How to Make Boneless Chicken Wings at Home

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 0.5 cup Cornstarch
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Cayenne Pepper (adjust to heat preference)
• 0.5 teaspoon Black Pepper (ground)
• 2 large Eggs (beaten)
• 0.5 cup Water
• 2 pieces Chicken Breast (about 1.5 lb total, skinless, boneless)
• 2 cups Vegetable Oil (for deep‑frying, high smoke‑point oil such as canola or peanut)
• 0.5 cup Sweet and Spicy Barbecue Sauce (store‑bought or homemade, optional for tossing)

Instructions

1. Make Dry Coating Mix

   In a large mixing bowl combine 1½ cups flour, ½ cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, and ½ tsp black pepper. Stir until evenly distributed.

   Time: PT5M

2. Prepare Wet Batter

   In a second bowl whisk together 2 beaten eggs and ½ cup water. Add about half of the dry mixture to the wet ingredients and whisk until a thick batter forms.

   Time: PT3M

3. Cube the Chicken

   Trim any fat from the chicken breasts, then cut each breast into strips and finally into bite‑size cubes (about 1‑inch). You should get roughly 16‑20 cubes per breast.

   Time: PT5M

4. Coat the Chicken

   Add the chicken cubes to the wet batter, massage gently to fully coat each piece. Transfer the coated pieces to the bowl of remaining dry mixture, cover, and shake vigorously (or place everything in a zip‑top bag and shake) until every cube is evenly breaded.

   Time: PT5M

5. Heat Oil

   Fill a deep fryer or heavy‑bottom pot with enough oil to submerge the pieces (about 2 cups). Heat to 350‑360°F, using an oil thermometer for accuracy.

   Time: PT5M

   Temperature: 350‑360°F

6. Fry the Wings

   Working in small batches, carefully lower the coated chicken cubes into the hot oil. Fry for 3 to 3½ minutes, or until golden brown and cooked through. Remove with tongs and place on paper towels to drain.

   Time: PT7M

   Temperature: 350‑360°F

7. Toss in Sauce (Optional)

   If using, place the fried nuggets in a bowl and toss with ½ cup sweet and spicy barbecue sauce until fully coated.

   Time: PT2M

Nutrition Facts

Calories

270

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

0 g