Boneless wings are ideal for anyone who loves the flavor of classic wings but prefers a mess-free, boneless bite. They’re simple to prepare at home with minimal ingredients and can be made in the oven, air fryer, or deep fryer. Plus, they’re incredibly versatile—you can coat them in buffalo, barbecue, honey garlic, or any sauce you like.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts (cut into bite-sized pieces)
All-purpose flour
Cornstarch
Eggs
Milk or buttermilk
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Oil (for frying)
Your favorite wing sauce (e.g., buffalo, barbecue, honey garlic)
Optional: chopped parsley or green onion for garnish
Directions
Cut the chicken breasts into 1 to 1½-inch pieces.
In a bowl, whisk eggs and milk (or buttermilk) to create an egg wash.
In a separate bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
Dip each piece of chicken into the egg wash, then dredge in the seasoned flour mixture. Press gently to ensure a good coating.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry the chicken pieces in batches for 4–5 minutes, or until golden brown and fully cooked.
Use a slotted spoon to transfer the cooked chicken to a paper towel-lined plate to drain.
While still hot, toss the boneless wings in your favorite sauce until evenly coated.
Serve immediately with ranch or blue cheese dressing and celery sticks, if desired.
Servings and timing
This recipe serves 4–6 people. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
Air Fryer: Spray breaded chicken with oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through.
Oven-Baked: Place on a wire rack over a baking sheet, spray with oil, and bake at 425°F (220°C) for 20–25 minutes.
Gluten-Free: Use a gluten-free flour blend or cornstarch only for breading.
Spicy Option: Add cayenne pepper to the flour mixture or choose an extra-hot buffalo sauce.
Sweet & Tangy: Try sauces like honey mustard or Korean BBQ for a unique twist.
Storage/Reheating
Store leftover boneless wings in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 375°F (190°C) oven or air fryer for 5–8 minutes until crisp and hot. Avoid microwaving, as it can make the coating soggy. Freeze cooked and cooled wings in a single layer, then transfer to a freezer-safe bag. Reheat from frozen in the oven or air fryer.
FAQs
Are boneless wings actually wings?
No, they are made from chicken breast meat, not wing sections. They’re closer to chicken nuggets but served wing-style.
Can I make boneless wings without frying?
Yes, baking or air frying are great alternatives that still give you a crispy texture.
What’s the best sauce for boneless wings?
Classic buffalo, barbecue, garlic parmesan, and honey garlic are all popular choices.
How do I keep the breading from falling off?
Pat the chicken dry before breading, and let the coated chicken rest for a few minutes before frying.
Can I use chicken thighs instead?
Yes, boneless, skinless chicken thighs work well and offer a juicier bite.
How do I know when they’re cooked through?
Use a meat thermometer—chicken is done when it reaches an internal temperature of 165°F (74°C).
Can I marinate the chicken before breading?
Yes, marinating in buttermilk or a seasoned brine adds extra flavor and tenderness.
Are boneless wings healthier than regular wings?
They can be, especially if baked or air fried, and they have less fat compared to skin-on wing sections.
What sides go well with boneless wings?
Serve with fries, coleslaw, celery sticks, or a fresh salad for a complete meal.
Can I make them ahead of time?
You can bread and refrigerate the chicken a few hours ahead. Fry just before serving for best texture.
Conclusion
Boneless chicken wings are the perfect mix of crispy, juicy, and flavorful. Whether coated in spicy buffalo sauce or something sweet and sticky, they’re a fun and satisfying dish everyone loves. Make them your own with your favorite sauces and seasonings, and enjoy restaurant-style wings right from your kitchen.
Boneless chicken wings are crispy, juicy chicken breast bites that are breaded, fried, and tossed in your favorite wing sauce. They’re an easy, mess-free alternative to traditional wings, perfect for game day, parties, or weeknight dinners.
Ingredients
2 boneless, skinless chicken breasts, cut into 1 to 1½-inch pieces
1 cup all-purpose flour
1/4 cup cornstarch
2 eggs
1/2 cup milk or buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
Oil, for frying
1/2 cup buffalo, barbecue, or preferred wing sauce
Optional: chopped parsley or green onions for garnish
Instructions
Cut chicken breasts into 1 to 1½-inch bite-sized pieces.
In a bowl, whisk eggs and milk to create an egg wash.
In a separate bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
Dip each chicken piece into the egg wash, then dredge in the seasoned flour mixture. Press to coat well.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry chicken pieces in batches for 4–5 minutes, or until golden brown and fully cooked (internal temp 165°F/74°C).
Transfer cooked chicken to a paper towel-lined plate to drain.
While still hot, toss the fried chicken pieces in your favorite wing sauce until evenly coated.
Serve immediately with ranch or blue cheese dressing and celery sticks, if desired.
Notes
Use buttermilk for extra tenderness and flavor in the egg wash.Let breaded chicken rest for 5–10 minutes before frying to help coating stick better.Try other sauces like garlic parmesan, honey garlic, or Korean BBQ.For a healthier option, bake or air fry instead of deep frying.Chicken thighs can be used for a juicier result.
