We’re using Boneless Pork Wings instead of Boneless Chicken Wings to make Boneless Buffalo Pork Wings. Coated in a simple Buffalo sauce of Margarine & Franks RedHot Sauce. You can make these Mild, Medium, or Hot or extra spicy by adjusting the margarine and hot sauce ratios or even adding in more cayenne pepper for Spicy.
Ingredients for Boneless Buffalo Pork Wings
Pork Loin or Chops, Marinade (Water, Chicken Bouillon, Potato Starch, Baking Powder, Egg, Sea Salt, MSG), Breading (Cornstarch, Flour, White or Black Pepper), Oil for deep frying, Buffalo Sauce (Margarine & Franks RedHot Sauce).
Boneless Pork Wings
View the Boneless Pork Wings recipe for more information. Use the main recipe card below to find all ingredients and instructions for making a batch of Crispy Boneless Pork Wings with 2 lbs of pork. Marinate and bread the pork, then deep fry it for 7 minutes total: fry for 5 minutes, let it rest while the oil returns to maximum temperature, then fry again to crisp it up. After frying, transfer the pork to a stainless steel bowl, toss it with sauce, and serve immediately.
Buffalo Sauce
The Buffalo Sauce is the same used for Buffalo Chicken Wings and at the desired heat level.
- Mild: The ratio of 3:1 Margarine and Hot Sauce. 3/4 C of Margarine and 1/4 C of Frank’s RedHot Sauce.
- Medium: The ratio of 1:1 Margarine and Hot Sauce. 1/2 C each of Frank’s RedHot Sauce & Margarine.
- Hot: The ratio of 3:1 Hot Sauce to Margarine. 3/4 C of Frank’s RedHot Sauce & 1/4 C Margarine.
How to Sauce Boneless Pork Wings
After the pork bites are deep-fried, they are tossed in a stainless-steel bowl with sauce to coat. You can toss all of them in all the sauce of choice. But you will have to toss them around for quite a bit to get full and even coverage of the sauce over the pork bites. Otherwise, work in serving size. Tossing about 12-16 pork bites in about 1/4 cup to 1/3 cup of sauce, and then repeat for each serving. Serve any leftover sauce on the side for dipping.
The Buffalo Sauce is rather thin and the Boneless Pork Wings absorbs it like crazy. Optionally you can serve the Wings without tossing them in the Buffalo Sauce and instead serve a dipping bowl of Buffalo Sauce on the side.
Ingredients
- 2 lbs Pork Loin
- As Needed Neutral Oil - for Deep Frying
Marinade
- 1 C Water
- 1 Cube Pork or Chicken Bouillon
- 4 tsp Potato Starch & Baking Powder - each
- 1 Whole Egg
- 1 tsp Sea Salt & MSG - each
Breading
- 1 1/4 C Cornstarch
- 3 Tbl Flour
- 1/2 Tbl Black or White Pepper
Buffalo Sauce
- 1/2 C Margarine & Franks RedHot Sauce - Each, see notes for varying heats
Instructions
- Marinade: Place half of the water into a pot over max heat with the bouillon cube and mash it until completely dissolved and empty into the marinating bowl. Add the other half of very cold water along with the remaining ingredients for the marinade, and whisk well.
- Pork Bites: Slice the pork into bite size pieces. About 1-inch-wide strips that are 1/2 inch thick. Then slice each strip into about 2 inches long, slicing at a 45-degree angle. Once all the pork is prepared, add it to the marinade, toss well, cover, and refrigerate for at least an hour or longer.
- Buffalo Sauce: Combine Margarine & Franks Redhot Sauce and microwave or heat on the stove top just until melted.
- Breading: Remove the marinated pork from the fridge to rest on the counter. Preheat the deep fryer to the max setting. Combine the breading ingredients together in a bowl and whisk well. Working in batches, add the marinated pork to toss in the breading and shake off any excess before transferring to a baking sheet.
- Deep Frying Pork Bites:First Fry: Working in batches, place the breaded pork bites into the basket/s to fry for 5 minutes. Give the basket a shake to ensure nothing gets stuck. Empty them out on a baking sheet and repeat for the remaining pork bites.Second Fry: Once all the pork bites have been deep-fried, wait for the oil to come back to temp and fry all of them at once or in batches for about 1–2 minutes. Lift and shake off any excess grease. Transfer them to the bowl of sauce to toss and coat before serving.
Notes
- Mild: The ratio of 3:1 Margarine and Hot Sauce. 3/4 C of Margarine and 1/4 C of Frank’s RedHot Sauce.
- Medium: The ratio of 1:1 Margarine and Hot Sauce. 1/2 C each of Frank’s RedHot Sauce & Margarine.
- Hot: The ratio of 3:1 Hot Sauce to Margarine. 3/4 C of Frank’s RedHot Sauce & 1/4 C Margarine.