Best Boneless Wings Recipes

BONELESS BUFFALO WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
• Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

BONELESS BUFFALO CHICKEN "WINGS"

Steps:

• Prep the chicken:
• Stir buttermilk, hot sauce, and 1 Tbsp. salt in a wide, shallow bowl. Add chicken and toss to coat.
• Mix flour, garlic powder, paprika, cayenne, black pepper, and remaining 1 Tbsp. salt in a large bowl.
• Working in batches, transfer chicken to bowl with flour mixture. Toss to coat, then transfer to a rimmed baking sheet or large platter. Working in batches again, dip in buttermilk mixture, allow excess to drip off, then dip again in flour mixture. Transfer back to baking sheet and chill at least 15 minutes and up to 2 hours.
• For the hot sauce:
• Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat, stirring, until butter is melted and mixture is smooth.
• For the blue cheese dip:
• Whisk sour cream, buttermilk, blue cheese, pepper, salt, and 1 Tbsp. plus 2 tsp. chives in a small bowl. Top with remaining 1 tsp. chives.
• Fry the chicken:
• Preheat oven to 250°F. Set a wire rack over another rimmed baking sheet.
• Pour oil into a large heavy pot fitted with thermometer to a depth of 2". Heat over medium-high until thermometer registers 350°F. Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant-read thermometer registers 165°F, 4-6 minutes per batch. Transfer chicken to prepared wire rack, season with salt, and keep warm in oven.
• Right before serving, transfer fried chicken to a large bowl. Pour hot sauce mixture over and gently turn with tongs until coated. Serve with blue cheese dip and celery sticks alongside.

BONELESS HOT WINGS--APPLEBEE'S COPYCAT

Steps:

• Trim breasts and cut into 1 inch chunks.
• Combine the flour, paprika, cayenne pepper, and salt in a LARGE bowl.
• Mix together in a separate bowl 1 cup butter, 1/2 cup hot sauce, a dash of garlic powder and a dash of pepper and heat in microwave for about 20 seconds. stir to mix well. set aside.
• Put the wings into the large bowl of flour mixture, coating each wing evenly.
• dip into mixture of butter and hot sauce, then again into flour mixture. place all the "wings" on a plate and put them in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.).
• Heat oil in a deep fryer to 375°F (You want just enough oil to cover the wings entirely -- an inch or so deep at least.).
• Fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
• Remove the wings from the oil to a paper towel to drain, but don't let them sit too long because you want to serve the wings hot.
• For Coating:.
• Combine another 1 cup butter, 1/2 cup hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
• Quickly put the wings into a large bowl. *You could also use a large plastic container with a lid for this.
• Add the coating mixture and stir, coating all the wings evenly or simply put all the wings inside the container with the lid, add the sauce, then shake.

HUBBY'S BAKED BONELESS CHICKEN WINGS

Steps:

• Prepare an oven pan (cookie sheet should work) with non-stick cooking spray.
• Preheat oven to 400 degrees Fahrenheit.
• Set aside 2 medium-sized mixing bowls.
• Prepare 1 large plate or shallow pan with enough bread crumbs to coat the surface. If using plain or homemade breadcrumbs, add salt, pepper, garlic powder, and a couple of shakes of cayenne pepper to taste; keep breadcrumbs off to the side, you may need more.
• Add cut up chicken cubes into one of the medium-size mixing bowls, pour milk over chicken, just enough to cover the chicken; you do not need more than this. Set bowl aside for later.
• Add flour into the other mixing bowl. Dip chicken into flour, coating entirely. You may need to add flour as you go.
• Add eggs to the milk mixing bowl used earlier; if there is some leftover milk just mix with eggs.
• Dip about 5 or 6 cubes of chicken at a time in egg mixture.
• Coat all sides of the chicken in the breadcrumb plate.
• Add to prepared oven pan.
• Once all the chicken is added to pan, spray the top with the cooking oil (we use olive oil spray). Season with more salt and pepper, just enough to taste.
• Put in oven and cook for 20 minutes.
• Turn pieces of chicken over, spray again with cooking spray, season with salt, pepper, and garlic powder to taste.
• Cook for an additional 15 minutes.
• Drizzle the wing sauces of your liking over chicken! Enjoy!

SWEET AND SOUR STICKY THAI BONELESS OVEN BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 475°F Line a baking sheet with foil and spray or brush it with the olive oil.
• Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
• In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well.
• Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
• Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
• While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. Remove from the heat and stir in the cilantro.
• Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.
• Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.
• The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed.
• Good served with a side of rice.

