Boneless BBQ Wings Recipe

Boneless bbq wings served with carrots and sauce.

4.94 from 44 votes

Boneless BBQ Wings Recipe

Boneless BBQ Wings are crispy chicken bites double coated in seasoned flour, fried until golden, and tossed in warm honey BBQ sauce.

Prep Time15

Cook Time20

Refrigerating Time30

Total Time1 5

Course: Appetizer, Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

2 boneless, skinless chicken breasts
1 1/2 cups all-purpose flour
1 teaspoons Lawry's seasoned salt
1 teaspoons ground pepper
1 teaspoons paprika
1 cups milk
1 egg
vegetable oil
honey bbq sauce

Instructions

Cut chicken into small chunks.
Whisk together milk and egg in a bowl.
Pour flour, salt, pepper, and paprika in a bag. Shake well.
Dip the chicken chunks into the milk/egg and then toss into the flour bag. Dip back into the bowl (milk/egg mixture) and again in the flour bag making sure the wings get double covered. Put the wings on a baking sheet covered with wax paper and refrigerate for 30 minutes.
Five minutes before removing it from the fridge, heat the vegetable oil in a sauce pan about 1 inch deep, on medium heat.
In small batches, place the chicken in the oil. Cook for about 6 minutes, turning the chicken half way through. Cook until the breading is golden brown. Set wings on paper towels to cool.
Heat honey BBQ sauce on medium heat and toss chicken around until well coated. Enjoy with cold ranch dressing!

Notes

Recipe Tips.

Cut the chicken into similar-size chunks so they cook evenly.
Shake the flour mixture well in the bag so the seasonings are evenly mixed.
Double coat each chicken piece for the crispiest boneless wings.
Fry in small batches so the oil temperature stays steady and the chicken browns evenly.
Make-ahead tip: bread the chicken and refrigerate it for 30 minutes before frying, or fry the chicken ahead and reheat before tossing with warm BBQ sauce.

Make ahead of time. Prepare the chicken the day before. Once you have coated the chicken pieces, store them covered in the fridge until you're ready to fry them.

Arrange the pieces in a single layer and place them in the freezer. Once solid, transfer them to a freezer Ziploc bag. They can last for 2-3 months in the freezer. Allow them to thaw for about 30 minutes before frying.

Store. Store leftovers in an airtight container in the refrigerator for 3-4 days. Warm them in the microwave or in the oven. They can also be eaten cold.

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