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These easy boneless chicken wings are lightly breaded with panko bread crumbs and then fried until golden brown. Toss them in your favorite sauce and enjoy!
Delicious Boneless Chicken Wings
I love chicken but I don’t love bones. A little too…carnivore for me, I suppose.
For that reason, whenever we go to Buffalo Wild Wings, I either order the boneless wings or the buffalo ranch chicken wrap.
The problem with boneless wings at restaurants (to me) is they are often very heavily breaded, which I don’t like.
Making them at home, you control the amount of breading and in this recipe, we use panko breadcrumbs so it’s a light and crispy coating.
The chicken is perfectly cooked so it is tender and juicy with just the right amount of crunch from the panko. Leave them plain and serve with your favorite dipping sauces or toss them in your favorite sauce.
What are boneless wings?
Boneless wings are chicken breasts that have been cut into bite sized pieces, breaded & fried, and then usually tossed in a sauce.
Why you’ll love this Boneless Chicken Wings Recipe
- Easy to Eat – Without the bones found in traditional wings, these boneless wings are easier to eat – less work, more reward!
- Finger Foods – Serve them at your next party or game day. Really, they are great any day of the week for lunch or dinner.
- Customizable – Because you shake them/coat them in sauce after they’re cooked, you don’t have to commit to one flavor and can use all of your favorite sauces by making multiple batches. Or, leave them plain. They’re really good that way, too.
Equipment you’ll need
- Mini Deep Fryer – If you’re like me and hate frying things, this little guy makes cleanup easier.
- Tongs – Tongs make for handling the chicken really easy.
- Meat Thermometer – Chicken needs to reach 165° F internally.
- Air Fryer – If you don’t want to deep fry them, they can also be made in the air fryer.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- CHICKEN – Boneless, skinless chicken breasts.
- SEASONINGS – I use garlic powder, onion powder, salt & pepper. You can switch it up.
- FLOUR – All purpose flour.
- EGG – You’ll beat the eggs really well or you can create an egg wash with egg and milk, if you prefer.
- PANKO BREAD CRUMBS – Panko is a Japanese-style coarse bread crumb that is very crunchy. It absorbs less oil than plain bread crumbs which also helps retain the crunch. I also love it as a topping on my mac & cheese.
- OIL – I use vegetable oil but peanut oil works well, too.
- SAUCES – Once the chicken is cooked, you’ll want to immediately toss it in your favorite sauce. Or not, they’re delicious plain, too!
How to make homemade Boneless Wings
- STEP ONE: Prepare the Chicken. Cut the boneless chicken breasts into approximately 2″ pieces and season with your choice of seasonings. I opt for classic onion powder, garlic, powder, and salt & pepper. Adding cajun spice or lemon pepper are two versions we also make.
- STEP TWO: Prepare the Breading Station. Make an assembly line of three bowls – flour, beaten eggs, and panko crumbs. Also include a plate at the end to place the breaded chicken on.
- STEP THREE: Bread the chicken. Dip each piece of chicken (you can do it in batches) into the flour, then the egg, then the panko. I use tongs to keep my hands (or at least one hand) clean during this process.
- STEP FOUR: Fry the boneless wings. Add the chicken to 350° heated oil in a large bowl (or a deep fryer, if you have one). Cook for 5-6 minutes or until the internal temperature reaches 165°. They will be golden brown and the juices will run clear. Remove them from the oil and place on a plate lined with paper towel to absorb any excess grease.
- STEP FIVE: Sauce the wings. Move the cooked wings to a clean freezer bag with whichever sauce you’d like to coat them with, seal it up, and give it a good shake. This evenly distributes the sauce. Alternatively, you can brush the sauce on.
What to serve with them
Sides
We serve our boneless wings with potato wedges (like B Dubs) and then I like to pair a fresh veggie like corn on the cob or roasted carrots.
More options that would be good are garlic mashed potatoes, sweet potato fries, baked beans, or a baked macaroni and cheese.
You can also keep it totally traditional and serve the crispy chicken wings with ranch or bleu cheese dressing, hot sauce, and celery sticks.
