Boneless Fried Hot Wings

Boneless Hot Wings are made with chicken breast dipped into a seasoned flour and panko bread crumb mixture to form a crunchy exterior. The chicken is deep fried on the stove. The Boneless Wings are then dipped into a Butter, Franks Hot Sauce, and Cholula Hot Sauce mixture that creates my favorite Buffalo Sauce recipe.

These are a favorite for dinner but also a go to on game day. Sometimes I don't have chicken wings in the freezer but I almost always have some chicken breast on hand. 

If you love Hot Wings and Fried Chicken as much as we do you might also love: Fried Hot Wings, Extra Crispy Fried Chicken, Crispy Baked Hot Wings, and Sticky Honey Chipotle Baked Chicken Wings. 

It's almost Super Bowl Sunday! A favorite in our house one game day is Boneless Hot Wings.

I made them for you boneless this time but you could always make them with standard wings if you like. The sauce on these are delish, not so hot your taste buds can't enjoy the flavor.

I love to serve these with a side of ranch or bleu cheese dressing.

Truth be told in our house we could eat these almost every other day if I would make them, they are a highly requested item.  

 I hope everyone has a fabulous Super Bowl we will be spending it with some pretty awesome people. I can't wait!!!

Here's how to make this crunchy Boneless Hot Wings Recipe:

Mix together in a bowl:

• 1 cup All-Purpose Flour
• 1 1/2 teaspoon Salt
• 1 1/2 teaspoon Ground Black Pepper
• 2 teaspoons Granulated Garlic
• 1 1/2 teaspoons Smoked Paprika

At this time also set oven to warm or 200-250 degrees.

Slice 4 whole Chicken Breast either into small strips about a 1/2 inch thick or 1" cubes for hot wing poppers! Do not dry chicken breast!

My husband did the slicing of the meat this time so we enjoyed our boneless hot wings about the size of a traditional hot wing.

Place chicken into the flour to coat. Leave chicken in the flour mixture for at least 10 minutes. This will make a nice crust on your chicken.

Heat about 1 1/2 cups Hight Heat Cooking Oil over medium-high heat in a heavy skillet to about 350 degrees F on a deep fry thermometer.

Add chicken in batches to leave space between the chicken pieces. Truth be told I rarely use a thermometer but know the oil is ready when I place a pinch of flour into the oil and it bubbles. 

I let oil come to temperature for about 4 minutes on my gas stove. If using electric it may take longer. 

Do not flip wings over until the bottom is brown or the crust might come off of the chicken. 

Once brown flip and brown the other side, you will be able to see the sides of the chicken start to brown when it is time to flip about 6-8 minutes. Make sure oil continues to bubble around chicken other wise the temperature of the pan might not be hot enough.

Also watch for chicken to brown to quick as you might need to lower the temperature.

If you have never fried before I promise you will get this down it will just be figuring out your stove. 

Cook until chicken reaches 165 degrees F on an instant read thermometer. Check out Savory Experiments Tips for Chicken Temperature. Remove chicken from pan and place into warm oven. Repeat with remaining chicken.

While chicken is frying in a small saucepan add:

• 1/4 cup Butter
• 1/3 cup Franks Hot Sauce
• 1/3 cup Cholula Hot Sauce

 Heat over medium- low heat until warm.

Once all chicken is cooked pour warmed hot sauce over the top and toss to coat. Serve Boneless Hot Wings with ranch or bleu cheese for dipping.

If you're looking for more of my favorite ways to enjoy chicken wings make sure to check out Fried Hot Wings, Baked Hot Wings, Sticky Chipotle Honey Baked Hot Wings, and Roasted Strawberry Chipotle Barbecue Wings. Sometimes we make a variety just to have a wing party! 

A few other favorite hot wing ideas for a party are Baked Adobo Wings from Culinary Ginger, Baked Glazed Teriyaki Wings from Hot Eats Cool Reads, Jack Daniel Wings from Lovefoodies, Baked Buffalo Wings from The Kitchen Is My Playground, and 3 Pepper Smoked Hickory Wings from Savory Experiments. Just give me all the wings! I'll take 3 of each please...

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Dinner, Appetizer, Snack

American

Yield: 5

Author: Serena Bakes Simply From Scratch

Boneless Fried Hot Wings

Boneless Hot Wings are made with chicken breast coated in seasoned panko mixture for a crunchy exterior dipped in the BEST Buffalo Sauce.

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 4 whole Boneless Chicken Breasts cut into 1/2" strips or 1" cubes ( Do Not Dry Chicken)
• 1 cup Flour
• 1/2 cup Panko Bread Crumbs (Optional but adds a little extra crunch)
• 1 1/2 teaspoon Salt
• 1 1/2 teaspoon Ground Black Pepper
• 2 teaspoons Granulated Garlic
• 1 1/2 teaspoons Smoked Paprika
• 1 1/2 cups High Heat Frying Oil

Buffalo Sauce

• 1/4 cup Butter
• 1/3 cup Franks Hot Sauce
• 1/3 cup Cholula Hot Sauce

Instructions

1. Preheat oven to 200-250 degrees .
2. Mix all dry ingredients together. Add chicken to dry ingredients, and set aside for at least 10 minutes.
3. Heat oil over medium- high heat until a pinch of flour placed in oil bubbles, about 4 minutes on my gas stove. Watch the oil carefully not to burn it. An electric stove may take longer. Oil will be about 350 degrees if using a thermometer. Adjust heat as necessary.
4. Add about 1/3 of chicken to the hot oil being careful not to over crowd the pan. Cook chicken until bottom is brown. Be careful not to turn chicken too early or it might stick to the bottom of the pan and you might lose some crust. A good indication to turn chicken is if the sides are starting to color. Watch carefully to make sure oil is not too hot or not hot enough. Chicken takes about 6-8 minutes a side. Chicken needs to be at least 165 degrees F on an instant read thermometer to be done. Once both sides are brown move chicken to a cookie sheet and place into preheated oven. Repeat with the rest of chicken.
5. While chicken is frying make buffalo sauce by adding butter and both hot sauces to a small pan. Heat over medium low heat until warm.
6. Once all chicken is cooked pour hot sauce mixture over the top of chicken and toss to coat.
7. Serve with bleu cheese, ranch and celery!

Nutrition Facts

Calories

991.02

Fat

80.08 g

Sat. Fat

16.98 g

Carbs

25.54 g

Fiber

1.52 g

Net carbs

24.02 g

Sugar

0.94 g

Protein

42.36 g

Sodium

1871.78 mg

Cholesterol

140.11 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2012 Serena Bakes Simply From Scratch

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