Boneless Wings
Make the best homemade Boneless Wings with this easy recipe, featuring my secret ingredient that truly makes these the best boneless chicken wings ever! They're easy to make in an air fryer, oven, or pan fried, and they're even better than what you get in a restaurant. Try this recipe for crispy, boneless buffalo wings at home and never go back to take-out again!
Ingredients
- 4 large eggs, whisked
- 1 cup all-purpose flour
- 4 cups panko breadcrumbs
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1 inch pieces
- 3 tablespoons chicken wing seasoning, click link for the recipe
- cooking spray
- 1 cup buffalo sauce, optional
Instructions
Bread the chicken.
- Whisk 4 large eggs in a shallow bowl.
- In another shallow bowl, add the all-purpose flour.
- In a third large shallow bowl, add the panko breadcrumbs.
- Cut the chicken breasts into approximately 1 inch cubes.
- Toss the cubes of chicken with the chicken wing seasoning, until they’re fully covered.
- Place each piece of seasoned chicken in the egg wash.
- Once it’s fully covered in the egg, allow any excess to drip off before transferring the chicken to the bowl of flour.
- Cover the chicken completely in the flour, then add it back to the bowl of whisked eggs.
- Once fully covered in the egg again, dip the chicken in the breadcrumbs, pressing down slightly on all sides to make sure the chicken is fully covered in the breadcrumbs.
- Transfer the breaded chicken to a cutting board, then repeat with all of the remaining pieces of chicken.
- Once all of the chicken is breaded, either air fry, oven bake, or pan fry the boneless wings.
Air fry the chicken.
- Add the boneless chicken wings to an air fryer basket, making sure there’s room around each piece of chicken for the air to circulate.
- Spray the boneless wings with cooking spray, then cook at 400°F for 4 minutes.
- Open the air fryer, flip the chicken, spray with cooking spray and cook for an additional 4 minutes.
Bake the chicken.
- Preheat the oven to 425°F. If your oven has a convection setting, I recommend using that.
- Place the pieces of breaded chicken on a wire rack, on top of a foil-lined baking sheet. Spray with cooking spray.
- Bake in the preheated oven for 12 minutes. Because you’re cooking them on a wire rack, you don’t need to flip them throughout the cooking process. If you’re cooking them directly on a baking sheet, I recommend flipping them halfway through the cooking time.
Pan fry the chicken.
- Add enough canola oil (or vegetable oil) to a large skillet, so that you have 1/2 inch of oil in the bottom of the pan. The amount of oil will vary depending on how large of a pan you’re using. I recommend starting with 1 cup of oil, then adding more if needed.
- Place the pan of oil on the stove over medium-high heat.
- Once the oil is hot, add the chicken pieces in batches, making sure there’s room around each piece of chicken. If you overcrowd the pan with chicken, it won’t cook properly and get crispy on the outside.
- Fry the chicken for 3-4 minutes per side.
- Use a slotted spoon to remove the boneless wings from the oil when they’re golden brown and transfer them to a wire rack, with paper towels underneath the rack. This will allow any excess oil to drip off the pieces of chicken through the wire rack, and will keep the chicken nice and crispy while you pan fry the remaining batches of chicken.
Sauce the chicken (optional).
- After all of the chicken is cooked, place the boneless wings in a large bowl.
- Pour room-temperature, or warm buffalo sauce over the boneless wings in the bowl and use tongs to gently toss them in the sauce, until they’re fully covered.
- Do not sauce the boneless wings until you’re ready to eat them. Once sauced, the wings should be eaten immediately or they will get soggy, and lose their deliciously crispy texture.
- Serve the wings with blue cheese, or ranch dressing for dipping, if you'd like.
Notes
- Sauce options: in addition to buffalo sauce, you can toss the wings with bbq sauce, garlic parmesan sauce, white bbq sauce, or general tso’s sauce.
- When breading chicken, always use one hand for the wet ingredients and one hand for the dry ingredients. This will prevent clumping, keep your hands from becoming coated in the breading, and it will help keep the breading ingredients separated. My Dad taught me this trick growing up, making his famous Captain Crunch Fried Chicken together!
- Do not toss the boneless wings with cold sauce. That will cool down the wings. Instead, either place the sauce on the counter before you start this recipe to warm it up to room temperature, or microwave the sauce for 30 seconds before tossing it with the boneless wings.
- To make gluten free boneless wings, replace the all-purpose flour with a gluten-free flour blend, or rice flour. Use gluten-free panko breadcrumbs, instead of traditional panko.
- This recipe makes approximately 5 dozen boneless chicken wings. Battered, uncooked boneless wings can be stored in a freezer-safe container in the freezer for up to 3 months.
- The frozen boneless wings can be cooked directly from frozen in the air fryer or oven. In the air fryer, add 2 minutes to the cooking time. So the boneless wings will need to cook for 5 minutes per side at 400°F. If cooking them in the oven, add 2 minutes to the cooking time, for a total of 14 minutes at 425°F.
- Cooked, boneless wings (that have not been sauced) can be stored in the fridge for up to 5 days in an airtight container. Reheat them in the air fryer at 400°F for 2-3 minutes to keep them crispy, or in the oven at 425°F for 4-5 minutes.
Nutrition Facts
Calories 41kcal (2%)Carbohydrates 5g (2%)Protein 4g (8%)Fat 1g (2%)Saturated Fat 0.2g (1%)Polyunsaturated Fat 0.2gMonounsaturated Fat 0.2gCholesterol 18mg (6%)Sodium 169mg (7%)Potassium 57mg (2%)Fiber 0.3g (1%)Sugar 0.3gVitamin A 25mg (1%)Vitamin C 0.2mgCalcium 12mg (1%)Iron 0.5mg (3%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!