Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Wings
Sauce Options
Cooking Oil
Method
Prepare the Chicken
- 1
Cut Chicken
Cut the boneless chicken breasts into bite-sized pieces, approximately 1 to 2 inches in size.
- 2
Season Chicken
In a bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Toss the chicken pieces in the mixture until well coated.
- 3
- 4
Combine Coatings
Dip each coated chicken piece into the egg mixture, allowing excess to drip off, then return to the flour mixture for a second coating. Set aside.
Cook the Wings
- 5
Heat Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry Chicken
Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes or until golden brown and cooked through.
- 7
Drain Chicken
Using a slotted spoon, remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
Sauce the Wings
- 8
Toss in Sauce
In a large bowl, toss the fried chicken pieces with your choice of buffalo sauce or BBQ sauce until evenly coated.
- 9
Serve
Serve immediately with your favorite dipping sauce and celery sticks.