Homemade Crispy Boneless Chicken Wings
If your crew loves boneless chicken wings, this is one recipe you’ll want to keep on repeat. These Homemade Crispy Boneless Chicken Wings are crispy on the outside, tender on the inside, and coated in a flavorful buffalo sauce that hits just right. They’re perfect for game day, game night, or anytime you need a fun, crowd-pleasing perfect appetizer. Made with simple steps and everyday ingredients, this boneless wings recipe gives you that restaurant-style crunch at home. Pair them with celery sticks, ranch dressing, or blue cheese for the full experience!
- Allowing the breaded chicken to rest for 15 minutes before frying allows the flour to hydrate and essentially glue itself to the meat. This prevents the breading from sliding off in the hot oil.
- The optional second fry at a higher temperature (375 degrees F) is a professional technique that creates a glass-like, extra-crunchy exterior that stands up to heavy sauces without getting soggy.
- When frying in batches, always wait for the oil to return to 325 degrees F before adding the next round of chicken.
- Honey Balance: The honey in the glaze doesn’t just add sweetness– it provides the sticky factor that helps the sauce cling to the wings. The honey also helps balance out the salty acidity of the buffalo wing sauce. If you prefer a thinner sauce, reduce the honey by half.
Ingredient Notes
- Boneless chicken breasts: The base of this dish, tender and easy to cut into bite-sized pieces.
- All-purpose flour: Helps create the crispy outer coating.
- Cornstarch: Adds extra crunch to the breading.
- Garlic powder: Brings a savory boost to the coating.
- Onion powder: Adds depth of flavor to the breading.
- Paprika: Gives mild warmth and color.
- Salt: Enhances all the flavors.
- Milk: Helps the coating stick to the chicken.
- Pickle juice: Adds a subtle tang and helps tenderize the chicken.
- Buffalo sauce: The classic spicy coating for that bold flavor.
- Honey: Balances the heat with a touch of sweetness.
- Butter: Makes the sauce rich and smooth.
Homemade Crispy Boneless Chicken Wings
- In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and salt. In a separate bowl, whisk the milk and pickle juice together.
- Dip each piece of chicken into the egg wash, then back into the flour mixture. Repeat steps to double coat the chicken.
- Set the breaded chicken aside and let it rest for 10-15 minutes at room temperature.
- Heat 2-4 inches of oil in a large pot or deep fryer to 325 degrees F. Fry the chicken pieces in batches for 5 to 7 minutes until they are golden brown, crispy, and cooked through. Do not overcrowd the pot, or the oil temperature will drop and the wings will become greasy. They should reach an internal temperature of 165 degrees F.
- Remove the chicken with a slotted spoon and drain on a wire rack or paper towels. If desired, you can quickly fry them again for 1 minute at 375 degrees F for extra crispy pieces of chicken.
- In a large bowl, whisk together the buffalo sauce, honey, and melted butter.
- Add the crispy chicken to the bowl and toss gently until every piece is fully coated in sauce. Serve immediately to maintain the crunch.
Homemade Crispy Boneless Chicken Wings
These Homemade Crispy Boneless Chicken Wings are crispy on the outside, tender on the inside, and coated in a flavorful buffalo sauce that hits just right.
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 2-inch chunks
- 1 ½ cups all-purpose flour
- ¾ cup cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¾ cup milk
- ¼ cup pickle juice
- ¾ cup buffalo sauce
- 2 tablespoons honey
- 2 tablespoons unsalted butter melted
Instructions
- In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and salt. In a separate bowl, whisk the milk and pickle juice together.
- Dip each piece of chicken into the egg wash, then back into the flour mixture. Repeat steps to double coat the chicken.
- Set the breaded chicken aside and let it rest for 10-15 minutes at room temperature.
- Heat 2-4 inches of oil in a large pot or deep fryer to 325 degrees F. Fry the chicken pieces in batches for 5 to 7 minutes until they are golden brown, crispy, and cooked through. Do not overcrowd the pot, or the oil temperature will drop and the wings will become greasy. They should reach an internal temperature of 165 degrees F. Remove the chicken with a slotted spoon and drain on a wire rack or paper towels.
- If desired, you can quickly fry them again for 1 minute at 375 degrees F for extra crispy pieces of chicken.
- In a large bowl, whisk together the buffalo sauce, honey, and melted butter.
- Add the crispy chicken to the bowl and toss gently until every piece is fully coated in sauce. Serve immediately to maintain the crunch.
Nutrition
Calories: 352kcal | Carbohydrates: 48g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1408mg | Potassium: 526mg | Fiber: 1g | Sugar: 7g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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