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These Boneless Chicken Wings are crispy on the outside, juicy in the middle, and tossed in buffalo sauce right before they hit the table. Bite-sized pieces of chicken breast get a double coat of seasoned flour, then fry up golden in about 15 minutes. Serve them for game day or as a fun finger food dinner.
More ways to make chicken wings: Crispy Baked Chicken Wings | Fried Chicken Wings | Air Fryer Chicken Wings
Before You Get Started
Boneless wings depend a lot on the coating. These four things are what separate a thick, crunchy crust from a soft, patchy one.
- Double coat every piece — Egg, flour, egg, flour. That second layer is what builds a craggy crust instead of a thin shell.
- Chill the breaded chicken — Twenty minutes in the fridge sets the coating so it stays put in the hot oil.
- Keep the oil at 350°F — Fry in small batches. Crowded chicken drops the oil temperature and turns the coating greasy.
- Sauce right before serving — Coated chicken softens fast, so toss it the moment it goes to the table.
Buffalo, BBQ, garlic parmesan, hot honey. My Chicken Wing Recipes collection has a version for whatever your crowd likes!
RECIPE OVERVIEW
How to Make Boneless Chicken Wings
See the recipe card below for full, detailed instructions
The whole process is dip, dredge, chill, fry. Nothing complicated, but the order matters.
1. Cut the chicken
Pat the chicken breasts dry, then cut them into 2-inch pieces.
Try to keep them close to the same size so they finish frying at the same time. Cutting them into rectangles instead of cubes gives you that restaurant wing look.
2. Set up the breading station
Whisk the flour, salt, paprika, garlic powder and pepper in one shallow dish. Whisk the egg and milk in a second dish. That wet layer is what gives the flour something to grab onto.
Set the two dishes side by side with a baking sheet at the end so you are not carrying dripping chicken across the counter.
- Want it even crispier? Swap ¼ cup of the flour for cornstarch. It fries up lighter and crunchier.
3. Bread each piece twice
Dip a piece in the egg mixture, then the flour, then back into the egg, then back into the flour. Every piece should be fully double-coated with no bare spots.
Transfer to the baking sheet as you go.
4. Chill for 20 minutes
Slide the tray into the fridge. This gives the coating time to set so it holds together in the oil, and it keeps the chicken from cooking through before the outside browns. It is a short wait that makes a real difference.
5. Fry in batches
Heat 2 to 3 inches of oil in a large deep pot or skillet to 350°F. The oil should be deep enough to cover the chicken.
Add a few pieces at a time and fry until deep golden and cooked through, about 5 to 7 minutes. Do not let the pieces touch. Drain on a wire rack or paper towels.
- Use a thermometer if you have one. Oil that runs cool gives you greasy chicken, and oil that runs hot browns the coating before the inside is done.
6. Toss in sauce and serve
Add the chicken to a large bowl, pour the sauce over the top, and toss to coat. Serve right away while the coating is still crisp.
If you are feeding a mixed crowd, toss half and leave half plain with sauce on the side.
Other Ways to Cook Them
I am a sucker for a juicy piece of fried chicken, so the skillet is usually my preferred method. But both of these work well, and the breading steps stay exactly the same.
- Air Fryer: Preheat the air fryer to 375°F and spray the basket with nonstick cooking spray. Arrange the breaded chicken in a single layer with space between the pieces so the air can move. Spray the tops lightly, which is what gives you the golden color. Air fry 15 to 16 minutes, flipping halfway through. Depending on your basket size you may need two batches.
- Oven: Preheat the oven to 425°F. Set a wire rack over a baking sheet and spray it with nonstick spray. Arrange the breaded chicken on the rack, spray lightly, and bake 12 to 15 minutes. This is the one to use when you are making a big batch for a party and do not want to stand at the stove.
Picking Your Sauce and Dip
Buffalo is the default for a reason. The vinegar cuts through the fried coating and the heat is easy to control by how much you use. I use Frank’s Red Hot Buffalo Wing Sauce, but any bottled wing sauce works.
If buffalo is not your crowd, here is where I would go instead. A sweeter sauce sticks heavier, so use a lighter hand or the coating softens faster.
- Barbecue is the easiest swap and the one my kids ask for. My Homemade BBQ Sauce is thick enough to cling without drowning the crust.
- Tangy and mustard-forward works if you want something different from the usual red sauce. Try my Carolina Gold BBQ Sauce.
- No heat at all for the younger crowd. Honey Mustard Dip doubles as a sauce or a dipper.
- Creamy with a little kick on the side. Jalapeño Ranch Dressing is the one that disappears first at our house.
