Boneless chicken wings: are you ready to ditch the bones and dive headfirst into a world of pure, unadulterated chicken wing bliss? Forget wrestling with awkward joints and messy cartilage we’re talking tender, bite-sized pieces of juicy chicken, coated in your favorite sauce, and ready to devour in minutes. This isn’t just a recipe; it’s a revolution in the way we experience the joy of chicken wings!

While the history of the traditional chicken wing is well-documented, tracing back to the Anchor Bar in Buffalo, New York, the boneless chicken wings are a more modern invention. They offer a convenient and less messy alternative, appealing to those who prefer a cleaner eating experience. Think of them as the evolved cousin of the classic wing, perfect for parties, game nights, or a quick weeknight dinner.

What’s not to love? People adore boneless wings for their incredible versatility. You can toss them in anything from classic buffalo sauce to sweet teriyaki, tangy BBQ, or even a spicy Korean glaze. The texture is consistently tender and juicy, and the lack of bones makes them incredibly easy to eat. Plus, they cook up quickly, making them a lifesaver when you’re short on time but craving that satisfying wing flavor. So, let’s get cooking and create some boneless chicken wing magic!

Ingredients:

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1/4 cup milk
Vegetable oil, for frying (about 3-4 cups)

For the Sauce (Choose one or mix and match!):

Buffalo Sauce: 1 cup hot sauce (such as Frank’s RedHot), 1/2 cup unsalted butter, melted, 1 tablespoon white vinegar, 1/4 teaspoon garlic powder, pinch of cayenne pepper (optional)
Honey Garlic Sauce: 1/2 cup honey, 1/4 cup soy sauce, 2 cloves garlic, minced, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon ginger, grated, 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
BBQ Sauce: 1 cup your favorite BBQ sauce, 1 tablespoon brown sugar (optional, for extra sweetness), 1 teaspoon Worcestershire sauce (optional, for depth of flavor)
Lemon Pepper Sauce: 1/2 cup unsalted butter, melted, 2 tablespoons lemon juice, 2 tablespoons lemon zest, 2 teaspoons black pepper, 1 teaspoon garlic powder, 1/2 teaspoon salt

Preparing the Chicken:

First, let’s get our chicken ready. Pat the chicken cubes dry with paper towels. This is important because it helps the flour adhere better and ensures a crispier wing.
In a large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Whisk everything together really well to make sure all the spices are evenly distributed. This is our dry coating.
In a separate bowl, whisk together the eggs and milk. This is our wet coating.
Now, it’s time to coat the chicken. Take a handful of chicken cubes and toss them in the flour mixture, making sure each piece is completely coated. Shake off any excess flour.
Next, dip the floured chicken into the egg mixture, ensuring it’s fully submerged. Let the excess egg drip off.
Finally, return the chicken to the flour mixture and coat it again, pressing the flour onto the chicken to create a nice, thick coating. This double coating is key for extra crispiness! Repeat this process until all the chicken is coated.
Place the coated chicken on a wire rack lined with parchment paper. This will help prevent the coating from getting soggy while you prepare the oil.

Frying the Chicken:

Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. You want enough oil so the chicken can float freely.
Heat the oil over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. It’s crucial to maintain the correct temperature for even cooking and crispy wings. If the oil is too hot, the outside will burn before the inside is cooked. If it’s too cold, the wings will be greasy.
Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy wings. Fry in batches of about 6-8 pieces at a time, depending on the size of your pot.
Fry the chicken for about 6-8 minutes, or until golden brown and cooked through. Use a slotted spoon or spider to turn the chicken occasionally to ensure even cooking on all sides.
Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This will help keep them crispy.
Repeat the frying process with the remaining chicken, making sure to maintain the oil temperature.

Making the Sauce:

Buffalo Sauce:

In a saucepan, combine the hot sauce, melted butter, white vinegar, garlic powder, and cayenne pepper (if using).
Heat over medium heat, stirring constantly, until the sauce is heated through and the butter is fully incorporated. Do not boil.
Remove from heat and set aside.

Honey Garlic Sauce:

In a saucepan, combine the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and grated ginger.
Heat over medium heat, stirring constantly, until the mixture comes to a simmer.
In a small bowl, whisk together the cornstarch and water to create a slurry.
Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly.
Continue to cook, stirring, until the sauce thickens to your desired consistency. This should only take a minute or two.
Remove from heat and set aside.

BBQ Sauce:

In a saucepan, combine your favorite BBQ sauce, brown sugar (if using), and Worcestershire sauce (if using).
Heat over low heat, stirring occasionally, until the sauce is heated through and the brown sugar is dissolved (if using).
Remove from heat and set aside.

