July 25, 2024

Pellet Grill Boneless Wings (2024 Version)

Pellet Grill Boneless Wings

I originally posted this recipe in 2016 after having made these boneless wings for a gathering of friends to watch Thursday Night Football. I made them again recently and decided I needed to update a few things on the recipe, which I’ll mark in bold.

I love boneless wings. A lot! But after seeing this Twitter post from the former Green Bay Packers’ Jared Cook I’m thinking twice about going back to Buffalo Wild Wings. (Just kidding. We’ve been back dozens of times and still haven’t gotten the fabled chicken head.) (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 still 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 30 and 60 minutes to cook.

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
Olive Oil (somewhere around half a cup? I didn’t measure.)

For the sauce:

1 cup hot sauce
4 Tbsp butter

Directions:

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 sits, turn the pellet grill on to 350º – 375º.
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. After dipping in the olive oil, dip the chicken back into the flour mixture. It gives the chicken a little extra breading and comes out way nicer looking.
Put the boneless wings onto the grill until they reach 165º internally, which for my setup took roughly 15-20 minutes with a flip for even cooking after 10 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.) If you don’t feel like making your own sauce, or you crave a different sauce you can always just buy a premade sauce and use this. We used Buffalo Wild Wings Asian Zing and Parmesan Garlic sauces and they were excellent.
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 the lowest possible setting to keep them warm until they were all done cooking.
Eat! These boneless wings tasted amazing!