Crispy Boneless Chicken Wings
Looking for the perfect game day appetizer or family-friendly dinner? These crispy boneless chicken wings deliver maximum flavor without breaking the bank. While they’re not technically wings, these breaded chicken breast pieces are shaped to mimic traditional wings, offering a juicier, meatier bite that’s easier to eat
Why You’ll Love This Recipe
These boneless wings have become a family favorite in my kitchen for good reason. The exterior stays crispy while the interior remains tender and juicy, offering a more substantial bite than traditional wings. Kids love them because they’re easy to eat with no bones to navigate around. Plus, they’re versatile enough to serve as a main dish – just pair them with a fresh salad and roasted potatoes for a complete meal.
Ingredients
For the Chicken:
Two pounds of skinless, boneless, and bite-sized chicken breasts
2 cups all-purpose flour
Two teaspoons of garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1/2 cup milk
Vegetable oil for frying
For the Sauce:
1 cup buffalo sauce
2 tablespoons honey (optional, for a milder taste)
Step-by-Step Instructions
1-Prepare the Coating Station
Set up your breading station in a large bowl by combining flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Whisk the milk and eggs together in another basin until thoroughly blended.
2-Double Bread the Chicken Take each piece of chicken and dip it first in the egg mixture, then the seasoned flour. Repeat this process for a second coating. This double-breading technique ensures an extra-crispy exterior that won’t fall off during cooking.
3-Rest the Chicken
Place the breaded chicken pieces on a plate and let them rest for at least 10 minutes. This crucial step helps the coating adhere better and creates an even crispier texture when fried.
4-Fry to Perfection
Heat the oil to 350°F (175°C) over medium-high heat in a large skillet. Cook the chicken in batches on each side for 4–5 minutes, or until it is cooked through and golden brown. Don’t overcrowd the pan – this ensures each piece gets perfectly crispy.
5-Sauce and Serve
Toss the fried chicken pieces in your preferred sauce and serve immediately while hot and crispy.
Pro Tips for Perfect Boneless Wings
Use an instant-read thermometer to ensure the chicken reaches 165°F (74°C) internally
Let the breaded chicken rest before frying – this is key for the crispiest coating
Keep finished wings warm in a 200°F oven while cooking the remaining batches
Pat chicken dry before breading for better coating adhesion
Storage and Reheating
Store leftover wings in an airtight container in the refrigerator for up to 4-5 days. To reheat, place them in a 350°F oven or air fryer until heated through and crispy again, about 5-7 minutes.
Variations to Try
- Sauce Options: Try BBQ sauce, honey garlic, teriyaki, or sweet chili
- Seasoning Mix-Ups: Experiment with lemon pepper, taco seasoning, or Italian herbs in the flour mixture
- Serving Suggestions: Add crumbled blue cheese, ranch dressing, or celery sticks on the side
Air Fryer Instructions
If you prefer using an air fryer, preheat it to 375°F and cook the breaded chicken pieces for 15-20 minutes, flipping halfway through. Spray with oil before cooking for the crispiest results.
Nutritional Information (Per Serving)
Servings: 4
Calories: 420
Protein: 38g
Carbohydrates: 32g
Fat: 16g
Frequently Asked Questions: Crispy Boneless Chicken Wings
Q: What exactly are boneless chicken wings? A: Boneless chicken wings are actually made from chicken breast meat cut into wing-sized pieces, breaded, and fried until crispy. Despite the name, they’re not actually wings, but rather a wing-style preparation of breast meat.
Q: Are boneless wings healthier than traditional wings? A: Boneless wings can be slightly leaner since they’re made from breast meat rather than wing meat. However, the breading and frying process means they’re still a calorie-dense food. The overall healthiness depends largely on the cooking method and serving size.
Q: How do you keep boneless wings crispy? A: To maintain crispiness, place them on a wire rack after cooking instead of stacking them. Keep them in a single layer and avoid covering them with sauce until ready to serve.
Q: What’s the secret to extra-crispy breading? A: Double-dredging is key: dip in flour, then egg wash, then bread, and repeat. Also, ensure your oil is at the right temperature (350-375°F), and don’t overcrowd the pan when frying.
Q: What are the best sauces for boneless wings? A: Popular options include:
- Classic Buffalo
- BBQ (sweet, spicy, or honey)
- Garlic Parmesan
- Asian-style (teriyaki, sweet chili, or Korean BBQ)
- Ranch or Blue Cheese based sauces
Q: How long should boneless wings be fried? A: Fry for 5-7 minutes at 350-375°F, or until golden brown and internal temperature reaches 165°F. Cooking time may vary based on size.
Q: Can I freeze homemade boneless wings? A: Yes, freeze them after cooking and cooling completely. Thaw in the refrigerator before reheating.
Q: What sides go well with boneless wings? A: Popular accompaniments include:
- Celery and carrot sticks
- French fries or sweet potato fries
- Coleslaw
- Mac and cheese
- Ranch or blue cheese dressing
- Onion rings
These crispy boneless wings are perfect for game day gatherings, family dinners, or any time you crave restaurant-style wings at home. With this double-breading technique and the right seasonings, you’ll always achieve that perfect crispy exterior and juicy interior.
