Boneless Chicken Wings
The ultimate comfort food, Boneless Chicken Wings are crispy, juicy, and bursting with flavor. Perfect for any occasion, these easy-to-make wings will satisfy your cravings. Serve them up with your favorite sauces for a delicious weeknight dinner or a fun game day snack!
Equipment
- Skillet
- Mixing Bowl
- Whisk
Ingredients
- 1 pound Chicken breasts, cut into bite-sized pieces Chicken is the star ingredient, providing a lean source of protein.
- 1 cup Buttermilk, divided Buttermilk tenderizes the chicken, making it juicy and flavorful.
- 1 cup All-purpose flour Flour is used for coating, adding crunch to the exterior.
- ¼ cup Cornstarch Cornstarch ensures extra crispiness in the coating.
- 2 teaspoons Granulated sugar Sugar balances the flavors in the coating.
- 2 teaspoons Salt Salt enhances the overall flavor of the chicken.
- ½ teaspoon Black pepper Black pepper adds a bit of heat and depth.
- ½ teaspoon Garlic powder Garlic powder brings in an aromatic flavor.
- ½ teaspoon Onion powder Onion powder contributes to the savory essence.
- ½ teaspoon Paprika Paprika adds color and a hint of smokiness.
- vegetable oil for frying Vegetable oil Oil is essential for frying, giving the wings their crispy texture.
- ½ cup Buffalo sauce Buffalo sauce is for that classic spicy flavor.
- ½ cup Honey barbecue sauce Honey barbecue sauce adds sweetness to balance the heat.
Instructions
- Coat the chicken in buttermilk: Add the 1 pound chicken pieces and 1/3 cup buttermilk to a shallow bowl. Toss to coat the chicken and set aside.
- Whisk dry ingredients: Whisk together the 1 cup flour, ¼ cup cornstarch, 2 teaspoons sugar, 2 teaspoons salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika in a separate shallow bowl.
- Put buttermilk in a bowl: Add the remaining ⅔ cup buttermilk to a third shallow bowl.
- Coat chicken three times: Using a fork, take a single buttermilk-coated piece of chicken and place it into the flour mixture. Lightly coat with flour then move it to your third bowl to coat it in buttermilk. Return it back to the flour mixture and heavily coat. Place on a baking sheet lined with parchment paper and repeat with the remaining chicken pieces.
- Let chicken rest: Once all pieces are coated, allow to rest for 10 minutes.
- Heat the oil: To a heavy skillet, add 1 inch of oil and heat over medium.
- Cook chicken in the oil: When the oil reaches 375°F, add the chicken pieces in batches of 8-10 pieces and cook for 4-5 minutes, flipping halfway through. The chicken should be golden and the internal temperature should reach 165°F.
- Remove chicken: Remove the chicken onto a paper towel lined baking sheet and repeat until all chicken is cooked.
- Toss chicken in sauce: Toss half of the chicken in ½ cup buffalo sauce and the other half in ½ cup honey barbecue sauce. Or, use 1 cup of your choice of sauce to coat all the boneless chicken wings.
- Serve: Serve immediately.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days.
- Freezing: You can freeze cooked wings for up to a month. Just make sure they're fully cooled before freezing.
- Reheating: Reheat in the oven to retain crispiness, rather than the microwave.
- Variations: Experiment with different sauces like teriyaki or garlic parmesan for a twist.
- Pairing: Serve with celery sticks and ranch or blue cheese dressing for a classic touch.