For dipping, keep it cool and creamy. Ranch and blue cheese belong on the plate no matter which sauce you use, with celery and carrot sticks for crunch.
More wing flavors to try: Crispy Baked Buffalo Wings | Crispy Baked BBQ Chicken Wings | Garlic Parmesan Chicken Wings | Hot Honey Chicken Wings | Teriyaki Chicken Wings
What to Serve Alongside
My kids love when I serve these as dinner, and all it takes is one starchy side and something fresh. Match the effort to the wings, meaning nothing that takes longer than the chicken does.
- Stovetop Mac and Cheese
- Coleslaw
- Easy Baked Potato Wedges
- Air Fryer Frozen French Fries
- How to Make a Veggie Tray
Serving them as an appetizer instead? They hold their own next to my Game Day Jalapeno Poppers and my Mac and Cheese Bites on a game day spread.
Storage Tips
Storage, Reheating and Make-Ahead
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a 350°F oven until warmed through and crisp again. Or, like my teenagers, eat them cold straight out of the fridge.
Freezing: We love these so much that I often make a double or triple batch and freeze some. Cool the cooked chicken completely, then store in freezer bags or containers for up to 6 months. Bake from frozen at 350°F for about 25 minutes.
Making them ahead for a party: Bread the chicken up to a day early and keep the tray covered in the fridge. If you need to hold cooked wings, keep them unsauced on a wire rack in a 200°F oven and toss them in sauce right before serving.
Frequently Asked Questions
Why did the breading fall off my chicken?
Usually one of two things. Either the chicken was wet when it hit the flour, or the breaded pieces went straight into the oil without chilling. Pat the chicken dry before you start, and give the tray a full 20 minutes in the fridge so the coating sets.
How do I keep them crispy after tossing them in sauce?
Sauce them at the last possible minute, and use a light hand. If you want them to stay crisp on a party table, leave them plain on a wire rack and put the sauce in a bowl next to them so people can dip.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work and come out a little juicier. They take a minute or two longer to fry, so cut them into slightly smaller pieces and check that they reach 165°F inside.
What is the best oil for frying these?
Canola or vegetable oil. Both are neutral and handle 350°F without smoking. Peanut oil works too if that is what you have.
More Buffalo Chicken Recipes
- Cheesy Buffalo Chicken Dip
- Buffalo Chicken Sandwich
- Buffalo Chicken Nachos
- Buffalo Chicken Mac and Cheese
- Air Fryer Buffalo Chicken Egg Rolls
- Cheesy Baked Buffalo Chicken
Boneless Buffalo Wings
Ingredients
- 1 ½ pounds Boneless skinless chicken breasts
- 1 cup Flour
- 2 teaspoons Kosher salt
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 1 Large egg
- 1 cup Milk
- Canola oil for frying
- 1 cup Buffalo wing sauce or another sauce of your choosing
Instructions
- In a medium bowl, whisk together the flour, salt, paprika, garlic powder and black pepper. In a second bowl, whisk the egg and milk together. Set both aside.
- Pat the chicken dry with paper towels, then cut into 2-inch pieces. Dip each piece into the egg mixture, then the flour, then the egg again, then the flour again. Transfer to a baking sheet.
- Refrigerate the breaded chicken for 15 to 20 minutes so the coating sets. Line a separate baking sheet with paper towels and set aside.
- Heat 2 to 3 inches of canola oil in a large deep pot or skillet to 350°F.
- Carefully add the chicken a few pieces at a time and fry until deep golden and cooked through to 165°F, about 5 to 7 minutes. Do not crowd the pan. Transfer to the paper towels to drain.
- Add the chicken to a large bowl, toss with buffalo sauce, and serve immediately.
Notes
- Oil temperature matters: Keep the oil at 350°F and fry in small batches. Crowding drops the temperature and gives you a greasy coating.
- Do not skip the chill: Twenty minutes in the fridge is what keeps the breading from sliding off in the oil.
- For an extra crispy coating, swap ¼ cup of the flour for cornstarch.
- To air fry: Preheat to 375°F and spray the basket. Arrange the breaded chicken in a single layer, spray the tops, and cook 15 to 16 minutes, flipping halfway.
- To bake: Preheat to 425°F. Set a wire rack over a baking sheet and spray it. Arrange the chicken on the rack, spray lightly, and bake 12 to 15 minutes.
- Sauce at the last minute. Coated chicken softens quickly once the sauce goes on. For a party, serve the sauce on the side.
- Storing leftovers: Airtight container in the fridge up to 4 days. Reheat in a 350°F oven until warm and crisp.
- Freezing: Cool completely, then freeze up to 6 months. Bake from frozen at 350°F for about 25 minutes.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
