If you’re craving that perfect mix of crispy, tender, and flavorful chicken without the mess of bones, this Boneless Chicken Wings Recipe is your new best friend. Perfect for game days, casual get-togethers, or just a satisfying snack, these wings are golden fried to perfection and tossed in your favorite sauce, delivering all the finger-licking goodness you want with none of the fuss. Get ready to impress, because once you try these, you’ll wonder how you ever enjoyed wings any other way.
Ingredients You’ll Need
This recipe uses simple, accessible ingredients that each contribute to the ultimate crispy texture and rich flavor. From the balance of flour and cornstarch that creates the perfect crust to the spices that bring depth and warmth, every ingredient plays a starring role in these irresistible boneless wings.
- Boneless skinless chicken breasts, 2 pounds: Cut into bite-sized pieces for easy, even cooking and a perfect chicken-to-coating ratio.
- All-purpose flour, 1 cup: The foundation of the crispy coating that locks in juicy tenderness.
- Cornstarch, 1/2 cup: Adds an extra crunch that flour alone can’t achieve.
- Salt, 1 teaspoon: Enhances all the flavors without overpowering.
- Black pepper, 1/2 teaspoon: Adds just the right hint of spice and depth.
- Garlic powder, 1 teaspoon: Infuses a savory, aromatic note to keep things interesting.
- Paprika, 1 teaspoon: Provides a subtle sweetness and beautiful color.
- Large eggs, 2: Bind the coating to the chicken and help create that crispy crust.
- Milk, 2 tablespoons: Keeps the egg wash smooth and ensures even coverage.
- Vegetable oil: For deep frying until golden and perfect—around 2 inches deep in your pan.
- Buffalo sauce, 1 cup (or sauce of choice): This adds the iconic tangy and spicy finish—feel free to switch it up depending on your flavor mood!
- Melted butter, 2 tablespoons (if using buffalo sauce): Softens the heat and adds richness to the sauce coating.
How to Make Boneless Chicken Wings Recipe
Step 1: Prep Your Chicken
Start by cutting your chicken breasts into evenly sized bite-sized pieces to ensure they cook at the same rate. Consistency here means every bite is juicy and perfectly cooked, no over- or underdone surprises.
Step 2: Mix the Dry Coating
In a bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, and paprika. This seasoning mix is the secret to that crave-worthy flavor and crispy texture you’ll adore.
Step 3: Prepare the Egg Wash
In another bowl, whisk the eggs and milk until smooth. This sticky layer helps the flour mixture cling lovingly to each piece of chicken.
Step 4: Coat the Chicken
Dip each chicken piece first into the egg mixture, then dredge it through the flour mixture. Make sure each piece is fully coated for maximum crunch and flavor.
Step 5: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350 degrees Fahrenheit. Fry your chicken in batches so the oil temperature stays steady, about 4 to 6 minutes per batch until they turn golden and deliciously crisp. Remove with a slotted spoon and drain on paper towels to get rid of excess oil.
Step 6: Toss in Sauce
Combine your buffalo sauce with melted butter in a large bowl (if you’re using buffalo sauce—it really softens the heat and adds richness). Toss the freshly fried wings in the sauce until every piece is perfectly and evenly coated.
How to Serve Boneless Chicken Wings Recipe
Garnishes
Finish your wings with a sprinkle of chopped fresh parsley or sliced green onions to add a pop of color and a fresh bite that contrasts beautifully with the spicy coating. Blue cheese crumbles or a drizzle of ranch dressing also work wonders for that classic wings experience.
Side Dishes
Serve your boneless wings with crisp celery and carrot sticks for a crunchy, refreshing balance. For heartier sides, creamy coleslaw or crispy seasoned fries are the perfect companions for soaking up extra sauce and satisfying cravings.
Creative Ways to Present
For a fun twist, arrange your boneless chicken wings on a bed of greens for a salad-style appetizer, or serve a platter with multiple sauces—buffalo, honey garlic, and barbecue—for dipping adventures. Mini slider buns and toppings transform your wings into crowd-pleasing sandwiches too!
