Boneless Wings are one of my favorite all time appetizers! These boneless bites are fast frying and lightened up with panko bread crumbs. Perfect for a game day option or for a finger food meal. A crowd favorite!
I found this recipe on With a Cherry on Top and couldn’t wait to try it. We went to Buffalo Wild Wings and bought 3 of our favorite sauces – Asian Zing, Honey BBQ & Spicy Garlic. We ate these with roasted potatoes & corn on the cob. Delicious boneless wings! I liked them even better than BDubs because I’m not a fan of their thick breading. The panko on these was just right.
How to make Boneless Wings
1 lb. boneless skinless chicken breasts, cut into 2″ pieces (we seasoned ours with seasoned salt, pepper & onion powder)
1 cup flour
3 eggs, beaten
2 cups panko bread crumbs
Vegetable oil for frying
Wing sauce of your choice
Heat oil in a mini deep fryer or in a large pan over medium high heat.
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.
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 2 minutes).
Place cooked chicken on a plate covered with paper towels and continue cooking the remaining chicken. Do small batches so the chicken doesn’t get overcrowded & bake unevenly.
Place the cooked chicken in a resealable container or bag, along with the sauce of your choice. Close the container or bag and gently shake to coat the chicken even with the sauce.
If you like these Boneless Wings, then you should love my Buffalo Ranch Chicken Wrap