Boneless Wings

(from castro15’s recipe box)

Categories: Chicken

Ingredients

  • 1/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup buttermilk
  • 1 large egg white
  • 1 tablespoon vodka or other neutral spirit
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
  • 2 cups panko breadcrumbs
  • Sauce Option #1: Spicy Buffalo
  • 3/4 cup hot sauce, such as Cholula or Frank's RedHot®
  • 6 tablespoons unsalted butter, melted
  • Sauce Option #2: Honey-BBQ
  • 3/4 cup BBQ sauce
  • 1/3 cup honey
  • Pinch red pepper flakes
  • For serving (optional):
  • Carrot and celery sticks
  • Ranch or blue cheese dressing

Directions

  1. Set up a dredging station. Combine the flour, cornstarch, salt, paprika, black pepper, cayenne, and garlic powder together in a gallon-sized zip-top bag; set aside. Whisk the buttermilk, egg white, and vodka together in a medium bowl. Pour the panko into a separate medium bowl. Fit a wire rack inside a baking sheet.
  2. Dredge the chicken. Add the chicken to the zip-top bag and shake to evenly coat in the flour-seasoning mixture. Transfer the chicken, 1 or 2 pieces at a time, to the buttermilk mixture, leaving any excess flour in the bag. Coat the chicken in buttermilk, then add to the panko breadcrumbs and turn to coat.
  3. Set the coating. Place the coated chicken on the wire rack. Repeat the dredging process with the remaining pieces of chicken, leaving space between the pieces. Let the chicken sit at room temperature for 10 to 30 minutes to let the coating set. Meanwhile, arrange a rack in the middle of the oven and heat to 375°F.
  4. Bake the chicken. Bake the chicken until cooked through or an instant-read thermometer registers 165°F, 15 to 20 minutes.
  5. Make the sauce. While the chicken bakes, whisk the ingredients for the sauce of your choice together in a large bowl.
  6. Broil the chicken. Turn the oven to broil and broil until the crust is crispy and brown, 1 to 2 minutes more.
  7. Toss chicken with the sauce. Transfer the chicken to the bowl with the sauce and toss until well-coated.
  8. Serve the boneless chicken wings. Serve immediately with carrot and celery sticks and ranch or blue cheese dressing if desired.

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