Everyone has their favorite party food. Their “treat yourself” food. That go-to food that you want after a long week or exhausting day. Now, I am not talking about anything fancy, just the kind of comfort food that you know will hit the spot.
For some of us, this is boneless wings…
Now, of course, you can bake up breaded chicken, but the best chicken wings are fried. Thats my opinion, but it has been developed after years of research and by “research“, I mean making boneless wings and eating boneless wings. The fried ones are the best and today, we are double breading and shallow frying some boneless wings that are so crispy on the outside and so juicy on the inside that I am pretty sure you will agree with my “fried over baked” call too.
Let’s get started…
Begin by cutting about 2 pounds of boneless skinless chicken breasts into 1 inch portions. Make sure your portions are all about the same size, so they will all cook evenly.
Once the chicken is prepped, whisk 2 large eggs in a shallow bowl with 2/3 cup of milk and season generously with salt and black pepper.
Add 2 cups of all purpose flour into another shallow bowl and season with a teaspoon of sea salt, a teaspoon of onion powder, a teaspoon of garlic powder, 1/2 teaspoon of chili powder and 1/4 teaspoon of black pepper.
Now that your breading is prepped, add 24 ounces into a wide shallow skillet placed over medium high heat and bring the oil temperature up to somewhere between 350 and 375 degrees.
While the oil is heating up, start breading the chicken 1 piece at a time starting with the egg mixture then into the flour then back into the egg and then back into the flour mixture. This is our double breading.
Eggs – flour – eggs – flour = a good, thick, crispy breading.
Once you bread a piece, place it onto a cutting board or cooling rack and repeat the same process until all of the chicken is double coated.
Letting the chicken sit breaded for a few minutes helps give the breading a chance to adhere to the chicken firmly before dropping it into the hot oil, so I always suggest allowing time for this.
When the oil reaches between 350 and 375 degrees, very carefully drop some of your breaded chicken in. You can add a good amount in there, just don’t crowd the oil too much or it can cool down and not have enough heat to crisp up that beautiful breading.
Use a slotted spoon or spider to move the chicken around a bit while the are frying to make sure all surfaces get a chance to fry up crispy.
One inch boneless wings usually take around 5-6 minutes to fully cook through. You can check them by pulling one out and cutting it in half or by checking the internal temp with a kitchen thermometer. When the chicken reaches 165 degrees and the breading is golden brown, the wings are ready to be taken out of the hot oil.
If you prefer your boneless wings to be naked then you can add a little salt over the breading as soon as you pull them out of the oil, but I am a sauce lover, so I am tossing these wings in my favorite honey hoisin sauce.
In a large skillet, melt a tablespoon of butter and add 1/2 cup of hoisin and 3 tablespoons of honey. Bring the sauce up to a bubble and add your wings…
As soon as you toss the wings in your favorite sauce, quickly grab some ranch (or blue cheese!) and dig in..
These wings are so crispy and crunchy on the outside, but nice and moist on the inside and if you choose to go with my favorite honey hoisin sauce, you are not going to be disappointed! This sauce is absolutely fabulous and brings those sweet, smokey vibes and a great sticky texture to anything you toss it in.
Check out my favorite traditional wing recipe here!
If you are searching for a great boneless chicken wing recipe for anything from football season to game night with friends then I would love for you to give these a try. They are every bit as good as the chicken wing joint in town and you won’t be left with a $100 tab afterward.
Boneless Chicken Wings
Ingredients
The wings...
- 2 pounds of boneless skinless chicken breast, cubed
- 2 cups of all purpose flour
- 1 teaspoon of sea salt
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon of black pepper
- 2/3 cup of milk
- 2 large eggs
- 24 ounces of neutral frying oil
Honey Hoisin Wing Sauce
- 1/2 cup of hoisin sauce
- 3 tablespoons of honey
- 1 tablespoon of butter
Instructions
- Cube 2 pounds of boneless skinless chicken breast and set to the side for now
- In a shallow bowl, whisk 2 large eggs with 2/3 cup of milk and generously season with salt and black pepper
- In a separate shallow bowl, whisk 2 cups of all purpose flour with 1 teaspoon of sea salt, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of chili powder and 1/4 teaspoon of black pepper
- Working with one piece of chicken at a time, dip the chicken into the egg mixture first then into the flour mixture then back into the eggs and into the flour once more creating a double coating
- Place each breaded piece of chicken onto a cooling rack to rest while you repeat the process with each piece
- Once all of the chicken has been coated, add 24 ounces of neutral oil into a large skillet and place over medium high heat
- When the oil reaches between 350-375 degrees, carefully drop about 1/3 of the pieces of chicken into the oil and fry for 5-6 minutes or until the breading is golden brown, crisp and the chickens internal temperature reaches 165 degrees
- Transfer the fried boneless wings onto a clean cooling rack and repeat the process until all of the chicken is fried
- If you are serving the wings without tossing them in sauce, season with salt or your favorite chicken seasoning as soon as they are pulled out of the oil while they are still nice and hot
- If you are making the honey hoisin sauce, add a tablespoon of butter into a large skillet placed of medium heat
- As soon as the butter melts, add 1/2 cup of hoisin sauce and 3 tablespoons of honey and bring the sauce up to a simmer
- Add the chicken wings, toss and serve!
