Boneless Buffalo Wings

Boneless Buffalo Wings

The other day I was cleaning the garage and found a deep fryer that Dana and I received as a wedding present.  It was perfect timing, as the Big game is approaching and I received a question on how to make homemade boneless buffalo wings.  I have made wings in the past, but never boneless ones.  So I picked up a dozen chicken breasts from Costco and started experimenting.  After my third iteration I found the perfect combination.

Preheat your fryer to 375 degrees Fahrenheit.

Trim the chicken and then cube it up into 1-1 1/2 inch cubes.  Season with salt.

Cube the chicken

In a large bowl combine the breading ingredients.  Whisk together so that all of the ingredients are incorporated.

Breading

In medium bowl combine the egg wash ingredients.  Whisk together.

Egg Wash

When your oil is heated and ready to go it is time to dredge the chicken.

Place the chicken into the egg wash.  Make sure that all of it gets coated.

Chicken in the egg wash

Then place the chicken into the breading mixture.  Roll it around and make sure that there are no wet edges.

Into the flour

Place the chicken back into the egg wash.

Back into the egg wash

Then back into the breading mixture.

Flour again

I know this second coating sounds redundant, but it is the key to getting those perfectly coated wings.  Unlike standard fried chicken, boneless hot wings have a nice thick breading to absorb the sauce.  Without a second coating you do not get that.

In the fryer

Tap the breaded chicken pieces to release any extra flour and then place into the fryer.  If you have a smaller fryer like I do, you will have to do this in a couple of batches.  Fry the chicken for 5-6 minutes or until the outside is nicely browned and the chicken is cooked to an internal temperature of 180 degrees using an instant read thermometer. We recommend using the Thermoworks Thermapen MK4.  The MK4 can seem a little expensive, but trust me it is worth it.  Once you have a good and accurate thermometer you will use it for everything.

If the MK4 is a little too pricey for you, they also offer a great affordable instant read thermometer with the Thermapop that has a 3-4 second reading time!.

Fry them up

Remove from the chicken from the fryer and let drain on a paper towel.

Perfectly Fried

Then add to a bowl of your favorite hot wing sauce.  A quick sauce is to combine your favorite hot sauce with butter. Simple and delicious.

Into the sauce

Toss to coat and then serve with your favorite dipping sauce (Blue Cheese) and a side of celery.

Boneless Buffalo Wings

These wings were awesome!  My first go around included a single dip in the breading and it came out too thin.  Then I figured out that while the breading was seasoned, the chicken also needed to be seasoned.  I also added a little more kick to the egg wash.  In the end, Dana and I both thought that these were the best boneless wings around.

Up Close and Personal with some Amazing Boneless Buffalo Wings

Boneless Buffalo Wings
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1lb boneless skinless chicken breasts
  • ½ tsp salt
  • 2 cups all-purpose flour
  • 4 tsp salt
  • 1 tsp pepper
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp white pepper
  • 2 eggs
  • 1½ cup milk
  • 2 tsp hot sauce
Instructions
  1. Preheat your fryer to 375 degrees Fahrenheit.
  2. Trim the chicken and then cube it up into 1-1½ inch cubes. Season with salt.
  3. In a large bowl combine the 2 cups all-purpose flour, 4 tsp salt, 1 tsp pepper, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp paprika, ½ tsp white pepper. Whisk together so that all of the ingredients are incorporated.
  4. In medium bowl combine the 2 eggs,1½ cups milk and 2 tsp hot sauce. Whisk together.
  5. Place the chicken into the egg wash.
  6. Then place the chicken into the breading mixture. Roll it around and make sure that there are no wet edges.
  7. Place the chicken back into the egg wash.
  8. Then back into the breading mixture.
  9. Tap the breaded chicken pieces to release any extra flour and then place into the fryer.
  10. Fry the chicken for 5-6 minutes or until the outside is nicely browned and the chicken is cooked to an internal temperature of 180 degrees.
  11. Remove from the chicken from the fryer and let drain on a paper towel.
  12. Then add to a bowl of your favorite hot wing sauce. Simple and delicious.
Notes
To make a quick wing sauce, combine a ½ cup of your favorite hot sauce with ¼ cup melted butter.
Thanks for the question Alex.

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

7 Comments

  1. These came out fantastic! the addition of the hot sauce to egg wash had a good kick to it. I had a question though, the recipe says 1 1/2 cups of milk but in your picture, the egg color looks more prominent and there doesn't look like much liquid in the bowl. When i made the egg wash, it was a paler shade of yellow and had a lot more liquid than in your picture. i was just wondering if you altered anything.

    • savoryreviews

      Alex,

      I made a bunch of egg washes for the post. I used the recipe from the one that come out the best for the post. However, I may have used a picture from one of the other ones. I was kicked to the garage to deep fry so that my house didn't smell. Due to that the lighting was not the best. I had to scramble for a good photo of the egg wash. You caught me in the act.

      Rex

  2. Oh my god….these look 50 times better than our local sports bar makes!

    They don’t look insanely breaded either like a LOT of the ones do from greasy restaurants. I don’t know if I have the chops to do any frying yet, but I am going to have to try these….they look fantastic.

  3. Pingback: Big Game Appetizers - SavoryReviews

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