These boneless chicken wings are tender and juicy with a crispy outside that makes them a perfect appetizer for any occasion! Chicken breast pieces are double-coated in seasoned flour and fried until golden before being tossed in your favorite kind of sauce! Enjoy them on game day, at a party, or simply just because!
Homemade Boneless Chicken Wings Recipe
Wings are definitely a household favorite when it comes to appetizers and snacks. They are crispy, juicy, and tossed in your favorite sauces!
While I do enjoy some classic bone-in wings, I also really love how easy and convenient boneless wings are! They are double-coated to get an extra crispy crust and are loaded with flavor!
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Check out all of these delicious sauces for wings as well as these tasty Wingstop flavors!
🥘 Boneless Chicken Wings Ingredients
You just need some chicken, seasonings, and eggs for this easy recipe! Feel free to adjust the heat level by adding more cayenne pepper!
- Flour - 1 cup of all-purpose flour.
- Salt - 2 teaspoons of salt.
- Pepper - ½ teaspoon of ground black pepper.
- Cayenne Pepper - ½ teaspoon of cayenne pepper.
- Paprika - ½ teaspoon of paprika.
- Garlic Powder - ¼ teaspoon of garlic powder.
- Egg - 1 large egg.
- Milk - 1 cup of milk.
- Chicken Breasts - 1 pound of boneless, skinless chicken breasts that have been cut into ½-inch strips. Alternatively, you could use chicken tenderloins!
- Oil - Your preferred oil for frying.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Boneless Chicken Wings
All you need to do to make these wings is dredge them and toss them in the fryer! You'll want your deep fryer or a large saucepan, a couple of mixing bowls, a sharp knife, and a meat thermometer!
The amount of wings really depends on how big you cut them! However, you can expect about 3 servings.
- Heat. Pour your oil into a deep fryer or large saucepan and heat it to 375°F (190°C).
- Make coating. In a large mixing bowl, whisk together 1 cup of flour, 2 teaspoons of salt, ½ teaspoon each of pepper, cayenne pepper, and paprika, and ¼ teaspoon of garlic powder. In a separate, small bowl, whisk together 1 large egg and 1 cup of milk.
- Dredge. Your 1 pound of chicken breasts should be cut into strips. Then, dip each of your chicken strips into the egg mixture and then roll it in the seasoning and flour mixture. Repeat the process a second time so that all of the pieces of chicken have two coats. Then, transfer the chicken pieces to the fridge and allow them to chill for 20 minutes.
- Fry the chicken. Once the oil is hot and the chicken is done chilling, fry the pieces in batches so that you do not overcrowd the pot. Cook the chicken for 5-6 minutes, or until they are golden in color and the internal temperature reads 165°F (74°C).
- Toss with sauce. Place the chicken into a large bowl and toss with your preferred wing sauce, then serve immediately.
Serve your wings with your favorite dipping sauce! Try out some homemade ranch or blue cheese sauce! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- These boneless chicken wings taste great with any of your favorite wing sauces! Try them with some chicken wing sauce or mild buffalo sauce!
- Using breast meat instead of actual chicken wings is what makes these boneless wings so tender and juicy!
- If you don't have chicken breasts on hand, chicken tenderloins would be a fantastic substitution!
- Make sure to double-coat your chicken pieces so that they have a thick and crispy outside!
- You can make these wings in the air fryer by cooking them in a single layer at 375°F (190°C) for about 15 minutes.
🥡 Storing & Reheating
Keep any leftovers stored in an airtight container in the fridge for up to 3 days.
Reheating Chicken Wings
Enjoy your leftover wings cold on top of a salad or reheat them in the microwave or oven at 350°F (175°C).
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❓ Recipe FAQs
Yes! You can fry your boneless wings 1 day in advance. Simply place them into an airtight container and store them in the fridge. The next day you can reheat them, add your sauce, and serve!
Yep! I recommend freezing them before you add your sauce. To prevent sticking, place them onto a baking sheet and pop them in the freezer for 1-2 hours. Then you can transfer them to a freezer-safe storage bag for up to 3 months. When ready, you can either allow them to thaw in the fridge or reheat them straight from frozen at 350°F (175°C) for about 20 minutes.
You can use any sauce you like! Some popular options are mild buffalo sauce, chicken wing sauce, teriyaki sauce, and Hawaiian bbq sauce!
🍗 More Wing Recipes
- Baked Chicken Wings - These mess-free wings are cooked in the oven!
- Baked Garlic Parmesan Wings - These wings are coated in both garlic and Parmesan for a classic pairing!
- General Tso's Chicken Wings - Wings are tossed in a popular sweet and tangy sauce!
- Hunan Chicken Wings - These tasty wings have a hint of spice!
- Chipotle Dry Rub Smoked Wings - Wings are prepared in your smoker with a zesty dry rub!
- Apricot Sriracha Glazed Wings - The sauce on these wings is both sweet and spicy!
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📖 Recipe Card
Boneless Chicken Wings
Ingredients
- 1 cup all-purpose flour
- 2 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- 1 large egg
- 1 cup milk
- 1 lb chicken breasts (boneless, skinless, cut into ½-inch strips)
- olive oil (for frying)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Pour your oil into a deep fryer or large saucepan and heat it to 375°F (190°C).
- In a large mixing bowl, whisk together the flour, salt, pepper, cayenne pepper, paprika, and garlic powder. In a separate, small bowl, whisk together the egg and milk.
- Dip each of your chicken strips into the egg mixture and then roll it in the seasoning and flour mixture. Repeat the process a second time so that all of the pieces of chicken have two coats. Then, transfer the chicken pieces to the fridge and allow them to chill for 20 minutes.
- Once the oil is hot and the chicken is done chilling, fry the pieces in batches so that you do not overcrowd the pot. Cook the chicken for 5-6 minutes, or until they are golden in color and the internal temperature reads 165°F (74°C).
- Place the chicken into a large bowl and toss with your preferred wing sauce, then serve immediately.
Notes
- These boneless chicken wings taste great with any of your favorite wing sauces! Try them with some chicken wing sauce or mild buffalo sauce!
- Using breast meat instead of actual chicken wings is what makes these boneless wings so tender and juicy!
- If you don't have chicken breasts on hand, chicken tenderloins would be a fantastic substitution!
- Make sure to double-coat your chicken pieces so that they have a thick and crispy outside!
- You can make these wings in the air fryer by cooking them in a single layer at 375°F (190°C) for about 15 minutes.
- To store: Keep any leftovers stored in an airtight container in the fridge for up to 3 days.
- To reheat: Enjoy your leftover wings cold on top of a salad or reheat them in the microwave or oven.
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