Boneless Wings
Crispy fried boneless chicken pieces tossed in a buttery Frank's RedHot sauce.
Servings: 6 servings
Ingredients
Ingredients
- 1 cupall-purpose flour
- 1 tablespoonground paprika
- 1 teaspoonground cayenne pepper
- 1 1/2 teaspoonsgarlic powder
- 1 teaspoonkosher salt
- 1/2 teaspoonground black pepper
- 1 1/2 poundsboneless skinless chicken breasts(cut into 2-inch nuggets)
- Vegetable oil for frying
- 1 cupunsalted butter 2 sticks
- 1/2 cupFrank’s RedHot hot sauce
- 2 tablespoonsbrown sugar
- 2 tablespoonshoney
- 2 tablespoonswhite vinegar
- 1/2 tablespoonWorcestershire sauce
- 1/2 teaspoonground cayenne pepper
- 1/2 teaspoongarlic powder
Instructions
Instructions
- In a large zip-top bag combine 1 cup all-purpose flour, 1 tablespoon ground paprika, 1 teaspoon ground cayenne pepper, 1½ teaspoons garlic powder, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Seal and shake the bag until the dry ingredients are fully mixed.
- Add the chicken pieces (cut into 2-inch nuggets) to the bag in a single layer—work in small batches so pieces are not crowded. Seal the bag and shake until each piece is fully coated in the flour mixture. Remove coated pieces and place them on a parchment-lined baking sheet. Repeat until all chicken is coated.
- Place the baking sheet with the coated chicken in the refrigerator for 10–30 minutes to help the flour adhere.
- While the chicken chills, pour vegetable oil into a large stockpot or Dutch oven to a depth of about 3 inches and heat it to 360°F (use a thermometer).
- Fry the coated chicken in batches (do not overcrowd the pot) until pieces are crispy, browned, and cooked through, about 10–15 minutes per batch. Remove fried chicken with a slotted spoon and place on a paper-towel-lined plate to drain.
- When you start frying the last batch of chicken, make the sauce: in a saucepan combine 1 cup unsalted butter, ½ cup Frank’s RedHot hot sauce, 2 tablespoons brown sugar, 2 tablespoons honey, 2 tablespoons white vinegar, ½ tablespoon Worcestershire sauce, ½ teaspoon ground cayenne pepper, and ½ teaspoon garlic powder. Heat over medium-high until the butter melts and the mixture begins to bubble, then reduce heat to low and simmer, whisking often, for 10–15 minutes.
- When all chicken is fried and drained, place the pieces in a large bowl, pour the hot sauce over them, and toss thoroughly to coat. Serve immediately.
Equipment
- Baking Sheet
- Dutch Oven
- Deep Fry Oil Thermometer
Notes
Try to cut the chicken into equal-sized pieces so they all cook at the same rate.
Always chill the chicken before frying to help set the breading.
I recommend using a deep-frying or instant-read thermometer to monitor the oil temperature. If it is too cold, the wings will turn greasy. Too hot, and the breading will burn while the meat stays raw.
Always let the oil return to temp between batches for the best results.
Keep cooked wings on a wire rack set over a baking sheet in a 250°F oven until all batches are done. They stay hot, crisp, and ready for sauce.
Let the wings rest on a wire rack or paper towels for 1-2 minutes before tossing them in the sauce. This helps lock drain excess grease, locking in crispness.
Use a good quality unsalted butter (European-style is best if you have it) for a silky sauce that clings to the wings instead of pooling at the bottom of the bowl.
Feel free to use any wing sauce you like on these boneless wings! If you’re not feeling the buffalo, try mylemon pepper wing sauce.
The spice level depends on the type of hot sauce you use and how much of it you add to the honey butter mixture.To make the wings spicier, add more hot sauce.To make them sweeter, add more honey.
To make the wings spicier, add more hot sauce.
To make them sweeter, add more honey.
Tobakethese wings, spray them lightly with nonstick spray or olive oil and bake in a 375°F oven for 30 minutes, flipping halfway.
Toair frythese wings, preheat your air fryer to 400°F and spray the basket with olive oil or nonstick spray. Arrange the wings in a single layer, spray with more oil, and air fry for 16 minutes, flipping halfway through.
Always chill the chicken before frying to help set the breading.
I recommend using a deep-frying or instant-read thermometer to monitor the oil temperature. If it is too cold, the wings will turn greasy. Too hot, and the breading will burn while the meat stays raw.
Always let the oil return to temp between batches for the best results.
Keep cooked wings on a wire rack set over a baking sheet in a 250°F oven until all batches are done. They stay hot, crisp, and ready for sauce.
Let the wings rest on a wire rack or paper towels for 1-2 minutes before tossing them in the sauce. This helps lock drain excess grease, locking in crispness.
Use a good quality unsalted butter (European-style is best if you have it) for a silky sauce that clings to the wings instead of pooling at the bottom of the bowl.
Feel free to use any wing sauce you like on these boneless wings! If you’re not feeling the buffalo, try mylemon pepper wing sauce.
The spice level depends on the type of hot sauce you use and how much of it you add to the honey butter mixture.To make the wings spicier, add more hot sauce.To make them sweeter, add more honey.
To make the wings spicier, add more hot sauce.
To make them sweeter, add more honey.
Tobakethese wings, spray them lightly with nonstick spray or olive oil and bake in a 375°F oven for 30 minutes, flipping halfway.
Toair frythese wings, preheat your air fryer to 400°F and spray the basket with olive oil or nonstick spray. Arrange the wings in a single layer, spray with more oil, and air fry for 16 minutes, flipping halfway through.