Boneless Chicken Wings

4.54 from 15 votes
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Boneless Chicken Wings – tender pieces of chicken that are lightly breaded and then fried to crispy golden perfection. Tossed with buffalo sauce for the perfect appetizer, game day snack, or dinner idea!

I will admit, I am one of those people that prefer boneless wings over the traditional Chicken Wings. I just find them so much easier to eat, and I am just one who doesn’t love chewing meat from the bone. So I will pick them at a restaurant every time, and I am super excited to make them at home as well!

They are great for parties, if you are hosting any type of game day get together, or you just want something different for dinner. They are easier to make then you think, and so much better than any take out you are going to get.

boneless chicken wings on a white plate with ranch dressing

 

Making boneless chicken wings at home is probably a lot faster than you think. Plus you can make them ahead or just make a bunch and have them in the freezer for any night of the week. And what sauce you use it entirely up to you!

I obviously tossed mine in buffalo sauce for the traditional boneless buffalo wings, but you could do a barbecue sauce or a Honey Teriyaki Sauce or just about anything else that you like. Go spicy, go mild, it really is up to you!

ingredients in bowls for boneless chicken wings

What You’ll Need

  • Chicken Breast – cut into bite sized pieces
  • All-Purpose Flour
  • Garlic Powder
  • Paprika
  • Salt & Pepper
  • Egg
  • Milk
  • Oil For Frying
  • Buffalo Sauce
pouring sauce over breaded chicken pieces in a bowl

How To Make Boneless Chicken Wings

  1. I like to use chicken breasts and cut them into bite sized pieces that are all similar in size. You want the to cook in the same amount of time, so as even as you can get is best.
  2. Mix together the flour, garlic powder, paprika, salt and pepper in a shallow bowl.
  3. In a separate bowl whisk together the egg and milk until well combined.
  4. Dip the chicken into the egg mixture until it is evenly coated, then place in the flour. Lightly coat the chicken in flour, and then place back in the egg. Once the chicken is coated in the egg mixture add it to the flour and toss to coat.
  5. Remove the chicken from the flour and place on a baking sheet to set for 20 minutes before frying. Repeat with the rest of the chicken pieces.
  6. Preheat oil in a large pot or heavy skillet to 375º F.
  7. Once the oil is hot, carefully place pieces of chicken in the oil and cook for 4-5 minutes, flipping half way through, until the chicken is golden and the internal temperature is 165º F. Work in batches so you don’t over crowd the pan and bring down the temperature of the oil.
  8. Remove the chicken from the oil and place on a lined baking sheet or a wire rack.
  9. Toss the chicken with buffalo sauce and serve immediately.
buffalo chicken wings on a plate with carrots and ranch

Can I Use The Air Fryer

Absolutely! If you don’t want to deep fry the chicken wings, you can definitely break out the air fryer. Follow the recipe as written, but instead of placing hot oil, spray or brush the chicken with oil and cook at 400º F for 6-7 minutes, flipping half way. Just make sure the chicken is 165º F on the inside, so it is safe to eat.

I use the Thermapen Mk4 to check the temperature of the meat throughout the cooking process. It is the most accurate thermometer I have found and have been using it for years!

What Cut Of Chicken For Boneless Wings

When you get them in a restaurant, they are almost exclusively chicken breasts, and that is what I used here. I think they are just meatier and better for wings. But if you only have chicken thighs, or much prefer them, the recipe definitely works with thighs. The cooking times and everything should be the same.

a piece of chicken on a fork with a bite out of it

Can You Make Boneless Chicken Wings Ahead Of Time

Yes!! Just like the chicken tenders, or other frozen chicken products you buy in the grocery store, they are cooked already, you are just reheating them. So you can make your own, and skip the freezer aisle next time!

I do like to wait to toss them in sauce until they are reheated, I just think they stay crispier that way. Cook your wings according to the recipe, let them cool, and store in a freezer safe bag for 4-5 months. When you are ready just heat them in the oven at 425º F for about 15 minutes. You can also use the air fryer to reheat as well. Remove and toss with sauce to serve.

a plate of boneless buffalo wings with carrot sticks and ranch

Recipe Tips

  • If you need to make these gluten free, you can absolutely switch out the flour to a gluten free alternative. Just be careful what sauce you toss them in. But they are very versatile and can easily be made gluten free.
  • Get creative with the sauce. Buffalo sauce is our favorite, but you can definitely use your favorite barbecue sauce, make your own hot sauce, or whatever you enjoy.
  • Ranch or Blue Cheese is great for dipping. Either work great, just use your favorite.
  • You can even make these in the oven if you want. Just spray or brush with oil and bake at 425º F for about 15 minutes, or until they are crispy and cooked through.
close up buffalo chicken wings for pinterest

More Fun Appetizer Recipes

close up boneless chicken wings on a white plate with ranch
4.54 from 15 votes

Boneless Chicken Wings

By Erin
Boneless Chicken Wings – tender pieces of chicken that are lightly breaded and then fried to crispy golden perfection. Tossed with buffalo sauce for the perfect appetizer, game day snack, or dinner idea!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4

Ingredients 

  • 1 pound chicken breasts, cut into bite sized pieces
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 whole large egg
  • 1 cup milk
  • Vegetable Oil for frying
  • 1 cup buffalo sauce

Instructions 

  • Mix together the flour, garlic powder, paprika, salt and pepper in a shallow bowl.
  • In a separate bowl whisk together the egg and milk until well combined.
  • Dip the chicken into the egg mixture until it is evenly coated, then place in the flour. Lightly coat the chicken in flour, and then place back in the egg. Once the chicken is coated in the egg mixture add it to the flour and toss to coat.
  • Remove the chicken from the flour and place on a baking sheet to set for 20 minutes before frying. Repeat with the rest of the chicken pieces.
  • Preheat 2-3 inches of oil in a large pot or heavy skillet to 375º F.
  • Once the oil is hot, carefully place pieces of chicken in the oil and cook for 4-5 minutes, flipping half way through, until the chicken is golden and the internal temperature is 165º F. Work in batches so you don't over crowd the pan and bring down the temperature of the oil.
  • Remove the chicken from the oil and place on a lined baking sheet or a wire rack.
  • Toss the chicken with buffalo sauce and serve immediately.

Nutrition

Serving: 1g | Calories: 599kcal | Carbohydrates: 28g | Protein: 42g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 2695mg | Fiber: 1g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 4
Calories: 599
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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7 Comments

  1. These sound amazing! I’m sort of new to the air fryer world, just wondering if these can these be air fried? Either way, I’m going to make them. Thanks for the great recipe!