Make Ahead and Storage
Storing Leftovers
You can keep your cooked boneless chicken wings in an airtight container in the refrigerator for up to three days. To maintain the crispy texture, avoid covering with sauce until just before reheating.
Freezing
If you’ve made a big batch, freeze uncooked coated chicken pieces in a single layer on a baking sheet, then transfer to freezer bags. They’ll keep well for up to one month and can be fried or baked right from frozen—perfect for quick cravings.
Reheating
To revive that crispy crunch, reheat wings in a preheated oven at 375 degrees Fahrenheit for about 10 minutes. Avoid microwaving as it tends to make the coating soggy—your Boneless Chicken Wings Recipe deserves better!
FAQs
Can I bake the boneless chicken wings instead of frying?
Absolutely! Baking is a healthier alternative and you can still get great crispiness by spraying the coated chicken lightly with cooking spray and baking at 425 degrees Fahrenheit for 18 to 22 minutes, flipping halfway through.
What sauces can I use besides buffalo?
The beauty of this recipe is in its versatility. Try barbecue, honey garlic, teriyaki, or even a spicy Korean glaze for a new flavor adventure every time you make it.
How do I know when the chicken is fully cooked?
Chicken pieces should be a nice golden color and reach an internal temperature of 165 degrees Fahrenheit to be safe and juicy on the inside. Cut one open if you’re unsure—no pinkness means you’re good!
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully in this recipe, adding extra moisture and flavor, though cook times might be slightly longer due to the difference in meat texture.
Is there a gluten-free way to make this recipe?
Definitely. Swap the all-purpose flour for a gluten-free flour blend and use cornstarch as directed to keep things crispy. Just double-check your sauces to ensure they’re gluten-free as well.
Final Thoughts
This Boneless Chicken Wings Recipe is such a joy to make and even more fun to eat—you’ll love how easy it is to create restaurant-style wings right at home, full of flavor and crunch. Whether it’s game night, a party, or a cozy night in, these wings promise big smiles and even bigger appetites. Give them a try and get ready to become everyone’s go-to wing master!
Print
Boneless Chicken Wings Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy, flavorful boneless chicken wings coated in a seasoned flour mixture and tossed in tangy buffalo sauce, perfect for game day appetizers or a delicious snack.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
Batter and Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- 2 tablespoons milk
For Frying
- Vegetable oil for frying
Sauce
- 1 cup buffalo sauce or sauce of choice
- 2 tablespoons melted butter (if using buffalo sauce)
Instructions
- Prepare Chicken: Cut the chicken breasts into evenly sized bite-sized pieces to ensure even cooking.
- Make Coating Mixture: In a large bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika to create a flavorful coating.
- Prepare Egg Wash: In a separate bowl, whisk together the eggs and milk thoroughly.
- Coat Chicken: Dip each piece of chicken into the egg mixture, then coat it thoroughly in the flour and spice mixture. Place the coated pieces on a plate ready for frying.
- Heat Oil: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C), ensuring the oil is sufficiently hot for frying.
- Fry Chicken: Fry the chicken pieces in batches for 4 to 6 minutes each until golden brown and cooked through, avoiding overcrowding the pan.
- Drain: Remove the fried chicken using a slotted spoon and drain on paper towels to remove excess oil.
- Toss in Sauce: In a large bowl, combine buffalo sauce with melted butter if using. Toss the hot chicken pieces in the sauce until evenly coated.
- Serve: Serve immediately hot with your favorite dipping sauce if desired for a delicious appetizer or snack.
Notes
- For a healthier option, bake the coated chicken wings on a lined baking sheet sprayed with cooking spray at 425°F for 18 to 22 minutes, flipping halfway through.
- Alternatively, air fry at 400°F for 10 to 12 minutes, shaking the basket halfway through cooking.
- Feel free to customize the sauce flavors by using barbecue, honey garlic, or teriyaki sauces instead of buffalo sauce.
