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wingstop boneless wings

Wingstop Boneless Wings Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breast, cut into 1.5-inch chunks
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups vegetable oil
  • 1/2 cup hot sauce
  • 4 tbsp unsalted butter
  • 1 tbsp honey
  • 1/2 tsp garlic powder

Method
 

  1. Whisk the buttermilk and egg together, add the chicken, and let it soak for at least 30 minutes.
  2. Whisk the flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper together, then press each piece of chicken into the mixture until fully coated.
  3. Heat the oil to 350°F (175°C) and fry the chicken in two batches, about 5 to 6 minutes per batch, until golden and 165°F (74°C) inside.
  4. Melt the butter in a small pan, whisk in the hot sauce, honey, and garlic powder, and simmer for 2 to 3 minutes until glossy.
  5. Toss the fried chicken in the warm sauce until fully coated and serve right away.

Notes

Let the chicken sit in the buttermilk for at least 30 minutes before breading; that time isn't counted in the prep number above, but it makes a real difference in how juicy the chicken stays. If you want to double the batch for a crowd, fry in more batches rather than crowding the pot, or the crust will turn soft instead of crisp.