Recipe: Boneless Chicken Wings

I have been trying to wrap my head around these delicious chunks of chicken for a few years. After a half dozen attempts, I have it almost perfect.  The exact measurement of ingredients is less important than technique to achieve the correct texture of the batter.  Can now enjoy them at home for twice the effort and half the cost :)

Time: 45 mins

Cooking Tools:

  • Large Tupperware with Lid
  • Frying pan
  • Tongs
  • Whisk
  • Paper Towels
  • Baking sheet or oven safe bowl
  • 1 Gallon Plastic Zipper Bag (can also use another large Tupperware)


  • 1 lb boneless chicken breast
  • 1/4 – 1/2 liter vegetable oil
  • 8 Tbs corn starch
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1 egg white
  • 1/2 cup water


Step 1: Combine the dry ingredients in a bowl. Put half in a plastic bag and set aside the other half. Is important to use a large bag to allow room for shaking later.

Step 2: Prepare the boneless chicken breast by cutting into 1 inch pieces. Can throw each one right into the bag of dry batter.  Seal the bag and shake to ensure each chunk is covered in the dry batter. Shake harder to give the chicken that familiar rounded shape. Refrigerate the chicken pieces in the plastic bag for at least 30 mins.

Step 3: Prepare your frying pan and oil. Use enough oil that the chicken pieces will sit under the surface.  The temperature should be hot enough to sizzle when you “flick” a very small amount of water into the pan.
Pro tip: Is a good time to turn on your oven to a low temperature, 200-300 degrees.

Step 4: Combine the wet batter ingredients with a whisk (you want lots of bubbles) and setup an assembly line.
1. Raw chicken, 2. Wet batter, 3. More dry Batter

Step 5: Take the cold chicken pieces covered in dry batter from the plastic bag, hand dip in the wet batter, roll in the dry batter, then gently place in the hot frying pan oil. Re-wisk the wet batter as needed to make more bubbles.
Pro tip: You [i]can[/i] cook several chicken pieces at the same time, using the dry batter bowl as a staging area. Be aware that cooking too many at the same time will drop the oil temperature.

Step 6: Use your tongs to rotate the chicken pieces in the oil, cook until the batter has browned on all sides.  Place cooked chicken pieces on paper towel and eventually a baking sheet in the oven to keep warm while the rest of the chicken pieces are cooked.

Step 7: The final “super secret” step is to take the chicken pieces from the oven and place in the large Tupperware.  Pour in your sauce of choice.  Close the lid and give them a few hard shakes until the sauce coats all the chicken pieces.