Bite-sized chicken breasts are breaded, fried, and coated in the sauce of your choice to make these crispy boneless wings. They’re a delicious and customizable snack for game day!
These are the best boneless wings! They’re easy to make using bite-sized pieces of breaded chicken breasts, then pan-fried to crispy perfection. Toss them in the bold sauce of your choice, then enjoy!
Making boneless chicken wings is almost easier than grilled or baked chicken wings. The rest time is short and pan-frying takes minutes! The result is crispy boneless wings that are just as addictive as their bone-in counterparts.
Why you’ll love these boneless chicken wings
Boneless wings are a little different from regular bone-in chicken wings because they’re made from bite-sized pieces of chicken breasts. They don’t skip any of the crunch or bold flavors, though! All that’s missing are the chicken bones.
- A game day staple. It just isn’t game day without a plate of boneless buffalo chicken wings! Remember to serve them with more game day staples, like veggie chips and pizza.
- Breaded and fried. The boneless wings are coated in a savory breading, then pan-fried until perfectly crispy!
- Thick and juicy. Making boneless wings with chicken breasts means they’re thicker and juicier than traditional chicken wings.
- Flexible. Toss the wings in any sauce you love, like buffalo sauce, BBQ sauce, or teriyaki sauce.
These chicken wings are fun to make and packed with flavor thanks to these simple ingredients:
- Chicken breasts. Boneless and skinless chicken breasts are cut into bite-sized pieces to make the wings
- Flour. Use all purpose flour for the best results.
- 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. Once they’re ready, toss the wings in buffalo sauce, BBQ sauce, hot sauce, teriyaki sauce, or any other sauce you like. Find even more ideas in the Variations below.
- Honey. For a touch of sweetness in the sauce of your choice. My keto honey will work just as well here!
How to fry boneless chicken wings
Follow these step-by-step instructions to learn how to make boneless wings:
- Cut the chicken breasts. To cut chicken breasts for boneless wings, slice against the grain then slice those pieces in half.
- 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.
- Dredge. Dip each piece of chicken in the wet mix, then the flour mix, and repeat. Every wing should be double-coated.
- 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.
- 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.
- Toss in sauce. Meanwhile, stir the sauce of your choice and the honey in a mixing bowl. Toss the chicken bites in the sauce, then serve immediately. Enjoy!
Tips to make the best recipe
- This recipe will work with frozen chicken breasts, but they’ll need to be thawed before slicing, dredging, and cooking.
- 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 use the suggestions in the Flavor Variations below.
- The spice level of the wings depends on your sauce. For spicy boneless wings, use buffalo sauce! Stick to BBQ sauce, teriyaki, or a seasoning blend for mild wings.
Customize the flavor of your bites with the sauces and seasonings of your choice, such as:
- Buffalo sauce
- BBQ sauce
- Lemon pepper seasoning
- Taco seasoning
- Cajun seasoning
- Teriyaki sauce
- Sweet and sour sauce
- Sweet chili sauce
- Hot sauce
- Honey mustard
- Hot honey sauce
What to serve with this dish
The wings are only as good as the dipping sauce they’re served with! Both ranch dressing and blue cheese dressing are the best dipping sauces for spicy wings.
To store: The leftover chicken wings can be stored in an airtight container in the fridge for about 4 to 5 days.
To reheat: To retain the crisp exterior and juicy meat, reheat the wings in a 350ºF oven or air fryer until warmed through.
Recommended tools to make this recipe
- Mixing bowls. You need 3 medium-sized bowls for the dredging station and to whisk the sauce and honey together.
- Large skillet. To fry the chicken wings.
More chicken wing recipes
- Garlic Parmesan Wings
- Smoked Chicken Wings
- Fried Chicken Wings
- Low carb chicken wings
- Lemon Pepper Wings
Frequently asked questions
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.
Sure! 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.
Allow the wings to thaw overnight or reheat them from frozen in a 350ºF oven for 15 to 20 minutes or until warmed through and crispy.
Boneless Chicken Wings
- 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. 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.
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