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This Boneless Chicken Wings recipe is super easy, straight-forward and delicious! Bite-sized pieces of lightly breaded chicken breast are pan fried to golden, crispy perfection, then dunked in buffalo sauce, or your choice of sauces.
You can also bake your boneless wings or cook them in an air fryer! Instructions for pan frying, baking and air frying are included with the recipe.
Why You’ll Love This Recipe
Boneless wings are the perfect solution when you want a restaurant-quality meal at home. Serve them as a game day appetizer or a fun finger food style dinner to please adults and kids alike!
- Crispy and Delicious – Each bite is tender and juicy with a perfectly seasoned crispy exterior.
- Customizable – Serve them as boneless buffalo wings, or change it up and dunk them in whatever sauce you like. My family is partial to my Honey Mustard Dip or homemade Ranch dressing.
- Flexible – Make them into a meal, or serve as an appetizer. My kids love when I serve these as dinner – just add some simple sides, like Baked Potatoes and a simple salad and you’re good to go!
- Pan Fry or Air Fry – I am a sucker for a juicy piece of fried chicken, so that’s the route I usually go, but if you want a healthier option, I’ll include instructions below for cooking them in your air fryer!
What you need
Ingredients
- Boneless, Skinless Chicken Breast – cut them up into evenly sized pieces. You can even cut them into rectangular shaped chunks to look more like wings.
- Flour and Seasonings – I used all-purpose flour, salt, paprika, garlic powder, and black pepper. This is for dredging the flour and will create the coating.
- Egg and Milk – the first coating for the chicken pieces that will help to keep them nice and juicy.
- Canola Oil for Frying – Vegetable oil also works.
- Sauce – You can coat them in buffalo hot sauce as I did, or go with your favorite BBQ sauce or another sauce. I like Frank’s Red Hot Buffalo Wing Sauce.
How To Make Boneless Buffalo Wings
See the recipe card below for full, detailed instructions
Chicken Preparation – Cut chicken breasts into evenly sized chunks.
Breading Station – Set up 2 dishes; one with flour + seasonings, and the other with milk and egg. Dip the chicken in the milk, then the flour, then the milk, and then the flour again. Each piece should be double-coated.
Refrigerate – Pop the tray of breaded chicken into the fridge to rest for about 20 minutes. This way when you drop them into the hot oil, the chicken won’t cook too quickly, giving the outer coating time to brown.
Fry – Heat the oil in a large, deep skillet or pot over medium-high heat. The oil should be deep enough to cover the chicken completely. Fry the chicken in batches and set on paper towels or a wire rack to drain.
Sauce – Finish off your wings by smothering them in buffalo sauce. Everyone has a heat preference, so if you aren’t sure about the spicy food tolerance of your guests, serve it on the side.
Air Fryer Instructions
If you’re wanting that freshly fried taste without the hassle of frying, use your air fryer! Depending on the size of your air fryer basket, you may have to make them in batches which may take longer than actual deep frying.
- Preheat your air fryer for a few minutes at 375℉ and spray the basket with nonstick cooking spray.
- Go through the steps to batter the chicken, then arrange them in the air fryer basket. Make sure to spread them apart so they aren’t touching, to ensure proper airflow. Spray with some cooking spray to give them a golden brown color.
- Air fry for 15-16 minutes, flipping about halfway through.
- Immediately toss in buffalo sauce if desired, and serve.
Baking Instructions
If you want to make a big batch quickly, baking is a good option. To bake instead of fry, follow the breading steps then continue as follows:
- Preheat your oven to 425℉. Place a wire rack oven a baking sheet and spray with nonstick cooking spray.
- Arrange breaded chicken pieces on the wire rack, lightly spray with cooking spray, and bake for 12-15 minutes.
Recipe Tips
- Customize the seasonings – I used my favorite seasonings in the flour blend, but you can do something different if you like. Cajun spices can add some heat, while lemon pepper can add a nice tangy flavor.
- Cook to 165℉ – Whichever way you decide to cook these, make sure that your chicken is cooked to a safe internal temperature of 165℉.
- Sauce – Do not coat your wings in sauce until your ready to eat them, or they will get soggy.
- The Dip – Are you a Ranch fan or do you gravitate to Blue Cheese dressing? Either one of these dips are the perfect mate to any style of wings.
- Serve with – As an appetizer, these pair really well with other finger foods like Jalapeno Poppers, Mac and Cheese Bites and BBQ Chicken Quesadillas. As a main course, serve with your celery sticks, carrots and some Stovetop Mac and Cheese.
Storage Tips
Storage and Reheating
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4-5 days.
Freezing Instructions: We love these so much that I often make a double or triple batch and freeze some for later. Once cooked, let the chicken cool, then store in freezer bags or containers for up to 6 months.
Reheating: Reheat large batches in a 350℉ oven until warmed through. Or you can do like my teenager and just eat them cold straight out of the fridge! If frozen, bake straight out of the freezer in a 350℉ oven for about 25 minutes or until warmed through and crispy.
More Chicken Recipes to Love
- Buffalo Chicken Dip
- Buffalo Chicken Mac and Cheese
- Homemade Chicken Nuggets
- Hibachi Chicken
- Grilled Chicken Kabobs
- Air Fryer Buffalo Chicken Egg Rolls
- Cheesy Baked Buffalo Chicken
- Chicken Wing Marinade
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 flour, salt, paprika, garlic powder and black pepper. In a second bowl whisk the egg and milk together. Set aside.
- Pat chicken dry with paper towels, then cut into 2-inch chunks. Dip each piece into the egg mixture, then coat with the flour, then egg, then flour, then transfer to a baking sheet. Refrigerate for 15-20 minutes.
- Line a separate baking sheet with paper towels and set aside.
- Heat 2-3 inches of canola oil in a large deep pot or skillet.
- Once the oil is hot, carefully add chicken pieces, a few at a time, and fry until golden; about 5-7 minutes. Do not crowd the chicken – they should not be touching or the breading won’t cook properly. Transfer chicken pieces to the paper towels to drain.
- In a large bowl, toss the chicken with buffalo sauce, if desired, and serve immediately.
Notes
- To Air Fry: Preheat your unit for a few minutes at 375℉ and spray the basket with nonstick cooking spray. Batter the chicken as directed in the recipe above, then arrange in the air fryer basket and spray with cooking spray. Air fry for 15-16 minutes, flipping about halfway through. Immediately toss in your favorite sauce.
- To Bake: Preheat your oven to 425℉. Place a wire rack oven a baking sheet and spray with nonstick cooking spray. Batter the chicken as directed in the recipe above, then arrange chicken pieces on the wire rack. Spray lightly with cooking spray and bake for 12-15 minutes.Â
- Storing Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat large batches in a 350℉ oven until warmed through.Â
- Freezing Instructions: Cool cooked chicken, then store in freezer bags or containers for up to 6 months. Bake from frozen in a 350℉ oven for about 25 minutes or until warmed through and crispy.
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.
