Deep-Frying Boneless Chicken Wings: A Tasty, Quick Treat

How to Make Boneless Chicken Wings in a Deep Fryer

Boneless chicken wings are a great alternative to traditional chicken wings, especially if you don't like chewing meat off the bone. They're easier to eat, faster to make, and can be cooked in a variety of ways, including in a deep fryer. In this article, we'll be focusing on how to make juicy and tender boneless chicken wings using a deep fryer.

Preparing the chicken

Firstly, you will need to cut the chicken breasts into bite-sized pieces. Aim for pieces that are around 1 inch in size, similar to the size of chicken wings. This step ensures that the chicken cooks evenly and results in a meatier wing.

Next, prepare your breading station. You will need three shallow bowls. In the first bowl, whisk together some eggs. You can use a single egg or multiple eggs, depending on the amount of chicken you are preparing. The second bowl should contain flour. You can use all-purpose flour or a gluten-free alternative if preferred. The third bowl will be for the final coating, and you can use breadcrumbs, preferably panko breadcrumbs, for that extra crispy texture.

Now it's time to season the chicken. Toss the cubed chicken with your chosen seasonings until they are fully coated. You can use a simple combination of salt and pepper or create a special chicken wing seasoning mix. A secret ingredient combination could be chilli powder, salt, garlic powder, onion powder, paprika, and cayenne pepper.

Once the chicken is seasoned, it's time to start breading. Take each piece of chicken and place it in the bowl with the egg mixture. Ensure the chicken is fully coated, then let any excess egg drip off before moving on to the next step.

After the egg coating, it's time to flour the chicken. Coat each piece of chicken with flour, making sure to cover all sides evenly. Once this step is done, dip the chicken back into the egg mixture, allowing it to be fully covered again.

Finally, it's time for the last coating. Take the chicken pieces and dip them into the breadcrumbs. Make sure to press down slightly on all sides to ensure the chicken is completely coated. Transfer the breaded chicken to a cutting board or plate while you repeat the process with the remaining pieces.

At this stage, your boneless chicken wings are almost ready for the deep fryer! Place the breaded chicken in the refrigerator for about 20 minutes to set before frying. This step helps the breading stick to the chicken and ensures a crispier texture.

Preparing the flour mixture

Firstly, gather your ingredients. For the flour mixture, you'll need all-purpose flour, garlic powder, paprika, salt, and pepper. You can also add cayenne pepper for a spicy kick. It's best to measure out the required amounts beforehand to ensure a smooth preparation process.

Next, in a shallow bowl, mix together the flour and seasonings. You can adjust the measurements to your taste preferences, but generally, a ratio of 1 cup of flour to 1/2 teaspoon each of garlic powder, paprika, salt, and pepper works well. If using cayenne pepper, a smaller amount is usually sufficient, around 1/4 to 1/2 teaspoon. Combining these dry ingredients will form the basis of your flour mixture.

Now, it's time to add some flavour to your flour mixture. You can get creative here and experiment with different seasonings. A popular option is to include some chicken wing seasoning, which can be easily made with a blend of chili powder, salt, garlic powder, onion powder, paprika, and cayenne pepper. This secret ingredient can take your flour mixture to the next level and make your chicken wings stand out.

Once you've mixed and seasoned your flour, it's a good idea to prepare a separate bowl with a similar mixture that will be used for the second coating of your chicken pieces. This ensures an even and thorough coating for each piece of chicken.

Your flour mixture is now ready to be used for breading your chicken! Remember to coat the chicken pieces in the egg mixture first, allowing any excess to drip off, before generously covering them with your prepared flour mixture. Repeat this process for a double coating, which will give your chicken wings an extra crispy texture.

Cooking in a deep fryer

Deep-frying is the standard way to cook chicken wings in restaurants. It's actually not very hard to do at home, either. If you have a deep fryer at home, you probably already know how to use it. If not, you can follow the instructions below for frying wings using a stovetop with a large pot, some oil, and a candy thermometer.

