Boneless Pork Wings are a cheaper alternative Boneless Chicken Wings and are made the exact same way, just using Pork instead of Chicken. After the Pork Bites come out of the fryer after the second fry, they can be tossed in various sauces. You can also go through the first fry and then lay them out on a baking sheet to freeze. Then whenever the craving hits, flash fry them or even pop them into the oven to crisp up again before tossing in sauce. The only thing left is what sauce you gonna toss these in.
What are Boneless Pork Wings?
Pork Wings are bite-sized pieces of pork loin cut and shaped to mimic boneless chicken wings, then fried until crisp and tossed in bold sauce.
Boneless Pork Wings follow the same technique as Boneless Chicken Wings, but swap in tender pork loin cut into bite-sized pieces. The pork is marinated first to tenderize it and help the coating cling properly during frying. Almost any kind of sauce is prepared ahead of time, ready to glaze the crispy pork once it comes out of the fryer.
The pork bites are fried once for about 5 minutes until lightly golden, rested briefly, then fried again for 1–2 minutes to create an ultra-crispy exterior. Once hot and crisp, they’re tossed in choice sauce and served immediately. The double fry method along with the breading is what gives this Fried Pork its signature crunch.
Can You Make Boneless Pork Wings Ahead of Time?
Yes. Because these Boneless Pork Wings are fried twice, they’re perfect for making ahead.
If preparing in advance, complete only the first fry. Let them cool completely, then spread them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer bag for longer storage.
When ready to serve, remove the desired amount and let them sit at room temperature while preheating your deep fryer to 375°F (190°C). Fry a second time for 1–2 minutes until deeply golden and crisp. Toss immediately in your choice of sauce and serve.
For best texture, always fry and immediately sauce just before serving to keep the exterior crisp.
You can also reheat these in the oven at 400F for 5–8 minutes or until crispy and then sauce.
Ingredients for Boneless Pork Wings
These crispy Boneless Pork Wings go through three stages: Pork, Marinade, and the Breading.
Pork Loin or Chops, Marinade (Water, Pork or Chicken Bouillon, Potato Starch, Baking Powder, Egg, Sea Salt, MSG), Breading (Cornstarch, Flour, White or Black Pepper), Oil for deep-frying.
Pork
Use pork loin or boneless pork chops, cut into bite-sized pieces. Use a digital scale to weigh out 2 lbs worth for 4 servings. Alternatively, 1/2 inch Boneless Pork Chops (lean cuts) can be used. You can also use 1 inch boneless pork chops and slice them to create 2 x 1/2 inch pork chops for a serving and the slice into bite size pieces.
Pork Bites
I slice the pork to mimic the size and feel of boneless wings, giving you that same handheld, snackable experience. But with richer flavor and better texture. Once fried and sauced, they eat just like wings, just without the bones.
The dimensions of the pork are about 1/2 inch thick, 1 inch wide and 2 inches long. With 1/2 inch pork chops, trim off any excess fat and save this to render out for other recipes. Slice each pork chop into about 1-inch-wide strips the length of the pork chop. Then slice at a 45-degree angle about 2 inches long. Roughly the same size as boneless chicken wings.
You don’t have to be this exact, just chop the pork into bite size pieces. I usually get about 6-8 pieces per 1/2 inch pork chop or loin. This of course depends on size.
How much pork per serving?
It’s about 1/2 lb of just meat per serving, before the breading. You should be able to get about 12+ pieces from a 1 inch, decent size pork chop or 2 x 1/2 inch Pork Chop for 1 serving. About 6 pieces per 1/2 inch pork chops. I typically make about 12 pieces per serving or slightly more to snack on later throughout the night. About 12–16 pieces. This can certainly be cut back a bit if serving with a few sides.
12 pieces cut into bite size pieces should weigh about 1/2 lb. This is before the breading and for a full serving. If serving the Boneless Pork Wings as part of a meal then 6-8 pieces is pretty good for a serving, depending on the side dishes. For example, the Honey Garlic Boneless Pork Wings or Sweet & Sour Boneles Pork Wings can be served with Steamed or Fried Rice and a side of Chop Suey. In this case 6-8 pieces of Boneless Pork Wings is decent.
Marinade
Combine all the ingredients for the marinade together in a bowl. Start by placing 1/2 cup of water and the bouillon cube over the stove top so that you can press the bouillon cube down and assist it in dissolving in the water with a fork. Then empty it into the bowl and add 1/2 cup very cold water to help it cool down fast. When cooled down, add in the remaining ingredients to whisk and follow with the pork bites to toss. Cover and refrigerate for at least 1 hour; longer is better. Mix again before breading, as the starches will have settled at the bottom.
You can also just use Knorr Chicken Powder and in that case, just combine all the ingredients together. No need for heating to dissolve the bouillon cube and waiting for it to cool down.
Breading
The breading is what creates that beautiful, crunchy batter in combination with the marinade so that the breading can stick. Combine the ingredients together in a bowl and whisk. Either white or black pepper can be added in for the heat in the breading.
How to Bread Boneless Pork Wings
Working in batches, toss the pork pieces into the breading bowl while shaking it. Toss the pieces around to get full coverage, and one by one, shake off any excess breading before transferring to a baking sheet. Repeat until all the pork pieces have been breaded.