Desserts
I think a giant skillet cookie would pair perfectly. Top it with some ice cream for a true restaurant pizookie experience.
Drinks
Pour up a glass of homemade lemonade to serve with them. Or, if you’re pretending you’re enjoying them at a sports bar, have a beer or cocktail. I recommend a Fuzzy Navel or a simple Ranch Water.
Can I make them in the air fryer?
Sure can. If you’d rather not deep fry, you can make these wings in the air fryer.
Prepare the chicken as directed (seasoned and dredged) and then give them a light spray of olive oil.
Preheat the air fryer to 375° F and then cook the chicken pieces (for best results, place them in a single layer) for approximately 15 minutes. They should be golden brown and read 165° internally with a meat thermometer.
Immediately toss in sauce & enjoy!
How to reheat and store
How to store leftovers
Leftovers should be stored in an airtight container in the fridge.
How long will boneless wings last in the fridge?
3-4 days.
Can I freeze boneless wings?
You can definitely freeze boneless wings to have them on hand for a later date.
They will keep in the freezer, in an airtight freezer bag or container, for up to 6 months.
How to reheat them
To keep the wings crispy, spread them onto a baking sheet, give them a spritz of olive oil, and place them in the oven at 350° for 5-10 minutes.
You can also pop the cooked wings into the air fryer and heat for about 5 minutes at 350°.
I try to avoid reheating in the microwave because you lose some of the crunch, but it will work.
FAQs
Which sauces should I use?
- Buffalo Sauce – I recommend Buffalo WING sauce, the same sauce I use in my buffalo chicken dip, if buying premade.
- Spicy BBQ Sauce
- TGI Friday’s Jack Daniels Sauce
- KFC Copycat Honey BBQ Sauce
- You can also pick up sauces directly from Buffalo Wild Wings or your local market. We like Asian Zing & Spicy Garlic. You can also order a variety pack from Amazon.
What cut of chicken are boneless wings?
Boneless wings are made with boneless skinless breasts cut into bite-sized pieces so they look somewhat like a traditional wing.
Are boneless wings basically chicken tenders?
Yep, basically the same thing, just cut into smaller pieces.
What is the difference between a chicken nugget and a boneless wing?
Nuggets are made from ground chicken (all different parts) while a boneless wing is generally breast meat.
Need more chicken recipes? Try these:
Spicy Buffalo Chicken Sandwiches
Sticky Chicken Thighs
Cheese Stuffed Chicken Breasts
Crispy Baked BBQ Chicken Strips
Copycat Chick-Fil-A Nuggets
Click here for my entire collection of chicken recipes.
Need more appetizers/game day food? Try these:
Loaded Zucchini Skins
Buffalo Cauliflower Bites (great vegetarian option!)
Crockpot Bacon Wrapped Lil Smokies
Sweet & Spicy Slow Cooker Meatballs
Crockpot Tailgate Recipes
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_pplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Boneless Chicken Wings
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts cut into 2" pieces
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- salt & pepper to taste
- 1 cup all purpose flour
- 3 large eggs beaten
- 2 cups panko bread crumbs
- Vegetable oil for frying
- Wing sauce of your choice
Instructions
- Set up an assembly line with the flour, eggs and panko crumbs, each in their own dish.
- Begin dredging the chicken pieces first in the flour, then in the egg and then into the Panko crumbs to coat evenly.
- Let the chicken rest while you heat the oil.
- Heat several inches of frying oil in a mini deep fryer or in a large pan over medium high heat to 350° F (not boiling).
- Once oil is heated through, carefully place the coated chicken pieces in the pan. Cook the chicken until the coating on the outside is golden brown and the juices from the chicken have run clear (about 5 minutes). They should register 165° when measured with a meat thermometer.
- Place cooked chicken on a plate covered with paper towels to drain any excess oil and continue cooking the remaining chicken. Do small batches so the chicken doesn't get overcrowded & bake unevenly.
- Once done frying, place the cooked chicken into a large zip top bag, add your favorite sauce, and shake to evenly coat.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published May 4, 2010
My husband loves boneless wings and he was thrilled when I found a good recipe!