These easy Boneless Hot Honey Wings are dipped in eggs and buttermilk, dredged in flour and seasonings, and then dipped and dredged again! Double-breaded chicken wings are fried to golden perfection and then tossed in sweet and spicy hot honey sauce.
Why you'll love this recipe
Forget take-out and make delicious boneless wings right in your kitchen! They're so easy to make and take almost no time at all! There is a 20-minute "chill" time to make these wings extra crispy and delicious!
Toss these juicy, crispy chicken wings in one of the BEST wing sauces- sweet and spicy Hot Honey.
This Boneless Hot Honey Wing recipe makes the perfect Game Day appetizer or dinner!
Hot honey wings only require a handful of simple ingredients. Here's what you will need:
- Hot honey
- Salt and pepper
- Garlic powder
- Oil for frying
Homemade hot honey
Use store-bought hot honey for this recipe or try our Homemade Hot Honey. It's sweet, spicy, and doesn't come with a hefty price tag! Not to mention it only has three ingredients.
Heat your oil or deep fryer to 350 degrees Fahrenheit.
Mix flour, salt, pepper, paprika, and garlic powder in a medium-sized bowl. In a separate bowl, whisk together the egg and buttermilk.
Double-breaded boneless wings
Dip the chicken chunks in the egg mixture and then dredge in flour. Dip the chicken back into the egg mixture and dredge in flour again. Each piece of chicken will be double-coated.
Place the chicken chunks in a single layer on a baking sheet and refrigerate for at least 20 minutes.
Fry the chicken, in batches, for about 5 minutes, or until deeply golden browned. Toss the fried chicken pieces with hot honey and serve immediately!
Tips & tricks
- Refrigerate the chicken chunks. After each chicken chunk has been double-breaded, pop them into the refrigerator for at least 20 minutes. By letting them sit, it will create a wet batter- which will fry up beautifully!
- Don't overcrowd the fryer. Frying too many chicken wing pieces at once will drop the oil temperature significantly. This can result in a less crispy coating.
- Deep Fryer. I LOVE mine. The basket holds so much food and that means fewer batches! It's especially good for Beer Battered Onion Rings.
- Half Sheet Pan. Easily transfer the chicken wings to and from the refrigerator! They're bigger than regular sheet pans and they have so many uses (especially for one-sheet dinners). I have two of these and use them all of the time!
Store leftover hot honey wings in the refrigerator in an airtight container for up to 3 to 4 days.
Spread the fried boneless wings onto a baking sheet and put them in the oven at 350 degrees for 5 to 10 minutes, or until hot and crispy.
Easy side dishes
- Baked Jalapeno Poppers
- Amish Macaroni Salad
- Crispy Fried Potatoes
- Creamy Deviled Egg Potato Salad
- Twice Baked Potato Casserole
Boneless Hot Honey Wings
- 2 c flour
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 egg
- 1 c buttermilk
- 3 chicken breasts cut into ½-inch chunks
- 1 c hot honey
- oil for frying
- Heat your deep fryer to 375 degrees.
- In a medium-sized bowl, combine the flour, salt, pepper, paprika, and garlic powder.
- In a separate bowl, whisk together the egg and buttermilk.
- Dip the chicken chunks in the egg mixture and then dredge in flour. Dip the chicken back into the egg mixture and dredge in flour again. ***Each piece of chicken should be double coated.***
- After each chicken chunk is double coated, place them in a single layer onto a baking sheet and refrigerate for at least 20 minutes.
- Fry the chicken in batches for about 5 minutes, or until browned.
- Toss fried chicken pieces with hot honey and serve!
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