Boneless Chicken Wings

These boneless wings are perfectly crispy bites of juicy chicken, breaded, fried, and tossed in a homemade buffalo sauce. They are easy to make and easy to customize to just the way you like.

Boneless buffalo wings, they are the epitome of going out to watch the game. But, when you can make them at home, you will bring the game day to you! I serve them for every game day we host (or just a fun night at home) because:

• These boneless wings are easy to make at home and better than any restaurant.
• You can customize just the way you want them: more or less spicy, choose your sauce, choose chicken, or double bread them if you wish.
• You know all ingredients that go into them.
• Easy to make allergy-friendly! This is great news for us gluten-free folks because we love fried chicken too!
• Kids LOVE them!
• Way less messy than regular bone-in chicken wings.

How To Make Boneless Chicken Wings

1. Cut the chicken breast into small pieces, try to get them as close to the same size as you can.
2. Prepare two breading bowls: one with eggs, buttermilk and seasoning, and the other one with flour, cornstarch, and seasoning. Mix each one well.
3. Working with a few pieces at a time, dredge the chicken pieces in flour first, then in egg mixture, then back into the flour mixture. (That exact order.)
4. Spread the breaded chicken pieces on parchment paper covered baking sheet, make sure they are not overlapping each other, and refrigerate for about 10-15 minutes.
5. PRO TIP: you can refrigerate them longer but make sure to cover them air-tight in plastic food wrap and aluminum foil. Don’t prep longer than 18 hours before cooking.

6. Preheat the oil in a fryer, Dutch oven, or cast iron skillet to 350°F.
7. Cook a few chicken pieces at a time, don’t overcrowd the pan. Let them cook for 5-6 minutes, flipping if needed.
8. Use a metal skimmer to take the cooked chicken out and spread them on paper towel covered baking sheet to catch excess oil.
9. For Buffalo Wings Sauce: simply melt butter in a small sauce pot, whisk in all other ingredients listed in the recipe card and bring it to simmer. Take off heat and use.
10. Toss the wings in sauce when ready, serve with ranch of blue cheese, and enjoy!

My Tips For This Recipe

• Feel free to double bread the chicken pieces if you want thicker bread coating. You will need to double the recipe for the egg and flour mixtures.
• If you wish to use boneless skinless chicken thigh meat, feel free to do so. Just cut off excess fat and cut into even pieces.
• Do season the flour mixture and the egg mixture, even if you plan to coat them in sauce. It will only enhance the overall flavor.
• You can prep the boneless wings ahead of time but make sure to spread them on a baking sheet, cover them air-tight in plastic wrap and aluminum foil, and refrigerate. Cook them within 12-18 hours.
• Keep an eye on the temperature of the oil, it should be at 350°F the whole time. If it’s less, the breading will soak up too much oil and if it’s more, the chicken will not cook through before it’s too dark.

How To Serve These Wings?

• You can use a variety of sauces on the boneless chicken wings: buffalo sauce (recipe included), BBQ sauce, teriyaki sauce, honey sriracha and more.
• Include dipping sauces like ranch, blue cheese, honey mustard, avocado ranch, chick fil a sauce, roasted garlic aioli and more.
• Add some celery sticks, cucumber sticks, and carrot sticks. Fresh vegetables help to cleanse the pallet especially if you use spicy sauces.
• You can even serve the boneless wings naked and just set out several sauces for dipping individually.

Storing and Reheating

• Storing: make sure to store leftovers in the refrigerator, in an air-tight food storage container, for 3-4 days.
• Reheating: for the best results, reheat the boneless chicken wings in the air-fryer at 360°F for 4-6 minutes. Make sure to line the air-fryer with proper liners (get the right size) if the wings are sauced.
• In the oven, reheat them at 350°F for about 8-10 minutes.

How To Freeze Boneless Wings

• Make sure to cool the fried boneless chicken wings to room temperature.
• Spread them on a covered baking sheet and freeze for 2 hours (set a timer.)
• Transfer them into a large freezer zip-top bag, get the air out, label, and freeze for up to 3 months.
• Thaw slowly in the refrigerator.
• You can reheat them in the air fryer or in the oven.

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