BONELESS WINGS

Steps:

• For the sweet hot sauce: Combine the ketchup, honey, brown sugar, sriracha, mustard, vinegar, cayenne and 2 tablespoons water in a large bowl and whisk vigorously until everything is mixed well.
• For the flour dredge: Mix together the cornstarch, flour, granulated garlic, onion powder, paprika, black pepper and cayenne in a large bowl.
• For the chicken: Heat a deep-fryer to 350 degrees F.
• Cut the chicken into strips approximately the size of your thumb, making each strip as even as possible. Whisk together the milk and eggs in a large shallow dish for the egg wash. Roll the chicken strips in the flour dredge until evenly coated, shaking off the excess. Then dip in the egg wash. Then dip in the flour dredge once again.
• In batches, place the chicken strips in the fryer basket and drop it in the oil, giving it a good shake to make sure they don't stick together. Cook until they all begin to float, about 5 minutes. (To insure they have been cooked all the way, feel free to cut one in half.) Toss them in a large bowl with some sweet hot sauce until evenly coated. Repeat with the remaining chicken.

SWEET AND SOUR STICKY THAI BONELESS OVEN BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 475°F. Line a baking sheet with foil and spray or brush it with the olive oil.
• Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
• In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well.
• Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
• Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
• While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. If the sauce does not thicken add in the cornstarch mixture and boil 1-2 minutes until slightly thickened. Remove from the heat and stir in the cilantro.
• Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.
• Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.
• The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed.

APPLEBEES BONELESS BUFFALO WINGS RECIPE

Steps:

• Combine flour, salt, peppers and paprika in a medium bowl. In a small bowl, whisk together milk and eggs. Slice each chicken breast into 6 pieces. Preheat between 4 to 6 cups of vegetable oil in a deep fryer to 375 degrees F.
• One or two at a time, dip each piece of chicken into the egg mixture, then into the breading; then repeat the process so each piece of the chicken is coated twice. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes
• When the chicken is done chilling, drop each piece into the hot oil and fry for 5 to 6 minutes or until each piece has browned.
• As the chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20 to 30 seconds or just until the margarine is melted, then stir to combine or Combine the hot sauce and margarine in a small saucepan over low heat and stir until margarine is melted and ingredients are blended
• When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce
• Pour the chicken onto a plate and serve with bleu cheese dressing and 3 inch celery stalk pieces on the side.

BONELESS BUFFALO WINGS WITH RANCH DRESSING AND VEGETABLES

Steps:

• Whisk buttermilk,2 tablespoons hot pepper sauce,and 2 tablespoons vinegar in a bowl until combined.
• Add chicken, toss to coat, and transfer to refridgerater and marinate 15 minutes to 1 hour stirring every 15 minutes.
• Whisk flour and cornmeal in a shallow dish, whisk the remaining hot sauce, and vinegar in a small bowl.
• Remove chicken from marinade, and roll in flour mixture mixture until evenly coated.
• Sprinkle both sides of chicken with cayenne pepper.
• Heat 1 tablespoon oil in non stick skillet over medium-high heat .
• Add half of the chicken placing each in a little oil.
• Cook until golden brown, 3-4 minutes per side.
• Transfer to a serving platter.
• Repeat with 1 tablespoon oil, and chicken.
• Drizzle chicken with reserved hot sauce mixture.
• Serve with carrots, celery, and blue cheese dip.

BONELESS BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Whisk together: buttermilk, 1 T. hot pepper sauce, 1 T. vinegar. Add chicken; toss to coat. Marinate in fridge between 10 minutes to 24 hours, stirring occasionally. Do this in a nonreactive bowl (glass or ceramic, not metal).
• Put flour and cornmeal in shallow dish or large, ziplock-type bag.
• Whisk together last 1/2 T. hot sauce and 1/2 T. vinegar in small bowl. Set aside.
• Remove chicken from marinade. Roll or toss in flour. Throw away any leftover marinade and/or flour mixture.
• Heat 1.5 t. oil over med-hi heat. Add half the chicken. Cook until golden brown and cooked through, 3-4 minutes/side. Transfer to serving plate. Repeat with remaining oil and chicken, reducing heat if necessary. Before serving, drizzle chicken with the set-aside hot sauce mixture.
• Dip: Whisk it together.

