The Best Boneless Chicken Wings Recipe: Juicy & Restaurant-Quality

Introduction

If you’ve been craving restaurant-style wings but want something easier to eat without the mess, this boneless chicken wings recipe is about to become your new obsession. These aren’t your average chicken nuggets – we’re talking crispy, golden, flavor-packed bites that rival any sports bar or wing joint out there.

The beauty of boneless wings is that you get all the flavor and satisfaction of traditional chicken wings without dealing with bones. They’re perfect for game day parties, family dinners, or whenever you’re craving something indulgent but don’t want the hassle. Plus, they’re way easier for kids to eat, and let’s be honest – you can fit way more of them in your mouth at once!

This fried chicken wings recipe technique works perfectly for boneless pieces, giving you that irresistible crunch on the outside while keeping the chicken tender and juicy inside. And the best part? You can toss them in any sauce you love, from classic Buffalo to sweet and tangy BBQ.

Why This Boneless Chicken Wings Recipe Works

Unlike some boneless wing recipes that end up soggy or dry, this method guarantees crispy perfection every single time. The secret is in the double-coating technique and the right frying temperature. We’re also using chicken breast cut into perfect bite-sized pieces, which means every wing cooks evenly and stays incredibly juicy.

Whether you’re team Buffalo sauce or prefer your wings tossed in franks hot sauce chicken wings recipe style, this base recipe gives you the perfect canvas. The coating stays crispy even after saucing, which is the holy grail of wing-making!

Ingredients You’ll Need

For the Boneless chicken wings recipe:

• 2 pounds boneless, skinless chicken breasts
• 2 cups buttermilk
• 2 teaspoons hot sauce (optional, for marinade)
• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper
• 2 teaspoons salt
• Vegetable oil for frying

For Classic Buffalo Sauce:

• ½ cup Frank’s RedHot sauce (or your favorite hot sauce)
• ⅓ cup unsalted butter, melted
• 1 tablespoon white vinegar
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon garlic powder
• Pinch of cayenne (optional, for extra heat)

For Serving:

• Ranch or blue cheese dressing
• Celery sticks
• Carrot sticks

The ingredients are simple and most of them you probably already have in your pantry. The buttermilk marinade is key to keeping the chicken super tender and adds that subtle tangy flavor that makes these wings irresistible.

How to Make Boneless Chicken Wings Recipe (Step-by-Step)

Step 1: Prepare and Marinate the Chicken

Cut your chicken breasts into bite-sized pieces, about 1.5 to 2 inches each. You want them roughly the same size so they cook evenly.

In a large bowl, combine the buttermilk with hot sauce (if using). Add the chicken pieces and make sure they’re completely submerged. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor and tenderness. This step is crucial – the buttermilk breaks down the proteins and makes the chicken incredibly tender.

Step 2: Set Up Your Breading Station

In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, black pepper, and salt. The cornstarch is the secret ingredient that makes the coating extra crispy!

Set up a breading station with the buttermilk-marinated chicken on one side and your seasoned flour mixture on the other. Have a clean plate ready for the breaded wings.

Step 3: Double-Coat for Maximum Crispiness

Remove chicken pieces from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, coating completely. Here’s the game-changer: dip the floured chicken back into the buttermilk briefly, then coat it in the flour mixture again. This double-coating creates those crispy, craggy bits that make restaurant wings so addictive.

Place the double-coated wings on your clean plate and let them rest for 10 minutes. This helps the coating stick better during frying.

Step 4: Fry to Golden Perfection

Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Use a thermometer – this temperature is crucial! Too hot and the coating burns before the chicken cooks through; too cool and you get greasy, soggy wings.

Working in batches (don’t overcrowd!), carefully add the chicken pieces to the hot oil. Fry for 6-8 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165°F.

Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. The wire rack is better because it keeps the bottom from getting soggy.

Step 5: Make the Sauce and Toss

While the wings are frying, make your sauce. For classic Buffalo, melt the butter in a saucepan, then whisk in Frank’s RedHot, vinegar, Worcestershire sauce, and garlic powder. Keep it warm on low heat.

Once all your wings are fried and still hot, toss them in a large bowl with your sauce. The key is to toss them while they’re hot so the sauce coats evenly and the coating stays crispy.

Sauce Variations to Try with boneless chicken wings recipe

Classic Buffalo (Franks Hot Sauce Style): The recipe above using Frank’s RedHot is the iconic Buffalo sauce that started it all. It’s tangy, buttery, and has just the right amount of heat. For more information on making the perfect chicken wings, check out our detailed chicken wings recipe guide.

Honey BBQ: Mix 1 cup of your favorite BBQ sauce with ¼ cup honey and 2 tablespoons butter. Sweet, smoky, and totally addictive.

Garlic Parmesan: Toss hot wings in melted butter mixed with minced garlic, then sprinkle generously with grated Parmesan cheese and fresh parsley.

Korean Gochujang: Combine ½ cup gochujang paste, ¼ cup honey, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil. Sweet, spicy, and umami-packed!

Lemon Pepper: Toss wings in melted butter, then coat with a mixture of lemon zest, cracked black pepper, garlic powder, and salt.

Nashville Hot: For those who like it spicy! Mix cayenne pepper and brown sugar into melted butter with a splash of hot sauce. Warning: this one has some serious kick!

Serving Suggestions for Boneless Chicken Wings Recipe

Boneless wings are incredibly versatile. Here’s how to serve them:

Game Day Spread: Arrange wings on a large platter with celery and carrot sticks, ranch dressing, and blue cheese dressing for dipping. Add some chips and you’ve got the ultimate sports watching spread.

