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Bite-sized chicken breasts are breaded, fried, and coated in buffalo sauce to make these my crispy boneless wings. They’re easy, fast, and better than any restaurant!
Love all things chicken wings? Try my grilled chicken wings, baked chicken wings, fried chicken wings, and garlic parmesan wings next.
Boneless chicken wings are the way to go when you want more bang for your chicken wing buck.
If you are unfamiliar with boneless wings, they aren’t chicken wings (Yes, I, too, was confused when I first tried them). They are pieces of breaded chicken breasts that are shaped in a similar size to wings, then pan-fried to crispy perfection.
As much as my family and I love bone-in wings, these are much easier to eat than their bone-in counterparts and so much juicier.
Table of Contents
Why I love this recipe
- PERFECT texture. You get the crispy exterior and juicy interior but with a thicker bite than traditional wings.
- Kid and adult approved. This is the kind of appetizer that everyone, and I mean everyone adores.
- Easy to make into a meal. These wings are healthy enough to be part of a wholesome dinner as the main protein source. I like to add a simple salad and some potatoes and call it dinner!
- Flexible. To keep things interesting, I love to change up the sauce I toss them in. While buffalo is a classic, BBQ sauce and even an Asian sauce like eel sauce work so well, too!
Ingredients needed
- Chicken breasts. Boneless and skinless chicken breasts are cut into bite-sized pieces to make the wings. If I’m short on time, I sometimes use chicken tenders or tenderloins and just cut them in half.
- Flour. A light coating of flour keeps the outside crispy while the inside juicy.
- Spices. Garlic powder, onion powder, paprika, cayenne, salt, and pepper.
- Eggs. Dredging the wings in egg wash helps the seasonings stick and helps to form a golden, crispy exterior.
- Milk. To help the spices and flour stick to the outside of the wings. You can use dairy free milk if you prefer.
- Vegetable oil. For frying.
- Sauce. I use a combination of buffalo sauce and honey. I find buffalo sauce on its own to be a little too overpowering, so mixing it with a liquid sweetener (honey here) makes it seriously drool-worthy!
How to make boneless wings
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep: Whisk the dry ingredients in a bowl. In a separate bowl, whisk the eggs and milk together.
Step 2- Dredge: Dip each piece of chicken in the wet mix, then the flour mix, and repeat. Every wing should be double-coated.
Step 3- Rest: Place the wings on a plate and set them aside to rest for at least 10 minutes.
Step 4- Fry and sauce: Heat the oil in a large skillet over medium-high heat. Once it’s hot, fry the chicken wings in batches until they’re golden brown. Toss the chicken bites in the sauce, then serve immediately.
Arman’s recipe tips
- You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. I suggest using a meat thermometer to double-check.
- Always double-coat the wings in the dredge! This gives them a thick and extra crispy crust around the outside.
- Rest the chicken before frying. This will dry them out slightly, giving you crispy and flavorful chicken wings.
Variations
- Customize the flavor with different spices in the flour dredge: Use any seasoning blend you like or any spice mix of choice. I love to use the same lemon pepper seasoning in my lemon pepper wings for that hint of lemon or even taco seasoning for a Mexican spin.
- Use different sauces: I mentioned it earlier, but my family loves all the different sauces we can use to change up the flavor. If you have a favorite, use that, or try some family favorites like hot honey sauce or bulgogi sauce.
- Add cheese: What makes buffalo wings taste even better? A sprinkling of crumbled blue cheese.
Storage instructions
To store: The leftover chicken wings can be stored in an airtight container in the fridge for about 4 to 5 days.
To freeze: Once they’re fried and crispy, let the wings cool to room temperature and transfer them to a lined baking sheet. Freeze until solid, then transfer to an airtight container and freeze for up to 3 months.
To reheat: To retain the crisp exterior and juicy meat, reheat the wings in a 350ºF oven or air fryer until warmed through.
Frequently asked questions
Yes! My recipe will work with frozen chicken breasts, but they’ll need to be thawed before slicing, dredging, and cooking. I also recommend patting them dry VERY carefully to make sure there is no excess moisture.
Absolutely. If you don’t want to use boneless chicken breasts, you can cut boneless chicken thighs or tenders into bite-sized pieces instead.
To air fry the boneless wings, dredge them as normal and spray them with cooking oil. Place them in a single layer in the air fryer, then cook at 375ºF for about 15 to 20 minutes or until their internal temperature reaches 165ºF, flipping halfway through.
Toss the wings in the sauce of your choice when they’re done, then serve.
More crispy chicken recipes
Boneless Chicken Wings
Video
Ingredients
- 1 pound boneless chicken breasts
- 1 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 1/2 cup milk
- 1 cup buffalo sauce or bbq sauce
- 2 tablespoons honey
- 1/4 cup oil to fry
Instructions
- Slice the chicken breasts into nugget-sized pieces.
- In a bowl, mix together the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper. In another bowl, whisk together the egg and milk.
- Dip each piece of chicken in the egg mixture, then coat it with the flour mixture. Repeat steps so that each piece of chicken is double coated. Set onto a plate to rest for 10 minutes.
- Heat oil in a large skillet over medium-high heat. Fry the chicken in batches for 3-4 minutes until golden brown and cooked through (internal temperature of 165F). Drain the chicken on a paper towel.
- While the chicken is frying, make the sauce. Whisk together the buffalo sauce with honey, until combined.
- Toss to coat the boneless wings in the sauce and serve immediately.
Notes
Nutrition
Originally published May 2023, updated and republished November 2024
This must be amazing. I like chicken wings a lot.
Can these be made in an air fryer?
I don’t see why not!! 🙂