SALT AND VINEGAR BONELESS "WINGS"

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Cut chicken breasts against the grain into 16 equal slices.
• Combine chicken slices, 3/4 cup buttermilk, and 1 tablespoon malt vinegar in a medium bowl; toss to coat. Let stand for 10 minutes.
• Stir cornflakes, cornmeal, garlic powder, and paprika together in a shallow dish.
• Working with 1 chicken slice at a time, remove from buttermilk mixture, and shake off excess. Dredge in cornflake mixture and place on the prepared baking sheet. Spray tops of breaded chicken with cooking spray.
• Bake in the preheated oven for 10 minutes. Turn chicken over and spray tops with cooking spray. Continue to bake until no longer pink in the centers and crisp on the outside, about 10 minutes more. Sprinkle evenly with sea salt.
• While chicken bakes, stir mayonnaise, remaining buttermilk, dill, garlic, and black pepper together in a bowl for sauce.
• Drizzle remaining vinegar evenly over chicken "wings." Serve immediately with dipping sauce.

EASY, BONELESS HOT WINGS

Steps:

• Pour hot sauce and butter into a large microwave-safe bowl. Microwave on High for 30 seconds, stir, then continue cooking until the butter has melted, about 30 seconds more. Stir sauce until blended, and set aside.
• Microwave chicken strips according to package directions on a microwave safe plate. Once cooked, toss chicken strips with butter mixture until completely coated. Replace chicken onto plate, and microwave on High for 2 additional minutes.

FRANKS BONELESS HOT WINGS

Steps:

• Preheat oven to 375 Slice chicken breast into 6 pieces (each breast cut into 3 strips) Combine flour, salt, pepper in a bowl In another bowl whisk together egg and milk Dip each piece of chicken into the egg mixture, then into the flour mixture. Repeat so that each piece is double coated Place chicken pieces onto a pan (that has been covered with vegetable oil) Place chicken into oven for ~10-12 minutes depending on the size of the wings (check on pieces and flip when crispy so both sides done) While chicken is cooking, melt margarine and then whisk in the hot sauce. Place chicken on a plate and pour sauce over chicken strips

H-O-T HOT BONELESS BUFFALO WINGS

Steps:

• Preheat the oven to 375 degrees F.
• Spray a baking sheet (or baking pan) with nonstick spray and set aside.
• Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer to a small bowl and set aside.
• Crush potato chips in a sealed bag, and then add to the bowl of cereal crumbs. Add spices and mix well.
• Place chicken pieces in a separate bowl, cover with hot sauce, and toss to coat.
• Give each chicken piece a shake so it's not dripping with sauce, and then coat evenly with crumb mixture. Lay crumb-covered nuggets on the baking sheet.
• Bake in the oven for 10 minutes.
• Flip nuggets over and bake until outsides are crispy and chicken is cooked throughout, about 10 more minutes.
• Serve with carrot sticks, if using. Enjoy!

CHIPOTLE RASPBERRY BONELESS CHICKEN " WINGS"

Steps:

• Toss chicken tenderloins with cornstarch.
• In a large skillet, heat oil to 375 degrees F.
• Add chicken; cook until crisp.
• Mix together the raspberry preserves, chipotle puree, Cholula hot sauce and melted butter. Add cilantro.
• Toss fried chicken in raspberry preserves mixture.
• Serve chicken with jicama and bleu cheese dressing.

LOADED BONELESS CHICKEN WINGS

Steps:

• Heat olive oil in a skillet over medium heat. Add red bell pepper, yellow bell pepper, and jalapeno pepper. Cook, stirring constantly, until mostly tender, about 3 minutes. Add cumin; cook and stir until peppers are coated, about 1 minute. Add half-and-half and let simmer until nearly boiling. Reduce heat to low; slowly stir in American cheese, fontina cheese, mozzarella cheese, red pepper flakes, salt, black pepper, garlic powder, onion powder, and nutmeg. Cook, stirring queso dip constantly, until cheeses are completely melted, about 5 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place frozen chicken breasts on a baking sheet and bacon strips on another sheet.
• Place both pans in the preheating oven. Heat chicken until thawed, about 12 minutes; remove from oven. Continue baking the bacon until crispy, 16 to 18 minutes more. Leave oven on; remove bacon, dry on a paper towel, and chop into pieces.
• Place 1 cup of the queso dip in the bottom of a large ovenproof skillet or dish. Arrange chicken on top and sprinkle with Cheddar cheese and Monterey Jack cheese.
• Bake in the hot oven until cheeses have melted, 5 to 8 minutes. Sprinkle with the chopped bacon pieces and green onion.

