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Crispy Boneless Chicken Wings Recipe

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★★★★★

4.5 from 108 reviews

This Crispy Boneless Chicken Wings recipe offers juicy chicken pieces coated in a flavorful seasoned flour mixture, double-dipped in an egg wash, and deep-fried to golden perfection. Finished with a buttery hot sauce drizzle, these wings are perfect as a delicious appetizer or game day snack.

Ingredients

Scale

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, amount as needed to submerge chicken pieces)

Sauce

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

Instructions

  1. Slice Chicken: Cut the boneless skinless chicken breasts into thicker pieces approximately 3 inches in size and set them aside for coating.
  2. Prepare Oil: Pour enough vegetable or canola oil into a deep-fryer or large saucepan, deep enough to fully submerge the chicken pieces without touching the bottom. Heat the oil to 375°F (190°C), using a kitchen thermometer to ensure accurate temperature.
  3. Mix Seasoned Flour: In a small bowl, combine the flour, salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder. Stir well and set aside.
  4. Prepare Egg Wash: In another bowl, whisk together the beaten egg and whole milk until smooth. Set aside.
  5. Prepare Baking Sheet: Cover a baking sheet with parchment paper or foil to place coated chicken pieces on.
  6. Coat Chicken – First Layer: Dip each chicken piece into the egg wash, allowing excess to drip off, then roll thoroughly in the seasoned flour mixture. Place the coated pieces on the prepared baking sheet.
  7. Coat Chicken – Second Layer: Repeat the dipping in egg wash and flour coating to double-coat each chicken piece. This ensures extra crispiness after frying.
  8. Refrigerate: Place the double-coated chicken pieces in the refrigerator for 20 to 30 minutes. This resting step helps the coating set and adhere better during frying.
  9. Deep Fry Chicken: Carefully fry the chicken pieces in batches in the hot oil, avoiding overcrowding. Fry each batch for about 5 to 6 minutes or until the chicken turns golden brown and is cooked through.
  10. Prepare Sauce: In a microwave-safe bowl, combine the hot pepper sauce and butter. Microwave on high for 20 to 30 seconds until the butter is melted. Stir to combine thoroughly.
  11. Toss Chicken in Sauce: Drizzle the hot sauce mixture over the freshly fried chicken pieces. Toss gently to coat each piece evenly with the flavorful sauce.
  12. Serve: Serve immediately with your favorite dipping sauce for an irresistible appetizer or snack.

Notes

  • Use a kitchen thermometer to maintain oil temperature at 375°F to achieve the crispiest exterior without absorbing excess oil.
  • Double-coating the chicken in egg wash and flour ensures an extra crispy crust that holds up well when tossed in sauce.
  • Refrigeration before frying is essential to help the coating stick during frying and prevent it from falling off.
  • For milder wings, reduce the amount of cayenne pepper and hot sauce in the recipe.
  • Be cautious when frying in batches to avoid overcrowding, which causes the oil temperature to drop and results in soggy wings.
  • Leftover wings can be reheated in the oven at 350°F for 10 minutes to restore crispiness.

Keywords: crispy boneless chicken wings, deep-fried chicken, spicy chicken wings, appetizer, game day snacks

Find it online: https://spatulaqueen.com/crispy-boneless-chicken-wings-recipe/