Boneless Wings

How to Make Boneless Wings

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1. Heat the oven to 220°C / 430°F and set a rack over a tray. Mix the flour with the paprika, garlic powder and salt.

   Mark done

2. Dip the chicken in the flour, then the beaten egg, then the panko, pressing on.

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3. Bake on the rack for 20 minutes, turning once, until golden and cooked through.

   Mark done Start 20 min timer

4. Warm the hot sauce and butter until smooth. Toss the chicken in it and bake for 5 minutes more. Serve with the ranch.

   Mark done Start 5 min timer

Tips for Making Boneless Wings

• Use panko.
• Bake on a rack.
• If your oven runs hot, check at 16 minutes.
• Cut one open to check it is cooked.

Swaps and Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

What to Serve with Boneless Wings

• Ranch dressing
• Celery sticks
• Oven chips
• Cold lager

Keeping and Reheating

Best eaten at once. Keeps in the fridge for 2 days and reheats in a hot oven.

Boneless Wings Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.