Boneless Wings

These crispy boneless chicken wings are double-coated in a seasoned flour mix, fried to golden perfection, and tossed in tangy buffalo sauce, making them a perfect game day snack or easy dinner option.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Keyword: boneless buffalo wing recipe, boneless buffalo wings, boneless chicken wings recipe, boneless hot wings, boneless wings, homemade boneless wings

Servings:

Calories: 476kcal

Ingredients

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 powder
1 teaspoon onion powder
½ teaspoon black pepper
1 cup buttermilk room temperature
1 large egg room temperature
1 cup bottled buffalo wing sauce

Instructions

Add enough canola oil to a large heavy duty pot (5-6 quart Dutch oven works well) so that you have 4-5 inches deep, or to the container of an electric fryer to the fill line, and 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 will be for the fried boneless chicken wings to be placed to allow the excess oil to drain off before tossing in the buffalo wing sauce.
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. Set aside.
To a second, large shallow dish, add the buttermilk and egg. Whisk to incorporate the egg completely into the buttermilk and set aside.
Add 12-15 pieces of chicken pieces to the buttermilk mixture and toss to coat.
Transfer those buttermilk coated pieces to the seasoned flour mixture and toss to coat.
Transfer the coated pieces of chicken back into the buttermilk mixture, toss to coat and lastly back into the flour mixture to toss and fully coat the chicken pieces with the breading mixture.
Transfer the coated chicken pieces to a plate and repeat, in batches of 12-15 pieces of chicken, until all the chicken pieces have been coated.
Add 12-15 pieces of coated chicken pieces to the hot oil and fry the boneless chicken wings for 5-6 minutes or until golden brown and the internal temperature reaches 165° F.
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 of hot oil. Transfer the fried boneless chicken wings to the prepared baking sheet to cool slightly and allow the excess oil to drip off.
Repeat steps 9-10 until all the coated chicken pieces have been fried.
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.
Using the slotted spoon, transfer the boneless chicken wings to a serving platter. Be sure to allow any excess sauce to drip back into the bowl before adding to the platter.
Add some celery sticks, carrot sticks and a small bowl of ranch dressing to the platter and serve while the boneless chicken wings are still warm.

Notes

To freeze the fried, and cooled, chicken pieces, place them in a single layer onto a parchment paper lined baking tray. Flash freeze the fried boneless chicken wings, that have not been tossed in sauce, for 30-45 minutes, then transfer to an airtight container and freeze for up to 2 months. Thaw the boneless chicken wings in the refrigerator before reheating and tossing in the buffalo wing sauce.
Be sure that your boneless skinless chicken breasts are at room temperature before cutting them into 1 inch pieces. This will ensure that your chicken pieces fry up evenly and reach 165°F. internal temperature when done.
You can choose your favorite brand of bottled buffalo wing sauce for this recipe.
Depending on the size of your heavy duty pot, or electric fryer, you may have to fry the chicken pieces in 2-3 batches.
The total amount of canola oil will vary as well according the the size of your pot or electric fryer

Nutrition