Wingstop Boneless Wings

Wingstop Boneless Wings combine juicy, tender chicken with a crispy exterior and are available in a variety of delicious sauces. These boneless beauties are perfect for anyone who loves the flavour of wings but prefers a more convenient, fork-and-knife-friendly option. What’s the best part? They are easy to recreate in your kitchen using just a few ingredients!

How to make Wingstop style Boneless Wings that are crisp on the outside but perfectly juicy inside. Let’s get started!

What you’ll need:

Boneless Wings

• 2 pounds of skinless, boneless chicken breasts. (Or thighs if you want a more juicy option.)
• 1 cup all-purpose flour
• Cornstarch, 1/2 cup (for extra crispiness).
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Smoked paprika, 1 teaspoon
• Cayenne pepper, optional (for heat), 1/2 teaspoon
• Salt and pepper to taste
• 2 eggs
• Buttermilk, 1 cup (for marinating).
• Vegetable Oil (for Frying)

Wingstop Boneless Sauce

• 1 cup unsalted Butter (melted)
• 1/4 cup hot sauce (Frank’s RedHot or any other brand you prefer)
• White vinegar, 1 tablespoon
• Half a teaspoon of garlic powder
• Smoked paprika, 1/4 teaspoon
• Black pepper, 1/4 teaspoon
• Honey (optional): 1 tablespoon

Step-by-Step Instructions:

1. Marinate the chicken:

Cut the chicken into small pieces (about 1.5-inch cubes). You want to be able to easily eat them in one bite.

• Marinate the chicken: In a large bowl, whisk the buttermilk with the egg. Immerse the chicken pieces into the mixture and make sure they are completely covered. Let the chicken marinate for 30 minutes or an hour in the refrigerator. Buttermilk marinating will make the chicken tender and juicy.

2. Prepare the Coating

As the chicken marinates, prepare the crispy coating.

• Mix the Coating. In a shallow dish, combine the cornstarch, flour, garlic powder and onion powder. Add the smoked paprika. This mixture will give your wings a crispy golden exterior.
• After the chicken has marinated, could you remove it from the buttermilk mixture? Each piece of chicken should be dredged in the flour mixture and gently pressed to ensure a thick, even coating. Remove any excess flour by shaking it off.

3. Fry the boneless wings:

It’s time to fry the pieces until they are crispy!

• Heat the Oil. In a large pot or deep fryer, heat vegetable oil until it reaches 350 degrees F. You can use a piece of bread to test the temperature if you do not have a thermometer. If the bread browns in 30 seconds or less, then you can fry.
• Place the chicken in the hot oil, working in batches. Fry the chicken for 5-6 mins, rotating it occasionally to make sure all sides are crispy and golden. Overcrowding the pan will prevent the wings from getting crispy. Remove the wings from the oil once they are golden brown and cooked through. Drain them on a plate lined with paper towels.

4. How to make Boneless Wing Sauce

As your wings are cooking, prepare the sauce you will use to cover them.

• Melt Butter: Melt unsalted Butter in a saucepan over medium heat.
• Add the sauces: After the Butter has melted, add hot sauce, vinegar, smoked pepper, black pepper and honey (if you are using it). Stir everything until it is combined and heated.
• Taste and Adjustment: If you want a sweeter or spicier sauce, add more honey or hot sauce.

5. Toss wings in sauce:

The fun begins! The sauce will give the wings that Wingstop signature flavour.

• Tossing the Wings: Place the fried pieces of chicken in a large bowl and pour over the sauce. Gently toss the chicken wings in order to evenly coat them. If you wish, you can reserve some sauce to dip on the side.

6. Serve and enjoy:

You can now serve your homemade Wingstop Boneless Wings!

• Serve immediately with celery sticks dipped in your favourite sauce (such as blue cheese or ranch).
• Garnish the dish with fresh parsley to add a splash of colour.

How to make perfect boneless wings:

• You can get even more juiciness by using chicken thighs. While boneless breasts are a classic, thighs give you juicier chicken wings. Thighs contain more fat, which makes the meat flavorful and tender.
• Double Coat Extra Crispy Wings – If you like your wings extra crispy, coat the chicken pieces twice in flour and egg mixture before frying.
• Avoid overcrowding your pan: Fry the chicken in batches. Overcrowding a pan will reduce the temperature of the oil and cause soggy wings.
• For even cooking, use a deep-fryer. The wings will be cooked more evenly and crispier.

Healthier Option:

Try baking your boneless wings instead of frying them. Preheat your oven to 200degC (400degF). Place the chicken coated with the coating on a baking tray lined with parchment or a wire rack. Bake the wings for 25-30 mins, turning them halfway, until they are crispy and golden.

Nutritional Information (approximately per 4 Boneless wings)

Nutrient: The amount per serving

Calories 250 kcal

Protein 22g

Carbohydrates 13g

It is a good idea to use 15g

Saturated fat 6g

Cholesterol 60mg

Sodium 550mg

Fiber 1g

Sugar 2g

Note: These are only estimates. They may change depending on the exact ingredients used and the portions.

Conclusion:

Wingstop Boneless Wings are a delicious and easy way to enjoy chicken at home without having to leave the house. These boneless wings are crispy, tender and covered in a delicious sauce. They will be a big hit at the next dinner or game night. You can customize the sauce and have the perfect wing experience.

This homemade boneless wing will satisfy any wing craving, whether it’s for a snack or to feed a large group.