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Boneless Chicken Wings

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Master the art of crispy, juicy boneless chicken wings that rival your favorite sports bar. These bite-sized pieces of tender chicken breast are coated in a perfectly seasoned batter and fried to golden perfection, then tossed in your choice of sauce for the ultimate game day treat.

How to Cook Boneless Chicken Wings

Ingredients

Ingredients Boneless Chicken Wings

For the Chicken:

  • 2 pounds boneless, skinless chicken breasts
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional, for marinade)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Coating:

  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • Vegetable oil for frying

For Buffalo Sauce:

  • ½ cup hot sauce (Frank’s RedHot recommended)
  • ½ cup unsalted butter
  • 1 tablespoon white vinegar
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper

Step-by-Step Instructions Boneless Chicken Wings

How To Make Boneless Chicken Wings

Prepare the Chicken:

  1. Cut chicken breasts into 1-2 inch chunks, removing any visible fat or tendons.
  2. In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, salt, and pepper.
  3. Add chicken pieces to the buttermilk mixture, ensuring all pieces are completely submerged.
  4. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor and tenderness.

Make the Coating:

  1. In a large shallow dish, whisk together flour, cornstarch, and all spices until well combined.
  2. The cornstarch helps create an extra crispy exterior while keeping the inside moist.
  3. Set up your breading station with the seasoned flour mixture in one dish and the marinated chicken in another.

Bread the Chicken:

  1. Remove chicken pieces from buttermilk marinade, allowing excess to drip off.
  2. Working with 4-5 pieces at a time, toss chicken in the seasoned flour mixture.
  3. Press the coating firmly onto each piece to ensure it adheres well.
  4. Place breaded chicken on a wire rack and let sit for 10-15 minutes to help the coating set.

Fry the Wings:

  1. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
  2. Carefully add 6-8 chicken pieces to the oil, being careful not to overcrowd.
  3. Fry for 4-6 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
  4. Remove with a slotted spoon and drain on paper towels.
  5. Repeat with remaining chicken pieces, allowing oil temperature to return between batches.

Make the Buffalo Sauce:

  1. In a small saucepan over low heat, melt butter completely.
  2. Whisk in hot sauce, vinegar, garlic powder, and cayenne pepper.
  3. Simmer for 2-3 minutes, whisking constantly, until smooth and well combined.
  4. Remove from heat and keep warm.

Toss and Serve:

  1. Place hot chicken wings in a large bowl.
  2. Pour desired amount of buffalo sauce over wings and toss gently to coat evenly.
  3. Serve immediately while hot and crispy.

Sauce Variations and Flavor Profiles

Buffalo sauce is just the beginning of your boneless wing journey. Create honey garlic wings by combining equal parts honey and soy sauce with minced garlic and ginger. For barbecue lovers, toss wings in your favorite BBQ sauce mixed with a tablespoon of apple cider vinegar for tang.

Experiment with Asian-inspired flavors using teriyaki sauce, sriracha, and sesame oil. Sweet and sour wings combine ketchup, brown sugar, rice vinegar, and pineapple juice for a restaurant-quality experience.

For heat lovers, create Nashville hot wings by mixing cayenne pepper, brown sugar, smoked paprika, and hot oil. The dry rub method involves tossing hot wings in seasoned flour for a different texture experience.

Serving Suggestions and Pairings

Boneless wings pair perfectly with classic sides like celery sticks, carrot sticks, and ranch or blue cheese dressing. Coleslaw provides a cooling contrast to spicy wings, while potato wedges or fries create a satisfying comfort food combination.

For entertaining, set up a wing bar with multiple sauce options, allowing guests to customize their experience. Include wet sauces, dry rubs, and cooling dips to accommodate different heat preferences.

Consider serving over rice or in wraps for a more substantial meal. Boneless wings work excellently in salads, providing protein while maintaining that beloved wing flavor.

Jennifer Glover
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