Boneless Chicken Wings with an unbelievable Crunchy breading and coated in your favorite Wing Sauce. These Boneless Chicken Wings are marinated, breaded and sauced just the same as Breaded Wings. With such a beautiful breading and crunchy dense bits throughout the breading. They hold up very well to any sauce they are tossed in.
Servings: 4
Equipment
- 1 Deep Fryer Dual Basket
- 1 Marinating Bowl
- 1 Breading Bowl
- 1 Baking Sheet
- 1 Tong
Ingredients
- 4 Whole Chicken Breast
- As Needed Oil - for Deep Frying
Marinade
- 1 C Water
- 1 Cube Maggi Chicken Bouillon
- 4 tsp Potato Starch & Baking Powder - each
- 1 Whole Egg
- 1 tsp Sea Salt & MSG
Breading
- 1 1/4 C Cornstarch
- 3 Tbl Flour
- 1/2 Tbl 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, whisk well. Add the Chicken to toss well, cover and refrigerate for at least an hour and up to an overnight marinade.
- Heating the Oil: Heat the deep fryer to max, about 350F -375F.
- Breading: Combine the breading together in another bowl and whisk well. Add the Chicken one at a time, while shaking the bowl, for a total of 15 pieces. Toss the Chicken to coat them well and take each piece, tapping against the bowl to get rid of any excess breading, before placing on the baking tray. Repeat for all the Chicken.
- Deep Frying: Once the fryer is ready, place about 15 pieces into each basket. Lower the basket into the hot oil and give them a shake. Deep Fry for 5 minutes. Empty into a stainless steel bowl and repeat for the remaining Chicken. Once all the Chicken Wings have been deep-fried for the initial 5 minutes and rested for 2 minutes or more. Add all of them in the fryer basket to deep-fry for 2 minutes. Or fry up a serving of 15 pieces for 2 minutes. Lift the basket up and shake off any excess oil to go straight to a saucing bowl. Repeat for each batch.
Notes
Serve these up with about 15 pieces a serving as the main course, or serve 7–8 pieces with a side dish.