Friday, August 21, 2020

Boneless Buffalo Wings Recipe

If you're looking for a Boneless Buffalo Wing recipe to rival those found your favorite pub, you've come to the right place. These wings have a hearty coating that is crisp and savory and always commands rave reviews. 

This Boneless Buffalo Wing recipe is a no-fail crowd pleaser. But not only are they delicious, they are relatively quick and easy to make. If you can measure and follow directions, then you can make these! I promise they will be the star of your next game night or get together! 

A word about wing coating sauces: Nowadays we have a multitude of premade bottled hot sauces to choose from. Whether you prefer spicy, sweet, smoky, or another type, there's a sauce for that, I guarantee it. 

In our house, Franks and Crystal have been the standards, and I use Franks for this recipe. Use whatever sauce you like, or create your own, but I have to tell you this: the secret to the boneless hot wings that you get in a pub is in the coating and frying. We'll get to more on that in a bit.

Before you ask: Yes, you can bake these and still have them turn out crispy, but if you want them just like at the pub - extra crispy - then fried is where its at. I do not use an air fryer, so if you do and you decide to air fry these, let us know your results by leaving a comment below!  

Oh my heavens the crispiness!

One last thing I'd like to cover before we get started is the importance of double-dipping and wire rack cooling. By double dipping I mean double coating. If you've ever breaded chicken before then you already know the standard way is to dip the meat into an egg wash mixture of beaten egg and milk, let the excess drip off, and then dredge the meat into your dry breading mixture, which is commonly a mix of fine dry bread crumbs, flour, a bit of salt and pepper and sometimes other spices. 

With this recipe, instead of going once into the wet mixture and then once into the dry mixture, we will do it twice: wet, dry, wet, dry. This is the secret to creating that nice, thick coating.

Once all pieces are breaded, we refrigerate! This step is essential before frying because it allows the breading to really adhere to the meat. You want that breading to stick!  So place all of the breaded pieces in a bowl or on a large plate, pop them in the refrigerator for a minimum of 20 minutes  (between 20 to 30 minutes is great) and then get ready to fry. 

A word on frying: First of all, the oil must be hot, so be sure to preheat your oil on medium heat until it is around 375 degrees Fahrenheit. If you do not have a deep fryer, you can use the country fry method, which is how I fry mine. To do this, use a medium sized pot and fill with about 2 inches of oil - enough so that when you place your chicken pieces in they are submerged. Use a utensil (long metal tongs work great) to gently move them around a bit while they fry so that the pieces do not stick to each other while cooking, and flip them once about half way through cooking so that they cook evenly. 

How much to fry at one time: I put a few pieces in the oil until the bottom of my pot is covered, but leave enough room so that they are not right up against each other. You don't want them too crowded. 

Pieces should be a nice golden brown

I time mine for 5-6 minutes until they are golden brown and then remove each piece carefully with tongs and place on a wire cooling rack. For the crispiest chicken possible, do not cool or drain your wings on paper towels! Just place each fried piece right onto the wire cooling rack.

Can't you just see the crispiness? 

Let's get started!


3 boneless, skinless chicken breasts, cleaned, trimmed and cut into one to two-inch pieces (I cut mine into the size of chicken wings or a bit smaller)
1 egg
1/2 cup milk
1 & 1/2 cup  white all-purpose flour
1 & 1/2 cups Panko bread crumbs
2 teaspoons Black Pepper
1 teaspoon Cayenne Pepper
1 & 1/2 teaspoon Garlic Powder
2 teaspoons Paprika
1/2 cup bottled hot sauce (I use Franks)
2 Tablespoons melted butter
Oil for deep frying


1) In a medium sized bowl whisk together the egg and milk until completely combined to create an egg wash. Set aside.

2) In a separate large bowl mix the flour, panko, black pepper, cayenne pepper, garlic power and paprika until combined to create the breading mixture.

3) Using one hand for the wet ingredients and one hand for the dry, place a chicken piece into the egg wash. Using your "wet" hand, remove the chicken piece and place it into the dry breading bowl. Use your dry hand to coat and turn the chicken piece until completely coated. Next, place this coated piece back into the egg wash a second time (briefly) and then into the dry breading bowl again, coating it firmly once more with the breading mix. Place the breaded piece into a bowl or on a large plate and repeat until all chicken pieces are breaded.

These are breaded, chilled, and ready to be fried

4) Place breaded chicken into the refrigerator for 20 to 30 minutes to chill them so that the breading completely adheres to the chicken. Don't skip this step!

5) Heat oil in deep fryer (or in pot as described above) to 375 degrees F. Use a cooking thermometer to gauge the temperature of the oil if needed.

6) Assemble wire cooling rack on top of a cookie sheet to catch oil drippings.  

This is how they should look when frying.

7) Once oil is hot, place a few chicken pieces into the pot at once to fry, gently turning the pieces half way through. Make sure your oil is hot enough: Chicken should sizzle when placed into the oil. 

Fry until they are a nice golden brown and cooked through

8) Cook each piece for 5 to 6 minutes until cooked through (test a thick piece: when cut through, juices in chicken should run clear.) 

No more paper towels!

9) Once cooked, remove chicken pieces from oil and place onto cooling rack. Do not drain them on paper towels!

These are ready for hot sauce...or eat them as is!

Whisk together the butter and hot sauce. Don't skip the butter!

10) Melt the 2 T of butter in a microwave and then stir in 1/2 cup of your favorite bottled hot sauce (such as Franks) until completely combined.

Toss some sauce with some boneless wings

11) Place a few of the fried chicken wings into a bowl with a lid. Pour some of the hot sauce on top of the chicken. Place the lid on the bowl and toss gently to coat the wings.

Serve with blue cheese or ranch dressing and celery, or serve with a crisp green salad. Enjoy!


 Let me know how you like them! 
Article copyright Laura Beth Love 2020 and may not be republished in print or other media without express written permission from the author. For any link updates or corrections leave correct info in comment area.