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! Watch the video below to see how I make this in my kitchen.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 286kcal

Author Arman Liew

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.

Video

Notes

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.

Nutrition