Believe it or not, the following flow chart is the product of nearly a year of trial and error at my house:
It all started as a nice gesture on my part to try to make one of my husband's favorite foods at home. He was appreciative of every batch, but would ask for some small tweak of the recipe every time I made them. First the bones had to go. Then it had to be breaded. Then the breading had to be crunchier. Decisions had to be made about white or dark meat, pan frying or baking, the amount of spiciness, and the size of the boneless wing.
After much trial and error, this is the recipe that we ended up with. The chicken is moist and flavorful, coated with a non-soggy breading, baked in the oven for healthiness and uniformity, (I could never fit enough in a pan to cook servings for both of us at the same time.) and uses all white meat. (Boneless chicken thighs also work. We just prefer the texture of the chicken breasts.) They have a very moderate amount of heat, but not so much that they are inedible. (Not as if that ever happened along the way. . . ) They are fast and easy to make and are a great way to get buffalo chicken taste without leaving your house.
After all the tweaking and changes, I have to say that I was pretty proud of myself when I finally came out with a batch that my husband liked. That is, I was proud until he paused while halfway through eating and asked me if they were chicken wings or chicken nuggets. He took a glance at the frustration on my face and wisely ate the rest of his dinner without saying anything else.
I've got a pretty smart husband, even if he is as picky eater.