Boneless Chicken Wings

Bite-sized chicken breasts are breaded, fried, and coated in buffalo sauce to make these crispy boneless wings. They’re easy, fast, and better than any restaurant!  

When you want more bang for your chicken wing buck, boneless wings are the way to go.

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 grilled chicken wings or baked chicken wings, these are so much easier to eat than their bone-in counterparts and so much juicier, too.

Table of Contents

1. Why this recipe works
2. Ingredients needed
3. How to make boneless wings
4. Recipe tips and variations
5. How to store leftovers
6. Frequently asked questions
7. More chicken wing recipes
8. Boneless Chicken Wings (Recipe Card)

Why this recipe works

• 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

This boneless wings recipe calls for some chicken breast and seasonings. Besides that, there isn’t much else needed to make. Here is what you’ll need:

• 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.
• Buffalo sauce. The classic sauce for any kind of chicken wing, including boneless ones. If you aren’t a fan of too much heat, don’t worry- We mix this with some honey, so all you get is some VERY subtle heat.
• Honey. For a touch of sweetness. You can always hold back on this if you prefer more spice or go heavy-handed if you love the sweet and savory combo.

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- Cut the chicken breasts: To cut chicken breasts for boneless wings, slice against the grain then slice those pieces in half.

Step 2- Mix the dry and wet ingredients: Whisk the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne together in a bowl. In a separate bowl, whisk the eggs and milk together.

Step 3- Dredge: Dip each piece of chicken in the wet mix, then the flour mix, and repeat. Every wing should be double-coated.

Step 4- Rest: Place the wings on a plate and set them aside to rest for at least 10 minutes. This will dry them out slightly, giving you crispy and flavorful chicken wings.

Step 5- Fry: 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. Transfer the cooked wings to a paper towel-lined plate to drain.

Step 6- Toss in sauce: Meanwhile, stir the buffalo sauce and the honey in a mixing bowl. Toss the chicken bites in the sauce, then serve immediately. Enjoy!

Recipe tips and variations

• Use frozen chicken breasts: This 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.
• Always double-coat the wings in the dredge! This gives them a thick and extra crispy crust around the outside.
• 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.

How to store leftovers

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

More chicken wing recipes

• Garlic Parmesan Wings– My family’s favorite chicken wing recipe ever.
• Smoked Chicken Wings– You can use a smoker or just your oven.
• Fried Chicken Wings– Truly crispy and finger-licking good.
• Air fryer chicken wings– Fast, crispy, and perfectly seasoned.
• Hot wings– If you are a spice fiend like me, you’ll love these.