Boneless Chicken Wings Recipe
Crispy, juicy boneless chicken wings made at home! Fry, bake, or air fry and toss in your favorite sauce. Perfect for game day or dinner.
INGREDIENTS
For the Chicken:
- 2 boneless skinless chicken breasts (or thighs), cut into bite-sized pieces
- ½ cup all-purpose flour or cornstarch for gluten-free
- 2 large eggs beaten
- 1½ cups breadcrumbs or panko for extra crunch
Seasonings (for flour or breadcrumb mix):
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika or smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Cooking Oil:
- Vegetable or canola oil for frying (about 2–3 cups)
Optional Sauces:
- Buffalo BBQ, Garlic Parmesan, Honey Mustard, or Sweet Chili
INSTRUCTIONS
Prep the Chicken
- Cut chicken into 1 to 1½-inch bite-sized pieces.
- Pat dry with paper towels to help the breading stick.
Set Up the Breading Station
- Bowl 1: Seasoned flour (or cornstarch)
- Bowl 2: Beaten eggs
- Bowl 3: Breadcrumbs or panko
Bread the Chicken
- Dredge in flour → dip in egg → coat with breadcrumbs
- Set on a plate until all pieces are breaded
Cook the Chicken
- Option 1 – Frying (Crispiest)
- Heat oil to 350°F (175°C)
- Fry chicken in batches for 3–4 minutes per side until golden
- Drain on paper towels
- Option 2 – Baking
- Preheat oven to 425°F (220°C)
- Place on parchment-lined tray, spray lightly with oil
- Bake for 20–25 minutes, flipping halfway
- Option 3 – Air Frying
- Preheat air fryer to 400°F (200°C)
- Cook for 10–12 minutes, flipping halfway
Toss in Sauce
- While hot, toss in desired sauce
- Serve immediately with your favorite dips and sides
NOTES
Tips for the Best Boneless Wings
- Double dredge (flour → egg → flour → breadcrumbs) for extra crisp
- Marinate in buttermilk for 30 minutes for juicier meat
- Panko crumbs give a lighter, crunchier texture than regular breadcrumbs
- Don't overcrowd the pan or air fryer—cook in batches for even crisping
- Let wings rest for 5 minutes after cooking to lock in juices before saucing