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Home / Main Dishes / Chicken

Bourbon Cider Boneless Wings

5
/5
50 minutes
30 Comments
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By: The Chunky Chefpublished: 08/22/2016

This post may contain affiliate links. Please read my disclosure policy.

The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce!

Great Fall flavors are front and center in these bourbon cider boneless wings!  The bourbon cider glaze will absolutely make your mouth water, and I guarantee you won’t be able to eat just one piece!!

Bourbon Cider Boneless Wings | The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce! | http://thechunkychef.comA while back, I was out to dinner with the family at T.G.I. Friday’s, and spotted a new flavor in their boneless wings section.  It was an apple cider bourbon glaze. I’ve been wanting to make my own version of that glaze ever since!

Bourbon Cider Boneless Wings | The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce! | http://thechunkychef.com

The secret to making these boneless wings incredibly juicy, is that they take a little soak in some creamy buttermilk beforehand.  I like to let my chicken soak for about 2 hours if at all possible, but even 30 minutes will help!

After their buttermilk bath, the chicken goes directly into the breading.  I like to use a flour/panko mix, to make the boneless wings extra crunchy!  For even MORE crunch, feel free to take the chicken from the breading, back to the buttermilk, then to the breading again, for a double breading coating.

This recipe calls for frying, since that’s the way to get the maximum crunchiness… but if you absolutely can’t stand frying, I would try THIS breading method, then use this bourbon cider sauce 🙂

Bourbon Cider Boneless Wings | The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce! | http://thechunkychef.com

If you want to speed up the cooking time for these boneless wings, you can totally whip up the spicy bourbon cider sauce ahead of time.  Just make sure to keep it in an airtight container in the refrigerator until ready to use.

If you want to, you can adjust the spiciness by using more or less red pepper flakes and cayenne pepper.  You could also omit them completely, but I really like the bit of spice to counter the apple and bourbon!

Bourbon Cider Boneless Wings | The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce! | http://thechunkychef.com

One thing I really like to do, to make the boneless wings ultra crispy and sticky, is place the glazed chicken on a baking sheet and broil for a few minutes.

This step is optional, but something I think you should try at least once.  The glaze reduces down further and seeps into every nook and cranny of the chicken, leaving you with an irresistibly finger-lickin’ sauce!

Bourbon Cider Boneless Wings | The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce! | http://thechunkychef.com

Not only are these boneless wings great for the Fall, they’re perfect for any game-day celebrations!  I hope you give them a try soon!!

Bourbon Cider Boneless Wings | The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce! | http://thechunkychef.com

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Bourbon Cider Boneless Wings | The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce! | http://thechunkychef.com

Bourbon Cider Boneless Wings

5 from 1 vote
Author: The Chunky Chef
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 -8 servings
(hover over # to adjust)
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The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce!

Ingredients

  • CHICKEN:
  • 2 lbs . boneless skinless chicken breasts diced into 1/2" - 1" pieces
  • cups Buttermilk enough to cover chicken (about 2 )
  • Kosher salt
  • Black pepper
  • 1 tsp dried thyme
  • 2 cups all purpose flour
  • 1/3 cup panko breadcrumbs
  • Kosher salt and black pepper to taste
  • 2-3 Tbsp buttermilk
  • Peanut oil for frying (vegetable, sunflower, or canola work as well)
  • BOURBON CIDER SAUCE:
  • 12 oz apple cider (or apple juice concentrate thawed)
  • 1 cup bourbon
  • 1/2 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup dark brown sugar
  • 5 cloves garlic grated finely
  • 1 Tbsp maple syrup
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp cayenne pepper adjust to your tastes or omit completely

Instructions

  • MAKE THE SAUCE:
  • Add all sauce ingredients to a saucepan and bring to a boil over HIGH heat, then reduce heat to LOW and simmer for 35 minutes, until sauce has reduced and thickened.
  • Set aside to cool.
  • MAKE THE CHICKEN:
  • Place diced chicken in a large bowl, sprinkle with salt, pepper, and thyme, and cover with buttermilk. Stir chicken to ensure all chicken is coated in the buttermilk.
  • Cover with plastic wrap and refrigerate for 30 minutes, or up to several hours.
  • Add oil to large, heavy bottomed pot. Heat over MED heat, until shimmering and about 350 degrees F. To test if it's ready, add a piece of bread to the hot oil. If it sizzles, it's ready.
  • To a large resealable plastic bag, add flour, panko, salt and pepper. Seal bag and shake gently side to side to combine breading ingredients. Add in 2-3 Tbsp buttermilk and stir around with a spoon, until breading mixture is clumpy.
  • Use a slotted spoon to transfer chicken from buttermilk mixture into the plastic bag.
  • Seal bag and toss to coat chicken in breading mixture.
  • Add chicken, about 8 pieces at a time, to the hot oil, and fry about 4-5 minutes, flipping over halfway through. Chicken should be golden and crispy.
  • Transfer chicken to a wire cooling rack set over several paper towels. This allows the chicken to rest but stay nice and crispy while you cook the remaining chicken.
  • Repeat frying process with remaining chicken.
  • Add fried chicken to large bowl and toss with bourbon cider sauce.
  • OPTIONAL: Place glazed chicken on a parchment paper lined baking sheet and broil for 2-3 minutes, until extra sticky.
  • Serve with sliced green onions and apple slices.
  • Any extra sauce can be served alongside to drizzle over the chicken.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

1. For a non-fried version of these boneless wings, use this method, then use this bourbon cider sauce.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Bourbon Cider Boneless Wings | The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce! | http://thechunkychef.com

Bourbon Cider Boneless Wings | The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce! | http://thechunkychef.com

Bourbon Cider Boneless Wings | The ultimate boneless wings, marinated in buttermilk, fried until crispy, and tossed in a mouthwatering spicy bourbon apple cider sauce! | http://thechunkychef.com

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Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Sara says

    Posted on 11/30 at 5:12 pm

    Looks great! Is there a suitable substitute for the bourbon? I can’t drink alcohol. 

