These Boneless BBQ Wings are a tasty treat that everyone loves! Made with tender chicken pieces and coated in a sticky, sweet barbecue sauce, they’re super easy to enjoy.
Perfect for game day or a cozy movie night, I always serve them with celery sticks and ranch dressing. Trust me, it’s a fun finger food that disappears quickly! 🍗
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. If you want a healthier option, you might try baking or grilling them instead of frying. Tempeh or tofu also makes a great vegetarian substitute if you want to skip the meat.
Flour and Cornstarch: The combination of all-purpose flour and cornstarch creates a crispy coating. If you need a gluten-free option, use a gluten-free all-purpose blend with cornstarch for similar results.
Buttermilk: This ingredient helps tenderize the chicken. If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for about 10 minutes until it thickens.
Barbecue Sauce: Use your favorite store-bought brand or homemade sauce for the best flavor. Feel free to experiment with different types, like spicy or honey BBQ, to switch up the taste.
How Can I Get My Wings Extra Crispy?
Achieving that perfect crispy coating can be tricky but totally worth it! Here are a few tips to make your Boneless BBQ Wings crispy and delicious:
- Ensure your oil is hot enough (350°F/175°C) before adding chicken. If it’s too cool, the coating will absorb oil and become soggy.
- Double dredging your chicken adds extra crunch. Dip in buttermilk, coat in the flour mixture, then dip and coat again!
- Don’t overcrowd the skillet when frying. Cook in batches to maintain the oil’s temperature and get a beautiful golden brown.
- Let the fried chicken rest on a paper towel to absorb excess oil. This keeps the wings crispy.
By following these tips, you’re on your way to enjoying perfect Boneless BBQ Wings every time!
How to Make Boneless BBQ Wings
Ingredients You’ll Need:
For The Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
For The Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
For The Wet Ingredients:
- 1 cup buttermilk
For Frying:
- Vegetable oil, for frying
For Topping:
- 1 cup barbecue sauce (your favorite brand or homemade)
- Fresh chopped chives or parsley for garnish
- Optional: celery sticks and ranch or blue cheese dressing for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus around 20-30 minutes for frying the chicken. In total, you should be ready to enjoy your Boneless BBQ Wings in about 45 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by cutting the boneless chicken breasts or thighs into bite-sized pieces, around 1 to 1.5 inches. This size helps them cook evenly and makes them perfect for dipping!
2. Mix the Coating:
In a large bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix these dry ingredients well so they’re evenly seasoned for the chicken.
3. Set Up for Dipping:
In another bowl, pour in the buttermilk. This step is important as it helps the coating stick to the chicken and adds moisture.
4. Dredge the Chicken:
Take each piece of chicken and dip it into the buttermilk, allowing the excess to drip off. Then, coat it thoroughly in the flour mixture. If you want extra crispy wings, feel free to dredge them again in the flour mixture for a double coating!
5. Heat the Oil:
In a deep skillet or fryer, heat enough vegetable oil to fully submerge the chicken, aiming for a temperature of 350°F (175°C). Using a kitchen thermometer can help you get this just right.
6. Fry the Chicken:
Carefully add the chicken pieces to the hot oil in small batches so that they aren’t crowded together. Cook each batch for about 4-6 minutes or until they are golden brown and reach an internal temperature of 165°F (75°C).
7. Drain the Chicken:
Once cooked, use a slotted spoon to remove the chicken, and place it on a paper towel-lined plate to drain off any excess oil. This will keep them crispy!
8. Warm the Sauce:
In a small saucepan, warm up your barbecue sauce over low heat. This just makes it easier to coat the chicken smoothly.
9. Toss the Chicken in Sauce:
Transfer the fried chicken into a large mixing bowl, and pour the warmed barbecue sauce over it. Toss the chicken gently until every piece is well coated in that delicious sauce.
10. Serve and Enjoy:
Your Boneless BBQ Wings are ready! Serve them hot, garnished with fresh chopped chives or parsley. Pair them with celery sticks and ranch or blue cheese dressing for a delightful dipping experience!
Enjoy your crispy, tender Boneless BBQ Wings! 🐔🍽️
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and can add more flavor to the wings. Just make sure they are boneless and skinless for this recipe.
Can I Bake These Wings Instead of Frying?
Yes, you can bake them! Preheat your oven to 400°F (200°C), place the coated chicken pieces on a greased baking sheet, and bake for about 20-25 minutes, flipping halfway through until crispy and cooked through.
How Do I Store Leftover Boneless BBQ Wings?
Store leftover wings in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until heated through, which will help retain their crispiness.
Can I Make the Coating Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free all-purpose flour blend and use cornstarch as is. This will achieve a similar crispy texture without the gluten.
