Name: Boneless Wings
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 teaspoons salt; 1-1/2 teaspoons garlic powder; 1 teaspoon paprika; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper; 1/2 cup 2% milk; 2 large eggs, lightly beaten; 1 pound boneless skinless chicken breast halves, cut into 1-1/2-inch pieces; 1/4 cup canola oil; 1/2 cup Buffalo wing sauce; Optional: Blue cheese or ranch salad dressing

You don't need to order takeout to get boneless buffalo wings. We'll walk you through the process of making boneless wings, including how to make them ahead so you can enjoy iconic Buffalo-wing flavor any time, any day.

Ingredients

1 cup all-purpose flour

2 teaspoons salt

1-1/2 teaspoons garlic powder

1 teaspoon paprika

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1/2 cup 2% milk

2 large eggs, lightly beaten

1 pound boneless skinless chicken breast halves, cut into 1-1/2-inch pieces

1/4 cup canola oil

1/2 cup Buffalo wing sauce

Optional: Blue cheese or ranch salad dressing

Instructions

1 Prepare the dredge

2 In a shallow bowl, combine the flour, salt, garlic powder, paprika, pepper and cayenne pepper. In another shallow bowl, whisk the eggs and milk.

3 Dredge the chicken

4 Dip the chicken in the egg mixture, allowing the excess to drip off. Dip it in the flour mixture. Shake off any excess. Repeat the process, dipping the chicken in the egg and flour mixtures once more.

5 Arrange the dredged chicken on a baking sheet. Cover and refrigerate for 20 to 30 minutes.

6 Cook the boneless wings

7 In a large skillet, heat the oil over medium heat. In batches, cook the chicken until golden brown and a thermometer reads 165°, five to six minutes on each side. Remove the chicken to a wire rack set over a baking sheet while cooking the remaining chicken.

8 Sauce the boneless wings

9 Just before serving, in a large bowl, toss the cooked chicken with the Buffalo wing sauce. Serve immediately. If desired, serve with blue cheese or ranch dressing. Editor's Tip: If you plan to freeze the chicken—or think you might end up with leftovers—keep the chicken separate from the sauce. Over time, the sauce will make the breading soggy.