These crispy boneless wings deliver all the bold flavors of traditional buffalo wings without the mess of bones. Perfectly double-coated in a blend of seasoned flour, these juicy chicken pieces fry up golden brown and crispy, then get tossed in your favorite tangy buffalo sauce for that irresistible zing. Whether you’re hosting game day or whipping up a quick weeknight dinner, these wings are sure to be a crowd-pleaser.
The process of double dredging in buttermilk and spiced flour creates a crunchy crust that locks in moisture while the buffalo sauce adds a kick of heat and tang. Finished with crisp celery and carrot sticks alongside a cool ranch dip, this dish balances flavor and texture beautifully.
- Double coating ensures an extra crispy and juicy bite every time.
- Simple ingredients and straightforward technique make it easy to make at home.
- Perfectly balanced with tangy buffalo sauce and refreshing veggie sides.
- Versatile for appetizers, snacks, or a hearty dinner option.
Ingredients
- Canola oil: Neutral-flavored oil ideal for frying, providing a crispy texture without overpowering taste.
- Boneless skinless chicken breast (1 pound): Cut into 1-inch pieces for even cooking and bite-sized portions.
- All-purpose flour (2 cups): Forms the base of the seasoned coating for a crunchy exterior.
- Seasoned salt (2 teaspoons): Adds a savory depth, enhancing overall flavor.
- Garlic powder (1 teaspoon): Imparts a subtle garlicky aroma and taste.
- Onion powder (1 teaspoon): Provides a mild sweetness to complement the spices.
- Black pepper (½ teaspoon): Gives a gentle heat and peppery undertone.
- Buttermilk (1 cup, room temperature): Tenderizes chicken and helps the coating adhere perfectly.
- Large egg (1, room temperature): Binds the coating, creating a sturdy crust.
- Bottled buffalo wing sauce (1 cup): Tangy, spicy sauce that coats the wings for classic buffalo flavor.
- Celery sticks: Crisp, cooling vegetable accompaniment to balance the spice.
- Carrot sticks: Sweet and crunchy side that complements the wings.
- Ranch dressing: Creamy dip that provides a refreshing contrast to the heat.
Instructions
- Heat the frying oil
-
Add enough canola oil to a heavy-duty pot so it’s 4-5 inches deep or fill your electric fryer to the recommended level, then heat it to 375°F. This ensures the chicken fries quickly to a golden crisp without absorbing excess oil.
- Prepare the draining station
-
Line a large baking sheet with paper towels and place a wire cooling rack on top. This setup allows the fried wings to rest and drain excess oil, keeping them crispy and preventing sogginess.
- Mix the seasoned flour
-
In a large shallow dish, combine the flour with seasoned salt, garlic powder, onion powder, and black pepper. Stir thoroughly to evenly distribute the spices, ensuring consistent flavor on every piece.
- Combine wet ingredients
-
Whisk the buttermilk and egg together in a separate shallow dish until smooth. This mixture tenderizes the chicken while helping the flour coating stick better during double dredging.
- Coat the chicken pieces
-
Add 12-15 chicken pieces to the buttermilk mixture and toss to coat completely. Transfer to the flour mixture and coat fully. Repeat by returning the pieces to the buttermilk, then once more into the flour for a double coating, which yields extra crunch and sealing of moisture.
- Fry the wings in batches
-
Carefully add 12-15 coated chicken pieces to the hot oil. Fry for 5-6 minutes or until golden brown and the internal temperature reaches 165°F. Frying in batches prevents overcrowding, maintaining oil temperature for even cooking.
- Drain the fried wings
-
Remove the wings using a wire spider or fryer basket and let excess oil drip back into the pot. Transfer them to the prepared baking sheet on the cooling rack to maintain crispness while cooling slightly.
- Toss the fried wings in buffalo sauce
-
Place the warm fried boneless wings into a large bowl and pour the buffalo wing sauce over them. Using a large slotted spoon, gently toss to coat fully without breaking the crispy crust.
