Boneless Chicken Wings Recipe

Ash Tyrrell

Boneless Chicken Wings Recipe

I remember the first time I made these boneless chicken wings in my own kitchen—I could hardly believe how crispy the outside got while the center stayed juicy. After biting into one, I immediately knew this recipe was going into my regular rotation.

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Prep Time 5

Cook Time 10

Servings: 4

Ingredients Method Notes

Ingredients

1 pound boneless skinless chicken breasts — cut into nugget or wing-sized pieces. If I’m in a rush I sometimes use tenderloins or chicken thighs instead.
1 cup all-purpose flour — this coating gives the crisp exterior; don’t skip using fresh flour not old or damp.
1 teaspoon salt — to bring out the flavor.
½ teaspoon black pepper — a bit of sharpness helps balance the sauce.
½ teaspoon garlic powder — adds depth of flavor without fresh garlic work.
½ teaspoon onion powder — complements the garlic and keeps the crust tasty.
½ teaspoon paprika — I use smoked if I have it for a little smoky richness.
¼ teaspoon cayenne pepper — optional but I love the extra kick; tone it down if you prefer mild.
2 large eggs — beaten used in the “wet” dredge; helps everything stick.
½ cup milk — wet-binds the flour and seasoning to the chicken; dairy or use a non-dairy milk substitute.
¼ cup vegetable oil — for frying; enough to shallow or medium fry so pieces crisp well.
1 cup sauce buffalo or BBQ — your choice; I often go buffalo mixed with something sweet.
2 tablespoons honey — I mix this into the sauce to mellow out the heat of the buffalo.

Method

I slice the boneless chicken breasts into nugget-sized pieces. Then I whisk together the dry mix: flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne. In another bowl I beat the eggs, then stir in the milk. Having both mixtures ready helps me work quickly so the breading sticks well.
Next, I dip each chicken piece first into the egg-milk mix, then coat it in the flour-spice mix. I do this twice so there’s a double coating. After coating, I let the pieces rest for about 10 minutes. This rest helps the coating adhere better and prevents it from falling off during frying.
I heat vegetable oil in the skillet over medium-high heat. Once hot, I fry the chicken pieces in batches—don’t crowd the pan—until they’re golden brown and the inside reaches 165°F. It usually takes around 3-4 minutes per batch. After frying, I whisk together buffalo sauce and honey (or your sauce of choice), toss the wings in that sauce, and serve them immediately while they’re hot and juicy.

Notes

I always dry the chicken pieces very well before starting. Any moisture makes the coating soggy, so I use paper towels.
Using fresh-ground spices gives a stronger, more vibrant flavor than old spice packets.
I control the oil temperature carefully: too low and the chicken soaks up oil; too hot and the crust burns before the inside cooks.