These easy boneless chicken wings are lightly breaded with panko bread crumbs and then fried - either on the stovetop or in the air fryer - until golden brown. Toss them in your favorite sauce and enjoy!
Set up an assembly line with the flour, beaten eggs and panko bread crumbs, each in their own dish.
1 cup all purpose flour, 3 large eggs, 2 cups panko bread crumbs
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.
To deep fry: 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).
Vegetable oil for frying
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.
In the air fryer: 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.
Once done frying, place the cooked chicken into a large zip top bag, add your favorite sauce, and shake to evenly coat.
Wing sauce of your choice
Notes
Vegetable oil or peanut oil can be used.Air fryer instructions: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.