- Plate and serve
-
Transfer the sauced wings to a serving platter, allowing excess sauce to drip back into the bowl. Add fresh celery and carrot sticks along with a small bowl of ranch dressing for dipping. Serve immediately to enjoy the perfect blend of hot, spicy wings and cooling sides.
- Ensure chicken is at room temperature before cutting for even cooking and safety.
- Use a thermometer to maintain oil at 375°F to avoid undercooked or greasy wings.
- You can freeze fried wings (unsauced) for up to 2 months; reheat and toss in sauce later.
- Adjust buffalo wing sauce brand and heat level to suit your spice preference.
- Depending on your pot or fryer size, you may need to fry in multiple batches.
Storage Tips
Store any leftover unsauced fried wings in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 375°F until heated through and crisp before tossing in buffalo sauce.
Serving Suggestions
Serve boneless wings alongside crisp celery and carrot sticks for a classic touch. Pair with ranch or blue cheese dressing to balance the heat, and add your favorite beer for a game day feast.
- Double dredging locks in moisture and ensures maximum crunchiness.
- Rest fried wings on a wire rack instead of paper towels for best texture.
- Use room temperature ingredients to promote better coating adhesion and even cooking.
- Monitor oil temperature closely to avoid greasy or undercooked chicken.
- Customize seasoning in the flour to enhance flavor complexity.
FAQs
- Can I use chicken thighs instead of breasts?
-
Yes, boneless skinless chicken thighs can be used. They offer more flavor and juiciness but may require slightly more frying time.
- How do I make these wings less spicy?
-
Use a mild buffalo sauce or mix your sauce with melted butter to tone down the heat while keeping flavor.
- Can I bake the boneless wings instead of frying?
-
While frying yields the crispiest crust, you can bake at 425°F on a wire rack for 20-25 minutes, flipping halfway, but texture will differ.
- What’s the best way to reheat leftovers?
-
Reheat in an oven or air fryer at 375°F until warmed through to retain crispness, then toss in buffalo sauce just before serving.
- Can I make the sauce from scratch?
-
Absolutely! Homemade buffalo sauce using hot sauce and melted butter creates a fresh, customizable alternative to bottled sauces.
- Is it necessary to double coat the chicken?
-
Double coating is highly recommended as it creates a thicker, crunchier crust that stays intact when tossed in sauce.
Crispy Boneless Wings
Equipment
- 1 large heavy duty pot 5-6 quart Dutch oven or electric fryer
- 1 large baking sheet lined with paper towels and wire cooling rack
- 2 large shallow dish
- 1 wire spider strainer or fryer basket
- 1 large bowl
- 1 whisk
Ingredients
- Canola oil for frying
- 1 pound boneless skinless chicken breast cut into 1 inch pieces
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 cup buttermilk room temperature
- 1 large egg room temperature
- 1 cup bottled buffalo wing sauce
Instructions
- Heat canola oil in a large heavy duty pot or electric fryer to 375°F with 4-5 inches deep oil.
- Line a large baking sheet with paper towels and a wire rack to drain fried chicken.
- In a large shallow dish, combine flour, seasoned salt, garlic powder, onion powder, and black pepper.
- Whisk together buttermilk and egg in a second shallow dish.
- Add 12-15 chicken pieces to buttermilk mixture and toss to coat.
- Transfer chicken to flour mixture and coat, then back to buttermilk and again to flour for double coating.
- Place coated chicken on a plate and repeat with remaining pieces.
- Fry 12-15 pieces at a time in hot oil for 5-6 minutes until golden and internal temperature reaches 165°F.
- Drain excess oil using spider strainer then transfer chicken to prepared baking sheet.
- Repeat frying until all chicken pieces are cooked.
- In a large bowl, toss fried chicken with buffalo wing sauce until fully coated.
- Transfer wings to serving platter, draining excess sauce, and serve warm with celery, carrots, and ranch dressing.
Notes
- Freeze cooled fried chicken in a single layer before storing airtight for up to 2 months.
- Use room temperature chicken pieces for even frying and proper internal cooking.
- Choose your preferred bottled buffalo wing sauce brand.
- Fry in batches according to pot or fryer capacity.
- Oil amount depends on pot or fryer size.
