Ever since I tried my first boneless wing I just haven’t been able to get enough of the little suckers despite the fact that the process of removing the bones must be an absolute nightmare. I swiftly found out that boneless wings were not in fact wing meat at all but usually breast chopped in such a way to imitate the glorious wing like shape. But lefts face it, bone in or out no one can deny that wings are insanely delicious. Since my love affair of boneless wings began, I have discovered that the real secret  to amazing wings is to use thigh meat with the skin on instead of breast.  This much better replicates the wing type flavour as well as providing lots of lovely skin which gets fabulously crispy. You can coat your wings in almost any sauce, but I paired mine with a spicy orange sauce and my homemade ranch dip on the side because wings aren’t wings without a dipping sauce.


3 chicken thighs
2 cups of Seasoned flour
2 eggs
1 cup of milk
1 cup of flour
1 cup of panko crums
1 tablespoon paprika
Salt and pepper to taste
500mls of soy bean oil for frying

Spicy Orange Sauce
1 cup sugar
1 cup vinegar
1 cup orange juice
2 tablespoons of butter
2 tablespoons of corn flour
2-4 tablespoons of hot sauce
1 teaspoon garlic powder


1. The first thing you need to do is to cut your chicken thighs into 2-3 inch strips, I used a large pair of kitchen scissors to make the job a little easier.

2. Once your chicken strips are cut, you need to maket he coatings. In one bowl put your seasoned flour, this could just be flour with salt and pepper or you could add any other blend of herbs and spices that you wish. In the second bowl add the eggs and milk and beat together. In the third bowl put the remaining cup of flour, panko crumbs, paprika, salt, and pepper, and give it another good mix.

3. In a wok or a large pan heat the soy bean oil until it reaches 175 – 185 degrees. In small batches toss the chicken in the seasoned flour, then dip them in the egg and milk mixture, and finally roll them around in the bread crumbs and flour. When the oil has reached temperature cook the boneless wings in small batches for around 7-10 minutes until the bread crumbs are golden brown and the the chicken is cooked all of the way through, be sure to cut your largest wing in half and check it has cooked thoroughly, then strain to remove excess oil. Repeat until all of your wings are cooked.

4. To make the sauce add all of the ingredients to your saucepan and bring to the boil while whisking occasionally. Cook for a few minutes while boiling to reduce slightly then remove from the heat. When your sauce is done put some in a bowl and toss the wings in it, then serve with ranch dip and some crudities if you are feeling extra healthy.




Leave a Reply

Your email address will not be published. Required fields are marked *