First, gather your ingredients. You will need boneless, skinless chicken breasts, cut into bite-sized pieces, as well as eggs, milk, flour, and seasonings. You will also need oil for frying, such as vegetable or canola oil, and a thermometer to monitor the temperature of the oil and chicken.

In a shallow bowl, whisk together the eggs and milk. In a separate shallow bowl, mix together the flour and seasonings. Cut the chicken into bite-sized pieces, then dip each piece into the egg mixture and then roll in the flour mixture. Repeat this process so that each piece of chicken is double-coated. Place the breaded chicken on a baking sheet and refrigerate for about 20 minutes.

Next, heat the oil in your deep fryer or large pot to 350-375°F (190°C). It's important to use an oil with a high smoke point that can handle this temperature range, such as vegetable, canola, or peanut oil.

Once the oil is hot, carefully place the chicken pieces into the oil in batches, making sure not to overcrowd the pan. Fry the chicken for 4-5 minutes, flipping halfway through, until it is golden brown and the internal temperature reaches 165°F (74°C). Use a slotted spoon to remove the chicken from the oil and place it on a wire rack or paper towels to cool.

Finally, if desired, toss the chicken with your favorite sauce, such as buffalo, barbecue, or honey teriyaki sauce. Serve immediately and enjoy!

Making the buffalo wing sauce

Buffalo sauce is a combination of cayenne pepper hot sauce and butter. The sauce is named after its city of origin, Buffalo, New York, where Teressa Bellissimo is said to have invented buffalo chicken wings at the Anchor Bar in 1964.

Ingredients

• Hot sauce (cayenne pepper hot sauce, such as Frank's RedHot)
• Butter (for richness and buttery flavour; vegan butter works too)
• Honey (to balance the sharp hot sauce, and make the sauce thick and glossy; swap in 1 tablespoon of agave if you're vegan)
• Garlic powder (for savoury, umami flavour; alternatively, use fresh grated garlic)
• Paprika (for earthy, peppery complexity)

Method

• Melt the butter in a medium pan over low heat.
• Remove the pan from the heat and whisk in the hot sauce, honey, garlic powder, and paprika until the sauce is smooth, blended, and red.
• Taste the sauce, and if you want it to be spicier, add a pinch or more of cayenne pepper.
• Use the sauce immediately, or store it in an airtight container or jar in the refrigerator for up to 2 weeks. The sauce will harden, so reheat it gently over low heat and whisk or shake if it separates.

Storing and reheating

When storing your chicken wings, it's important to let them cool down to room temperature first. This will prevent condensation from forming inside the container, which can make the chicken soggy. While the chicken is cooling, prepare a clean, airtight container by lining it with paper towels to absorb any excess juices. Once the chicken has reached room temperature, place it in the container, seal, and store it in the refrigerator. It should stay fresh for three to four days.

If you don't want to use a container, you can also store the chicken in a resealable plastic bag. Create a makeshift vacuum seal by folding the bag over itself to remove excess air. Alternatively, wrap the chicken in a few layers of aluminium foil, ensuring there are no air bubbles or tears to seal in moisture and flavour.

When it comes to reheating, avoid using the microwave, as this can make the chicken soggy and dry. Instead, use an oven, deep fryer, or air fryer.

To reheat in the oven, preheat it to 350 degrees Fahrenheit. Place the chicken on a baking sheet covered with aluminium foil and heat until crisp, which usually takes around 12 minutes, depending on the size of the chicken pieces.

If you want to use a deep fryer, heat the oil to 300 degrees Fahrenheit and cook each piece of chicken for a couple of minutes on each side until heated through.

For an air fryer, preheat the appliance to 350 degrees Fahrenheit and cook the chicken for about two minutes. Open the basket, flip the chicken, and cook for an additional two minutes.

Frequently asked questions