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Home › Recipes › Appetizers
Boneless Wings Recipe
By Kristyn Merkley
Updated Nov 21, 2024
This post may contain affiliate links. Please read our Disclosure Policy.
Our spicy, tender boneless wings recipe is a simple and delicious crowd favorite – restaurant quality right from home!
The Best Boneless CHICKEN Wings
One appetizer we ESPECIALLY love is boneless wings! Boneless = winning (although we still love the bone-in wings too).
This boneless wings recipe is one of our favorites, and a crowd favorite as well. They are the perfect size for dipping and popping right into your mouth! Plus, the ingredients are simple and come together perfectly.
For more favorite wings try Classic Hot Wings and our Boneless Honey BBQ Wings. And don’t forget our favorite dip for these wings: Homemade Ranch.
WHY WE LOVE IT:
- For sharing. We love delicious appetizers especially for holidays, a game days, or a simple party.
- Bite-size. They are as easy to eat as they are to make!
- Classic flavor. We’ve taken the buffalo flavor and taken it up just a notch – it’s delicious!
Ingredients
PREP TIME: 20 minutes
CHILL TIME: 20 minutes
COOK TIME: 20 minutes
- 2 cups all-purpose flour
- 2 teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon paprika – or cayenne pepper
- 1 large egg
- 1 cup milk
- 3 boneless skinless chicken breasts, cut to ½-inch chunks – Partially freeze the chicken breast to make it easier to cut into even cubes.
- 12 ounces mild buffalo wing sauce – or hot buffalo sauce. Sprinkle in red pepper flakes to make them even spicier.
- oil for frying – We used vegetable oil, but peanut oil, canola oil, avocado oil, sunflower oil, and corn oil are other options.
- optional sides – We like Homemade Ranch Dressing or blue cheese dressings along with carrot and celery sticks.
How to Make Boneless Wings
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PREP. Heat oil in a deep-fryer or large saucepan to 375°F (190°C).
- In a large bowl, combine 2 cups flour, 2 teaspoons salt, ½ teaspoon pepper, ¼ teaspoon garlic powder, and ½ teaspoon paprika. In a small bowl, whisk together 1 egg and 1 cup milk.
- COAT. Dip and coat each piece of chicken in the egg mixture. Then roll in the flour mixture to coat. Repeat steps so that each piece of chicken is double-coated. Refrigerate the breaded chicken for at least 20 minutes.
- FRY. In batches, fry chicken in hot oil until golden brown. About 5-6 minutes drain on paper towels.
- SAUCE. Heat 12 ounces buffalo sauce in a skillet, add fried chicken pieces, and toss to coat. Serve warm with a favorite dipping sauce like Ranch Dressing.
Alternative Cooking Methods
- Bake. Heat your oven to 375°F. Bake the chicken for 15-20 minutes or until it has an internal temperature of 165°F.
- Air fry. Prepare the wings as directed in the recipe. Spray the air fryer basket and the wing pieces with olive oil spray. Fry them in a single layer at 370°F for 5 minutes, then flip over and cook for an additional 5 minutes, or until the chicken has reached an internal temperature of 165°F.
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Collections
Boneless Wings
Ingredients
1x2x3x
- ▢ 2 cups all-purpose flour
- ▢ 2 teaspoons salt
- ▢ ½ teaspoon black papper
- ▢ ¼ teaspoon garlic powder
- ▢ ½ teaspoon paprika
- ▢ 1 egg
- ▢ 1 cup milk
- ▢ 3 skinless, boneless chicken breast, cut to ½-inch chunks
- ▢ 12 ounces mild buffalo wing sauce
- ▢ oil for frying
Instructions
-
Heat oil in a deep-fryer or large saucepan to 375°F.
-
In a large bowl, combine flour, salt, pepper, garlic powder, and paprika. In a small bowl, whisk the egg and milk.
-
Dip and coat each piece of chicken in the egg mixture. Then roll in the flour to coat. Repeat the steps so that each piece of chicken is double-coated. Refrigerate breaded chicken for at least 20 minutes.
-
In batches, fry chicken in hot oil until browned. About 5-6 minutes.
-
Heat hot sauce in a skillet, add fried chicken pieces, and toss to coat. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Coat the boneless buffalo wings the day before and keep them covered in the fridge until you’re ready to fry.
Leftover wings can be stored in an airtight container in the refrigerator for 2-3 days or in the freezer for 2-3 months. Reheat them in the microwave or in the oven.
Categorized as: American Recipes, Appetizers, Cuisines, Holiday Appetizers, Recipes
About Kristyn
Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!
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39 Comments
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Triss L. Hill says:June 5, 2023 at 11:50 am
This is an absolutely wonderful recipe. Not only is it amazing for Boneless Wings as advertised, it is also an amazing base for all kinds of Asian and stir fry dishes as well. I’ve made amazing Cashew and General TSO chicken dishes that come out restaurant perfect thanks to this! -
Josephine says:October 23, 2022 at 12:38 pm
Love this recipe…can these be fried ahead of time and reheated when ready to eat? I’m trying to plan ahead and save time. Any recommendations?
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Kiara says:February 19, 2022 at 6:03 pm
Can these be made in the air fryer? If so for how long and what temperature?
Reply-
Lil'Luna Team says:February 22, 2022 at 10:30 am
Yes you definitely can! You could probably play around with temperatures and times (or look for some ideas online) but I imagine 375 for about 15 minutes would work well.
Reply-
Rachel says:March 24, 2022 at 6:29 pm
What buffalo sauce did you use in this recipe? I’m always on the hunt for a good buffalo sauce!
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About me
Hi, I’m Kristyn!
Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!
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