Pellet Grill Boneless Chicken Wings
I love boneless wings. A lot! But after seeing this Twitter post from the Green Bay Packers’ Jared Cook I’m thinking twice about going back to Buffalo Wild Wings. (Plus, chicken heads aside, it’s very expensive!) It has to be pretty easy to make boneless wings at home, right? Spoiler alert: it is.
I have a Green Mountain Grill Davy Crockett pellet grill which I love. It gives everything a wonderful smoky flavor. I use it to cook brats, chicken breasts, brisket, and even meatloaf. Lately I’ve been using a pellet blend available from Costco which is made up of maple, hickory, and cherry woods. If you don’t have a pellet grill (which you should!) you can substitute and use the oven.
All in all this probably took me between 60 and 90 minutes to cook. I only made them with buffalo sauce, but you could also make other sauces. I’m going to try some of the sauces from this fried boneless wing recipe next time.
All descriptions aside, let’s get to it…
Here’s what you’ll need:
- 2-3 lbs of chicken breasts
- 4 eggs
- 2 cups of flour
- 1 Tbsp salt
- 1 Tbsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 cup hot sauce
- 4 Tbsp butter
- Olive Oil (somewhere around half a cup? I didn’t measure.)
- Dice the chicken into the desired size pieces. Mine were between 1-2 inches.
- In a bowl whisk the four eggs together. Place the cut chicken into the egg mixture and let sit for 10 minutes.
- While the egg and chicken mixture is sitting, turn the pellet grill on to 375º – 400º.
- In another bowl mix together the flour, salt, black pepper, garlic powder, and cayenne pepper. Place the egg coated chicken into flour mixture and coat the chicken.
- Pour olive oil into a small bowl (I used a baking pan) and lightly coat the breaded chicken in olive oil. Alternatively, next time I might use an olive oil spray in lieu of dipping into olive oil.
- Put the boneless wings onto the grill for roughly 30 minutes, flipping after 15 minutes.
- While cooking heat the hot sauce and butter in the microwave for about 30 seconds and mix. Depending on how much sauce you like on your wings you may need more or less hot sauce and butter. (The base ratio is 1/4 cup of hot sauce to 1 Tbsp butter.)
- When your wings have reached the desired color and crispiness and an internal temperature of 165º take them off the grill and coat them in sauce. Mine didn’t all finish at the same time, so after coating in sauce I put them into the oven at 200º to keep them warm until they were all done cooking.
- Eat! These boneless wings tasted amazing!
Let me know what you think of this recipe and if you try it!