Boneless Wings Recipe
A dozen meaty wings smothered in your favorite sauce. Served with ranch or blue cheese.
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Ingredients
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Chicken Wings
Sauce
Dipping Sauce
Method
Cooking the Wings
- 1
Prepare the Chicken
Cut the boneless chicken breast into bite-sized pieces, approximately 1-2 inches in size.
- 2
Marinate
In a bowl, combine the buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.
- 3
Coat the Chicken
In a separate bowl, mix the all-purpose flour and cornstarch. Once the chicken has marinated, remove it from the fridge and coat each piece in the flour mixture, shaking off any excess.
- 4
Heat the Oil
In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for about 5-7 minutes or until golden brown and crispy. Use a slotted spoon to remove the wings and place them on paper towels to drain excess oil.
Preparing the Sauce
- 6
Melt the Butter
In a small saucepan over low heat, melt the unsalted butter.
- 7
- 8
Toss the Wings
In a large bowl, add the fried chicken wings. Pour the sauce over the wings and toss to coat them evenly.
Serving
- 9
Plate the Wings
Transfer the sauced wings to a serving platter.
- 10
Serve with Dipping Sauce
Serve the wings with ranch and blue cheese dressing on the side for dipping.
