These boneless wings are everything you love about classic chicken wings, minus the bones and mess. They’re crisp on the outside, tender on the inside, and easily customized with your choice of sauces—from buffalo to BBQ to honey garlic. Whether baked or fried, they deliver big flavor with simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
All-purpose flour
Cornstarch (optional, for extra crispiness)
Eggs
Milk or buttermilk
Salt
Pepper
Garlic powder
Paprika
Optional: cayenne pepper for heat
Oil for frying or olive oil spray for baking
Wing sauce (buffalo, BBQ, or your favorite)
Directions
Cut chicken into bite-sized pieces and set aside.
In one bowl, whisk together eggs and milk.
In another bowl, mix flour, cornstarch, salt, pepper, garlic powder, paprika, and optional cayenne.
Dip each chicken piece into the egg mixture, then dredge in the flour mixture, coating well.
For baking: Preheat oven to 400°F (200°C). Place coated chicken pieces on a parchment-lined baking sheet, spray with olive oil, and bake for 20–25 minutes, flipping halfway, until golden and cooked through.
For frying: Heat oil to 350°F (175°C) in a deep skillet or fryer. Fry chicken in batches for 4–5 minutes or until crispy and fully cooked. Drain on paper towels.
Toss the cooked chicken pieces in your preferred wing sauce while still hot.
Serve immediately with dipping sauces and sides like celery or fries.
Servings and timing
This recipe makes about 4 servings. Prep time: 15 minutes Cook time: 20–25 minutes Total time: 35–40 minutes
Variations
Air Fryer: Cook at 400°F (200°C) for 12–15 minutes, flipping halfway.
Spicy: Add extra cayenne or hot sauce to the egg mixture.
Sweet & Spicy: Toss with honey sriracha or sweet chili sauce.
Gluten-Free: Use gluten-free flour or crushed rice cereal as a coating.
Oven-Baked Parmesan: Mix Parmesan cheese into the flour coating for added flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 375°F (190°C) for 10–12 minutes or air fry for 5–7 minutes until hot and crisp again. Avoid microwaving to preserve the texture.
FAQs
Are boneless wings made from real chicken?
Yes, they are typically made from chicken breast or thigh meat, unlike traditional wings which use bone-in wing sections.
Can I bake these instead of frying?
Absolutely. Baking or air frying is a healthier option and still gives a great crispy texture.
What sauce works best?
Buffalo, BBQ, honey garlic, garlic parmesan, teriyaki, or even plain with dipping sauce are all great options.
How do I keep them crispy after tossing in sauce?
Toss right before serving and avoid letting them sit too long in the sauce.
Can I use frozen chicken?
Yes, but thaw it completely before coating and cooking to ensure even doneness.
What’s the best dipping sauce?
Ranch, blue cheese dressing, honey mustard, or spicy mayo pair well with boneless wings.
Can I make them ahead of time?
You can prep and coat the chicken in advance, refrigerate, and cook when ready.
Can I freeze them?
Yes, freeze after cooking and cooling. Reheat in the oven or air fryer until heated through and crispy.
How do I make them extra crispy?
Use a combination of flour and cornstarch, and make sure oil is hot enough before frying.
Are boneless wings healthier than traditional wings?
They can be, especially when baked instead of fried and made with lean chicken breast.
Conclusion
Boneless Chicken Wings are a delicious, versatile, and crowd-pleasing option for any occasion. Whether you like them fiery, sweet, or somewhere in between, these easy-to-make wings deliver flavor, crunch, and satisfaction—without the mess of bones. Perfect for parties, snacks, or dinner, they’re a must-try recipe that everyone will love.
Boneless Chicken Wings are crispy, tender pieces of chicken breast or thigh, breaded and baked or fried, then tossed in your favorite wing sauce. A mess-free, crowd-pleasing alternative to traditional wings, perfect for parties or weeknight dinners.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 eggs
1/4 cup milk or buttermilk
3/4 cup all-purpose flour
1/4 cup cornstarch (optional, for extra crispiness)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
Optional: 1/4 tsp cayenne pepper
Oil for frying or olive oil spray for baking
1/2 cup wing sauce (buffalo, BBQ, or your choice)
Instructions
Cut chicken into bite-sized pieces and set aside.
In a bowl, whisk together eggs and milk.
In another bowl, mix flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne (if using).
Dip each chicken piece into the egg mixture, then dredge in the flour mixture to coat well.
For baking: Preheat oven to 400°F (200°C). Place coated chicken on a parchment-lined baking sheet. Spray with olive oil and bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
For frying: Heat oil to 350°F (175°C). Fry chicken in batches for 4–5 minutes until crispy and fully cooked. Drain on paper towels.
Toss the cooked chicken in wing sauce while still hot.
Serve immediately with dipping sauce and sides like celery or fries.
Notes
Use cornstarch for added crunch in the coating.Air fry at 400°F (200°C) for 12–15 minutes for a healthier option.Toss in sauce just before serving to maintain crispiness.Try different sauces like garlic parmesan, honey garlic, or sweet chili.Reheat in oven or air fryer to maintain texture—avoid microwaving.
