Boneless Chicken Wings

Kitchen Equipment Needed

• Large mixing bowl
• Whisk
• Baking sheet or frying pan
• Tongs
• Measuring cups and spoons
• Shallow dish (for breading)
• Oven (for baking) or stovetop (for frying)

Ingredients Overview

• Chicken: Boneless, skinless chicken breasts cut into bite-sized pieces.
• Breading: A crispy coating made from flour and spices.
• Sauce: Your choice of buffalo, BBQ, honey mustard, or any other favorite sauce.
• Dipping Sauces: Ranch or blue cheese dressing for serving.

Ingredients (Serves 4)

For the Chicken

• 1 ½ lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk
• Cooking oil (for frying, if not baking)

For the Sauce

• ½ cup buffalo sauce, BBQ sauce, or honey mustard (adjust to taste)
• 2 tablespoons unsalted butter (optional, for buffalo sauce)

For Serving

• Ranch or blue cheese dressing
• Celery sticks

Directions

Step 1: Prepare the Chicken

In a shallow dish, mix the flour, garlic powder, paprika, salt, and pepper. In another bowl, whisk together the eggs and milk. Dip each chicken piece into the flour mixture, then into the egg mixture, and back into the flour mixture, ensuring they are fully coated.

Step 2: Cook the Chicken

For Baking: Preheat your oven to 400°F (200°C). Place the coated chicken pieces on a greased baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and cooked through.
For Frying: Heat oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for 4-5 minutes per side, or until golden brown and cooked through. Drain on paper towels.

Step 3: Toss in Sauce

In a large bowl, mix your chosen sauce with melted butter (if using buffalo sauce). Add the cooked chicken pieces and toss until evenly coated.

Step 4: Serve & Enjoy

Serve the boneless wings hot with ranch or blue cheese dressing and celery sticks on the side.

Prep Time

15 minutes

Cook Time

20-25 minutes

Total Time

35-40 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~400
• Fat: ~15g
• Carbohydrates: ~25g
• Protein: ~35g

Expert Tips

• Extra Crispy: Double-coat the chicken by repeating the flour-egg-flour process.
• Baking vs. Frying: Baking is a healthier option, while frying gives a crispier texture.
• Sauce Variations: Experiment with different sauces like teriyaki, garlic Parmesan, or sweet chili.

FAQs

Can I use chicken tenders instead of chicken breasts?
Yes, chicken tenders work perfectly and may require less cutting.

Can I make these ahead of time?
Yes, you can bread the chicken and refrigerate it for up to 2 hours before cooking.

What if I don’t have a favorite sauce?
You can mix equal parts ketchup and hot sauce for a quick homemade buffalo sauce.

Storing & Reheating

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or in the microwave for 1-2 minutes.

Substitutions & Variations

• Gluten-Free: Use gluten-free flour or almond flour for the breading.
• Spicy Kick: Add cayenne pepper or hot sauce to the breading mixture.
• Air Fryer Option: Cook the breaded chicken in an air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway through.