Boneless Wings
Craving something crispy and juicy? Look no further than these homemade Boneless Wings. Perfectly seasoned and fried to golden perfection, they’re an easy weeknight dinner that everyone will love. Whip up your favorite sauce and indulge tonight!
Equipment
- Baking Sheet
- Dutch Oven
- Deep Fry Oil Thermometer
Ingredients
- 1 cup All-Purpose Flour
- 1 tablespoon Ground Paprika
- 1 teaspoon Ground Cayenne Pepper
- 1.5 teaspoons Garlic Powder
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Ground Black Pepper
- 1.5 pounds Boneless, Skinless Chicken Breasts (cut into 2-inch nuggets)
- Vegetable Oil (for frying)
- 1 cup Unsalted Butter (2 sticks)
- 0.5 cup Frank’s RedHot Hot Sauce
- 2 tablespoons Brown Sugar
- 2 tablespoons Honey
- 2 tablespoons White Vinegar
- 0.5 tablespoon Worcestershire Sauce
- 0.5 teaspoon Ground Cayenne Pepper
- 0.5 teaspoon Garlic Powder
Instructions
- Start by preparing your dredging mix. In a large Ziplock bag, combine the flour, paprika, cayenne pepper, garlic powder, and kosher salt along with some black pepper for additional flavor. Shake the bag to ensure everything is well mixed.
- Next, add the chicken breasts to the bag, working in batches of about ten pieces at a time. Seal the bag tightly and shake it to fully coat each piece in the flour mixture. Remove each piece and place it on a parchment-lined baking sheet. Repeat this until all the chicken is coated.
- Once all the chicken is coated, it’s time to let it rest. Place the baking sheet with the coated chicken in the refrigerator for 10 to 30 minutes. This step is crucial as it allows the flour to fully adhere to the chicken, leading to a crispier texture.
- While the chicken chills, heat about 3 inches of vegetable oil in a large stock pot or Dutch oven, making sure it reaches a temperature of 360°F. Use a thermometer to monitor this closely.
- When the oil is hot, gently add the chicken in batches of 10. Fry for about 10 to 15 minutes, or until the coating turns golden brown and the chicken is cooked through. Use a slotted spoon to remove the wings from the oil and place them on a plate lined with paper towels to drain excess oil.
- While the last batch is frying, start on the sauce. In a saucepan over medium-high heat, mix the Frank’s RedHot hot sauce, brown sugar, honey, white vinegar, Worcestershire sauce, and more cayenne pepper and garlic powder. Allow it to bubble, then reduce the heat to low and simmer for about 10 to 15 minutes, stirring occasionally.
- Once all batches of chicken are fried and drained, transfer them to a large bowl. Pour the hot sauce mixture over the warm wings and toss well to coat all the pieces evenly.
- Finally, serve the Boneless Wings warm and enjoy with your favorite dipping sauces!
Notes
Storage: Store leftover wings in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
Freezing: You can freeze cooked wings; just make sure they’re fully cooled before placing them in a freezer-safe container. They’ll last for about two months.
Pairing: Boneless Wings go great with celery sticks, carrot sticks, and a side of ranch or blue cheese dressing.
Spice Level: Adjust the spice by varying the amount of hot sauce you use in the sauce mixture. For a milder version, cut back on the hot sauce and add more honey.
Baking Option: If you prefer a healthier approach, you can spray the wings with nonstick spray and bake them at 375°F for about 30 minutes, flipping halfway.