Wing Bar: Set up a DIY wing bar with plain fried wings and multiple sauce options. Let everyone toss their own wings in their preferred sauce. It’s interactive and fun for parties!

Over Rice: Serve these over white rice with steamed broccoli for a complete meal. The rice soaks up any extra sauce beautifully.

In Wraps: Chop up sauced wings and wrap them in tortillas with lettuce, tomatoes, and ranch dressing for Buffalo chicken wraps.

With Waffles: Go full-on indulgent with chicken and waffles. The sweet and savory combo is unbeatable!

Salad Topper: Slice the boneless wings and add them to a crisp Caesar or garden salad for a protein-packed lunch.

Storage and Reheating

Refrigerator: Store leftover boneless wings in an airtight container for up to 3 days. Keep the sauce separate if possible to maintain some crispiness.

Freezer: Freeze unsauced fried wings for up to 2 months. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag.

Reheating: The best way to reheat is in the oven at 375°F for 10-12 minutes, or in an air fryer at 350°F for 5-7 minutes. This helps restore some of that crispy coating. Avoid the microwave – it makes them soggy!

Sauce after reheating: If you sauced your wings before storing, they’ll have lost their crispiness. For best results, store plain fried wings and sauce them fresh after reheating.

Why Boneless Wings Chicken Recipe Beat Traditional Wings

Don’t get us wrong – we love traditional bone-in wings too! But boneless wings have some serious advantages:

Easier to eat: No messy fingers from gnawing around bones. Perfect for parties where people are dressed up or for kids who struggle with bones.

More meat per bite: You get pure chicken in every bite without bones taking up space.

Faster cooking: Without bones, these cook more quickly and evenly.

Better for meal prep: They’re easier to portion and store, and work great in other dishes like wraps and salads.

Less waste: Every bit of what you buy is edible meat, so you’re getting more bang for your buck.

Consistent sizing: Every piece cooks at the same rate since they’re all similar sizes.

Common Mistakes to Avoid

Overcrowding the pan: This is the first mistake people make with this fried boneless chicken wings recipe technique. When you add too many pieces at once, the oil temperature drops dramatically and you end up with greasy, soggy wings instead of crispy ones. Fry in small batches!

Not drying the chicken: After removing from buttermilk, let excess drip off. Too much moisture prevents the coating from sticking properly.

Skipping the resting time: Let your breaded wings sit for 10 minutes before frying. This helps the coating adhere better and creates a crispier crust.

Using the wrong oil: Choose oils with high smoke points like vegetable, canola, or peanut oil. Olive oil isn’t suitable for deep frying at these temperatures.

Not using a thermometer: Guessing oil temperature leads to inconsistent results. A $10 thermometer is worth the investment for perfect wings every time!

Saucing too early: If you sauce wings right after frying and then let them sit, the coating gets soggy. Sauce right before serving for maximum crispiness, according to cooking experts at Serious Eats.

Frequently Asked Questions

Can I bake these instead of frying? Yes! Place breaded wings on a wire rack over a baking sheet and spray with cooking spray. Bake at 425°F for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried, but they’re still delicious and much healthier.

What’s the difference between boneless chicken wings recipe and chicken nuggets? Boneless wings are made from chunks of chicken breast, while nuggets are often made from ground or processed chicken. Boneless wings have the texture of actual chicken pieces, just without the bone.

Can I use chicken thighs instead of breasts? Absolutely! Thighs are juicier and more flavorful. Just cut them into similar-sized pieces and follow the same recipe.

How do I make them spicier? Add more cayenne to the flour mixture, use a spicier hot sauce in the marinade, or go with a hotter wing sauce like Nashville hot. You can also add hot sauce directly to the buttermilk marinade.

Can I make these gluten-free? Yes! Use a gluten-free flour blend and cornstarch. Make sure your other ingredients (hot sauce, seasonings) are certified gluten-free. The texture will be slightly different but still delicious.

Why is my coating falling off? This usually happens when the chicken is too wet when you bread it, or if you don’t let the breaded chicken rest before frying. Make sure to let excess buttermilk drip off and let the breaded wings rest for 10 minutes before frying. For more tips on achieving the perfect coating, AllRecipes has helpful frying guides.

How many wings per person? Plan on about 6-8 boneless wings per person as an appetizer, or 10-12 per person if they’re the main course. People tend to eat more boneless wings than bone-in because they’re easier to eat!

Final Thoughts

This boneless chicken wings recipe is a total game-changer for anyone who loves the flavor of wings but wants something easier to prepare and eat. The crispy coating, juicy chicken, and endless sauce possibilities make these a crowd-pleaser every single time.

Whether you’re making classic Buffalo wings with Frank’s hot sauce, experimenting with BBQ, or going wild with Korean flavors, this base recipe gives you perfect results. The double-coating technique and proper frying temperature are the keys to restaurant-quality wings at home.

Once you master this recipe, you’ll never want to order takeout wings again. They’re fresher, crispier, and you can customize them exactly how you like. Plus, making them at home is way more cost-effective than paying restaurant prices!

Looking for more delicious chicken recipes? Check out our complete chicken recipes collection for even more inspiration

Ready to make the crispiest boneless chicken wings recipe ever? Grab your ingredients and get frying! These wings are guaranteed to disappear fast, so you might want to double the batch!