A boneless chicken wings recipe that is crisp, juicy and perfectly fried. Tossed in a homemade buffalo wing sauce, you will never miss the traditional bone-in chicken wing again, I promise. Not even at your Superbowl game day party.
These boneless chicken wings are super simple to throw together and very adaptable, as you can toss with any sauce you like. They are the perfect game day party food, and with superbowl coming up, you'll definitely want to have these at your Superbowl spread along with all the other snack foods (like these pulled pork nachos)
What are boneless chicken wings
Boneless chicken wings aren't really chicken wings at all. They are chicken breasts cut into big chunks, that are breaded, fried and typically tossed in a sauce.
Why you'll love this recipe
This recipe is a winner for a few reasons...
- They are easy. There is nothing simpler than cutting a few chicken breasts into chunks and frying them up.
- They are less messy than traditional wings. I started making these boneless chicken wings because traditional wings are so incredibly messy. People were always dropping the bones on the floor - or on themselves. This recipe is a quick bit with nothing leftover.
- They are super juicy. Thanks to a good marinade in buttermilk.
- They are adaptable. While I do highly recommend the homemade buffalo sauce I use in this recipe, you can totally use your favorite store-bought sauce or a different sauce altogether. A barbecue sauce would be great or an asian teryiaki or honey garlic would be equally delicious.
The wings themselves come together with minimal ingredients.
- Chicken breasts. I use boneless skinless breasts and cut them into chunks.
- Buttermilk. This is the perfect marinade for chicken, It helps ensure that they are juicy and tender when fried.
- Cayenne. Just a little tossed in with the buttermilk to marinade.
The homemade buffalo sauce has even fewer ingredients...
- Frank's Red Hot. This is traditional hot sauce for a buffalo sauce recipe.
- Honey. This is my secret weapon in homemade buffalo sauce. It mellows the heat and the sharp vinegar In the Frank's Red Hot. And honestly it is the only thing that make this buffalo sauce recipe different (and a million times better) than every other recipe out there.
Making boneless chicken wings is pretty straightforward and simple.
You start by marinating the chicken in the buttermilk and salt. I usually do this for at least two hours, but often overnight.
The chicken goes straight from the buttermilk marinade into the flour, salt and cayenne pepper. You really want to squeeze the chicken in the flour to really get every bit of coated in the flour.
I recommend getting the sauce together before frying, since they fry quickly. Make the homemade buffalo sauce by melting the butter and lightly cooking the garlic. Add the Frank's Red Hot and the honey and stir to combine. Bring to a simmer and cook for a few minutes to thicken up the sauce. That's it.
To cook the chicken, heat your oil and fry them up. They are small, so they don't take very long. Depending on the size of the pot you're using for frying you may need to do them in batches.
Like I said,, the reason you'll love this boneless chicken wings recipe is because of it's versatility.
- Use a different brand of hot sauce. Frank's Red Hot is not the only hot sauce brand out there. Valentina is a great option and so is Cholula.
- Make or use a different sauce altogether. The honey garlic sauce in this recipe are a great alternative to buffalo sauce.
- Increase the heat. Most buffalo sauces are medium , I think, on the heat scale which is just fine for me. If you love extra spice add more cayenne pepper or other dried chili pepper powder when making the sauce
My top tip for the absolute best boneless chicken wings for any Superbowl game day party is to serve them with a good old blue cheese dressing. A nice store bought creamy blue cheese dressing is the perfect accompaniment to these wings!
- Dutch oven or large pan for frying
For the wings
- 1 lb boneless chicken breast cut into bite-sized chunks
- ½ teaspoon salt
- 1 cup buttermilk or you can use regular milk
- 1 cup flour
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 bottle vegetable oil for frying
For the buffalo sauce
- ½ stick butter
- 4 cloves garlic smashed and minced
- ¾ cup Frank’s Red Hot
- 2 teaspoon honey
To make the chicken
- Whisk together the buttermilk and ½ teaspoon salt in a bowl. Add the cut up chicken and cover to marinate. I like at least two hours, but I like overnight even better.
- Add the oil to a dutch oven or large saucepan and heat it up to 350 °F. I recommend using a kitchen thermometer for this, but if you don’t have one, dop a pinch of flour in the oil, when it bubbles, the oil is ready.
- Mix your flour salt and other ½ teaspoon of salt. Take the chicken straight from the buttermilk into the flour. Press and squeeze the chicken vigorously to really get some serious flour coating on the chicken.
- Fry the boneless wings for about 5-6 minutes. They should be nice and golden brown. If you have a thermometer, the internal temperature should be 165 °F.
- Remove the chicken and set onto a cooling rack set over a baking sheet to catch the excess oil. Place the cooked chicken in a large bowl.
To make the buffalo sauce
- Melt the butter in a saute or saucepan over medium heat. Lightly fry the garlic in the butter until fragrant, about 45 seconds. Add the hot sauce and the honey and cook over medium-high heat about four minutes, until the sauce reduces and thickens a bit.
- Add the hot sauce to the fried boneless wings and toss thoroughly to combine. Serve on a plate with a side of blue cheese dressing.