50 Boneless Wings Recipe
Make 50 Boneless Wings Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Boneless Chicken Bites
Marinade / Tenderizer
Breading / Batter
Frying
Sauces (for tossing and serving)
Garnish & Serving
Method
Boneless Chicken Bites
- 1
Cut and season
Trim any fat from the chicken breasts and cut into bite-sized pieces, about 1 to 1.5 inches. Aim for roughly 50 pieces total (depending on breast size this recipe with 8 cups chicken yields ~50 pieces). Place pieces in a large bowl and sprinkle with kosher salt, black pepper, garlic powder, and paprika. Toss to coat evenly.
Marinade / Tenderizer
- 2
Marinate
Combine buttermilk, hot sauce (if using), and Worcestershire sauce in a bowl or large resealable bag. Add the seasoned chicken pieces and submerge. Refrigerate and marinate at least 1 hour and up to overnight to tenderize and add flavor. If short on time, marinate 30 minutes.
Breading / Batter
- 3
Prepare dry mixture
In a large shallow pan or bowl combine the all-purpose flour, cornstarch, baking powder, salt, onion powder, garlic powder, paprika, and cayenne (if using). Whisk to distribute evenly.
- 4
Make batter (optional thicker batter for extra crust)
Just before frying, whisk cold club soda or cold water into the dry mixture until you have a thick batter that will cling to the chicken. You can also set aside half the dry mixture for a dry-dredge and use the remainder to make a thinner batter. For a double-crisp method: dredge marinated pieces in dry mix, then dip in batter, then back into dry mix.
Frying
- 5
Heat oil
Pour oil into a deep fryer or large heavy pot to a depth of at least 3 inches (about 1.5 liters in a large pot). Heat to 350°F (175°C). Use a thermometer to maintain correct temperature. If you do not have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise steadily without browning instantly.
- 6
Batter and dredge
Working in batches (do not crowd), remove chicken from the buttermilk, letting excess drip off. If using the double-crisp method: dredge each piece in the dry flour mixture, shake off excess, dip into the batter, then return to the dry mixture and press to adhere. If using only batter, dip each piece and allow excess to drip off.
- 7
Fry the pieces
Carefully lower 8–10 pieces at a time (depending on pot size) into the oil. Fry for 4–6 minutes, turning once or twice, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature near 350°F; it may drop when chicken is added. Adjust heat to keep steady frying temperature. Remove cooked pieces with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain and remain crisp (do not stack them).
- 8
Finish remaining batches
Continue battering and frying remaining chicken in batches. If desired, keep finished batches warm in a low oven (200°F / 95°C) on a rack while you finish frying.
Sauce & Tossing
- 9
Toss in sauce
When all pieces are fried and drained for a minute, place about half the pieces into a large clean bowl, add 1 cup buffalo sauce (or desired amount) and toss gently until evenly coated. Repeat with remaining pieces and remaining sauces if serving multiple flavors (e.g., toss 25 in buffalo and 25 in honey BBQ).
- 10