Boneless Wings Recipe
(7) tossed in your choice of signature sauces, choice of bleu cheese or ranch, celery
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Ingredients
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Boneless Chicken
Breading
Coating & Frying
Sauces & Served With
Optional Garnish
Method
Boneless Chicken
- 1
Prepare chicken
Trim any fat from the chicken breasts and cut into 7 evenly sized bite pieces (about 1 to 1.5 inches each). Pat pieces dry with paper towels.
- 2
Place chicken pieces in a bowl with buttermilk, 1 tsp salt and 1 tsp black pepper. Toss to coat, cover, and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and flavors the meat.
Breading
- 3
Mix dry coating
While chicken soaks, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder, 1/2 tsp salt and 1/2 tsp black pepper in a shallow bowl or dish.
- 4
Remove chicken from buttermilk, letting excess drip off, and dredge pieces thoroughly in the dry mix so each piece is well coated. Place coated pieces on a rack for 10 minutes to help the coating adhere.
Coating & Frying
- 5
Heat oil
Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2 inches (about 4 cups). Heat oil over medium-high until thermometer reads 350°F (175°C).
- 6
Fry the coated chicken in batches (do not overcrowd) for 4–5 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer fried pieces to a paper-towel-lined tray or wire rack to drain. Let rest 2 minutes.
- 7
If you prefer a crisper exterior, after draining rest for 1 minute and return pieces to oil at 375°F (190°C) for an additional 30–45 seconds, then drain again.
Sauces & Tossing
- 8
Warm sauce
Warm your chosen signature sauce (buffalo or BBQ) in a small saucepan over low heat or in the microwave for 20–30 seconds until slightly fluid but not boiling.
- 9
Place the drained fried chicken pieces in a large bowl. Add about 1/2 cup warmed sauce and toss gently to coat all pieces evenly. Add neutral oil (1 tsp) if you want a glossier finish. Taste and add up to 2 more tablespoons of sauce if you prefer heavier coating.