Boneless Wing Trio (no Sauce Or Dressing) Recipe
Make Boneless Wing Trio (no Sauce Or Dressing) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Boneless Wings
Crisp Coating (Optional extra crisp step)
Garnish (optional)
Method
Boneless Wings
Prepare the chicken
Trim any fat from the chicken breasts and cut into 1-1.25 inch bite-sized chunks. Pat dry with paper towels.
Marinate
In a medium bowl combine buttermilk and the egg; whisk until smooth. Add the chicken pieces, press to submerge, cover and refrigerate for at least 30 minutes and up to 4 hours (longer yields more tender chicken).
Make dry mix
In a large shallow bowl or wide plate, whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt and black pepper until evenly combined.
Dredge
Remove chicken from the buttermilk mixture letting excess drip back into the bowl. Working in batches, toss pieces in the flour mixture to coat thoroughly, pressing the flour onto the surface. Shake off excess and set on a rack while you heat the oil. If you want the panko finish, press each floured piece into panko now and set back on the rack.
Heat oil
Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1.5 inches (roughly 3–4 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.
Fry
Fry the chicken in batches to avoid crowding (6–8 pieces per batch depending on pan). Cook 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Total fry time per batch ~6–8 minutes depending on piece size. Adjust heat to maintain oil between 325–350°F.
Drain and rest
Using a slotted spoon, transfer fried pieces to a wire rack set over a baking sheet to drain and stay crisp. If necessary, finish remaining batches and keep warm in a 200°F (95°C) oven for up to 15–20 minutes while you finish frying.
Crisp Coating (Optional extra crisp step)
If you used panko, after frying you can finish the wings under a high broiler for 1–2 minutes to further crisp the panko: arrange fried pieces on a foil-lined baking sheet, lightly spray with olive oil spray, and broil 1–2 minutes watching closely until golden. Remove immediately to prevent burning.