Boneless Wings Cooking Guide

• Cut the boneless, skinless chicken breasts into 2-inch nuggets. This size ensures they cook evenly and are easy to handle.
• In a mixing bowl, whisk together the all-purpose flour, paprika, cayenne pepper, garlic powder, kosher salt, and black pepper. This flavorful mixture will coat your chicken and create that signature crunch.
• Take each chicken nugget and dredge it in the flour mixture, ensuring it’s fully coated. Shake off any excess flour before placing it aside.
• In your deep frying pan or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a meat thermometer to check the temperature.
• Carefully add the coated chicken nuggets to the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 5-7 minutes or until golden brown and fully cooked (the internal temperature should reach 165°F or 74°C).
• Once cooked, use a slotted spoon to remove the chicken from the oil and transfer it to a plate lined with paper towels. This will help absorb any excess oil.
• In a saucepan over medium heat, melt the unsalted butter. Once melted, stir in the Frank’s RedHot sauce, brown sugar, honey, white vinegar, Worcestershire sauce, cayenne pepper, and garlic powder. Mix well until everything is combined and heated through.
• In a large bowl, add the fried chicken nuggets and pour the sauce over them. Toss to coat the wings evenly in the sauce.
• Plate your boneless wings with your favorite dipping sauces on the side and dig in while they’re hot!