Boneless Wings

Boneless Wings.  You know there really is no such thing as a boneless chicken wing right?  It’s just a made up name for chicken breasts cut into pieces, seasoned, and fried or baked to mimic real chicken wings – but without the bones.  Thus the name Boneless Wings.

Whatever.  No matter the name they are called by, they are tender nuggets of total deliciousness.  And you can make them yourself in your very own kitchen.
I’ve made several different recipes of wings or fried chicken of some type over the years and I was always disappointed with some part of the process.  Either the batter didn’t stay on, or the flavor wasn’t quite right, or the recipe wasn’t proportioned right.

The recipe proportions is my biggest complaint!  Have you ever noticed that?  You mix up the egg and milk and you mix up the dry mixture and you start breading your chicken and about halfway through the amount of chicken the recipe calls for you run out of the dry mixture you are dipping it in.

Happens. Every. Time.  🙁

So I tweaked this recipe till I had a dry mixture that lasted for the whole batch instead of running out in the middle of dipping my Boneless Wings.  And I switched up some of the ingredients to suit our taste, and to make this recipe uniquely ours.

Three pounds of boneless chicken breasts, cut into 2×1 inche cubes.

One secret for exceptional Boneless Wings is to double dip the chicken pieces.  Into the milk and egg mixture – into the dry mix – back into the milk and egg mix – roll again in the dry mix.

Tip:   – use your left hand to put the chicken in the milk/egg mixture and to place into the bowl of dry mix.  Then use your right hand in the dry mix only.  It cuts down on the gooey, messy build-up on your hands.  

Your Welcome. 😀

I don’t have a deep fryer.  But you don’t have to have a deep fryer to deep fry Boneless Wings!

All you need is a skillet. I use my electric skillet because it’s what I use all the time and I’m used to it.  You could do the same thing on the stove top – I think my stove top is harder to keep control of the heat.

Fill your skillet with 3/4 to 1 inch of oil.   The oil needs to come up at least halfway on the chicken pieces when you put them in the hot oil.

You can see here that the oil almost covers my Boneless Wing pieces.  Sometimes the oil doesn’t come up quite this high – there isn’t a perfect level for the oil – you will be turning the chicken.

Cook on one side for about 5 minutes and then turn and cook another 4 to 5 minutes.  A pair of kitchen tongs works well for turning.

Here is a shot of the small amount of dry mix I had left. 

Every single recipe I’ve ever used for frying chicken doesn’t make enough dry mix to coat the amount of chicken the recipe calls for.  This one does because I worked with it till it was right.  And I’m passing on my updated recipe to you 😀

One of the things I changed up about this recipe was adding the Chipotle seasoning.  It adds just the right amount of sweet spice to the spicy-ness.  My hubby loves it.

Ready to see the recipe?  Here ya go!

Fresh, hot, Boneless Wings.  Tender, crispy, yummy, hot, and delicious.

The sauces my husband likes the best for dipping these Boneless Wings are Ranch Dressing and Hot Wings Buffalo sauce.  My middle girl loves these sauces too.  I think the Buffalo sauce is too hot but I love the ranch on these wings.

 Do you have a favorite recipe for Boneless Wings or Fried Chicken?  Leave me a comment and share your favs with me!

Jill