Ultra-spicy boneless chicken wings coated in Cajun spices, fried in your favorite oil until it’s crisp on the outside, then doused in buffalo sauce. Best served with ranch dressing.
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper or a silicone baking mat.
Cut the chicken thighs into roughly 1-inch (2.5-cm) squares and set aside.
Place the Cajun seasoning in a bowl. Add a couple of pieces of chicken and toss to coat lightly, then transfer to a plate. Repeat with the remaining chicken.
Pour the oil of your choice into a large frying pan and heat on medium-high for 2 minutes, or until it begins to crackle lightly.
Transfer the chicken pieces to the frying pan, leaving a small gap between pieces. Once the pan is full, cook for 2 to 3 minutes before flipping the chicken pieces over and cooking for another 2 to 3 minutes. The chicken should be crisp on the outside. Transfer to a clean plate and repeat with the remaining pieces.
Meanwhile, place the ingredients for the Buffalo sauce in a medium-sized bowl and whisk to combine. When all the chicken is done, transfer it to the bowl with the sauce and toss to coat.
Spread the coated chicken tots on the prepared baking sheet and bake for 20 minutes, or until the sauce on the edges of the chicken begins to blacken.
Serve the chicken tots with ranch dressing and celery sticks, if desired.
Notes
Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
If you like dipping sauce with your boneless wings, these babies are even more delicious when paired with my favorite ranch dressing.