Boneless Chicken Wings

Table of Contents

1. Boneless Chicken Wing Ingredients
2. Boneless Chicken Wings Substitutions and Additions
3. How To Make Boneless Buffalo Wings
4. Troubleshooting This Boneless Chicken Wing Recipe
5. How To Serve Boneless Chicken Wings
6. When To Serve This Boneless Wings Recipe
7. How To Store Boneless Chicken Wings
8. Boneless Chicken Wings Frequently Asked Questions
9. More Chicken Recipes You'll Love
10. JUMP TO RECIPE

There’s nothing quite like biting into a perfectly crispy, saucy boneless chicken wing. Whether you’re enjoying them as a game day snack or a fun dinner option, these wings are a guaranteed crowd-pleaser. This easy recipe gives you tender, flavorful chicken coated in a crunchy, seasoned breading and tossed in the tangy heat of buffalo sauce.

What You Need To Know

MAIN INGREDIENTS: Canola oil, boneless skinless chicken breasts, all-purpose flour, seasoned salt, garlic powder, onion powder, black pepper, buttermilk, egg, buffalo wing sauce

QUICK STEPS: Heat oil, mix flour and spices, whisk buttermilk and egg, coat chicken in buttermilk and flour twice, fry chicken for five to six minutes per batch until golden, Toss in buffalo sauce

TOTAL TIME AND YIELD: 25-30 minutes, Yields 4 servings

Why This Recipe

• Double coating for extra crunch: The chicken pieces are dipped in buttermilk and flour twice, ensuring a thick, crispy breading that’s packed with flavor.
• Perfectly seasoned flour mix: Our team of recipe developers perfected the combination of seasoned salt, garlic powder, and onion powder that adds a punch of flavor to every bite.

Boneless Chicken Wing Ingredients

You’ll love how simple and tasty these boneless chicken wings are. This recipe brings together juicy chicken pieces, a flavorful seasoned coating, and a kick of buffalo sauce, all fried to crispy perfection.

Here’s what you’ll need:

• Canola oil for frying
• 1 pound boneless skinless chicken breast, cut into 1 inch pieces
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• 1 teaspoon garlic powde
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 1 cup buttermilk, room temperatur
• 1 large egg, room temperature
• 1 cup bottled buffalo wing sauce

Serve with:

• Bottled ranch dressing
• Carrot sticks
• Celery sticks

Boneless Chicken Wings Substitutions and Additions

Canola Oil: You can use vegetable oil or peanut oil for frying if canola oil is unavailable. Peanut oil adds a slightly nutty flavor.

Seasoned Salt: To replace 2 teaspoons of seasoned salt, combine 1 ½ teaspoons of salt with ¼ teaspoon each of paprika, garlic powder, and onion powder.

Buttermilk: Substitute with a mixture of milk and a tablespoon of vinegar or lemon juice if buttermilk is not available. This will mimic the acidity and thickness of buttermilk.

Buffalo Wing Sauce: If you prefer a different flavor, try your favorite hot sauce, BBQ sauce or honey mustard. These offer a unique but equally tasty coating for the chicken. You can also use a homemade buffalo sauce.

Ranch Dressing: Blue cheese dressing can be used instead if you prefer its stronger flavor with buffalo wings.

How To Make Boneless Buffalo Wings

Making boneless chicken wings at home is easier than you think. With just a bit of prep and a few simple steps, you’ll have a plate full of crispy, saucy wings ready to enjoy. Here’s a detailed guide to help you through each step.

STEP ONE: Add enough canola oil to a large heavy-duty pot (a five or six quart Dutch oven works well) so that it is four to five inches deep, or fill the container of an electric deep fryer to the fill line.

Heat the oil to 375°F. While the oil is heating, line a large baking sheet with paper towels and top with a wire cooling rack. This setup will help drain the excess oil from the fried chicken wings.

STEP TWO: In a large shallow dish, add the all-purpose flour, seasoned salt, garlic powder, onion powder, and black pepper. Stir to evenly incorporate all the spices into the flour.

This seasoned flour mixture is key to getting a flavorful and crispy coating on your chicken.

STEP THREE: In a second large shallow dish, add the buttermilk and egg. Whisk to incorporate the egg completely into the buttermilk.

This mixture will help the breading stick to the chicken pieces and provide a moist interior.

STEP FOUR: Add 12-15 pieces of chicken to the buttermilk mixture and toss to coat. This initial coating ensures the flour mixture will adhere properly.

STEP FIVE: Transfer the buttermilk-coated chicken pieces to the seasoned flour mixture and toss to coat. Make sure each piece is well-covered with the flour mixture.

STEP SIX: Transfer the coated chicken pieces back into the buttermilk mixture, toss to coat again, and then back into the flour mixture for a second coating.

This double-coating process is crucial for achieving a thick, crispy crust.

STEP SEVEN: Transfer the coated chicken pieces to a plate and repeat the coating process in batches of 12-15 pieces until all the chicken pieces are coated.

STEP EIGHT: Add 12-15 pieces of coated chicken to the hot oil and fry for five to six minutes or until golden brown and the internal temperature reaches 165°F. Be careful not to overcrowd the pot, which can lower the oil temperature and result in soggy chicken.

STEP NINE: Using a wire spider strainer or the basket of the electric fryer, lift the fried chicken pieces from the oil and allow some of the excess oil to drip back into the pot. Transfer the fried boneless chicken wings to the prepared baking sheet with a wire rack to cool slightly and drain off excess oil.

