Boneless Wings
Our BEST spicy, tender boneless wings are a simple and delicious crowd favorite - restaurant quality right from home!
Servings: 4
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons salt
- ½ teaspoon black papper
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- 1 egg
- 1 cup milk
- 3 skinless, boneless chicken breast, cut to ½-inch chunks
- 12 ounces mild buffalo wing sauce
- oil for frying
Instructions
- Heat oil in a deep-fryer or large saucepan to 375°F.
- In a large bowl, combine flour, salt, pepper, garlic powder, and paprika. In a small bowl, whisk the egg and milk.
- Dip and coat each piece of chicken in the egg mixture. Then roll in the flour to coat. Repeat the steps so that each piece of chicken is double-coated. Refrigerate breaded chicken for at least 20 minutes.
- In batches, fry chicken in hot oil until browned. About 5-6 minutes.
- Heat hot sauce in a skillet, add fried chicken pieces, and toss to coat. Serve warm.
Video
Notes
Prep ahead of time. Coat the wings the day before and keep them covered in the fridge until you're ready to fry.
Store. Leftover wings can be stored in an airtight container in the refrigerator for 2-3 days or in the freezer for 2-3 months. Reheat them in the microwave or in the oven.
Nutrition
Calories: 362kcal | Carbohydrates: 50g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 3896mg | Potassium: 460mg | Fiber: 1g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 3.3mg