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Boneless Wings

Saucy little bites of tastiness that are perfect for game night or the big game!
Prep Time10 minutes
Cook Time10 minutes
Sauce Time10 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American

Ingredients

Boneless Wings

  • 4 large boneless skinless chicken breasts, cubed
  • 2 large eggs
  • 1 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • vegetable oil (for frying)

Garlic Parmesan Sauce

  • 4 tablespoons butter, melted
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1/4 cup parmesan, grated
  • 1 teaspoon fresh lemon juice

Honey Barbecue Sauce

  • 2/3 cup barbecue sauce
  • 1/4 cup honey
  • a pinch of cayenne pepper (optional)

Sticky Hoisin Sauce

  • 1/2 cup hoisin sauce
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 teaspoon ginger, crushed or finely minced
  • 1 tablespoon brown sugar
  • 1/4 teaspoon garlic salt
  • 2 teaspoons fresh lime juice
  • white sesame seeds (optional garnish)
  • green onion, thinly sliced (optional garnish)

Garnishes

  • buttermilk ranch or blue cheese
  • celery or carrot sticks

Instructions

  • Cube 4 large boneless skinless chicken breasts and place them into a bowl
  • Season with chicken with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and a pinch of salt and black pepper
  • In a small bowl, whisk 2 eggs and a pinch of salt and black pepper
  • In a shallow bowl, combine 1 cup of all purpose flour, 1/2 cup of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1 teaspoon of cumin, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and 1/4 teaspoon of cayenne pepper (this is optional)
  • Place a large skillet over medium heat and add about 3/4 of an inch of vegetable oil into the skillet
  • While the vegetable oil is heating, working with one piece at a time, dip a seasoned chicken cube into the eggs and then into the flour and cornstarch mixture
  • Press the flour and cornstarch again the chicken to help it adhere and then allow any excess to fall off
  • Repeat this process with about 15 chicken cubes and then transfer them into the oil
  • Cook on the first side for 3-4 minutes or until the bottom is golden and crisp
  • Flip each piece over and cook until both sides are golden and crispy
  • Transfer the crispy boneless wings onto a paper towel lined plate or onto a rack lined sheet pan in a 200 degree oven to stay warm
  • Repeat this process until all of the wings are cooked
  • Toss your wings in the sauce of your choice (further instructions above)
  • Store in an airtight container in the refrigerator and reheat on a sheet pan in a 400 degree oven until heated through and crisp