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Boneless Wings Recipe

Name: McCracken’s Irish Pubs BONELESS WINGS Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless chicken breast or thigh, cut into bite-size pieces; 1 cups buttermilk; 1 tbs hot sauce (optional, for marinade); 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 cups vegetable oil (for frying); 2 cups russet potatoes, peeled (optional) and cut into fries; 0.5 cups vegetable oil (for frying or roasting); 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.75 cups choice of wing sauce (Buffalo, BBQ, honey garlic, or mango habanero); 2 tbs butter (if using Buffalo-style sauce); 1 tbs fresh parsley, chopped (optional garnish); 0.25 cups ranch or blue cheese dressing (for serving)

Inspired by McCracken’s Irish Pub

Time55m

Serves2

Served with fries and choice of sauce

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Ingredients

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Boneless Wings

1 lb boneless chicken breast or thigh, cut into bite-size pieces

1 cups Buttermilk

1 tbs hot sauce (optional, for marinade)

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 cups vegetable oil (for frying)

Fries

2 cups russet potatoes, peeled (optional) and cut into fries

1/2 cups vegetable oil (for frying or roasting)

1/2 tsp kosher salt

1/4 tsp black pepper

Sauces / Finishing

3/4 cups choice of wing sauce (Buffalo, BBQ, honey garlic, or mango habanero)

2 tbs butter (if using Buffalo-style sauce)

1 tbs fresh parsley, chopped (optional garnish)

1/4 cups ranch or blue cheese dressing (for serving)

Method

Boneless Wings

Prepare and Marinate

Trim any excess fat from the chicken and cut into 1- to 1.5-inch bite-size pieces. Place chicken in a bowl, add buttermilk and optional 1 tablespoon hot sauce, stir to coat, cover and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the chicken.

Make Coating

In a shallow bowl or zip-top bag combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix well so the cornstarch is evenly distributed — this yields a crisp exterior.

Dredge

Remove chicken from the buttermilk, let excess drip off, then place pieces into the flour mixture. Toss or shake to coat thoroughly, pressing the flour onto the meat so it adheres. Place coated pieces on a wire rack and let rest 5–10 minutes to help the coating set.

Fry

Heat 1 to 1 1/4 cups vegetable oil in a heavy skillet or deep pan to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily but not burn. Fry the chicken in batches, avoiding overcrowding, for about 3–4 minutes per batch until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Transfer fried pieces to a paper towel-lined tray or wire rack.

Toss in Sauce

Warm 3/4 cup of your chosen wing sauce in a saucepan over low heat. If using Buffalo-style, melt 2 tablespoons butter into the hot sauce and whisk to combine. Place fried chicken in a large bowl, pour the warmed sauce over the pieces, and toss gently but thoroughly to coat each piece evenly. Garnish with chopped parsley if desired.

Fries

Prepare Potatoes

If using fresh fries, soak the cut potatoes in cold water for 20–30 minutes to remove excess starch, then drain and pat completely dry with kitchen towels.

Cook Fries

For frying: Heat oil in a deep pot or fryer to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not colored, remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, about 1–2 minutes. For oven method: toss dried fries with 1/2 cup oil, spread in a single layer on a baking sheet, roast at 425°F (220°C) for 25–35 minutes, turning halfway, until golden and crisp. Season immediately with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Sauces / Finishing

Serve

Arrange sauced boneless wings on a platter beside the fries. Serve with ranch or blue cheese dressing on the side and extra sauce if desired. Provide napkins and toothpicks/utensils for easy eating.

Timing and Safety

Ensure chicken reaches 165°F (74°C) internally. If holding before serving, keep wings in a 200°F (95°C) oven for up to 20 minutes to maintain temperature and crispness, then toss in sauce again briefly before plating.