Lemon Pepper Sauce:

In a saucepan, melt the butter over medium heat.
Add the lemon juice, lemon zest, black pepper, garlic powder, and salt.
Stir constantly until the sauce is heated through and the flavors have melded together. Be careful not to burn the butter.
Remove from heat and set aside.

Coating the Wings:

Place the fried chicken wings in a large bowl.
Pour your chosen sauce over the wings.
Toss the wings gently but thoroughly to ensure they are evenly coated with the sauce. You can use tongs or a large spoon for this.
If you want an extra layer of sauce, you can return the wings to the saucepan and heat them briefly over low heat, stirring constantly, until they are heated through and the sauce is nicely glazed. Be careful not to overcook them.

Serving:

Serve the boneless chicken wings immediately while they are hot and crispy.
Garnish with chopped green onions, sesame seeds, or a sprinkle of red pepper flakes, depending on the sauce you used.
Serve with your favorite dipping sauces, such as ranch dressing, blue cheese dressing, or extra sauce.
Don’t forget the sides! Celery sticks, carrot sticks, and french fries are classic accompaniments.

Tips for Extra Crispy Wings:

Double Coating: As mentioned earlier, the double coating of flour is crucial for achieving extra crispy wings. Don’t skip this step!
Cold Chicken: Make sure your chicken is cold before coating it. This helps the flour adhere better.
Hot Oil: Maintaining the correct oil temperature is essential. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.
Don’t Overcrowd: Fry the chicken in batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature and result in soggy wings.
Wire Rack: Place the fried chicken on a wire rack to drain excess oil. This will help keep them crispy.
Cornstarch in the Flour: Adding a tablespoon or two of cornstarch to the flour mixture can also help create a crispier coating.

Variations:

Baked Boneless Wings: For a healthier option, you can bake the wings instead of frying them. Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and cooked through, flipping halfway through.
Air Fryer Boneless Wings: Air frying is another great way to make healthier boneless wings. Preheat your air fryer to 400°F (200°C). Place the coated chicken in the air fryer basket in a single layer and cook for 12-15 minutes, or until golden brown and cooked through, flipping halfway through.
Spicy Boneless Wings: Add more cayenne pepper to the flour mixture or use a spicier hot sauce for the buffalo sauce to make spicy boneless wings.
Sweet and

Conclusion:

So, there you have it! These boneless chicken wings are truly a game-changer. I know, I know, I might be a little biased, but trust me on this one. From the incredibly crispy exterior to the juicy, flavorful chicken inside, every bite is an explosion of deliciousness. And the best part? They’re surprisingly easy to make at home, meaning you can ditch the takeout and impress your friends and family with your culinary skills.

I genuinely believe this recipe is a must-try for anyone who loves chicken wings, or even just good food in general. It’s perfect for game day, a casual weeknight dinner, or even a party appetizer. The versatility of the recipe is another reason why I’m so excited to share it with you.

Serving Suggestions and Variations:

Don’t be afraid to get creative with your dipping sauces! While I’m a huge fan of classic ranch or blue cheese, you could also try a spicy sriracha mayo, a tangy honey mustard, or even a sweet and savory teriyaki glaze. The possibilities are endless!

And speaking of variations, feel free to experiment with different seasonings and marinades. If you’re feeling adventurous, try adding a pinch of cayenne pepper to the breading for an extra kick. Or, marinate the chicken in buttermilk and hot sauce for a truly authentic Southern-style flavor. You could even try using different types of breading, like panko breadcrumbs for an even crispier texture, or crushed cornflakes for a unique twist.

For a complete meal, serve these boneless chicken wings with a side of crispy fries, creamy coleslaw, or a fresh garden salad. They also pair perfectly with a cold beer or your favorite soda. Honestly, you can’t go wrong!

I’ve made these wings countless times, and they’re always a hit. I’ve tweaked and perfected the recipe over the years to ensure that it’s foolproof and delivers consistently amazing results. I’m confident that you’ll love them just as much as I do.

But don’t just take my word for it! I encourage you to give this recipe a try and see for yourself. I’m so excited to hear what you think. Once you’ve made them, please come back and leave a comment below. Let me know how they turned out, what dipping sauces you used, and any variations you tried. I’m always looking for new ideas and inspiration.

I truly believe that cooking should be fun and enjoyable, and this recipe is a perfect example of that. It’s simple enough for even beginner cooks to master, yet impressive enough to wow your guests. So, gather your ingredients, put on some music, and get ready to create some seriously delicious boneless chicken wings.

