Boneless Chicken Wings

5 from 1 vote

Treat yourself to crispy, juicy Boneless Chicken Wings with buffalo sauce. They're made with simple ingredients and packed with flavor. Perfect for snacking or entertaining game day guests!

Prep Time25

Cook Time35

Total Time1

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Calories: 579kcal

Author: Briana

Equipment

Ingredients

Flour mixture (makes enough for double coating the chicken)

3 cups all purpose flour (360 grams)
1.5 teaspoons kosher salt
1.5 teaspoons garlic powder
1.5 teaspoons onion powder
¾ teaspoon cayenne pepper
¾ teaspoon smoked paprika
¾ teaspoon black pepper

Buttermilk mixture

2 cups buttermilk (can use regular milk instead)
2 tablespoons hot sauce (we used Frank's RedHot)
1 large egg
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
½ teaspoon black pepper

Chicken tenders

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
oil for frying

Dipping sauce

2 sticks unsalted butter
1 cup hot sauce
2 tablespoons honey (optional and to taste)
1 tablespoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon black pepper

Instructions

Pat the chicken dry with paper towels. Preheat a large heavy bottom dutch oven with cooking oil over medium heat to 350°F.
In a large shallow dish or bowl, combine the 3 cups flour, 1.5 teaspoons each of salt, garlic, and onion powder, and ¾ teaspoon of each of black pepper, cayenne pepper, and smoked paprika. Set aside.
In a separate bowl, combine the 2 cups of buttermilk, 1 egg, 2 tablespoons of hot sauce, 1 teaspoon each of salt, garlic powder, and onion powder, and ½ teaspoon each of cayenne pepper, smoked paprika, and black pepper. Whisk until completely combined.
Add some chicken pieces to the bowl of seasoned buttermilk, then, using a slotted spoon or fork, shake off any excess liquid. Transfer the chicken to the seasoned flour mixture, coat it, then shake off the excess flour. Repeat the steps to double coat, and set aside.
Add the chicken in small batches to the hot oil and fry for 5-6 minutes, flipping halfway through, until golden brown and cooked through, or the internal temperature reaches 165°F with an instant-read meat thermometer. Remove from the hot oil with a slotted spoon and place on a wire rack on large baking sheet in a single layer to drain off excess oil.
Meanwhile, in a large saucepan or skillet, heat the butter, hot sauce, Worcestershire sauce, honey, and remaining seasonings over medium heat. Stir often to combine and allow the sauce to thicken.
Add the cooked chicken pieces to the hot buffalo sauce mixture, and toss to coat. Serve right away while they're nice and hot with celery sticks and ranch or blue cheese dressing. Enjoy!
Store leftovers in an airtight container for up to 5 days.

Notes

The flour mixture is made for double coating the chicken. If you don't want to double coat the chicken, reduce the ingredients in the flour mixture only by about ⅓.
Frying oil is not included in the nutrition facts, as it is impossible to know how much you will need for your dutch oven and how much oil the chicken will absorb during the cooking process.
Dry the chicken thoroughly. Removing any excess moisture from the chicken by patting it dry with paper towels before breading will ensure the breading sticks and the chicken gets crispy. This will help ensure that the breading sticks so the chicken fries up nice and crispy.
Use the right type of oil. For the crispiest results, use an oil with a high smoke point.
Control the temperature. Keep the oil temperature at around 350°F. To ensure you don't burn the chicken or make it greasy.
Fry in small batches. Fry the chicken pieces in small batches to avoid overcrowding the pan, which will help to maintain the oil temperature and ensure that the chicken cooks evenly.
Drain excess grease. Once the chicken is done, remove it from the oil with a slotted spoon and let it drain on paper towels or on a wire rack to remove any excess oil.

Nutrition