BRYAN'S BONELESS BUFFALO WINGS

Steps:

• Cut chicken breast into bite size pieces.
• Crack eggs in a bowl and whisk until smooth.
• In another bowl fill with the bread crumbs.
• Heat a medium size skillet with enough oil to cover the bottom.
• Bread chicken, egg chicken, then bread it again.
• Place chicken in skillet so that the pieces don't touch.
• Cook on each side till done, about 5 - 6 minutes (depending on size).
• Meanwhile in another bowl melt butter with hot sauce. Mix well.
• You can add more butter if you want it milder.
• After chicken is done dip into the hot sauce/ butter mixture.
• Place on a platter and enjoy!
• If you have any sauce left over, for a "wet" wing you can dump the rest of the sauce over the chicken.

PRETZEL-COATED BONELESS WINGS WITH BEER CHEESE SAUCE AND LIQUID GOLD HONEY MUSTARD

Steps:

• For the liquid gold honey mustard sauce: Combine the mustard, vinegar, honey, Worcestershire sauce, vanilla, hot sauce and pepper in a small saucepan and cook over medium heat, whisking constantly, until boiling, about 5 minutes. Reduce the heat to low and lightly simmer until the sugar dissolves, about 5 minutes.
• For the chicken: If you're baking the chicken, preheat the oven to 450 degrees F and fit a wire rack inside a large rimmed baking sheet and coat with nonstick cooking spray. If using a deep-fryer, preheat the oil to 350 degrees F.
• Place the chicken in a resealable plastic bag with 1/2 cup of the Liquid Gold Honey Mustard Sauce. The chicken can be dredged immediately, or it can be marinated for at least 2 hours or up to 8 hours, if time allows.
• Put the pretzels in a food processor and pulse until finely chopped, about 10 pulses.
• Prepare your dredging station. Place the flour in a shallow bowl. Next to that, a second shallow bowl with the eggs, and next to that, a third shallow bowl with the pulverized pretzels.
• Remove the chicken pieces from the mustard sauce, season them with salt and pepper, lightly dust them with the flour, then dip them in the eggs, then dip them in the pulverized pretzels until they are entirely coated.
• If baking, place the chicken on the prepared wire rack and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, 12 to 14 minutes.
• If using a deep-fryer, place the chicken gently into the oil and fry in two or three batches until golden and the internal temperature registers 165 degrees F on an instant-read thermometer, 4 to 5 minutes. Remove with a spider and drain on a paper towel-lined plate.
• For the beer cheese sauce: Heat a medium saucepan over low heat. Add the evaporated milk, lager, mustard and Worcestershire sauce and whisk together until uniform and smooth. Toss the grated cheeses and cornstarch together in a bowl until the cheese is completely coated. Whisk the cheese into the milk mixture and cook, whisking constantly, until the cheese melts completely and the sauce is silky and smooth, about 5 minutes.
• To serve, top the chicken with the chopped parsley and serve with the remaining Liquid Gold Honey Mustard Sauce and the Beer Cheese Sauce for dipping.

HG'S SWEET 'N SASSY BONELESS HOT WINGS

Steps:

• Preheat oven to 375 degrees.
• Line a baking sheet with aluminum foil and/or spray with nonstick spray.
• Place chicken in a bowl, cover with egg substitute, and toss to coat. Set aside.
• In a separate bowl, combine flour, salt, and black pepper, and mix well.
• One at a time, transfer chicken nuggets to the flour bowl, giving them a shake first to remove excess egg substitute -- coat completely with flour, and then transfer to the baking sheet.
• Bake in the oven for about 16 minutes, flipping halfway through, until chicken is fully cooked. Remove from the oven and set aside.
• Combine chili sauce, vinegar, and red pepper flakes in a bowl and mix well. Add chicken and toss to coat.

CHEAP BONELESS CHICKEN WINGS, KINDA

Steps:

• Preheat oven to 400 Degrees.
• Pull skin off chicken if desired.
• Cut each thigh in half then de-bone.
• Heat oil on medium in frying pan.
• Once oil is hot add chicken and cook for 5 minutes each side.
• Melt Butter or Margarine in small pot.
• Add Hot Sauce, Water, Vinegar, and Pepper bring to boil.
• Put Chicken in baking dish, Spray dish with non-stick or line with foil.
• Pour sauce on top or chicken.
• Bake for 25 minutes.