Crispy Boneless Chicken Wings Recipe

Introduction

Enjoy crispy boneless chicken wings that are perfectly seasoned and fried to golden perfection. This recipe offers a deliciously spicy coating and a buttery hot sauce that will have everyone asking for seconds.

Ingredients

• 3 boneless skinless chicken breasts, cut into 3-inch pieces
• 1 bottle vegetable or canola oil (for deep frying)
• 1 cup white all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika (or smoked paprika)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 egg, beaten
• 1 cup whole milk
• 1/4 cup hot pepper sauce
• 1 tablespoon butter

Instructions

1. Step 1: Slice the chicken breasts into thick 3-inch pieces and set aside.
2. Step 2: Prepare enough oil in a deep fryer or large saucepan so the chicken can be fully submerged without touching the bottom.
3. Step 3: In a small bowl, mix together flour, salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder. Set aside.
4. Step 4: In another bowl, whisk the egg and milk together until combined.
5. Step 5: Cover a baking sheet with parchment paper or foil and set aside.
6. Step 6: Dip each chicken piece into the egg mixture, then coat thoroughly in the seasoned flour mixture. Place each coated piece on the prepared baking sheet.
7. Step 7: Repeat the dipping and coating once more for a double coating on each piece.
8. Step 8: Refrigerate the breaded chicken pieces for 20 to 30 minutes to help the coating set.
9. Step 9: Heat the oil to 375°F (190°C). Use a kitchen thermometer to ensure the temperature is correct.
10. Step 10: Fry the chicken in batches, avoiding overcrowding, until golden brown, about 5 to 6 minutes per batch.
11. Step 11: In a small bowl, combine the hot pepper sauce and butter. Microwave on high for 20 to 30 seconds until melted and blended.
12. Step 12: Drizzle the sauce over the cooked chicken wings and toss gently to coat evenly.
13. Step 13: Serve hot with your favorite dipping sauce.

Tips & Variations

• For extra crispiness, let the breaded chicken rest refrigerated before frying to help the coating stick better.
• Use smoked paprika for a deeper, smoky flavor.
• Adjust cayenne pepper amount to control the heat level according to your preference.
• Try tossing the cooked chicken in a honey BBQ sauce instead of hot sauce for a sweeter variation.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for about 10 minutes to regain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken wings instead of frying them?

Yes, you can bake the double-coated chicken pieces at 400°F (200°C) for about 25 to 30 minutes, flipping halfway through, until golden and cooked through. However, frying will give a crispier texture.

What can I use if I don’t have hot pepper sauce?

You can substitute with buffalo sauce, sriracha, or a mixture of chili flakes and vinegar for a similar spicy kick.

Crispy Boneless Chicken Wings Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 85 reviews

Crispy Boneless Chicken Wings are a delicious and flavorful appetizer featuring tender chicken breast pieces double-coated in a seasoned flour mixture, deep-fried to golden perfection, and tossed in a buttery hot pepper sauce. Perfect for parties or a tasty snack, these wings deliver a satisfying crunch and a spicy kick.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 15 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 3 boneless, skinless chicken breasts (cut into 3-inch pieces)
• 1 cup white all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika (or smoked paprika)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 egg (beaten)
• 1 cup whole milk

Frying

• 1 bottle vegetable or canola oil (for deep frying)

Sauce

• 1/4 cup hot pepper sauce
• 1 tablespoon butter

Instructions

1. Slice: Cut the chicken breasts into thicker, 3-inch pieces and set aside.
2. Prep Oil: Pour enough vegetable or canola oil into a deep fryer or large saucepan, enough to fully submerge the chicken pieces without them touching the bottom. Heat the oil to 375°F (190°C), using a kitchen thermometer for accuracy.
3. Mix Dry Ingredients: In a small bowl, combine the flour, salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder. Set aside the seasoned flour mixture.
4. Whisk Wet Ingredients: In another bowl, whisk together the beaten egg and whole milk to create the egg wash. Set aside.
5. Prepare Baking Sheet: Line a baking sheet with parchment paper or foil and set aside for placing the coated chicken.
6. Coat Chicken: Dip each chicken piece first into the egg wash, then roll it thoroughly in the seasoned flour mixture. Place the coated piece on the prepared baking sheet.
7. Double Coat: Repeat the dipping in egg wash and flour coating for each piece to create a double layer for extra crispiness.
8. Refrigerate: Chill the breaded chicken pieces in the refrigerator for 20 to 30 minutes to help the coating adhere better during frying.
9. Heat Oil: Confirm the oil temperature is steady at 375°F (190°C) before frying.
10. Fry: Fry the chicken pieces in batches, avoiding overcrowding, for about 5 to 6 minutes per batch or until they turn golden brown and crispy. Use a slotted spoon to transfer cooked pieces to a paper towel-lined plate for draining excess oil.
11. Prepare Sauce: In a small microwave-safe bowl, combine the hot pepper sauce and butter. Microwave on High for 20 to 30 seconds, until the butter has melted and the sauce is well combined.
12. Toss Chicken in Sauce: Drizzle the warm hot sauce mixture over the fried chicken wings and toss gently to coat all pieces evenly with the spicy buttery sauce.
13. Serve: Plate the crispy boneless chicken wings and serve immediately with your favorite dipping sauce for a perfect appetizer or snack.

Notes

• Ensure the oil temperature stays consistent at 375°F for crispy, non-greasy wings.
• Double coating the chicken helps to achieve extra crispiness.
• Refrigerating the breaded chicken before frying helps the coating stick better and prevents it from falling off in the hot oil.
• This recipe is best served immediately for maximum crunchiness.
• You can adjust the cayenne and hot pepper sauce quantities according to your desired spice level.
• Use a deep-fryer if available for easier temperature control and safer frying.

Keywords: boneless chicken wings, crispy chicken wings, deep fried chicken, spicy chicken wings, appetizer, finger food, party food