The breading is enough to coat about 64 pieces, though full coverage may vary slightly depending on size. You may have some pieces that are not fully coated, and that’s fine. When they are deep-fried, the breading will puff up and give full coverage.
How to Deep Fry Boneless Pork Wings
Preheat your deep fryer to 375°F (190°C). Once all your pork has been breaded, place a serving in each basket and lower it into the hot oil. Give the basket a shake to ensure nothing sticks and deep-fry for 5 minutes. Lift the baskets up and shake off any excess grease and empty onto another clean baking sheet. Repeat for each batch. I have a dual basket fryer so the Boneless Pork Wings are divided between each basket. Otherwise fry up a serving or about 12 pieces at a time.
Once all the Boneless Pork Wings have been fried up, let them rest for about 2 minutes and allow the oil to hit max temp again. Then deep-fry again 1–2 minutes for a final crisping. Lift the basket up and shake off any excess grease. Toss with about 1/4 C or more of choice sauce before plating. Repeat for each serving.
How to Sauce Boneless Pork Wings
After the pork bites are deep-fried, they are tossed in a stainless-steel bowl with your sauce of choice to coat. Work in serving size, tossing about 12-16 pork bites in about 1/4 cup to 1/3 cup of sauce, and then repeat for each serving.
Boneless Pork Wings can also be served sauced or not with choice sauce on the side for dipping.
What to Serve with Boneless Pork Wings
This really depends on your choice of sauce to pair up with a matching side. But side dishes in general can cover items from French Fries, a Steamed Rice Bowl, or Fried Rice. Include some Korean Cucumbers or Rice Cakes too. To choice of Salads, Celery & Carrot Sticks, Noodles or Chow Mein, Chop Suey. Even appetizer served alongside such as Egg Rolls, Dumplings, Miso Soup etc. I also pair these up like Chinese Chicken or Pork Balls with Fried Rice, Chop Suey, Honey Garlic Ribs and so on.
Boneless Pork Wing Flavors
It really comes down to the sauce you want to serve the boneless Pork Wings with and we got a few of them below.
Korean Boneless Pork Wings
These are Boneless Pork Wings tossed in Yangnyeom sauce called Korean Boneless Pork Wings. Served with a side of Fried Rice.
Honey Garlic Boneless Pork Wings
Honey Garlic Boneless Pork Wings are Boneless Pork Wings tossed in a Quick Honey Garlic Sauce. While the Quick Honey Garlic Sauce is a thin garlic sauce, you can choose to thicken it more before coating the wings. Either way, Honey Garlic & Pork is such an incredible pairing. Fried or Steamed Rice is complimetary for this dish.
Buffalo Boneless Pork Wings
Boneless Buffalo Pork Wings instead of Boneless Buffalo Chicken is just as good. Tossed in Buffalo sauce in either the Mild, Medium or Hot version. Even spicier with the addition of cayenne pepper. A good side dish is Ranch Salad, Celery & Carrot Sticks.
Sweet & Sour Boneless Pork Wings
Instead of Sweet & Sour Chicken or Pork Balls, we go with Boneless Pork Wings tossed in the same Sweet & Sour Sauce. Serve Sweet & Sour Boneless Pork Wings with Steamed or Fried Rice. Chop Suey is excellent to include too. The below image shows the Chinese Sweet & Sour Sauce without any food coloring.
Sweet Thai Boneless Pork Wings
Crispy Boneless Pork Wings tossed in a premade sauce, Sweet Thai Chili Sauce. Sweet Thai Boneless Pork Wings are Sweet with a little bit of heat.
Ingredients
- 2 lbs Pork - chopped into bite size pieces
- As Needed Neutral Oil - for deep frying
Wing Marinade
- 1 C Water
- 1 Cube Pork or Chicken Bouillon
- 4 tsp Potato Starch & Baking Powder - each
- 1 Whole Egg
- 1 tsp Sea Salt & MSG - each
Wing Breading
- 1 1/4 C Cornstarch
- 3 Tbl Flour
- 1/2 Tbl Black or White Pepper
Instructions
- Marinade: Place half of the water into a pot over max heat with the bouillon cube and mash it until completely dissolved and empty into the marinating bowl. Add the other half of very cold water along with the remaining ingredients for the marinade, and whisk well.
- Pork Bites: Slice the pork into bite size pieces. About 1-inch-wide strips that are 1/2 inch thick. Then slice each strip into about 2 inches long, slicing at a 45-degree angle. Once all the pork is prepared, add it to the marinade, toss well, cover, and refrigerate for at least an hour or longer.
- Breading: Remove the marinated pork from the fridge to rest on the counter. Preheat the deep fryer to the max setting. Combine the breading ingredients together in a bowl and whisk well. Working in batches, add the marinated pork to toss in the breading and shake off any excess before transferring to a baking sheet.
- Deep Frying Pork Bites:First Fry: Working in batches, place the breaded pork bites into the basket/s to fry for 5 minutes. Give the basket a shake to ensure nothing gets stuck. Empty them out on a baking sheet and repeat for the remaining pork bites.Second Fry: Once all the pork bites have been deep-fried, wait for the oil to come back to temp and fry all of them at once or in batches for about 1–2 minutes. Lift and shake off any excess grease. Transfer them to the bowl of sauce to toss and coat before serving.