These Boneless BBQ Wings are perfect for a tasty snack or game day treat! They’re crispy on the outside and coated in a sweet and smoky barbecue sauce that you’ll love.
Making these wings is super easy; just bake or fry them and toss in your favorite sauce. I make extra for when my friends come over – everyone loves them! 🍗❤️
Key Ingredients & Substitutions
Boneless Chicken Breasts: This is the main protein in your wings. You can also use thighs if you prefer a juicier bite or for a more budget-friendly option. They add a bit more flavor, too!
All-Purpose Flour & Cornstarch: The combination gives a great texture. If you’re avoiding gluten, use a gluten-free flour mix. I’ve used almond flour with success, but it can change the taste slightly!
Buttermilk: This adds moisture and helps the batter stick. If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and wait for 5 minutes. It works like a charm!
Barbecue Sauce: Your favorite store-bought sauce is fine, but it’s fun to experiment with homemade sauces! For a healthier option, try a sugar-free barbecue sauce.
How Do You Achieve Crispy Boneless Wings?
Getting that crispy texture is key for perfect boneless BBQ wings. Here’s how to ensure you get them just right:
- Use a good amount of oil and heat it properly to about 350°F. This prevents the chicken from absorbing too much oil.
- Don’t overcrowd the pan; fry in small batches to ensure even cooking and crispiness.
- Double-dipping the chicken in the buttermilk and flour provides that extra crunch!
- Let the fried chicken rest on paper towels for a minute to get rid of excess oil before tossing in sauce.
With these steps, you’ll get that crunchy bite that everyone loves! Enjoy your wings! 🍗
How to Make Boneless BBQ Wings
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized chunks
For the Batter:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
For Dipping:
- 1 cup buttermilk
For Frying:
- Vegetable oil, for frying
For Coating:
- 1 cup barbecue sauce (your favorite brand or homemade)
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: celery sticks and ranch or blue cheese dressing, for serving
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and cook, plus an additional time for frying each batch of chicken (around 4-6 minutes per batch). If you’re serving these for a gathering, prepare for some compliments!
Step-by-Step Instructions:
1. Prep the Chicken:
Start by cutting the boneless chicken breasts into bite-sized pieces. Aim for about 1.5 inches each; this will help them cook evenly and make them easy to eat.
2. Make the Batter:
In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix them well with a whisk until everything is evenly blended. This mixture will give your wings a flavorful crust!
3. Dip Chicken:
Pour the buttermilk into another bowl. Take each piece of chicken, dip it into the buttermilk, letting any excess drip off, then dredge it in the flour mixture. Make sure each piece is fully coated. For an extra crunch, repeat this dipping process. It’s like a crispy hug for your chicken!
4. Heat the Oil:
In a deep frying pan or pot, pour enough vegetable oil to fill it about 2 inches deep. Heat the oil to 350°F (175°C). Use a thermometer if you have one for accuracy, or carefully drop a piece of batter in to test – it should sizzle immediately!
5. Fry the Chicken:
Carefully place the chicken pieces in the hot oil. Be sure to fry in small batches to avoid overcrowding, which can lower the oil temperature. Fry each batch for about 4-6 minutes, turning occasionally, until they’re golden brown and fully cooked. When they’re done, lift them out and drain them on paper towels to absorb excess oil.
6. Sauce the Wings:
Once all the chicken is fried and crispy, put the pieces in a large bowl. Pour your favorite barbecue sauce over them and gently toss to ensure each wing is nicely coated in sauce. This is where the magic happens!
7. Serve:
Arrange your delicious boneless BBQ wings on a platter. Sprinkle some freshly chopped parsley or cilantro on top to make them look extra appetizing! For a classic touch, serve with celery sticks and a side of ranch or blue cheese dressing.
Enjoy your juicy, crispy Boneless BBQ Wings! Perfect for sharing (or not – we won’t judge!). 🍗❤️
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add more flavor and moisture to the dish. Just ensure they’re boneless and skinless, and cut them into bite-sized pieces like the breasts.
What If I Don’t Have Buttermilk?
No worries! You can easily make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
Can I Bake These Wings Instead of Frying?
Yes, you can bake them! Preheat the oven to 400°F (200°C), arrange the coated chicken pieces on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through, until crispy and cooked through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again!