Boneless Wings
Crispy fried boneless chicken nuggets tossed in a buttery hot sauce made with Frank's RedHot, brown sugar, honey, vinegar and Worcestershire.
Equipment
- Baking Sheet
- Dutch Oven
- Deep Fry Oil Thermometer
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
- Cut the 1½ pounds boneless, skinless chicken breasts into 2-inch nuggets; set aside.
- 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.
- Working in batches of about 10 pieces, add chicken nuggets to the bag, seal, and shake to coat each piece evenly. Remove the coated pieces and place them on a parchment-lined baking sheet. Repeat until all chicken is coated. Refrigerate the baking sheet for 10–30 minutes to help the coating adhere.
- While the chicken chills, pour vegetable oil into a large stockpot or Dutch oven to a depth of about 3 inches and heat the oil to 360°F (use a deep-fry thermometer).
- Fry the coated chicken in batches (about 10 pieces per batch), taking care not to overcrowd the pot. Fry each batch for 10–15 minutes, or until the pieces are crispy, browned, and cooked through (internal temperature 165°F). Use a slotted spoon to transfer fried pieces to a paper towel–lined plate to drain. Keep cooked pieces warm and continue with remaining batches.
- As you start frying the last batch of chicken, make the sauce: in a saucepan over medium-high heat 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 until the mixture just bubbles, then reduce the heat to a simmer. Whisk often and simmer for about 10–15 minutes.
- Place all drained fried chicken in a large bowl. Pour the hot sauce over the chicken and toss until every piece is evenly coated.
- Serve the boneless wings immediately.
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.