Boneless Chicken Wings


5 from 32 votes
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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!  

boneless chicken wings.

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.

sliced chicken breast.

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.

dry batter.

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

how to make boneless wings.

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.

fried boneless wings.

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!

boneless wings.

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.

homemade boneless wings.

Frequently asked questions

Does this recipe work with other cuts of chicken?

Absolutely. If you don’t want to use boneless chicken breasts, you can cut boneless chicken thighs or tenders into bite-sized pieces instead.

Can you air fry the boneless wings 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. 

Are boneless wings just nuggets?

No, chicken nuggets are made up of ground chicken blended with seasonings. Boneless chicken wings, on the other hand, use breast meat only.

More chicken wing recipes

boneless wings recipe.

Boneless Chicken Wings

5 from 32 votes
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! Watch the video below to see how I make this in my kitchen.
Servings: 4 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes



  • 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


  • Slice the chicken breasts into nugget-sized pieces.
    sliced chicken breast.
  • 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.
    dry batter.
  • 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.
    how to make boneless wings.
  • 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.
    fried boneless wings.
  • 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.


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.


Serving: 1servingCalories: 286kcalCarbohydrates: 10gProtein: 30gFat: 14gSodium: 2570mgPotassium: 332mgFiber: 1gSugar: 0.3gVitamin A: 302IUVitamin C: 1mgCalcium: 72mgIron: 3mgNET CARBS: 9g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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