STEP TEN: To a large bowl, add the fried boneless chicken wings and bottled buffalo wing sauce. Using a large slotted spoon, gently toss to completely coat the chicken with the sauce.

Ensure the wings are well-covered but not overly drenched, as this can make the coating soggy.

Troubleshooting This Boneless Chicken Wing Recipe

The chicken coating falls off during frying
Make sure to pat the chicken pieces dry before coating and shake off any excess flour before frying.

The chicken turns out greasy
Keep the oil at a steady 375°F and avoid overcrowding the pot to maintain the correct frying temperature.

The coating isn’t crispy
Double-coat the chicken as instructed and let the breaded chicken rest for a few minutes before frying.

The chicken pieces are undercooked
Fry until the internal temperature reaches 165°F, and use a meat thermometer to check doneness.

The breading burns before the chicken is cooked through
Fry the chicken in small batches to prevent the oil temperature from dropping too low and causing uneven cooking.

The chicken sticks to the frying basket or spider strainer
Gently shake the basket or strainer after adding the chicken to the oil to prevent sticking.

The buffalo sauce makes the coating soggy
Allow the fried chicken to cool slightly before tossing in the sauce and serve immediately.

How To Serve Boneless Chicken Wings

Whether you’re planning a casual family dinner or a festive gathering, these wings can be the centerpiece of a delicious meal. Here are some of our favorite ways to serve boneless buffalo chicken bites:

Classic Platter: Serve the wings on a large platter surrounded by carrot and celery sticks. Include a bowl of ranch or blue cheese dressing for dipping. This setup is perfect for game day or a party appetizer.

Salad Topper: Add leftover boneless buffalo wings to a fresh salad. Use a mix of greens, cherry tomatoes, cucumber slices, and red onion. Top with ranch or blue cheese dressing. The crispy wings add a great texture to the salad and make it a more substantial meal.

Buffalo Chicken Wrap: Roll the boneless wings in a large tortilla with shredded lettuce, diced tomatoes, shredded cheese, and a drizzle of ranch or blue cheese dressing. This makes for a quick and tasty lunch option.

Chicken and Waffles: Pair the boneless wings with homemade waffles. Drizzle with a bit of maple syrup and buffalo sauce for a sweet and spicy combination.

Loaded Fries: Top a plate of crispy fries with chopped boneless wings, shredded cheese, and a drizzle of buffalo sauce and ranch dressing. Bake until the cheese is melted and bubbly.

Sliders: Use small buns to make buffalo chicken sliders. Add a slice of pickle and a bit of coleslaw for a crunchy and tangy contrast to the spicy wings. These are great for parties or casual dinners.

Buffalo Chicken Pizza: Spread a thin layer of ranch or blue cheese dressing on a pizza crust. Add mozzarella cheese, chopped boneless chicken wings, and a drizzle of buffalo sauce. Bake until the crust is golden and the cheese is melted.

When To Serve This Boneless Wings Recipe

Boneless chicken wings are a versatile dish that fits into many different settings. Their crispy texture and bold flavors make them a favorite for various occasions. Here are some perfect scenarios where you can serve this delicious recipe.

Game Day Party: These wings are a hit at any game day party, providing a hearty and flavorful snack that pairs well with cheering on your favorite team.

Family Dinner: Serve these wings as the main dish for a fun and interactive family dinner, where everyone can enjoy customizing their wings with different dipping sauces and sides.

Backyard BBQ: Boneless chicken wings are a great addition to a backyard BBQ, offering a quick and easy option that can be enjoyed alongside grilled vegetables and corn on the cob.

Potluck Gathering: Bring these wings to a potluck, where their easy serving style and crowd-pleasing taste will make them a favorite among guests.

How To Store Boneless Chicken Wings

Knowing how to properly store your boneless chicken wings will help you keep them fresh and delicious, whether you’re making them ahead of time or saving leftovers for later. Here are some tips to keep your wings tasting great.

MAKE AHEAD: You can make the chicken pieces ahead of time and store them before adding the sauce. Fry the chicken as directed, then let them cool completely.

Store the fried chicken in an airtight container in the fridge for up to 24 hours. Reheat them in a 325°F oven for about eight to ten minutes before tossing them in the buffalo sauce.

IN THE FRIDGE: Store any leftover boneless chicken wings in an airtight container in the refrigerator. They will stay fresh for up to three days. Make sure they are completely cooled before storing to maintain their crispy texture.

IN THE FREEZER:  To freeze the fried chicken pieces (before tossing in the sauce), place them in a single layer on a parchment-lined baking sheet. Flash freeze for 30-45 minutes, then transfer to an airtight container or freezer bag.

They can be stored in the freezer for up to two months. Thaw the chicken wings in the refrigerator before reheating.

HOW TO REHEAT:

• Oven: Preheat your oven to 325°F. Place the chicken wings on a baking sheet and heat for about ten to twelve minutes or until warmed through.
• Microwave: Place the wings on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Heat on high for one to two minutes, checking frequently.
• Air Fryer: Preheat the air fryer to 350°F and heat the wings for five to six minutes for a crispy finish.

These boneless chicken wings are a quick and easy way to enjoy crispy, flavorful chicken at home. Perfect for any occasion, they’re sure to be a hit with everyone!

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