If you love tangy and crispy snacks, these boneless wings are the perfect treat to satisfy your cravings. Bursting with a bold salt and vinegar flavor, they’re great for game day or any casual get-together.
Prep Time20 min
Cook Time20 min
Total Time40 min
Difficulty
Medium
Cooking Techniques
Pat the wings dry before cooking to ensure extra crispiness.
Use a good quality vinegar for the best tangy flavor.
Toss the wings in the sauce while they are still hot to help the flavors stick better.
Ingredients
0/12
Why You'll Love This Recipe
These wings offer a perfect balance of tangy vinegar and savory saltiness that wakes up your taste buds. They are crispy on the outside and tender inside, making them a satisfying snack or meal. The bold flavors make them a great twist on classic wings.
Step 1
Warm your oven to 450°F and lining a baking sheet with parchment paper. Slice the chicken breasts against the grain into 16 even pieces. In a medium bowl, toss the chicken slices with 3/4 cup of buttermilk and a tablespoon of malt vinegar, then let them soak for about 10 minutes.
Step 2
While the chicken marinates, mix together the crushed cornflakes, cornmeal, garlic powder, and paprika in a shallow dish. Take each chicken piece out of the buttermilk mixture, letting the excess drip off, then coat it well in the cornflake mixture. Arrange the coated pieces on your baking sheet and give them a light spray of cooking oil on top.
Step 3
Pop the chicken into the oven and bake for 10 minutes. Then flip each piece over, spray again, and bake for another 10 minutes or until they're cooked through and crispy. Once out of the oven, sprinkle some sea salt over the wings.
Step 4
While the chicken is baking, whisk together the mayo, the rest of the buttermilk, dill, garlic, and a pinch of black pepper to make a tasty dipping sauce. Finally, drizzle the remaining malt vinegar over the wings and serve them hot with the sauce on the side.
28
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Ideas For Every Meal
Serve these wings with a side of crunchy celery sticks and a creamy ranch or blue cheese dip. They also pair well with a fresh coleslaw or a simple green salad to balance the strong vinegar taste.
How To Save Leftovers
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to keep the skin crispy. Avoid microwaving, as it can make the wings soggy.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs can be used, but adjust the cooking time as they may take slightly longer to cook through.
How do I make the wings extra crispy?
Make sure to spray the coated chicken pieces with cooking spray before baking and flip them halfway through cooking for even crispiness.
Can I prepare the chicken ahead of time?
You can marinate the chicken up to 2 hours in advance, but it's best to coat and bake them just before serving for optimal texture.
What can I substitute for malt vinegar?
You can use apple cider vinegar or white vinegar as alternatives, though malt vinegar provides the signature tangy flavor.
Is there a dairy-free option for the buttermilk?
Yes, you can make a dairy-free buttermilk by mixing 1 cup of plant-based milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
Can I make the dipping sauce without mayonnaise?
Yes, you can substitute mayonnaise with Greek yogurt or a dairy-free mayo alternative depending on your preference.
What side dishes go well with this recipe?
Coleslaw, roasted vegetables, or a fresh green salad pair nicely with these flavors.
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