I can’t wait to hear about your wing-making adventures! Happy cooking!

Boneless Chicken Wings: The Ultimate Guide to Deliciousness

Crispy, flavorful boneless chicken wings, fried to golden perfection and tossed in your choice of delicious sauce. Perfect for game day or a fun family meal!

Prep Time25 minutes

Cook Time20 minutes

Total Time45

Category: Appetizer

Yield: 6-8 servings

Save This Recipe

Ingredients

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

1 cup all-purpose flour

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional, for heat)

1 teaspoon salt

1/2 teaspoon black pepper

2 large eggs

1/4 cup milk

Vegetable oil, for frying (about 3-4 cups)

Instructions

Pat the chicken cubes dry with paper towels.

In a large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Whisk together.

In a separate bowl, whisk together the eggs and milk.

Toss a handful of chicken cubes in the flour mixture, coating each piece completely. Shake off excess flour.

Dip the floured chicken into the egg mixture, ensuring it’s fully submerged. Let the excess egg drip off.

Return the chicken to the flour mixture and coat it again, pressing the flour onto the chicken to create a nice, thick coating.

Place the coated chicken on a wire rack lined with parchment paper.

Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer.

Heat the oil over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.

Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot.

Fry the chicken for about 6-8 minutes, or until golden brown and cooked through. Turn the chicken occasionally to ensure even cooking on all sides.

Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.

Repeat the frying process with the remaining chicken, making sure to maintain the oil temperature.

In a saucepan, combine the hot sauce, melted butter, white vinegar, garlic powder, and cayenne pepper (if using).

Heat over medium heat, stirring constantly, until the sauce is heated through and the butter is fully incorporated. Do not boil.

Remove from heat and set aside.

In a saucepan, combine the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and grated ginger.

Heat over medium heat, stirring constantly, until the mixture comes to a simmer.

In a small bowl, whisk together the cornstarch and water to create a slurry.

Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly.

Continue to cook, stirring, until the sauce thickens to your desired consistency. This should only take a minute or two.

Remove from heat and set aside.

In a saucepan, combine your favorite BBQ sauce, brown sugar (if using), and Worcestershire sauce (if using).

Heat over low heat, stirring occasionally, until the sauce is heated through and the brown sugar is dissolved (if using).

Remove from heat and set aside.

In a saucepan, melt the butter over medium heat.

Add the lemon juice, lemon zest, black pepper, garlic powder, and salt.

Stir constantly until the sauce is heated through and the flavors have melded together. Be careful not to burn the butter.

Remove from heat and set aside.

Place the fried chicken wings in a large bowl.

Pour your chosen sauce over the wings.

Toss the wings gently but thoroughly to ensure they are evenly coated with the sauce.

If you want an extra layer of sauce, you can return the wings to the saucepan and heat them briefly over low heat, stirring constantly, until they are heated through and the sauce is nicely glazed. Be careful not to overcook them.

Serve the boneless chicken wings immediately while they are hot and crispy.

Garnish with chopped green onions, sesame seeds, or a sprinkle of red pepper flakes, depending on the sauce you used.

Serve with your favorite dipping sauces, such as ranch dressing, blue cheese dressing, or extra sauce.

Don’t forget the sides! Celery sticks, carrot sticks, and french fries are classic accompaniments.

Notes

Tips for Extra Crispy Wings:

Double Coating: The double coating of flour is crucial for achieving extra crispy wings.

Cold Chicken: Make sure your chicken is cold before coating it.

Hot Oil: Maintaining the correct oil temperature is essential. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.

Don’t Overcrowd: Fry the chicken in batches to avoid overcrowding the pot.

Wire Rack: Place the fried chicken on a wire rack to drain excess oil.

Cornstarch in the Flour: Adding a tablespoon or two of cornstarch to the flour mixture can also help create a crispier coating.

Variations:

Baked Boneless Wings: For a healthier option, you can bake the wings instead of frying them. Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and cooked through, flipping halfway through.

Air Fryer Boneless Wings: Air frying is another great way to make healthier boneless wings. Preheat your air fryer to 400°F (200°C). Place the coated chicken in the air fryer basket in a single layer and cook for 12-15 minutes, or until golden brown and cooked through, flipping halfway through.

Spicy Boneless Wings: Add more cayenne pepper to the flour mixture or use a spicier hot sauce for the buffalo sauce to make spicy boneless wings.

Boneless Chicken Wings: The Ultimate Guide to Deliciousness