Description
This recipe for Boneless Chicken Wings offers a crispy, flavorful alternative to traditional wings, using tender chicken breast pieces coated in a spicy seasoned flour blend, fried to golden perfection, and tossed in tangy buffalo sauce. Perfect as an appetizer or game-day snack, these boneless wings deliver all the heat and crunch without the mess of bones.
Ingredients
Scale
Chicken and Coating Ingredients
- 1 pound Boneless Skinless Chicken Breast, diced into 1-inch pieces
- 2 Eggs
- 1 cup All-Purpose Flour
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Pepper
Sauce and Frying
- 1/2 cup Buffalo Sauce
- Vegetable Oil for Frying (enough for approx. 3 inches depth)
Instructions
- Prepare the Egg Wash: Whisk the eggs together in a shallow bowl. Place the diced chicken pieces into the eggs, tossing them thoroughly to ensure every piece is evenly coated.
- Mix the Flour Coating: In a large zip-lock bag, combine the all-purpose flour, cayenne pepper, paprika, garlic powder, salt, and pepper. Seal the bag and shake gently to mix all the spices into the flour.
- Coat the Chicken: Working in batches to avoid clumping, place the egg-coated chicken pieces into the flour-spice mixture bag. Seal and shake vigorously to coat the chicken evenly with the seasoned flour. Remove the coated chicken pieces and lay them on a baking sheet to rest briefly.
- Heat the Oil: Fill a large pan or deep fryer with about 3 inches of vegetable oil and heat it to 375°F (190°C), monitoring the temperature carefully to ensure even frying.
- Fry the Chicken: Fry the chicken pieces in batches for 5-6 minutes or until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). Avoid overcrowding the pan to maintain oil temperature.
- Drain and Rest: Using a slotted spoon, transfer the fried chicken to a plate lined with paper towels to drain excess oil.
- Toss in Buffalo Sauce: Place the fried chicken wings in a large bowl. Pour the buffalo sauce over them and toss thoroughly to coat each piece evenly with the sauce.
- Serve: Serve your boneless chicken wings hot with your favorite dipping sauces such as ranch or blue cheese dressing for a delicious snack or appetizer.
Notes
- For a spicier version, increase the cayenne pepper by 1/4 teaspoon or add hot sauce to the buffalo sauce before tossing.
- Ensure the oil temperature stays steady at 375°F for crispy, non-greasy wings.
- Resting the coated chicken before frying helps the coating stick better during cooking.
- Use a meat thermometer to guarantee chicken pieces are cooked safely through.
- Leftovers can be reheated in an oven at 350°F for 10 minutes to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 4 ounces)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
