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Restaurants›Gabby Goat American Pub & Grill›Boneless Wings Recipe

Boneless Wings Recipe

Name: Gabby Goat American Pub & Grills Boneless Wings Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless chicken breast pieces (bite-sized, ~1-1.5 inch); 3 tbs buttermilk (for marinade); 3 tbs all-purpose flour (for dredge); 1 tbs cornstarch (for extra crisp); 0.5 tsp salt; 0.5 tsp black pepper (ground); 1 cup vegetable oil (for frying); 3 tbs BBQ sauce; 3 tbs Honey mustard sauce; 3 tbs Mild wing sauce (buttery buffalo style); 3 tbs Parmesan garlic sauce (melted butter + grated parmesan + garlic); 3 tbs Buffalo (medium-hot) sauce; 3 tbs Spicy BBQ sauce; 3 tbs Hot wing sauce (hot buffalo); 3 tbs Strawberry habanero sauce; 3 tbs Reaper Ring of Fire sauce; 2 tbs Hot honey (honey infused with chili); 3 tbs Sweet Thai chili sauce; 3 tbs Carolina BBQ sauce (vinegar-forward); 3 tbs Buff-A-Que (buffalo + BBQ blend); 3 tbs Jalamango (jalapeño + mango sauce); 1 tbs Caribbean jerk dry rub; 1 tbs Cajun dry rub; 1 tbs Lemon pepper dry rub; 1 tbs Cuban mojo dry rub; 2 tbs ranch dressing (for dipping); 2 tbs bleu cheese dressing (for dipping); 3 pieces carrot sticks (optional); 3 pieces celery sticks (optional)

Inspired by Gabby Goat American Pub & Grill

Time40m

Serves4

Choose either 6 or 12 wings tossed in any of the following sauces: BBQ, Honey Mustard, Mild, Parmesan Garlic, Buffalo, Spicy BBQ, Hot, Strawberry Habanero, Reaper Ring of Fire, Hot Honey, Sweet Thai Chili, Carolina BBQ, Buff-A-Que, Jalamango. Dry Rubs: Caribbean Jerk, Cajun, Lemon Pepper, Cuban Mojo. Served with ranch or bleu cheese. Carrots or Celery .25

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Ingredients

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Wings & Coating

1 lb boneless chicken breast pieces (bite-sized, ~1-1.5 inch)

3 tbs buttermilk (for marinade)

3 tbs all-purpose flour (for dredge)

1 tbs cornstarch (for extra crisp)

1/2 tsp Celtic sea salt

1/2 tsp black pepper (ground)

1 cup vegetable oil (for frying)

Sauce or Dry Rub (choose one per order)

3 tbs BBQ sauce

3 tbs Honey mustard sauce

3 tbs Mild wing sauce (buttery buffalo style)

3 tbs Parmesan garlic sauce (melted butter + grated parmesan + garlic)

3 tbs Buffalo (medium-hot) sauce

3 tbs Spicy BBQ sauce

3 tbs Hot wing sauce (hot buffalo)

3 tbs Strawberry habanero sauce

3 tbs Reaper Ring of Fire sauce

2 tbs Hot honey (honey infused with chili)

3 tbs Sweet Thai chili sauce

3 tbs Carolina BBQ sauce (vinegar-forward)

3 tbs Buff-A-Que (buffalo + BBQ blend)

3 tbs Jalamango (jalapeño + mango sauce)

1 tbs Caribbean jerk dry rub

1 tbs Cajun dry rub

1 tbs Lemon pepper dry rub

1 tbs Cuban mojo dry rub

Finishes & Sides

2 tbs ranch dressing (for dipping)

2 tbs bleu cheese dressing (for dipping)

3 pieces carrot sticks (optional)

3 pieces celery sticks (optional)

Method

Wings & Coating

Prep

Cut boneless chicken into uniform 1–1.5" pieces if not pre-cut. Pat dry with paper towels.

Marinate

Place chicken pieces in a bowl and toss with 3 tbs buttermilk, 1/4 tsp salt and 1/4 tsp black pepper. Refrigerate 15–30 minutes (short soak to tenderize and help coating adhere).

Dredge

Combine 3 tbs flour, 1 tbs cornstarch, remaining 1/4 tsp salt and 1/4 tsp pepper in a shallow bowl. Remove chicken from buttermilk, shaking off excess, and dredge pieces evenly in the flour mixture. Place on a rack to rest while oil heats.

Fry

Heat vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry chicken in batches for 3–4 minutes per batch, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd. Drain on paper towels or a wire rack.

Sauce or Dry Rub (choose one per order)

Sauce Toss

Place the hot, drained wings in a large, warm bowl. Pour 2–3 tbs (or amount listed for chosen sauce) of your selected sauce over the wings. Toss gently but thoroughly until each piece is evenly coated. For thicker adhesion, briefly return tossed wings to the 350°F oil for 15–30 seconds, then drain again before serving (optional, for extra gloss/adhesion).

Dry Rub Option

If a dry rub is selected instead of a sauce, place hot wings in a bowl and immediately sprinkle 1 tbs of chosen dry rub over them. Toss well so the dry rub clings to the hot surface. If needed, add a teaspoon of melted butter or a light spray of oil to help the rub adhere.

Hot Honey Finish (if chosen)

If Hot Honey was chosen as the finishing sauce, warm the hot honey gently for 10–15 seconds in the microwave or in a small saucepan to loosen it, then drizzle 2 tbs over tossed wings and toss briefly.

Finishes & Sides

Place wings on a serving platter. Offer ranch or bleu cheese on the side in ramekins (2 tbs each). Arrange carrot and/or celery sticks alongside. Serve immediately while hot.