Boneless Wings
Forget dry, spongy nuggets. This recipe delivers restaurant-quality boneless wings by utilizing a buttermilk brine for maximum tenderness and a cornstarch-flour double dredge for a high-crunch exterior. By incorporating the "clumping" technique (adding liquid to the flour) and emulsifying your sauce with butter, these wings achieve a perfect balance of a craggy, crispy crust and a glossy, flavor-packed finish that stays crunchy until the last bite.
Ingredients
- 2 large boneless, skinless chicken breasts
- 4 cups cold water
- 2 salt (for brine)
- 1 sugar
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 eggs
- 1/4 cup whole milk
- 2 tablespoons water
- 1/2 cup hot sauce
Instructions
- Dissolve salt and sugar in cold water. Brine chicken for 6 hours in the refrigerator.
- Remove chicken, pat dry, and cut into 1.5-inch squares.
- Mix flour, cornstarch, garlic powder, paprika, and pepper in a shallow bowl.
- Whisk eggs, milk, and water together in a second bowl.
- Dredge chicken in flour, dip in egg wash, dredge in flour again
- Fry at 350°F for 4 minutes. Rest on a wire rack
- Whisk hot sauce, butter, and cornstarch over medium heat until thick and smooth.
- Fry chicken again for 2 minutes until deep golden and crispy.
- Toss chicken in warm buffalo sauce until fully coated
- Mix gorgonzola into blue cheese dressing. Serve on a white plate with blue cheese and celery
Video
Notes
Brine is optional if you're short on time, but the chicken will be noticeably less juicy without it.
For air fryer: cook at 400°F for 10 to 12 minutes, flip once, then 3 to 4 more minutes. Spray with oil before cooking.
Store leftover chicken and sauce separately. Reheat chicken in a 375°F oven for best texture