    Reply
    • The Chunky Chef says

      Posted on 11/30 at 8:00 pm

      Since the sauce is cooked, the alcohol is evaporated off, so just the flavor really remains, but if you don’t want to risk it… Normally I would suggest substituting with apple juice, but that would be a LOT of apple. Maybe try a 1/2 tsp of non-alcoholic vanilla extract with 1 cup of ginger ale? Although without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!

      Reply
  2. Marie says

    Posted on 12/7 at 10:33 pm

    Have you ever made a big batch and freeze them for later party ?!? Mmmmm

    Reply
    • The Chunky Chef says

      Posted on 12/8 at 9:43 pm

      Hi Marie 🙂 I’ve never tried that before, so I can’t guarantee the results. Use your best judgement if you try it 🙂

      Reply
  3. Ashley says

    Posted on 9/13 at 11:52 am

    Any suggestions for making the night before and then heating back up the following day?

    Reply
    • The Chunky Chef says

      Posted on 9/13 at 8:58 pm

      I wouldn’t recommend making the chicken the day before, as it won’t be very crispy. But the sauce can definitely be made ahead of time and reheated.

      Reply
  4. Kathy says

    Posted on 8/27 at 9:43 pm

    Yum!!! I’m in love with this chicken!!!!

    Reply
    • The Chunky Chef says

      Posted on 9/4 at 9:28 pm

      Thanks so much Kathy!

      Reply
  5. Kay Little says

    Posted on 8/26 at 11:49 am

    These look scrumptious!

    Reply
    • The Chunky Chef says

      Posted on 8/27 at 8:17 am

      Thanks so much Kay! 🙂

      Reply
  6. Serene @ House of Yumm says

    Posted on 8/25 at 8:41 am

    That Bourbon Cider sauce looks amazing!! I just want to pour it on everything!

    Reply
    • The Chunky Chef says

      Posted on 8/25 at 8:42 pm

      Thank you Serene!! 🙂

      Reply
  7. johnna says

    Posted on 8/24 at 4:21 pm

    Your bourbon cider sauces sounds SO good!

    Reply
    • The Chunky Chef says

      Posted on 8/24 at 10:33 pm

      Thanks so much Johnna! 🙂

      Reply
  8. Megan @ MegUnprocessed says

    Posted on 8/24 at 3:52 am

    That sauce sounds good! Great photography!

    Reply
    • The Chunky Chef says

      Posted on 8/24 at 10:32 pm

      Thanks so much Megan! 🙂

      Reply
  9. Debra A Attinella says

    Posted on 8/23 at 9:53 pm

    WOW – I love boneless wings – these look so crispy and the sauce is amazing!

    Reply
    • The Chunky Chef says

      Posted on 8/24 at 10:31 pm

      Thanks Debra!! 🙂

      Reply
  10. Anna @ Crunchy Creamy Sweet says

    Posted on 8/23 at 10:14 am

    These wings look AMAZING!! They will go fast in our house!

    Reply
    • The Chunky Chef says

      Posted on 8/24 at 10:30 pm

      Thanks so much Anna!! 🙂

      Reply
  11. Joanie @ ZagLeft says

    Posted on 8/23 at 10:08 am

    These look fantastic! My husband would go wild over these.

    Reply
    • The Chunky Chef says

      Posted on 8/24 at 10:30 pm

      Thanks so much Joanie! 🙂

      Reply
  12. Renee - Kudos Kitchen says

    Posted on 8/23 at 8:41 am

    You had me at bourbon but then made it even better by adding the word boneless! These look fantastic!!!

    Reply
    • The Chunky Chef says

      Posted on 8/24 at 10:30 pm

      Thanks Renee!! Bourbon makes everything better 😉

      Reply
  13. Karly says

    Posted on 8/22 at 7:50 pm

    Okay, Drool City over here. These look about a jillion times better than restaurant boneless wings and I am WAY to excited to get them in my kitchen!

    Reply
    • The Chunky Chef says

      Posted on 8/24 at 10:29 pm

      Thanks so much Karly!! 🙂

      Reply
  14. Katerina @ diethood .com says

    Posted on 8/22 at 12:56 pm

    Wow!! These look incredibly delicious!!

    Reply
    • The Chunky Chef says

      Posted on 8/24 at 10:29 pm

      Thanks so much Katerina! 🙂

      Reply
  15. eat good 4 life says

    Posted on 8/22 at 7:53 am

    Holy wow, this looks fantastic. Much better than restaurant quality. I need to make something like that for my family!

    Reply
    • The Chunky Chef says

      Posted on 8/24 at 10:29 pm

      Thank you!! 🙂

      Reply

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