sriracha or any garlic chile sauce (I used 2 tablespoons because I like it spicy)
  • 3 tablespoons honey
  • red pepper flakes or scallions, for garnish (optional)
Crème Fraiche Aioli
  • ½ cup vegetable oil
  • ¼ cup olive oil
  • 1 clove garlic, peeled and roughly chopped
  • 1 egg yolk
  • juice of half a lemon
  • ¼ cup crème fraiche
  • salt, to taste
  • pepper, to taste
  1. First, prep your chicken. Start by cutting off the wing tips and discarding them. Them, cut the wings at the joint where the webbing meets (photo above). Now, you will need to remove the bones from the meaty part of the wing (not the drumstick looking part). To do this, cut the edges off of both ends of the wing, then put the bones out, being careful not to cut yourself on the sharp bone (photo above). You just need to push the meat of the chicken down along the bone (you can turn the meat inside out if you need to), and the bones should slip right out.
  2. Place your oil in a large pot. You will want there to be at least 3-4 inches of oil in the pot. Heat the oil over high heat until it reached 350 degrees F (it will be bubbling). You can line your pot with a foil guard, as I did (photo above), to keep the oil from spurting out all over your stove top, if you want. Combine your Wondra, salt, and pepper. Toss your wings in the flour, being sure that they are all well coated. When the oil is ready, place the chicken in the oil in small batches, frying for 4-5 minutes, until golden. Move to a cooling rack and/or thick bed of paper towels to dry, and finish up the rest of your chicken. After you have fried all of your chicken, you are going to go back and fry them all a second time, for extra crispiness. Add the first batch back to the oil and fry for another 4-5 minutes, until nice and golden brown. Remove and allow to dry on the paper towels or cooling rack again while you finish up the rest of your chicken.
  3. While your oil heats and your chicken fries, make your soy ginger glaze. Combine the water, thinly sliced ginger, soy sauce, brown sugar, rice wine vinegar, and Sriracha (or chile sauce) in a medium pot and bring to a boil over high heat. When boiling, add in the honey. Reduce the heat to medium-high and cook, stirring frequently, until thickened and reduced by about half. This should take about 10 minutes. Remove the ginger from the sauce and toss the finished fried chicken in it. Sprinkle with some scallions and/or red pepper flakes, if desired. Serve with crème fraiche aioli (recipe follows), some vegetables, and enjoy.
Crème Fraiche Aioli
  1. In a small cup, combine the vegetable oil and the olive oil. In a blender or food processor, combine the yolk, lemon juice, and garlic and blend. Pour in the oil mixture, a bit at a time, blending after every small amount you add. Once you have added about ⅓ of the oil, you can start adding more and more at a time, continuing to blend between every pour, until it starts to thicken. Fold in the crème fraiche. Add salt and/or pepper to taste. Can be stored in the refrigerator in an airtight container for 24 hours.
Adapted From
Recipe by The Crepes of Wrath at