Boneless Buffalo Wings

We really love boneless wings around here. I've got making them down to a science. It used to take me a while and now it's a breeze. They are 10x better than any boneless wing from a restaurant. We like to enjoy our wings with ranch dressing and homemade macaroni and cheese. 

When it comes to breading any sort of meat, at the end your hands can either look like this (aka mostly clean)...

or this (totally breaded)...

Yes, I did dip my hands in the egg and the flour a few times before we took the above picture. Here's the trick to being a clean-ish meat breader. You want your dominant hand to be the dry hand, for me that is my right hand. Your other hand will be your wet hand.

The dry hand only touches flour and flour coated chicken. Your wet hand will only touch the raw chicken and the chicken while it is covered with eggs. Here's how the process works for me (I work with about 6-10 pieces of chicken at a time):

Left hand: Put the raw chicken pieces in the shallow dish filled with the flour mixture.

Right hand: Toss flour from the areas surrounding the chicken on top of the chicken, and then use your hand to coat the chicken evenly with flour.

Right hand: Without touching the eggs, pick up the flour coated chicken and drop the pieces into the egg mixture.

Left hand: Dunk your hand into the egg mixture and swish the eggs around to make sure they're all coated.

Left hand: Take each individual piece of chicken out of the eggs (letting any excess drip off) and put them back in the flour--- don't touch the flour with your left hand.

Right hand: Just like when you coated the chicken with flour before, toss flour from the areas surrounding the chicken onto the chicken and then use your hand to coat the chicken completely with flour. 

Right hand: Remove chicken pieces to a dry plate.

REPEAT.

That's how I bread my chicken every time I do this and my hands always look like the first picture above (yes, seriously). It takes some practice for sure, but once you get the hang of it you'll feel like a pro. Just remember, you need a wet hand and a dry hand. If you do that your hands will be so much easier to wash off when you are done. 

Boneless Buffalo Wings

3 large boneless, skinless chicken breasts

2 cups flour

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 eggs

1/2 cup milk
2-3 cups vegetable oil

1 (12 oz) bottle Frank's Red Hot Buffalo Wing Sauce*
Tupperware with a tight fitting lid

Cut the chicken breasts into cubes. Combine the flour, salt, pepper, cayenne, garlic powder, and onion powder in a shallow dish. Mix well with a whisk or a fork.

Whisk the eggs and milk together in a small bowl. Coat the chicken pieces first in flour, then dip them in the egg milk mixture, and then coat in flour one more time. Pile the pieces high on a plate. I usually finish breading the chicken before I start frying them.

Preheat the oven to 150-200 degrees. Line a plate with paper towels. Line a cookie sheet with aluminum foil and spray it with non-stick cooking spray. Put the cookie sheet in the oven. Heat the oil in a large non-stick skillet over medium high heat (you'll need the oil to be 1" deep) . When the oil is hot enough gently drop 1/4 of the chicken pieces in it. Fry for 3-4 minutes on each side (or until golden brown).

Remove from pan and let the excess oil drain on paper towels for 3-5 minutes (I actually drain my wings on a piece of cardboard because it is more absorbent). Transfer to the cookie sheet in the oven (this will keep the wings warm, though you still want to move fairly fast so they don't overcook).

Once all of the wings are done frying put half of them in a large tupperware container. Pour 1/2 cup of hot sauce over them. Close the tupperware lid and shake, SHAKE, shake until all of the pieces are evenly coated. Repeat one more time. You may or may not need the whole bottle of hot sauce.

Serve immediately with celery sticks, bleu cheese or ranch dressing, and/or homemade macaroni and cheese.

*If you want a less spicy boneless wing option try coating them with the Winger's Amazing Sauce recipe found in this post. Or you can use 1 part hot sauce to 3 parts prepared barb-e-que sauce. 

We have also coated these wings with regular Frank's Hot Sauce and Sriracha.

Recipe Yield: 4-6 servings
Recipe Source: an Amanda Jenks original