“It's tough to beat a good plate of saucy boneless wings! These are crispy, moist, and delicious. You can find sauce recipes everywhere- there are tons on this site. You can probably find some good knock-off recipes of your favorite restaurant sauces.”
1hr 10mins

Ingredients Nutrition

  • 2 lbs boneless skinless chicken thighs (you can use breasts if you're concerned about the fat, but let's be honest, you're deep-frying here)
  • 1 egg white
  • 12 cup water or 12 cup milk
  • 1 cup panko breadcrumbs (or regular breadcrumbs)
  • 12 cup cornmeal
  • 34 cup flour (whole wheat is fine if you want to pretend this might be healthy)
  • oil, for deep-frying
  • nonstick cooking spray
  • chicken wing sauce (2 cups of one flavor or 1/2 cup each of 4 different sauces...etc.)


  1. Beat the egg yolk into the water or milk until somewhat frothy.
  2. Mix the panko, flour, and cornmeal in a large boil.
  3. Heat a sturdy pot with 2-3 inches of oil in it on the stovetop.
  4. Pat chicken dry and cut into bite-size pieces.
  5. Dip each chicken piece into the egg yolk mixture, then coat in breading and set on a plate or something.
  6. When the oil is ready (about 350 to 375 F), put a batch of 5-7 chicken pieces in gently- try to keep them from touching.
  7. Check them in about 5 minutes- if they are golden, they are ready for the next step- put them on a plate covered in paper towels. It's OK if they are not quite cooked through yet.
  8. As you keep frying batches of chicken, heat the oven to 350°F.
  9. When you are done deep-frying, place the chicken pieces on a cookies sheet, spread in a single layer.
  10. Bake the chicken at 350 F for 30-35 minute.
  11. When you take the chicken out of the oven, let it cool for about 5 minutes.
  12. In the meantime, get out a number of containers (tupperware-type is fine) corresponding to the number of sauces you are using.
  13. Divide the chicken into portions based on your number of sauces.
  14. Put one portion of chicken into each container, and top with 1/2 cup of sauce for each 1/2 pound of chicken (or to taste if you like saucier/less saucy wings).
  15. Shake each container vigorously for 2-3 minutes.
  16. Open up the containers and serve! Maybe on a fancy plate if you're into that kind of thing. Me, I just eat them right out of the tupperware.

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